Here is a lovely article by The Green Fooder James Temple (thanks to The Green Fooder in Colorado for pointing me to the article), extolling the virtues and busting misperceptions of lard.
Few food terms have become as loaded as lard, weighed down by the connotation of excess and enlisted as a prefix in the harshest obesity put-downs. But after a century of slander, the four-letter pork product is undergoing a reputation renaissance.
He gives a great rundown of the gorgeous dishes being made today with lard at some of the top restaurants in America, explains how it came to be so demonized (Proctor & Gamble and Crisco had a lot to do with it), and leaves us with some hope for a better world through better pigs.
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Thanks for that man. I’ve been saying this for years. But everyone thinks I am joking.