Today’s Food Programme on Radio 4 was all about lard!
They hesitantly revered lard for its culinary and (gasp!) health benefits. The programme included a bold statement by Stephanie Seneff and an interview with Gary Taubes – both of whom are diametrically opposed to the standard anti-animal/saturated-fat mentality – good to see how the mainstream is starting to respond to the low-carb high-fat research. Other highlights of the show included rendering one’s own lard and a report on the thriving traditional use of lard in Italy. I recommend you have a listen to the show here:
Listen to the show here:
BBC Gallery of how to render your own lard:
Missing from the Radio 4 programme were some important facts:
- Lard should be soft. Much of the commercial packets of lard are hydrogenated – take care and avoid these at all costs!
- Lard is one of the highest food sources of vitamin D – assuming of course we are talking about free-range pigs – as pigs have bare skin exposed to sunlight.
- In the UK, unfortunately, pigs are mandated to be fed on grains, including soy. Not ideal as the lard from them will be less nutritious. Some small-scale pig farmers allow their pigs to roam free and forage in woodland – their natural habitat. If you can find such a supplier go for it – you will be getting the best quality pork and lard available.