Lard is rendered pork fat that’s smooth, scoopable, and versatile in the kitchen. It’s valued for its clean taste and the way it supports crisp, flaky textures.

• Baking: Common in pie crusts, biscuits, and traditional tortillas for tender, flaky results.
• Frying and sautéing: Works well for pan-frying and shallow-frying when a neutral flavor is preferred.
• Texture and flavor: Typically mild; some options are filtered or deodorized for an even more neutral profile.
• Formats: Available in small tubs, blocks, and bulk pails to match your cooking volume.

You’ll find multiple sizes online at Walmart, with pickup and delivery options in many areas.

Usage trends shift for lots of reasons, and lard is no exception. Many home cooks reach for alternatives, but lard still has a place in plenty of recipes.

• Preference shifts: Some households lean toward plant-based oils for everyday convenience.
• Flavor choices: Neutral oils can fit a wider range of dishes and cuisines.
• Storage habits: People manage fats differently based on space and packaging directions.
• Recipe trends: Modern recipes often default to oils, while heritage dishes still call for lard.

If you’re curious, try a small size first and see how the texture and taste fit your cooking style.

Shortening and lard are both solid fats used for structure, but they’re different products and can perform differently depending on the recipe.

• Source: Lard is rendered pork fat; shortening is typically plant-based.
• Flavor: Lard is usually mild and clean-tasting; shortening is designed to be neutral.
• Baking results: Both can create tender, flaky textures, though melting behavior varies by brand and formulation.
• Swaps: Many bakers substitute one for the other, but texture and flavor may change.

Check your recipe notes and labels, and consider a small test batch to see which fat meets your expectations.

They’re related but not interchangeable in every dish. Understanding the flavor and filtering differences can help you choose the right fat.

• Flavor: Bacon grease carries smoky, savory notes from curing and cooking; lard is typically more neutral.
• Salt: Bacon grease can be salty and may change seasoning; lard generally doesn’t add salt.
• Uses: Bacon grease shines in savory dishes; lard is often preferred for pastries and neutral frying.
• Tips: If substituting, strain bacon grease and start small, adjusting salt and spices as needed.

Pick based on the flavor profile you want and the recipe’s goals.

Match the size to how often you cook with lard and your storage setup. You’ll find everything from small tubs to bulk pails.

• Occasional use: Smaller containers help you use it up while it’s at its best.
• Regular baking or frying: Mid-size options balance value and freshness.
• High-volume cooking: Larger pails can be practical for batch cooking or shared kitchens.
• Storage: Follow the package for storage guidance; many cooks keep opened lard in a cool, dark place, and some refrigerate to help maintain quality.

Shop online at Walmart and choose pickup or delivery where available.