Lard was the canary in the coal mine of culinary rectitude.
Rendered pork fat has been ubiquitous in the human diet for centuries. It was used to fry everything from dough to chicken, and was an essential ingredient in making pies.
Lard tragically fell out of favor during the Great War on Monounsaturated Fats in the 20th century.
5 FOODS THAT ARE BEST FOR BONE HEALTH, ACCORDING TO NUTRITIONISTS
Progressive trans fat activists launched a bombardment of bad publicity against animal fats starting in the 1950s, often drawn from inaccurate sources.
In the 1960s, everyone loved lard, but in the 1980s, no one dared to talk about it.
Lard is one of the essential ingredients in the crust made by New York’s Little Pie Co., a famous bakery in Midtown Manhattan. (Courtesy of Little Pie Co.)
Humanity’s staple foods were quickly caught in the crossfire: salt, sugar, eggs, Both butter and wheat have been denounced as unhealthy over the years.
But times are changing.
“The main reason we use lard is the flaky texture it gives our pie crust,” Arnold Wilkerson, owner of Little Pie Co. in New York, told Fox News Digital.
“MY MOTHER’S CHEESECAKE” RECIPE IS THE ULTIMATE NOSTALGIC DESSERT: “DELICIOUS BITE”
Lard has enjoyed a renaissance in recent years, thanks in large part to a heroic band of pig-fat patriots who have weathered the blitzkrieg of bad news.
Pastry chefs and pie makers have never given up their right to keep and preserve lard.
Arnold Wilkerson, a former dramatic actor, founded Little Pie Co. in New York City’s Theater District in 1985. (Little Pie Company)
“We combine lard with butter to get its flavor. So it’s the perfect combination of flaky and flavorful.”
APPLE FRENCH BREAD CASSEROLE FOR A DELICIOUSLY SWEET BREAKFAST: GET THE RECIPE
The Great War on Monounsaturated Fat claimed its most famous victim in 1990, when fast-food giant McDonald’s was forced to stop using the delicious beef tallow to cook its French fries.
“The main reason we use lard is for the flaky texture it gives to our pie crust.”
“In recent decades, however, that has changed as health experts have come to understand more about fat and heart health,” the food and cooking website Mashed.com reported.
CANDY TOURS OF AMERICA: 5 DELICIOUS DESTINATIONS FOR SWEET FAMILY MEMORIES
The site adds that “saturated fats from animal sources, including butter and lard, are not as bad for our health as previously thought.”
Lard on the shelves of the Big Apple Market on Ninth Avenue in New York City. Lard has found its way back onto supermarket shelves across the country in recent years. (Kerry J. Byrne/Fox News Digital)
Lard, an all-natural product, has often been replaced by trans fats, many of which are synthetic.
“Trans fats clog arteries, increasing the risk of heart attack and death,” according to the World Health Organization, adding that “trans fats can be found in margarine, vegetable shortenings…and baked goods such as crackers, cookies and pies.”
THE BEST VEGETABLES FOR GRILLING AND WHY: CHEFS SHARE 5 SMART TIPS
(Crisco, incidentally, notes on its website: “All Crisco shortening products now contain 0 grams of trans fat per serving for a healthier option.”)
Moderation remains the best advice, according to nutritionists.
Lard made fun of cancel food culture and kale in 2020 when it landed at number 8 (eight!) on the BBC’s list of the 100 “World’s Most Nutritious Foods.”
CLICK HERE TO GET THE FOX NEWS APP
“A good source of B vitamins and minerals. Pork fat is more unsaturated and healthier than lamb or beef fat,” the BBC reported, citing a survey of 1,000 scientists.
Lard’s surprising Top 10 ranking places it ahead of the queens of green vegetables: broccoli rabe (No. 30), kale (No. 31) and fresh spinach (No. 45).
Moderation remains the best advice, New York-based nutritionist and author Lauren Harris-Pincus told Fox News Digital.
Apple pie at Little Pie Co. in New York City. Lard is essential for a flaky pie crust, bakery owner Arnold Wilkerson told Fox News Digital. (Little Pie Company)
“Saturated fats contribute to heart disease, especially animal fats,” said the author of “The Everything Easy Pre-Diabetes Cookbook.”
CLICK HERE TO GET THE FOX NEWS APP
“I wouldn’t advise anyone to add more saturated fat to their diet.”
For more lifestyle articles, visit www.foxnews.com/lifestyle.
She also said, “A little bit of anything never hurt anybody. So if you’re trying to make the best pie crust in the world and it calls for a little bit of lard, that’s probably okay.”
