A step by step tutorial on how to render fat into lard and the benefits of using it! Learn about the myths surrounding lard and animal fats, the history behind the industry, and how to make lard, store it, and use it!
Use this lard to make the BEST EVER Buttermilk Biscuits and the ultimate Lard Pie Crust!
Why We Stopped Using Lard (For All the Wrong Reasons)
Chances are the vast majority of people reading the title and looking at this bottle of lard will have a negative reaction. What will follow is the pronouncement of a string of health conditions that through decades of medical myths have come to be associated with eating lard. In the meantime our ancestors are shaking their heads, “our average lifespan was as long as yours and we didn’t have nearly the number of health conditions as you do today.”
So what happened? What caused us to so vehemently reject one of our ancestors’ most basic food staples?
I won’t attempt to give you all the reasons but I’ll provide a really good starting point. Where: The USA. When: Early 1900’s. Who: Proctor & Gamble.
They had a booming business producing cotton. Which, by the way, is not considered a food crop by the FDA. (That’s important. Keep reading.) But there was this unwanted portion of the cotton plant – cottonseed – that they couldn’t do anything with. And they had lots and lots of it. So they put their heads together to come up with something they could do with cottonseed in order to profit from it. Drumroll…They discovered a method of intense processing that enabled them to extract oil from the cottonseed – and at virtually zero expense to them! But they found the oil was unstable at room temperature and turned easily rancid. Enter Hydrogenation. They figured out that hydrogenating the stuff made it stable and last a long time. And here comes the “What”: The end result was an oil that looked like lard. They called it Crisco.
An issue of Popular Science summed it up this way: “What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.” And it changed the way we thought about food and the way we ate for generations. The legacy of the anti-lard and butter mindset it established still continues today.
Did you know that more marketing dollars were spent on making Crisco a success than any other marketing endeavor up to that point in history? What ensued from that point on can only be summed up as one of the greatest, most widespread and most misfortunate health scandals of all time with health consequences were are still reaping.
On the one hand, while Crisco was being marketed as cheaper and “healthier” than lard or butter, simultaneously marketing dollars were spent labelling butter and lard as intrinsically “bad.” They even gave away free cookbooks with every purchase of Crisco. And of course you can guess which ingredient replaced everything that normally would have called for butter or lard.
With so much marketing wealth and power behind the effort, it took only a few years to turn an entire nation away from the source of fat that had been used for centuries by their ancestors. And it was successfully labeled as hazardous to our health. Oh, the sad irony.
Decades later, when illnesses began mounting to the point where the statistics could no longer be ignored, the statement was finally released that hydrogenated oils are bad for you. But the fat phobia continued as did the manufacturing of substitute oils.
One such oil: Canola. Guess where canola oil comes from? (Hint: No, it’s not the canola plant. There’s no such thing per se. The “canola” plant was developed in the 1970’s and is nothing more than a modified, cross-bred version of the rapeseed plant.) The name is the shortened version of “Canada oil low acid” and comes from rapeseed. Another non-food crop. Here’s a little history on rapeseed oil: During WWII, rapeseed oil was used on naval ships as a lubricant. When the war ended, there was so much farmland in Canada already dedicated to growing rapeseed that they wanted to find other uses for it so they could continue pulling a profit. The problem with rapeseed oil: It’s such a terribly foul-tasting and rancid-smelling oil that it isn’t fit for human consumption. And so they spent the next few decades until the 1970’s working out a way to make it edible. That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval.
Fast forward to today: Almost all processed and pre-packaged foods – everything from chips and breakfast cereal to canned soups and salad dressings – are made with either canola, cottonseed, soybean/vegetable or corn oil. Why? Because they’re cheap to produce. And because we’re still in this mindset that they’re somehow better for you than lard or butter. (For more info on why soybean/vegetable and corn oil (and several others) are so bad for you, see this article for an explanation).
