Lard

We all know that lard isn't very healthy - but it tastes so good!!!  You may be interested in knowing that spoonful for spoonful, lard actually has a few less calories than butter.  That's because lard is "fluffier" and has more air than butter.  So on a volume basis, you get less fat from lard than you do from butter.  However,  if you take measurements in the liquid form, lard will have more calories than butter.

In any recipe that calls for lard you may substitute vegetable oil. It's not as favorable in my opinion. You can buy lard from the supermarket. That also is not as flavorful in my opinion. If you want authentic flavor you will have to render your own.
 
 

How to render your own lard

Get 2 or 3 pounds of fresh pork fat-back. If you got to a butcher chop, tell him you want it for rendering and he will cut it into coarse chunks, otherwise you will have to do this yourself at home. Place it in a heavy kettle with 1 cup of water. Bring to a boil over medium heat. Once it begins to boil, reduce heat to a medium low and continue to cook until the fat pieces have shrunk to small toasty bits and the fat is a clear yellow. This should take about two hours. When done allow to cool and store in a glass container in the fridge. Use plastic if you wish, but it will never be squeaky clean again.

Though I do not discount the possibility, I have never encountered a female butcher, and until I do I will continue to refer to butcher as males.