Lard is fat from pigs that has been rendered (melted down and purified) into a soft, white cooking fat. For centuries, lard was one of the most common fats used in cooking, especially for making flaky pie crusts, biscuits, and fried foods. Many grandmothers still swear that lard makes the flakiest, most delicious pie crust possible.

Before vegetable shortening and oils became widely available in the 1900s, most American and European families kept a container of lard in their kitchens. They used it for everything from greasing pans to frying chicken to making soap and candles. In many cultures around the world, lard remains an important cooking ingredient today.

The word lard can also be used as a verb meaning to insert strips of fat into meat before cooking, or to add unnecessary extra material to something. A writer might lard an essay with fancy words that don't add real meaning, stuffing it full of fluff the way you might stuff a turkey.