Lard

It's actually not a bad fat, and certainly better than Crisco or any of the other nasty, fake hydrogenated oils that replaced lard in many recipes years ago. There is a certain kind of lard that is great in pie crusts but is hard to get - I have considered ordering some from the local butcher for holiday pie crusts but never plan that far ahead. Calorie-wise, fat is fat but for solid fats, I'll take something real like butter, lard or coconut oil over some plastic concoction any day.

What's wrong with lard? I see you are not from the South. :) You haven't lived until you have had homemade buttermilk biscuits or pie crust made with lard. Unbelievably good. Yum!

Many nutritionists are now convinced that lard, being a natural fat, is safer for your health than anything hydrogenated or partially hydrogenated. That process creates trans fats, which are the singe worst type of fat you can eat. Lard is a saturated fat, but new studies suggest that in moderation, it's actually not so unhealthy.

There is also a possibility that some saturated fats have health benefits that are just being discovered – coconut oil is mostly saturated fat, and it's currently under study for it's possible benefits for people with Alzheimer's disease.

Lard is alot healthier than what the HUGE companies are pushing on consumers. Lard is just the natural fat. It's not made of all kinds of chemicals. Places are actually fighting for Lard these days and are proud to put it in their products. Have you ever looked at what's in your butter? I prefer items with less than 5 ingredients.

Can't remember off the top of my head but lard is actually healthier than a lot of products you would think were healthier.

My mom and my aunt used to make lard. I don't remember how it was done except that they cooked pig fat overnight in a Nesco roaster and then put it in canning jars.

The best flakyest pie crust is made with lard or butter --lard is best.

I like many fell into the 'healthy food' propaganda of the 70's and 80's and used Crisco and other shortenings. Only to find out now that it wasn't healthy.

I just read an article today about Splenda being so unhealthy --I posted it on my facebook page.

It's awfully hard to make a good pie crust without shortening/lard.

You would hate it here (Texas). ;)

Down here in Texas my great grandmother, grandmother and my mom as well as just about any relative I can name has a can of Crisco in their pantry. I do not and never have cooked with it but its somewhat if a staple here, at least where I come from :)

I find that disturbing too, but I also find gelatin , chicken fat, lactic acid, rennet, pretty much anything that comes from dead animals in food that would otherwise be somewhat nutritious...... Disturbing as well

....and I disagree with most of the answers here, lard is awful for you. It should be avoided at all costs.

I save bacon drippings and cook with them. Lard is, IMO, much better than margarine or vegetable shortening.

I've made my peace with lard actually. There is an entire sect of thinking that actually thinks lard, rendered from organic and humane space is actually good for you. You can read more here: http://www.westonaprice.org/food-features/put-lard-back-i...
I would much prefer lard over palm oil or any other hydrogenated oil honestly. Palm oils ruins the rain forest and hydrogenated oils are essentially toxic.
Hope that helps!

Actually, margerine is molecularly very similar to plastic. Plus, flies will not land on it. I choose to think of it as poison. I use olive or canola oil to cook and occassionally butter. If I know something is made with lard I will not eat it, but I'm sure I have unknowingly eaten it and most likely enjoyed it too. The idea of lard or suet just disgusts me, but I would prefer it over margerine.

Anything can be OK in moderation though, so it all depends on how often you eat anything.

R.

The reason you use lard recipes is because those fats have a different melting point than say butter or oil and will give the product a different texture.

I don't make enough recipes that call for lard, so I substitute shortening for it in those recipes that call for lard. Healthwise they are equally bad for you and their properties are similar enough.

I try not to buy any convenience products... so I have never noticed it in anything from the shelves...

I don't like that it's still in products, but I do have some older family members in the southeast who still use it when cooking "southern style".

It's no big deal. Just don't buy the products with lard in them. Not everything has lard in it. Lard is a lot more natural than the margarine or butter-like spreads you buy in the store. Lard is nothing more than pig fat. My grandmother lived to be 100 years old cooking with lard. She'd make the best potato pancakes by frying them up in lard. My 93 lbs. mother-in-law also cooks with lard when she makes her "black sesame ton ton." ("ton ton" is a type of Chinese dumpling. The dough is made from glutenous rice flour and the inside is usually black sesame paste, red bean paste, or pork. The lard is actually added to the filling to make it sick together while being made, then melt while being cooked.) So I guess the answer is yes. We still cook and eat lard, just not everyday.

My dad actually ORDERED lard online because he couldn't find it in the stores anymore. Gave it as a gift, too, to his brother. Heart attacks and cholesterol problems run rampant in that side... but, I guess that's the real south, for you. They all live (well, dad grew up in) Mississippi.