Lard is the semi-soft, white fat located in the fattiest portions of a pig. Used as a cooking fat for centuries, lard fell out of favor when hydrogenated vegetable shortening was invented in the early 20th century. We now know that hydrogenated fats, also called trans fats, may increase the risk of heart disease. Lard has become a popular cooking fat once again because it contains no trans fats and offers a number of benefits.
Source:
https://www.webstaurantstore.com/blog/3068/what-is-lard.html
