Lard

Firm, pure-white clarified fat rendered from pork fat, which is often used for deep-frying and as an ingredient in baked goods. Leaf lard, derived from fat in the abdominal cavity and particularly surrounding the kidneys, is considered the highest quality. To lower their dietary fat, some bakers use butter (or half butter, half lard) in their pastry; others, who are vegetarian or keep a kosher kitchen, use shortening (a vegetable fat) instead of lard. Many still swear, however, that lard makes the flakiest pastry. See also shortening.

---