猪油、猪脂、猪脂肪，中国人也将其称为荤油或者大油。猪油为由猪肉提炼出，初始状态是略黄色半透明液体的食用油。不过，该食用油于过低室温即会凝固成白色固体油脂。

近现代的人们通常将猪油用来烹煮、食物加工、甚至拿来充当工业材料；猪油的制作有干式（放入油锅内直接加热）及湿式（水煮加热）两种。

某些西方国家也会将猪油如同牛油一般的抹在面包上食用。

不同等级材料与制法的食用油有不同冒烟点，宜加考虑用于合适烹调法；不饱和脂肪较不耐高温、容易变质，变质的不饱和脂肪，其危害会比饱和脂肪大，猪油饱和脂肪虽然较高，但也比较耐高温。

Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine. Rendered waterfowl fat is also used in the cuisine of Southwestern France. As an effect of cross-cultural influences of the Jewish Ashkenazi and Polish cuisine it also popular in Poland, where it is known as 'smalec' and it is considered to be either goose (gęsi smalec) or pork fat (smalec).