If you do start using lard, it's important to source a quality brand. Many smaller butcher shops like the one down the hill from me are selling the kind of lard you want to buy. But be careful of those white bricks you sometimes find in the grocery store as they are often hydrogenated lard which truly is nasty stuff. Read the labels!
Why use lard instead of butter in baking? Using lard in cookies creates a different texture (some say sandier) and of course the lard vs. butter in pie crusts is a war that well never be won. In general, lard will often bring a more savory note to your baking (some say 'piggy') which can add a nice complexity and depth. And of course, many people use a combination of both.
Do you use lard in your dessert baking? Pie crusts? Cookies? How is it different than butter?
Related: Lard: What's the Big Deal?
(Image: British Lard Marketing Board)