We make pure lard on our farm from our organically-raised and pastured heritage breed Red Wattle pigs. People love it. RecentlyThe News-Press wrote about lard making a comeback and that “Rosy Tomorrows was leading the charge.” Most people don’t realize that lard is a healthy fat and much, much cheaper to use than olive oil. For baking, chefs know that lard makes the best pie crusts and biscuits. Best of all, it’s made right here on our North Fort Myers Farm from pigs who were born and raised right here.
Despite what misguided opinion and conglomerate “food” manufacturers have tried to drill into our heads over the last 80 years or so, lard is actually far more healthy than any of the test-tube alternatives on grocery store shelves. In fact, our ancestors have been eating lard for hundreds and hundreds of years.
Lard was yet another casualty of the early 20th-century shift from locally grown, organic food to industrialized food production. In the early 1900s, the Procter & Gamble company figured out they could extract oil from cottonseed. Though it went quickly rancid and highly unstable, the hydrogenation process allowed the cottonseed oil to last a long time - an unnaturally long time.
Because it was so inexpensive to make and it lasted such a long time, the company made HUGE advertising pushes touting their new “Crisco” as a cheaper alternative to lard. In fact, they even went so far as to call lard “smelly and unhealthy.”
Nothing could be further from the truth. Lard, especially the lard from our pastured and organically-raised Red Wattle pigs is one of the best possible fats money can buy. Here are 3 reasons you should be eating lard.
1. It’s Natural
Unlike some of the man-made alternatives (none of which could be produced without chemicals and machinery), lard is a completely natural source of good fat. And because natural lard from organically-raised pigs is free of the hydrogenation process, it’s also full of all the beneficial properties that nature intended.
In addition, it’s much more sustainable. Besides all the delicious meat and bones for broth, a 350lb. pig would also give you somewhere between 20 and 28 pounds of lard. Raising a pig to market weight and using all of the nutrients and foods it naturally gives you is much more sensible than planting and processing an entire field of cotton for a similar amount of artificial fat.
2. It’s Tasty
While some of us may be used to the artificial flavors found in many dishes and store-bought products, a few bites of a flaky pie or some eggs and potatoes cooked in lard will change your world! The most sought-after chefs in the world cook with high-quality lard. And it doesn’t get any better than the delicious lard given to us by our heritage breed Red Wattle pigs.
3. It’s Absolutely Healthy
Sometimes, the healthiness of a food can be measured in all the beneficial vitamins, minerals, and essential compounds it contains. Other times, a food’s healthiness is all about the things it doesn’t contain. Lard is healthy for both of these reasons.
While it doesn’t contain the pesticide-laden, hydrogenated chemicals of the other stuff, natural lard is a champion in the realm of monounsaturated fat. Also, lard contains incredible amounts of life-essential Vitamin D - which helps with your calcium absorption, as well as hormone production and regulation.
The bottom line? Don’t believe the outdated press about lard. It’s one of the best, most natural, most tasty, and healthiest ingredients money can buy.
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