It's about time I finally wrote a blog post about my sweet sweet lard. It is no secret that I have a serious love for lard and how magical it is. A healthy animal fat that has been villainized due to the shift away from pastured pork to commercial factory farming has resulted in a general opinion that lard is an evil fat. Now, let me be clear. When I am speaking about all of the benefits of pork fat/lard, I am referring to pastured pork. Pigs raised outside, in the sun, rooting around in the soil and eating greens as nature intended. This does not apply to feedlot raised, barn stall raised, confined pork...because yes that is the villain.
Lard rendered from pastured pork is a healthy and stable animal fat. There is a perceived idea that lard is an artery clogging, heart attack causing, unhealthy fat. Yes, this is the case when you are talking about pigs raised in confined factory operations (CFO) or similar housing. But, we aren't about those pigs here! Pigs store the vitamin D they get from spending all day in the sun and foraging on greens in their fat. Once rendered into lard, only a couple tablespoons a day can provide you with your daily requirement of liquid sun. Lard is also high in fatty acids such as oleic acid, and when you raise pastured pigs finished on acorns, the high level of omega-3's they get from the acorns are stored in the fat as well! Lard also has a well balanced ratio of saturated: monounsaturated fats, and next to olive oil, it contains the highest quantity of monounsaturated fats of any cooking oil. I could go on and on, but I think you get the gist of it. Lard truly is a nutrient dense super fat in the kitchen.
Most Recently on Youtube:
Follow me on Instagram!