When we think of traditional cooking ingredients, few have been as ingrained in our culture as lard. For many years, it was a staple in homes, especially in Latin America and Europe, until it was gradually replaced by vegetable oils and margarine. However, today lard is regaining its place, not only for its unique flavor and texture, but also for its health benefits and the growing trend toward natural ingredients.

In this article, you’ll discover why lard remains a valuable ingredient, its health benefits, how to use it in cooking, and why you should consider it a real and healthy alternative to other processed products.

An ingredient with history and tradition
Lard is not a recent trend. For centuries, it was the primary source of fat for cooking, frying, and baking bread and pastries. Grandmothers and great-grandmothers used it not only because it was readily available but also because it added a special flavor to homemade meals. From Venezuelan arepas and Mexican tamales to Spanish pastries, lard has been at the heart of recipes that we now consider part of our cultural heritage.

Furthermore, unlike many ultra-processed products that fill supermarkets today, lard is a natural ingredient, obtained by rendering and purifying pork fat. This makes it a viable option for those seeking a simpler and more authentic diet.

Nutritional benefits you may not know about
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