What do we call the white solid hogfat used as a lubricant in cooking?

For generations, the secret to incredibly flaky pie crusts and perfectly fried foods wasn't a bottled vegetable oil, but a rendered animal fat. The creamy white solid obtained by slowly melting down the fatty tissue of a hog is a classic cooking medium prized for its unique properties. The process, known as rendering, separates the pure fat from any connective tissue or meat. Its large fat crystals are what create the pockets of air in dough that result in exceptionally light and tender baked goods, a texture that can be difficult to replicate with butter or vegetable shortening.

This fat was a cornerstone of cooking in many cultures for centuries, but its popularity declined significantly in the 20th century. The invention of hydrogenated vegetable shortenings, coupled with marketing campaigns that positioned them as a more modern and "healthier" alternative, pushed this traditional ingredient out of many kitchens. While it is similar to other animal fats like tallow (from beef), it has a more neutral flavor and a softer texture. Today, it is experiencing a renaissance among chefs and home cooks who appreciate its superior culinary performance and rich, savory flavor.