Lard made the 2014 BEST foods list!!

After decades of being put down by the processed food industry, lard is finally vindicated and taking its rightful place among BEST foods. The food industry, like the makers of Crisco and Wesson oils, marketed hard against lard and it had nearly disappeared from the American food table. The local and traditional foods movements have brought it back.

This is a good thing because lard rendered from the fatback of pasture raised pigs is a healthy, wholesome fat. It makes incredible, flaky pie crusts and biscuits and it adds flavor to sauteed vegetables and beans.

This table shows the fat profiles of common fats. Eating a variety of fats and using the right fat for the cooking method will ensure adequate nutrition. As you can see from the table lard is lower in saturated fat compared to butter. Lard’s saturated fat is made up of the shorter chain fatty acids or medium chain fatty acids which are easier for our bodies to break down, reducing the likelihood of build up and plaque in the arteries. When choosing the type of fat to use, take into account smoke point. The higher the smoke point the better for high heat cooking.

Fat %Saturated %Monounsaturated %Polyunsaturated Smoke Point
Lard 39 45 11 374 F
Butter 63 21 3 302 F
Olive Oil 14 73 11 374 F
Coconut Oil 86 6 2 351 F


Lower smoke point fats are better for putting on food after cooking or making salad dressing.

Lard has been demonized for decades, but give it a chance and bring it back into your table with this Flaky Pie Crust Recipe. The Native Americans cooked with lard exclusively for centuries, it can’t be all bad. 🙂

Flaky Pie Crust

1/2 cup lard, rendered from pasture raised pig

1/2 cup butter

3 cups flour, half wheat/half white or all white

5 TBSP super cold water

Mix the butter and lard in with the flour using a pastry cutter or fork. Work until the mixture resembles corn meal with no larger than pea size bits. Then start adding the water 2 TBSP. at a time. Work the water into the flour until a dough starts to form. Knead into a ball for a few minutes. Place in refrigerator for 30 minutes before rolling out your crust.

This is a two crust pie recipe.

Fill it up with apples, berries, rhubarb, you name it and ENJOY!!