5 Reasons Why Lard is Good

1. Choose homemade lard

There is a difference between lard obtained from pasture-fed pigs and industrially obtained lard. Industrial lard is very often bleached, and it is also hydrogenated, that is, trans fats are added to it, in order to have a longer shelf life. That’s why always choose homemade lard.

2. Contains less cholesterol than butter

Lard contains about a third as much cholesterol as butter. So, 100 g of pork fat has 97 mg, and 100 g of butter has 215 mg of cholesterol. Our bodies need fat to absorb fat-soluble vitamins, such as vitamins A, D, E and K, which are essential for immunity and general health.

3. It has a long shelf life

Even homemade, non-hydrogenated lard has a long shelf life. At room temperature, it can be used for about four to six months, depending on the conditions in which it is stored. Conversely, the one stored in the refrigerator has a shelf life of up to a year.

4. It is an excellent choice for baking and frying

Since it has a high smoke point, and when baking and frying it does not oxidize or produce harmful free radicals (as extra virgin olive oil does at high temperatures), it is excellent for baking and frying.

5. Contains more healthy fats than butter

You wouldn’t believe that lard is better than butter, because it contains much more monounsaturated fats, which are associated with a reduced risk of developing cardiovascular disease. Also, homemade does not contain trans fats. It is rich in oleic acid, i.e. omega 9 fatty acid, which reduces inflammatory processes and promotes better functioning of the cardiovascular and nervous systems.