Lard is the generic term for processed slaughter fat from animals, especially geese and pigs. Unsmoked pork bacon or goose fat is cut into small pieces and fried at a moderate temperature to make lard.
The industry uses two methods. The dry melt liquefies the fat in the pieces of meat at low heat in mixing vessels or in pressure pots under vacuum. In wet melting, it is melted under pressure with hot steam. The fat is then filtered and clarified, but not bleached or refined.
Flax lard and lard are variants of lard. Flomen, which you also use for our pork lard recipe, refers to the fat from the inner lining of the pork belly and kidneys. Greaves are leftovers from the fried bacon parts (remaining connective tissue) that were processed with it. Lard is often flavored with diced apple and onion, marjoram, and thyme.
Goose fat is usually made from goose fluff. There is also clarified butter, also known as butterfat or butterfat. Water and protein are removed from the butter.