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LARD?

  • m

Lard is actually not that bad for you. Just google it and you will find that it contains oleic acid (good for battling depression), lowers LDL levels, and leaves the good HDLs constant. It's one of the oldest forms of fats used in cooking and is much better for you than shortening, margarine, or butter.

Not to mention it is so much tastier in cooking and makes the best pie crusts ever. All this being said, what are your thoughts on lard and would you consider incorporating it in your diet? SUPER CURIOUS.

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    1. I always have some in my kitchen. It has a myriad of uses from coating my bare cast iron pans to biscuits, pie crust, roux, frying ect.

      1. I will likely never cook with lard.

        4 Replies
          1. re: ipsedixit

            I get that you like using pork, but I'm sure you realize that some people have religious objections to eating pork - and others have moral or health concerns about it.

              1. re: chicgail

                It's not a religious thing for me, more a mental thing. I was raised by a vegetarian mother, which has caused me to be highly fussy about meat and meat by products.

                No condolences are needed though. because I have had things that used lard, and with the exception to my grandmothers apple pie, I didn't like it all that much.

          2. On Archive.org, readable online and in e-book format:

            Swift Brand Lard Recipe booklet from 1940's
            http://archive.org/details/QueensOfCu...

            1. i haven't been able to find it from organic pastured pigs. if i could, i would use it in a heartbeat. i won't go near the hydrogenated cafo stuff on the grocery shelves.

              3 Replies
              1. re: hotoynoodle

                Same here. We would love to cook with it if we could only find a good source for it.

                1. re: wapfcat

                  I buy 10 lbs of excellent leaf lard at a time from Dietrich Meats in PA. They ship. Usually comes out to about $3 lb, if I remember correctly.