Lard

Originally, lard was rendered fat from hogs. Most supermarket lard, however, is not produced by rendering flavorful pork fat, and is therefore undistinguishable from vegetable shortening, although it is more expensive. Lard was traditionally used in savory crusts, especially where a slight meat taste was desired.   Because it is 100% fat, lard produces the most wonderful baked goods and is virtually odorless and tasteless, however it is not a good substitute for butter. It acts much like vegetable shortening, and produces a tender crust and also has a high smoke point for deep fat frying.   A recommended ratio is to use 1 tablespoon of butter for every 5 tablespoons of lard. Cooks around the world, particularly in Mexico and Eastern Europe, use it regularly. 

http://www.baking911.com/pantry_fats.htm