Fat rendered from pork carcasses is known as which of the following?

Fat rendered from pork carcasses is specifically called lard. This term refers to the process where the fat is extracted from the pig's body and is commonly used in cooking or baking due to its unique flavor and texture-enhancing properties. Lard is a traditional fat used in various cuisines, particularly in applications like making flaky pastry crusts.

Tallow, on the other hand, is rendered fat from cattle or sheep, distinguishing it from lard. Bacon fat is a specific type of fat that comes from cooking bacon and while it may also be used in cooking, it is not the term for rendered pork fat in a broader sense. Grease is a more general term that refers to any fatty substance, but it lacks the specificity and culinary context that lard provides. Thus, lard is the correct identification for rendered fat from pork carcasses.