Lard

Lard comes from the back, belly or abdominal area (around the kidneys).

Lard is firm, white pork fat.
Lean meat is often covered in fresh lard, as this prevents it from drying out during cooking.
Salt pork is used with or without the rind in traditional recipes such as baked beans and Valleyfield-style bacon sandwiches.
To reduce the salt content, let salt pork soak for a few hours in cold water, or blanch it for 2 to 3 minutes.
Salted pork fat enhances the taste of some traditional slow-cooked and braised dishes, like split pea soup.

Lard is easy to find in grocery stores. If you can’t find any lard on the shelves, ask the butcher.

Cooking method	Instructions
On the stove	Heat some oil in a large skillet set over medium-high heat. Brown the lard (cut into cubes) on all sides. In the same saucepan, add broth and bring to a boil. Cover and simmer over low heat until lard cubes are tender.
On the BBQ	Slice the lard into 2-cm (¾-in.) slices. Preheat the BBQ to medium-high. Grill over indirect heat for about 5 minutes on each side. Turn slices 2–3 times for even browning.

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