Answer:
Lard.
Step-by-step explanation:
Hello,
Lard is a fat extracted form the pig, taking into account perfect sanitary conditions. It is gotten by fusion of the adipose tissues from pigs, separating fat from other parts of tissues. Lard must be white, tasteless, with a weak smell, and grainy texture. Its melting point must fluctuate between 26 to 31 °C.
Best regards.