Most people cringe at the thought of using lard. It has a strong and enduring reputation as an unhealthy fat. But back before the advent of shortening, lard was the "go to" fat for frying and baking. During that time lard was made from the fat of pigs that spent their days rooting in the soil and basking in the sun.
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| Lard; rendered and ready for the freezer. |
The lard you find today in most grocery stores comes from pigs raised in confined animal feeding operations (CAFO). When food animals are raised in crowded, unsanitary, and stressful conditions they are often feed daily rations of antibiotics to keep them alive. They may also be given hormones to help them grow faster. They spend no time outdoors and do not benefit from sunshine. I would never advocate the use of lard from industrial farming sources.
I would however, encourage you to explore the benefits of lard from pastured pigs as it compares to shortening.
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