Lard

This in my kitchen means the pure white, firm, unseasoned, and odorless fresh fat from the back of the pig. In butcher shops you should ask for fat back or fresh pork fat, which the butcher will often sell you gratis. If you have difficulty locating a source, ask a friend or call a specialty shop that makes pâté, for lard is a staple in any kitchen where it is made. For smaller amounts, trim the pure white fat from a pork chop. Do not use salt back or salt pork, which are seasoned.