For the love of lard
Generations of cooks, prior to 1960, cooked with lard, which is basically pork fat that has been rendered down to a liquid. It used to be a common ingredient in many households until it was demonized, labeled as unhealthy. Nowadays, it is starting to make a comeback, albeit slowly and more education is still necessary. Science has helped to rehabilitate lard in the United States, having shown that lard contains less saturated fat than butter, and thus, when used in […]