Lard

Lard is the fat rendered from clean, sound edible tissues of swine, as defined in the federal meat inspection regulations. It is soft, white and nearly flavorless when well refined.

Bakers have long used lard for pie crust, biscuits and some pastries because it blends into flour in larger flakes than many other fats and bakes into layers that are tender and crisp. It is pure fat with no water, so it works differently from butter, which contains some water and milk solids.

Leaf lard, taken from around the kidneys, is the mildest and is the version pastry cooks favor. Lard should be kept cool and tightly covered so it stays fresh.