ew.

Hmmm, when was lard declared safe to eat again? And is it really pork fat? I thought it was beef.

Nope, lard is pig fat. Beef fat is tallow. At least that's what they refer to in standard U.S. English. I think the meanings can differ in other countries.

Lard has a similar percentage of oleic acid as olive oil, though it's obviously more saturated. It's also similar to human body fat. It doesn't make sense that the human body would store energy in a form that is inherently harmful.

Lard is a special term to refer to rendered pig fat. Tallow is a generic term for rendered fat (beef, bison, pig, etc.).

Being as this fat is so much more close to human fat the body has a much easier time processing it in the body than nasty chemical concoctions like "vegetable shortening".

My grandmother's secret ingredient was Crisco. But I do like the flavor that lard lends to some foods, like pie crusts and refried beans.

gross

saturated fat has been unfairly villianized in this society...people, we need cholesterol and fat- its the base to building ever steroid hormone we have....it protects our brains....people who eat low-fat/no cholesterol diets are doing their bodies a disservice.

saturated fat is ideal to cook with bc it doesnt oxidize (oxidaation causes inflammation)...you are better off leaving your olive oil to drizzle over veggies and salads but NOT cooking with - thats what lard, butter and coconut oil are for.

highly recommend reading primal body/primal mind, rob wolf's books, hell, even gary taubes for more info.

I love using lard to make pie crust; to me, there's no comparison to the flakiness it lends. If I'm going to go to the trouble to make a pie, it's not going to be a crappy pie.

That looks like a cool book.

And anyone who says 'ew' or 'gross', obviously has never had a pie crust made with lard or had fried chicken (or any deep fried food) that was fried in lard. Or you did and just didn't know it, but sure enjoyed it all the same.

Sure we need to cut back on fats, but that does not mean that lard does not have its place. Pie crust is one of those places. Pork fat is far from evil. It also keeps wonderfully well in the freezer for occasional use.

Commercial lard is still evil.

But pastured, naturally rendered lard is back in fashion. And much healthier than something like Crisco, which is super gross.

buy some pork belly, render your own, make the best tamales, pie crusts, saute base, etc.
Butter is worse for you than home-rendered lard. Do not buy the commercial lard in the blue box. Yum.

While I am a pescetarian, Homesick Texan had an interesting post about rendering your own lard and if I ate meat, I would maybe give it a shot.
http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html

I always save my bacon grease. It makes the BEST refried beans and is also lovely for sauteeing cabbage. I don't save beef tallow because it's usually flavored with onions. I do save chicken fat (aka schmaltz), which is amazing for sauteeing vegetables you're going to turn into chicken soup.

I fear pie crust, but according to my future mom-in-law, lard makes pie crust mixing and rolling an absolute breeze compared to butter.

Thanks for the how-to-render link, @Missfif. I'll have to check it out!

It is no coincidence that this nation has become an obese nation just as the saturated-fat-is-evil nonsense happened. Ancel Keys, in conjunction with Senator George McGovern who was on the Pritikin diet, pushed their low fat agenda which eventually became the basis for the FDA food guidelines.

The problem? First, the belief that dietary cholesterol causes our bodies to create cholesterol. (Not true, in fact our bodies make cholesterol as a calming response to inflammation.) The second, that Ancel Keys study was flawed and data manipulated to support a particular theory - one which could be explained by the lack of processed foods.

Gary Taubes does an excellent analysis.

Also, our brains are designed to run off fat and there have been studies linking higher incidences of depression with low fat diets. I believe you can start with Mark's Daily Apple for further info.

Growing up we always made our pie crust with half lard, half butter. But now I'm getting ready to marry someone who keeps Kosher, so no lard for us. If you are going to use lard (especially in baked goods), make sure to let people know so they don't accidentally eat a meat product without realizing.

QUOTE: It is no coincidence that this nation has become an obese nation just as the saturated-fat-is-evil nonsense happened.

Finally a modicum of common sense here. The gullibilty of the general public to fall for every new 'study' that comes down the pike never ceases to amaze me (I'd say 'amuse' if it wasn't so sad). By the time these studies are proven erroneous the damage has been done. And yet, we continue to swallow these 'studies' hook, line & sinker...the results of which are perpetuated by the media and various ad campaigns. When will we learn there's no Truth in the news and no news in the Truth?

My dad grew up on a farm and EVERYthing he consumed was produced/raised/rendered there. The vast majority of what he consumed was Southern Fried in lard or at least seasoned with lard. Throughout his days, he refused to eat processed food. Late in life, he experienced some discomfort which resulted in a rare trip to the dr & numerous tests. ALL came back normal. The drs were befuddled and insisted on repeating one test in particular as they suspected one test was mixed up in the lab...

The test was repeated. The result? His arteries did indeed appear to be those of a 20 yr old. There was no lab mix-up. Turn up your nose at lard if you will, but this is the only 'study' I need.

Biscochitos, a regional New Mexico cookie flavored with anise and cinnamon, depend on lard for their tender, flaky texture. Crisco--or worse, butter--just don't yield the same melt-in-your-mouth results. You primarily see biscochitos during the Christmas holidays. Once a year indulgence doesn't seem too bad to me... and the holidays wouldn't be the same without them.

I love how people are speaking up in favor of REAL FOOD!