I've never used lard, but I do collect, store, and use bacon fat. I've been known to make bacon just to get the fat for something else I am cooking that day.
Eggs made with bacon fat instead of butter or oil (I don't use non-stick pans, so I need something to make them not stick) are SO much better. Not really any need to salt them either.
I also use it when making pancakes, as it rounds and fills out the taste.
If you've never cooked with bacon fat before, trying using it (just enough to grease a pan... it's not an ingrediant in and of itself
).