Well, we’ve come full circle. Medical research over the past several years has continued to confirm that fat is not the devil it’s been made out to be and that it is not the root cause of cardiovascular disease. Medical literature is finally starting to reflect this as are many health professionals in their medical advice. However, the notion that fat is bad has been so deeply engrained in our culture and medical philosophy for so long that it’s going to take some time before we’ve all caught up to the facts. Even many health professionals are still stuck in that archaic mindset, though we’re slowly starting to see the rhetoric change.
Our ancestors had it right after all.
My philosophy and approach to diet is a simple one and echoes centuries of wisdom: 1) Eat real, whole foods as close to their natural state as possible and 2) eat things in moderation.
So that brings us back to lard. It’s a fully natural, whole food. It can be made in your own kitchen without any special equipment and the process couldn’t be simpler: Melt it. Strain it. Use it. And I’ll show you all the steps you need to make your own lard.
Benefits of Lard
Lard has several advantages over other oils/fats, one of them being that it, along with beef tallow, has one of the highest smoke points. That means it doesn’t oxidize when you heat it (oxidization = cancer). So lard is ideal for high heat cooking (i.e., anything above a light sauté).
Lard also has a high melting point making it the best choice for extra flaky pie crusts and pastries (beef tallow even more so – we’ll be addressing tallow next time.) Get ready to really experience the old-fashioned taste of yesteryear and what made grandma’s baking so famous.
Lastly, it tastes awesome! Get ready to make the best fried chicken, crispy hash browns and just about anything you want to taste just that much better.
Finally, it has health benefits. That’s right, lard is a good thing. To read about its health benefits along with several other reasons to use lard, check out this article: Top 10 Reasons To Bring Lard Back.
Types of Fat from a Pig
Belly Fat: This is what’s used in the U.S. to make bacon (in the UK it’s known as streaky bacon). As its name suggests, it comes from the belly of the pig and has layers of fat and meat. Pork belly has become popular in recent years in a variety of cuisine. You typically wouldn’t render the belly into lard because there is too much meat attached.
Fatback: This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly underneath the skin. Once rendered it produces a lard that’s slightly yellow in color and it has a stronger pork odor and flavor than leaf fat (see below). It’s great for frying or sauteing. Fatback is also what’s used in sausage-making.
Leaf Fat: This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. It’s also the healthiest. Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries.
**NOTE: The health benefits of lard apply only to pasture-raised pork. Fat is where a lot of the bad stuff is stored and concentrated (ie, chemicals, additives, by-products of junk ingredients, etc) and for that reason we strongly recommend only using fat from pasture-raised pigs. Avoid fat from commercially raised pigs.
How to Store Lard
Lard was used and stored for centuries before refrigeration was invented. It will keep at room temperature for a long time (traditionally many kept it for up to a year). Nevertheless, today most recommend storing it in the fridge. It’s your call. In the fridge it will keep for at least 6 months and up to a year also and many say it’s less likely to get rancid in the fridge. I’ve heard of many people keeping it for even longer than a year in the fridge. Lard can be kept almost indefinitely and what determines if it’s still good is its smell: If it starts smelling rancid, throw it out and make another batch.
For longer storage lard can also be frozen. Freeze it in bars, in cubes, in tablespoon amounts, in tubs (slicing off what you need, no need to thaw), whatever you prefer. Lard can also be frozen in glass jars once the fat has solidified at room temperature.
It is best to only freeze it once though, not thaw and re-freeze.
Shelf Stability
Homemade rendered lard is very shelf stable. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling.
Is Lard Pasteurized?
Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized.
A word of Caution
If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT. Avoid these. Plus, making it yourself is MUCH cheaper than buying it. Most “clean” commercial lard on the market charge more than $20 per pound. I’m able to make more than six times that amount for the same price!
