The Culinary Comeback of Lard: From Health Scare to Heart Healthy Hero

Once denounced as a heart attack in a pan, lard is now being hailed as a culinary savior. Discover the surprising health benefits and culinary magic of this misunderstood fat.

Lard, rendered pig fat, was once a staple in human diets. It lent its savory flavor and unique texture to everything from fried foods to pie crusts. However, during the Great War on Monounsaturated Fats in the 20th century, lard fell from grace due to fear-mongering propaganda against animal fats.

The crusade against saturated fats, largely fueled by misinformation and industry lobbying, vilified lard and other natural products like salt, sugar, eggs, butter, and wheat. This culinary cancel culture ostracized these essential ingredients, leaving lard in the culinary wilderness for decades.

The Culinary Comeback of Lard: From Health Scare to Heart Healthy Hero

But the times have changed. In recent years, a resurgence of interest in traditional culinary techniques and a deeper understanding of fat and heart health have led to a lard revival. Pie makers and pastry chefs, like Arnold Wilkerson of Little Pie Co., never abandoned their love for the flaky crust that lard provided.

Wilkerson combines lard and butter to achieve the perfect balance of flakiness and flavor in his pie crusts. He believes that lard is an irreplaceable ingredient for creating exceptional pastries.

The Culinary Comeback of Lard: From Health Scare to Heart Healthy Hero

The Great War on Monounsaturated Fats reached its peak in 1990 when fast-food giant McDonald's was forced to ditch its beloved beef tallow for fries. However, as health experts gained a new perspective on fat and its role in heart health, the narrative began to shift.

Mashed.com reported that "saturated fat from animal sources, including butter and lard, is not quite as bad for our health as previously thought." Lard's bad reputation was based on flawed science and exaggerated claims.

The Culinary Comeback of Lard: From Health Scare to Heart Healthy Hero

Lard has now regained its rightful place on supermarket shelves, replacing the trans fats that were once touted as healthier. Trans fats, according to the World Health Organization, are the real artery-cloggers, increasing the risk of heart attacks and premature death.

Moderation is key when consuming lard, as with any food. Nutritionist Lauren Harris-Pincus advises limiting saturated fat intake to minimize the risk of heart disease. But a little bit of lard, she says, can be a harmless indulgence, especially in the pursuit of a perfect pie crust.

The Culinary Comeback of Lard: From Health Scare to Heart Healthy Hero

In a surprising twist, lard has even landed on the BBC's list of "the world's most nutritious foods," ranking ahead of leafy greens like broccoli raab, kale, and spinach. Its high content of B vitamins and minerals make it a surprisingly healthy choice.

Lard has endured the ups and downs of culinary trends, from villain to hero. It has weathered the storm of inaccurate information and fear-based marketing tactics. Today, lard is back on our tables, bringing its unique flavor and flakiness to our favorite desserts and savory dishes.

The Culinary Comeback of Lard: From Health Scare to Heart Healthy Hero