In the 50s some Big Food companies (that had a lot to gain from the hoax) did a great job of convincing us that we should buy their hydrogenated fats (aka vegetable shortening, or “Crisco”) to “save” us from the evils of saturated fats.

 

Of course we now know that the substitutes came with higher health risks than the saturated fat they were designed to replace.

 

But healthy fats are not only a good addition to our diet, they're actually necessary. Without them, our bodies can't process vital fat-soluble vitamins.

 

And-bonus-unrefined, natural fats like lard come with their own vitamins and minerals. The most notable one is Vitamin D, which is prevalent in pasture-raised lard, but is very seldom available in other foods.

 

I switched to exclusively using lard in cooking, baking, sauteing, you name it, many years ago. (I also use avocado oil when I need a liquid fat. and don't feel like heating lard.)

 

 

Today I'm showing you all the things about my favorite kitchen fat, from frozen pork fat to frozen sticks of rendered lard and a jar of spreadable lard. I explain why lard is definitely a healthy fat.

 

 

 

Let's chat about how to actually USE this amazing fat in this brief (zero ads) podcast episode. I share 11 ways→

 

 

 

 

 

Use code SOULYRESTED to save a whooping $30 OFF your first box of $150 of amazing meat and/or lard, all raised on the best regenerative, family-owned farms in the U.S.

 

And bonus: shipping's FREE on all orders of $150 or more!

 

 

 

I also promised you, in the above video, that I'd share all of the other links below as well. 

 

p.s. CLICK HERE to listen on Spotify.

 

And hit “reply” and let me know your thoughts on lard… have you used it?