If you have a local butcher you trust that makes lard from pasture-raised pigs, perfect. Otherwise I strongly recommend making it yourself, choosing fat pastured pigs that were raised responsibly. As noted earlier, fat is where a lot of the bad stuff is stored and concentrated (ie, chemicals, additives, by-products of junk ingredients, etc) and so it’s important to choose “clean” fat from pigs that were pasture-raised and avoid fat from commercially-raised pigs.
Three Ways to Render Fat
You can render lard in a heavy pot in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a slow cooker on LOW. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, “piggy” flavor (which is still fine for things like frying and sauteing where you want to add a little flavor boost).
Troubleshooting
Help, my lard has grown mold! Pure fat doesn’t grow mold, it goes rancid. So if there’s mold on it it’s because it wasn’t rendered long enough and/or it wasn’t strained properly. If there are any bits of meat or sediment left in the lard after rendering it, those will grow mold.
I’ve also heard some people recommend that if you’re going to store the lard in the fridge instead of at room temperature or freezing it, to cover it with cheesecloth or a tea towel and rubber band since a screwed on lid can trap moisture inside the jar.
How to Make Lard
Let’s get started!
I’m using leaf fat for this. Referring to the section above about different kinds of fat.
I highly recommend freezing the fat first because it makes the job of chopping the fat MUCH easier and cleaner!
Dice the fat as small as you can. The smaller you chop the pieces the quicker it will render and the more lard you will get out of it. (Note: I recommend chopping it smaller than the batch pictured below. That was my third batch that week and I was getting impatient.) **Also, if you have a friendly butcher who is willing to grind the lard for you, ask them. Alternatively you can freeze it and finely chop it in your food processor.
Place the fat in a slow cooker and set it to LOW.
If you’re melting it over the stovetop, place it in a heavy pot and set it to “2”. Once it begins melting set it to “1”. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.)
You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F.
I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. By leaving the lid off, any developing water/moisture will evaporate.
It will take several hours. The cracklings will soon sink down and then rise up again. Once they’ve risen again the lard is done. Another indicator that it’s done is that it will audibly crackle, gasp, and sigh!
If you over-cook it or allow it to burn on the edges, the lard will begin to brown and you’ll end up with a lard that has a stronger porky flavor. It’s still completely usable for things like frying and sauteing, it’s just not ideal for making sweet pastries and pie crusts.
What to do with those sad, limp bits of pork fat? Turn them into crispy cracklings! Transfer them to a frying pan and fry until they’re puffy and crispy. If you want, add some seasonings. Eat them as a snack or sprinkle them over your salads.
Strain it through a fine mesh colander to remove the cracklings. Then strain it again through 3 layers of cheesecloth to remove the remaining small bits and sediment.
It’s critical that you remove any bits of fat and gristle along with any tiny bits of sediment, otherwise your lard will get moldy. Pure fat doesn’t grow mold, it goes rancid. So if there’s mold on it it’s because it wasn’t rendered long enough to remove all the water and/or it wasn’t strained properly. So be sure to properly strain it.
In its liquid state, the color of the lard will be like lemonade or apple juice. Once it cools and hardens it will become white.
Place the melted lard in whatever container you want to keep it in long-term (preferably glass or, if that’s not available a non-reactive metal). Let it sit undisturbed at room temperature until it has to cooled down and is firm (it firms up pretty quickly).
For information on how to store lard, see the “How to Store Lard” section above.
Enjoy!
