Why It's Time for Lard to Make a Comeback

Hey guys! Farmer Remi here today to talk about a rarely-discussed food that I believe deserves more appreciation; pork lard.

Lard is a God-given superfood that has been a subject of controversy over the last century (and most of history for that matter). But this nutrient-dense and versatile fat has a long history as a pantry staple in cultures around the world.

So what is lard? And why has it been victimized for so many years? Let's dive in.

What is Lard?

Lard is simply the rendered fat of a hog. Unlike most modern fats, lard is minimally processed and easily made at home. Most lard is rendered from subcutaneous fat trimmed from the back and belly at butcher. It's premium cousin, "Leaf Lard" is rendered from visceral fat, which surrounds the kidneys.

Rendering lard is quite simple; anyone can render their own lard at home using a dutch oven or crock pot. You cut the raw pork fat into 1-inch chunks, simmer it for several hours, then strain it into a jar. The leftover "meat bits" are known as cracklin's, and make a delicious healthy treat when salted.

Common Uses for Lard

The uses for lard seem to be endless. It's low cost and high smoke point have resulted in it being utilized many ways throughout history.

Cooking and Frying

Lard is a handy fat to have in the kitchen. We use it anywhere that people would otherwise use butter or Crisco. In fact, lard was the primary cooking fat in homes prior to the invention of Crisco in 1918. Lard's high smoke point makes it ideal for frying and sautéing. It provides a crispy texture and rich flavor to foods like chicken, doughnuts, and potatoes.

Baking

Lard is a prized baking ingredient due to it's ability to create flaky, tender pastries. Leaf Lard is most ideal for baked goods like pie crusts and scones, because it does not have the rich "porky" flavor that regular lard does. We'll talk more about that in a minute.

Roasting

Lard can be used to roast meats and vegetables as well. It can help you achieve a crispy exterior while keeping the interior moist and tender.

Skincare

Lard is rich in fatty acids and vitamins, making it an excellent moisturizer. Swine actually have a similar biological make-up to humans, so, unlike tallow, lard is already the correct pH for our skin. How cool is that?!

Candles

Lard has historically been an important ingredient in the candle making industry. Lard candles produce a clean, bright flame and slow, even burn. They can be scented with essential oils for a pleasant aroma. 

Lubrication

Before synthetic lubricants were developed, lard was also a common lubricant used for tools and machinery.

Benefits of Lard

Believe it or not, swine and humans actually have a lot in common. First, we are both monogastric omnivores, which means that we have single-chambered stomachs and we consume a mixed diet including plant and animal foods. Second, we have a lot of genetic similarity. This is why the medical industry performs studies on swine and why swine organs are now being used in human transplants. 

But how is all that a benefit to us?

Because animals store nutrients in their fat, pork fat contains many of the same essential vitamins, minerals, and even hormones that our bodies need. This includes vitamin D, an essential nutrient for bone and immune function, and leptins, which help your body regulate appetite. 

Lard is a natural source of monounsaturated fats, which are known to support heart health. And unlike many modern cooking oils, it is free of trans fats. Lard is also a source of good cholesterol, which your skin needs for synthesizing vitamin D from the sun (that's right- without a healthy amount of good cholesterol in your skin, your body CANNOT produce vitamin D3!)

Lard protects your skin from the inside, but can also protect it directly from the outside. I've heard great testimony of folks that have healed sunburns with a slather of lard, saying that it healed quicker than with aloe vera. So the next time you crisp, reach for the lard instead.

The Fall of Lard in the 20th Century

Beginning in the early 1900's, lard became the subject of much conflict. When Upton Sinclair's "The Jungle" was published in 1905, revealing the gross workings of industrial meatpackers, many Americans began to avoid pork, and lard in particular. If you've read the book you understand why.

With the invention of electricity, candle-maker Procter & Gamble found themselves with a dying market for their products and needed a new way to profit from their seed oils. They invented Crisco in 1911, the first shortening made entirely from seed oils. It was advertised as a cleaner, healthier alternative to animal fats.

Crisco gained mass appeal during World War II, when lard was largely reserved for manufacturing of explosives and consumers had to find a substitute. 

In the 1960's, Procter & Gamble paid the American Heart Association to promote seed oils as "Heart Healthy" using false research that blamed animal fats for several health problems in the US.

When Americans began to learn the truth about vegetable and seed oils and return to minimally-processed animal fats, they leaned towards tallow. This is partly due to the residual fear of lard, and partly due to the widespread availability and marketing of beef fat following decades of growth in the beef industry.

We're Bringing Back the Lard

Our family has been cooking with yard for several years now, and we can testify to the beauty of cooking with it. It's the perfect all-around cooking oil. You can use substitute it for other oils in nearly all dishes, and it doesn't leave you feeling heavy afterwards.

Following it's vilification, a healthy source of pork lard has been difficult to find. But after a few years, we have been able to make our pure Pasture-Raised Leaf Lard available for your enjoyment again. We offer it in wide-mouth pint containers, so it's easy to scoop out of and small enough to store.

Contact me directly if you have any questions, and let us know what you use your lard for!

Your farmer,
Remi Kesten