Cooking With Lard for Old-fashioned Taste

By Jean Teller and Sr. Assoc. Editor
Published on January 19, 2010
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One doesn’t usually think of the Industrial Revolution affecting food. In the case of lard vs. vegetable shortening, it definitely did affect the outcome.

Lard, until the Industrial Revolution, was the fat of choice, used in place of butter in many homes. Rendered from pig fat, lard was an important factor in cooking and baking, resulting in light, flaky pie crusts and delectable cookies and pastries.

Many people, in fact, still consider lard a key ingredient in such items as pasties, those Cornish meat pies that are popular in the Upper Peninsula region of Michigan.

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