Local Food Beat

Sharon New November 14th, 2009

Just recently, a new friend of mine (she just moved here from Utah), took my pork back fat that I’d had in my freezer for nearly two years and rendered it into lard.  You can read and see pictures here. 

Also, I was cleaning out my computer files and came across this great article on lard.  You can read the whole thing here. 

Here’s an excerpt”  “Over at least the last 15 years, it’s repeatedly been given a clean bill of health, and good cooks regularly point out how superior this totally natural fat is for frying and pastries…. Lard has clearly won the health debate. Shortening, the synthetic substitute foisted on this country over the last century, has proven to be a much bigger health hazard because it contains trans fats, the bugaboo du jour. Corporate food scientists figured out long ago that you can fool most of the people most of the time, and shortening (and its butter-aping cousin, margarine) had a pretty good ride after Crisco was introduced in 1911 as a substitute for the poor man’s fat….“

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