Lard Fat and Leaf Lard

Lard Fat or Lard is Often Considered the 4-Lettered Word for Fat, but Lard Didn't Always Have a Bad Reputation.

Most people hear the word lard and think "Heart Attack!".

Yet it's not really a saturated fat or trans fat. It contains about 40% saturated fat and the rest is mainly monounsaturated fats.

Lard fat is basically pig fat and can be obtained from any part of the pig as long as there is a high concentration of fatty tissue.

The best quality is leaf lard and lard is extremely stable and will last a long time in the fridge.

It also has a high smoking point which makes it safer than using vegetable oils for frying or deep frying.

History of Lard

But, when the vegetable shortening called Crisco made is debut in 1911, this began the campaign to eliminate lard.

Shortening or Crisco, a synthetic substitute for lard was foisted on this country and has proven to be a major health hazard because it contains trans fats. Trans fats are also found in Margarine and are known to cause heart disease.

Shortening and Margarine - May You Rest in Peace!

Health Benefits of Pork Fat

• Source of Selenium Mineral
• Good Source of Vitamin D
• High in Monounsaturated Fats
• Contains Essential Fatty Acids
• Enhances Your Immune System
• Helps Build Strong Bones and Teeth

Types of Lard

The next highest grade of lard comes from the fat between the back skin and flesh of the pig.

And the lowest grade of lard comes from the fat surrounding the pig's digestive organs.

There is also unrendered lard or the more common rendered lard.

Industrially produced lard comes from a mixture of high and low quality fat found throughout the pig and is usually hydrogenated which means it contains trans fat.

Important Tips!

Most of the lard at the supermarket is made from animals found in confinement.

Just remember that pigs that are eating well and soaking up sunshine are going to have Vitamin A & D stored in their fat and will offer you greater health benefits.

Custom Search