“Lard, although commonly misidentified as a saturated fat, should really be classified as a monounsaturated fat…lard is about 40 percent saturated, 50 percent monounsaturated, and contains 10 percent polyunsaturated fatty acids. It is also one of our richest dietary sources of vitamin D…
lard is making a comeback from its nadir after years of vilification by big food corporations eager to push their plastic substitutes (see “The Rise and Fall of Crisco
lard sold in grocery stores (if you are lucky enough to find it at all) contains preservatives like BHT added to prolong its shelf life, I look for farmers who sell what they can’t use. Sometimes local butchers carry additive-free lard, or can order it for you.”
I personally have managed to find good quality lard at farmer’s markets, though even there it’s often scarce or out of stock.
I’m actually using some right now to fry up some collard greens until they get crispy and crunchy, a real treat.
Another of my favorite uses: fry up corn tortillas in lard until they’re crispy. As appetizers, can top with guacamole, salsa, or hot sauce. For dessert, great with Mexican cane sugar and cinnamon on top.
Also unbeatable for frying eggs and portabella mushrooms.
Vegetarians swear by plant foods,
Paleo types believe in animal foods.
I, however, am convinced the key lies in which fats you use.