At the beginning of every month, I make a fresh batch of lard. I swing by my local butcher shop and lug home bags of leaf lard, the ropey-looking section of pork fat that clings to the pig's kidney ...

Add Yahoo as a preferred source to see more of our stories on Google. Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, ...

Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless. Leaf lard is highly prized and produces the whitest, most neutral-tasting fat, making it ideal ...