What is Lard and How It Saves Money
Lard might seem like a culinary relic, something your grandparents used everyday but is no longer found in modern-day pantries. This is largely because anyone born after the 1960s has been taught lard is bad, and shouldn’t be part of a healthy diet.
But the fact is, lard is not just a fatty ingredient that makes food unhealthy. Lard has been used for centuries as an essential part of cooking and baking, providing unique flavor and texture to dishes.
For individuals and families working within a tight budget, pork fat—rendered into lard—can be a cost-effective staple in the kitchen, offering both economic and nutritional value.
What is Lard?
Lard refers specifically to the rendered fat from pigs. Fats rendered from other animals have their own names, such as tallow for fat from cattle, and schmaltz for fat from chickens.
At its core, lard is pork fat that has been rendered. This means it’s been melted down, purified, and then allowed to solidify, resulting in a neutral, creamy fat that doesn’t smoke easily when heated.
This makes it excellent for high-temperature cooking and baking, offering a subtly savory note that can’t be replicated with vegetable oils.
Unlike more expensive oils and fats, pork fat is often available at a lower cost, especially if sourced directly from butchers or farmers who might otherwise discard it. This makes lard a practical choice for those looking to stretch their food dollars further.
Not only that, many of us are probably throwing perfectly good lard in the garbage! That leftover fat from your bacon, pork chops or ribs? Yep, that’s lard!
Nutritional Benefits of Lard
Contrary to popular belief, lard is actually quite nutritious. It is a good source of oleic acid, a monounsaturated fat that has been linked to reduced risk of heart disease (1).
Lard also contains a balance of saturated fats, which are essential for proper functioning of the body and brain. It is also rich in vitamins D, E, and K, as well as choline, an essential nutrient for brain health (2).
Additionally, lard is high in monounsaturated fats and low in polyunsaturated fats, making it a healthier choice than many other cooking oils.
So why do we think of lard as being unhealthy? It all comes down to misinformation and marketing from the processed food industry.
Store-Bought Lard
Though lard can be purchased in stores, the quality varies. You’ll find both hydrogenated lard, which has been processed to extend its shelf life but contains unhealthy trans fats, and pure, unprocessed lard, which maintains the rich flavor profile that makes it so valued in cooking.
Commercially available lards are often bleached for whiteness and contain the additives BHA and BHT, which are used to preserve freshness and increase shelf life. Unfortunately, these additives have also been linked to health concerns (3).
Add to that the fact that the lard you buy in the grocery store isn’t really that much cheaper than other cooking oils, and it becomes clear that making your own lard is not only a healthier option but also more cost-effective.
The Real Deal – The Case for Saving Pork Fat
The best lard is made at home, using high-quality pork fat from pasture-raised pigs. It’s a simple process that involves cutting the fat into small pieces and slowly heating it until it turns into liquid oil, then straining and cooling the rendered fat for storage.
However, not all of us have access to raw pork fat, nor the time, tools, or skills to turn it into lard (though it isn’t that hard, really). But most of use still have access to a valuable resource that we just unwittingly throw away – the remnants of pork fat left from cooking meats like bacon, pork chops, or ribs. This “waste” material is actually a treasure trove for making homemade lard.
Turning leftover pork fat into lard isn’t just a nod to tradition; it’s a smart, sustainable practice that enhances our cooking and respects the food we consume. Home-rendered lard is devoid of the artificial additives found in some commercial products and is rich in monounsaturated fats, contributing to a healthier diet.
If you’re intrigued by the potential of transforming kitchen scraps into a culinary goldmine, then check out our blog post on how to clean and store your own pork fat for use in baking and cooking. This process is simpler than you might think and opens up a world of flavor opportunities.
Cooking with Lard
Once a cornerstone of cooking, lard is making a quiet comeback. It provides a cheaper alternative to many oils and fats but also brings a depth of flavor to dishes that other fats can’t match. Whether you’re baking or frying, lard can be a budget-friendly staple in your pantry.
Here’s a list of just a few of the items that can be baked or cooked with lard, showcasing its adaptability in various recipes:
- Pie Crusts: Lard can be used in place of butter or shortening to make incredibly flaky pie crusts. It’s especially great for savory pies.
- Fried Foods: For frying, lard is an excellent choice. It can replace vegetable oil or shortening, providing a unique flavor and crisp texture to fried chicken, doughnuts, and French fries.
- Biscuits and Scones: Incorporating lard into biscuits and scones can make them lighter and flakier. It’s a less expensive alternative to butter.
- Tamales: Traditional tamale recipes often call for lard to mix into the masa (dough), giving the tamales their distinctive taste and texture.
- Pastries: Lard can be used in various pastries, replacing butter or margarine. It’s particularly good in recipes where a neutral flavor is desired.
- Bread: Lard can be added to bread doughs to enrich the loaf and improve the texture. It’s a cost-effective fat that can replace olive oil or butter.
- Roasted Vegetables: Instead of using olive oil, try tossing your vegetables in a small amount of lard before roasting. It’ll give them a crispy edge and deep flavor.
- Popcorn: Pop your popcorn in lard instead of vegetable oil for a movie-night snack with a rich, savory taste.
- Sautéing and Stir-Frying: Lard can be used for sautéing and stir-frying vegetables, meats, and eggs, replacing more expensive oils like avocado or coconut oil.
- Cookies: Yes, even cookies! Substituting lard for butter or shortening in cookie recipes can create tender and flavorful results.
In short, lard has unfairly suffered from years of misinformation, masking its many culinary and nutritional advantages. Whether you’re a beginner cook or a seasoned chef, using lard in your recipes can enhance flavors and promote sustainable cooking practices.
So next time you’re cooking with pork, don’t throw away those bits of fat – save them and turn them into a delicious and nutritious ingredient for all your cooking needs.
