In the last few decades, lard has gotten a bad wrap in the U.S. From playground name-calling to the low-fat (and high chemical) diet of the 90s, we became scared of pig fat. We imagined it as a heart attack in a tub, a spoonful of which will immediately clog every artery in your body and you might as well just give up right then and there.
But here's the thing - first off, fresh, naturally rendered pork fat is a completely different product than the whipped, hydrogenated stuff you find in the supermarket. And lard actually contains about half the cholesterol and one-third of the saturated fat of butter. Really.
So, cooking with it once in while will not kill you. What it will do is make all your food taste a lot, a lot better. And… Continue reading on ManMadeDIY.com
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