Composition of bacon fat

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Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. At retail, refined lard is usually sold as paper-wrapped blocks. Many cuisines use lard as a cooking fat or shortening , or as a spread in the same ways as butter.

Bacon is a type of salt-cured pork [1] made from various cuts , typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish particularly in breakfasts , or used as a minor ingredient to flavour dishes e. Bacon is also used for barding and larding roasts, especially game, including venison and pheasant , and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Old High German Bahho , meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon. Meat from other animals, such as beef , lamb , chicken , goat , or turkey , may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon".

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