Lard vs. Suet — What's the Difference?

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F).

Fat from the abdomen of a pig that is rendered and clarified for use in cooking.

The hard fatty tissues around the kidneys of cattle and sheep, used in cooking and for making tallow.

Insert strips of fat or bacon in (meat) before cooking

The fatty tissue that surrounds and protects the kidneys; that of sheep and cattle is used in cooking and in making tallow.

Embellish (talk or writing) with an excessive number of esoteric or technical expressions

The fat and fatty tissues of an animal, especially the harder fat about the kidneys and loins in beef and mutton, which, when melted and freed from the membranes, forms tallow.

The white solid or semisolid rendered fat of a hog.

Hard fat around the kidneys and loins in beef and mutton

To cover or coat with lard or a similar fat.

To insert strips of fat or bacon in (meat) before cooking.

To enrich or lace heavily with extra material; embellish

To fill throughout; inject

Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.

(obsolete) Fatty meat from a pig; bacon, pork.

(slang) Excess fat on a person or animal.

(cooking) To stuff (meat) with bacon or pork before cooking.

To smear with fat or lard.

To garnish or strew, especially with reference to words or phrases in speech and writing.

To fatten; to enrich.

To grow fat.

To mix or garnish with something, as by way of improvement; to interlard.

Bacon; the flesh of swine.

The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.

To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.

To fatten; to enrich.

To smear with lard or fat.

To mix or garnish with something, as by way of improvement; to interlard.

To grow fat.

Soft white semisolid fat obtained by rendering the fatty tissue of the hog

Prepare or cook with lard;

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