Look in the back corner of your refrigerator. Possibly you’ll find a container of chilled bacon grease. That grease is a form of rendered lard. What are you saving it for? It is currently a “wait in line” situation to get pig fat at the butcher, and past knowledge about rendering and use of lard is mostly shared through verbal instruction and practice. The Artisan Lard Cookbook of Old World Breads and Spreads helps preserve such expertise with color photography by Katherine Mary Nichols and historical notes to accompany every recipe. It provides a handy reference for future kitchens, but mostly it's about good old-fashioned food for folks who love heritage cooking.