A fat product made by rendering fatty tissue from pigs. Lard is typically not eaten alone, but has a neutral flavor.
The first uses of lard are unknown, but it is particularly prevalent in European and Asian cuisines.
Domesticated pigs were not native to the United States. Christopher Columbus brought them in 1493.
Lard was a common kitchen ingredient in many American homes until the invention of Crisco, a vegetable oil shortening that was marketed as a healthier substitute, in 1911.
“Love Lard? Looking Anew at an Ingredient with History” by Jennifer Krof (2019)
“Who Killed Lard?” by Robert Smith (2012) https://www.npr.org/sections/money/2012/02/03/146356117/who-killed-lard