White lard created from fresh, clean, sound leaf (abdominal) fat of swine, fairly free from blood, without any foreign smells and preferences, and achieving not more than set maxima of potassium hydroxide, peroxide, moisture, volatile matter, and insoluble impurities.
the inner fat regarding the hog, separated in leaves or masses from the kidneys, etc.; also, the same melted.
lard from leaf fat. See under Lard.
Lard prepared from flaky fat of the hog.
fat coating the abdomen and kidneys in hogs used to create lard