Lard is pig fat in both its rendered and unrendered forms. Lard was commonly
used in many cuisines as a cooking fat or shortening, or as a spread similar to ...
Oct 23, 2011 ... Read the shortening vs. lard discussion from the Chowhound food community.
May 14, 2013 ... And in terms of its fatty acids, it's better than butter: Lard is 60 per cent
monounsaturated fat, which is associated with a decreased risk of heart ...
Jul 10, 2012 ... What's the story with lard? I thought it was about as bad for you as a fat could be,
but recently I've been hearing that lard is making a comeback ...
Have a look at the works of Sally Fallon for more info on lard vs vegi shortening...
particularly the first part of Nourishing Traditions. Very interesting. You may ...
Oct 3, 2012 ... Lard is from pigs. http://en.wikipedia.org/wiki/Lard Lard has a melting point of
about 35 degrees C. ... What are the pros and cons of Harvard vs.
Oct 30, 2013 ... Shortening vs. Lard. 0fecd8f8-6ef1-4649-9f57-83bf4668f3d0--3572 ... allow the
crust to brown more than shortening, lard, or oil-based versions.
Jun 2, 2009 ... Lard, however, has always been a ridiculously hard sell. Over at least the last 15
years, it's repeatedly been given a clean bill of health, and ...
Pete Wells writes about the return of good old-fashioned lard in light of the news
about the dangers of trans fats. Find out the truth about trans fats and lard.
The idea of eating lard might sound unhealthy. But nothing could be further from