People think that cooking with lard will make everything taste of pork, but this is not true; its flavour is neutral! What it does, however, is create incredible texture and structure. But the best thing about lard is that it's not bad for you. It has less saturated fat (the bad fat) than butter, while it also has more than twice as much monosaturated fat (the good fat) than butter.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust. Boxes or trays of lard are available in supermarkets, groceries or food distributors, but most of these products have been hydrogenated so they'll last longer and are probably not what you want, considering during the process it lessens its quality.

The best lard is considered to be minimally processed "leaf lard" from the area around the pig's abdomen and kidneys, and this is the lard that we make, and taste like a homemade lard.