For decades, lard was shunned in kitchens and demonized as an unhealthy, artery-clogging fat to be avoided at all costs. Butter, olive oil, and vegetable oils became the go-to fats for the health-conscious, while lard was relegated to the back of the pantry.
But in recent years, lard has been making a comeback in a big way – especially among chefs and foodies searching for ingredients that add incredible flavour and texture to dishes. From bakeries crafting flaky pie crusts to acclaimed restaurants frying up crispy potatoes, lard is being embraced for its unique culinary properties.
Part of lard’s comeback stems from a greater appreciation for traditional ethnic cuisines and heritage ingredients. For Mexican, Southern and British cuisines in particular, lard was a staple fat used for frying, baking, flavouring and preservation for generations before falling out of favour.
In addition to lard’s celebrated flavour, research has also helped debunk the notion that it is inherently bad for you. While lard is high in saturated fat and calories, the type of saturated fat is actually less prone to raise cholesterol levels than saturated fats found in sources like butter. Lard is also free of trans-fats and relatively high in monounsaturated fats like those found in olive oil.
Like most foods, lard can be fine when consumed in moderation as part of a balanced diet. It’s certainly no worse than butter or many other cooking fats.
So the next time you’re frying up some potatoes, baking pie crusts from scratch, or want to add an extra punch of flavour to some beans or tamales, fries or general frying, don’t be afraid of reaching for the lard. For home cooks looking to stock up,we at Windsor Quality Meats on Main St. Vancouver offers containers of ethically-sourced lard, tallow and duck fat perfect for all your cooking needs. Just look in the freezer section. The humble pig fat is making a big comeback in restaurants and home kitchens everywhere.
