I guess "saindoux" is the closest translation for lard. I've more often seen people cook with animal fat (goose and beef, mainly) as opposed to "saindoux". That

I guess "saindoux" is the closest translation for lard. I've more often seen people cook with animal fat (goose and beef, mainly) as opposed to "saindoux". That was only for specialty recipes, though. As you've indicated, in the south where I grew up, olive oil was by far the fatty substance of choice. In ratios of 10-20 to 1, I would estimate.