Once maligned during the Great War on Monounsaturated Fats, lard has regained its rightful place as a culinary staple, thanks to a group of pig-fat patriots and a growing understanding of fat and heart health. From flaky pie crusts to decadent pastry, lard is back with a vengeance.
In the annals of culinary history, the Great War on Monounsaturated Fats stands out as a dark period when time-honored ingredients like lard were unjustly cast into obscurity. For centuries, rendered pig fat had been a ubiquitous component of human diets, its uses ranging from frying to baking. However, a relentless campaign of misinformation, fueled by progressive trans-fats activists, led to the public's unwarranted fear and mistrust of animal fats.
Lard's tragic downfall began in the 1950s, when it became the target of a barrage of bad publicity, often derived from inaccurate sources. By the 1980s, the very mention of lard had become taboo, even though it had been a staple in homes and kitchens across the country just two decades earlier.
A Comeback for the Culinary Canary: Lard's Triumph Over Cancel Culture
Amidst the culinary cancel culture, a few brave souls refused to surrender their love for lard. Pie makers and pastry chefs held fast to their traditional recipes, knowing that lard was essential for creating the perfect flaky crust. One such culinary rebel is Arnold Wilkerson, the founder and owner of Little Pie Co. in New York City.
"The main reason we use lard is because of the flakiness that it gives to our pie crust," Wilkerson told Fox News Digital. "We combine a ratio of lard with butter to get its flavor. So that's the ideal combination of flakiness and flavor."
A Comeback for the Culinary Canary: Lard's Triumph Over Cancel Culture
In recent years, lard has experienced a resurgence in popularity, thanks largely to a growing understanding of fat and heart health. Health experts now acknowledge that saturated fat from animal sources, including lard and butter, is not as harmful as once thought.
Meanwhile, trans fats, which were often used as a replacement for lard, have been definitively linked to increased risk of heart disease and death. This realization has led to a widespread rejection of trans fats and a renewed appreciation for the natural benefits of lard.
A Comeback for the Culinary Canary: Lard's Triumph Over Cancel Culture
"The main reason we use lard is because of the flakiness that it gives to our pie crust." "In the last several decades, however, the tables have turned as health experts have come to new understandings about fat and heart health," reported food and cooking site Mashed.com.
The website added, "Saturated fat from animal sources, including butter and lard, is not quite as bad for our health as previously thought."
A Comeback for the Culinary Canary: Lard's Triumph Over Cancel Culture
Lard also received a significant endorsement in 2020 when it was ranked eighth on the BBC's list of the world's 100 most nutritious foods. "A good source of B vitamins and minerals. Pork fat is more unsaturated and healthier than lamb or beef fat," the BBC reported.
Moderation, as always, is key. New York nutritionist Lauren Harris-Pincus advises against adding excessive amounts of saturated fats to one's diet. However, she acknowledges that a small amount of lard can be beneficial, especially when used to create the perfect pie crust.
A Comeback for the Culinary Canary: Lard's Triumph Over Cancel Culture
"Saturated fats are contributions to heart disease, particularly animal fats," said Harris-Pincus. "I would not advise anyone to add more saturated fats to their diets."
"A little bit of anything never killed anyone. So if you're trying to make the world's best pie crust and it takes a little lard — that's probably OK."
Lard's triumphant return from culinary purgatory is a testament to its enduring qualities and the resilience of culinary tradition. Despite being unjustly vilified for decades, lard has weathered the storm and emerged stronger than ever. Its resurgence is a reminder that true culinary excellence is rooted in time-tested ingredients and unwavering passion.
