"Hog lard! Being raised by my grandparents, we had jars of lard all around the kitchen. It was the staple fat to cook with. It's very versatile; you can bake, fry, saute and baste with it."
— Chef Dustie Latiolais, explaining what he thinks is "the most underused ingredient that yields amazing results" to The Advertiser of Lafayette. Latoilais is executive chef of the restaurant Crawfish Town USA in Henderson, Louisiana.