the.com/lard
The fat your grandmother trusted and margarine spent a century trying to replace.
means Rendered, clarified pig fat, used for centuries as a cooking fat and baking shortening prized for flaky, tender results.
from From Old French lard ('bacon, fat'), tracing back to Latin laridum or lardum, meaning cured pork fat or bacon — a word with possible ties to Greek larinos, 'fattened.' English borrowed it around the medieval period, first for the cured meat itself, with the sense narrowing over time to the rendered white fat alone — the stuff ladled from the pot after a pig gave its all.
- smoke point
- higher than butter, great for frying
- flaky pastry
- blocks gluten better than butter does
- rebrand attempt
- called it leaf lard to sound fancier
- health flip-flop
- demonized, then less villainous than trans fats