English to Spanish Art/Literary Cooking / Culinary

Hola. En una receta aparecen estos dos términos como dos opciones distintas. Encontré las definiciones, pero no sé si en castellano tenemos dos palabras distintas para esto. Las definiciones dicen:

suet (SOO-iht) - Suet is the white fatty casing that surrounds the kidneys and the loins in beef, sheep, and other animals. Suet has a higher melting point than butter and when it does melt it leaves small holes in the dough, giving it a loose soft texture. Many British recipes call for it to lend richness to pastries, puddings, stuffings, and mincemeats.
shredded suet - It is suet that has been shaved, grated, or cut into long narrow pieces.

lard - Lard is the layer of fat located along the back and underneath the skin of the hog. Hog-butchers prepare it during the slaughtering process and preserve it in salt. In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beef or poultry. In order to remove any excess of salt, lard should be blanched by placing it in cold water, bringing it to a boil and then letting it cool entirely under cold running water.

Es un libro de cocina escrito en inglés de Estados Unidos y se va a publicar para Latinoamérica. Les agradezco sus sugerencias.

Saludos,
Nora