Be sure to also check out our tutorials on:
How To Make Lard
Ingredients
- 2 pounds leaf lard or fatback (depending on what you're using it forl; see blog post for description), diced as finely as you can (it's easiest to dice while frozen)
- NOTE: You can use this same method for beef tallow and other animal fats
Instructions
- This can be made in the slow cooker, in the oven, or on the stovetop. For the oven and stovetop method see the blog post tutorial above. Slow Cooker Method: Place the diced fat in the slow cooker and set it to LOW. Leave the lid off while to prevent moisture buildup which can lead to spoiling. It will generally take at least 3 hours, often more, for the fat to render, especially if you're making a larger batch or if the chunks are large. The pieces of fat will sink down to the bottom and then rise up again after a few hours, indicating that the they are done rendering. Be careful not to over-cook the lard or allow the edges to burn or you'll end up with lard that has a stronger pork flavor (though still usable for frying savory things, just not ideal for sweet pastries and pie crusts). Strain the rendered lard through a fine mesh colander and discard the chunks (these can be fried to create crispy flavorful pork cracklings). Strain the lard a second time, this time time through 3 layers of cheesecloth to remove any small bits and sediment which cause spoilage. In its liquid state, the color of the lard will be like lemonade or apple juice. Once it cools and hardens it will become white.Place the melted lard in whatever container you want to keep it in long-term (preferably in a glass jar). Let it sit undisturbed at room temperature until it has to cooled down and is firm.Store your lard in a cool, dark place. It will keep longer in the fridge if you have the space and you can also freeze it. 2 pounds of pork fat will yield roughly 1 to 1 1/2 cups of lard.
Originally published on The Daring Gourmet May 15, 2017
Darlene says
Where would I find pork fat to make lard? I live in Alexandria Virginia. I found pork fat at the local Safeway but it’s saltrd. I shouldn’t use salted pork fat, right? I guess I could contact some butchers in the area. But how do I know if the pig has been raised in the way that it should be to be able to provide healthy fat? I’m not familiar with any butchers in the area but will research. Thank you for this post. It’s very interesting.
Kimberly @ The Daring Gourmet says
Hi Darlene, correct, salted pork fat is not the same thing. Yes, any independent butcher should have access to it. All you need to do is ask for the leaf/kidney fat from a pasture-raised pig and they should be able to get it for you. I would do an online search of Alexandria Virginia butchers and meat shops and make some phone calls to determine who has the fat available. Good luck!
Jason says
You could melt salted or smoked fat, possibly flavored with garlic if that is all you can get and you don’t require a pure, neutral product for baking. I’ve done it, and all of the salt and most of solid additives would settle at the bottom; they do not dissolve. It is easier to add to food than slices. Salt is abrasive and corrosive to a frying pan.
Nuno Pinto says
beautiful reading, I used to remember my grandmother preparing lard here in Portugal…
Daniel Pincus says
There appears to be a missing hyperlink at these words: Top ten reasons to bring lard back.”
Kimberly @ The Daring Gourmet says
Thanks for catching that, Daniel, I’ve just updated it!
Daniel Pincus says
Beautiful presentation. I read this to get ideas about rendering beef and lamb fat. My hack: lcutting up the pieces rather small, though not very small, and starting the process in the microwave. On High, cook it long enough bring on the steam from the moisture, then transfer it to a pot on the stove to allow for evaporation. This method cut way back on the time, even at lower settings. Your introduction about the sordid history of seed oils and the health aspects of animal fat is superb.You must be a fan of Nina Teicholz.
Kimberly @ The Daring Gourmet says
Thank you, Daniel, and thanks also for the tip! I’m not familiar with Nina Teicholz but if she’s anti margarine, trans fats, bad oils and an advocate for animal fats and butter, then I’ll have to check her out!
Allison Kryvoviaza says
What a fabulous article with so much quality discussion on this glorious ingredient.
I love all Bavarian dishes and fell in love with Griebenschmalz when living near Munich. Many of the smaller traditional butchers sell their own small pots of Griebenschmalz..a blend of soft rendered lard and crispy onion pieces…just delicious on everything.
As I trust this site for it’s great recipes, I wonder if anyone has some hints for making this old world delicacy?
Kimberly @ The Daring Gourmet says
Hi Allison! YES, Griebenschmalz was a favorite of my Oma and Opa and my mom loves it as well. I actually made a note to publish my recipe for it but totally forgot about it. Thanks for the reminder! :)
Nanashi says
When it says “we strongly recommend only using fat from pasture-raised pigs. Avoid fat from commercially raised pigs.” is wild boar fine?
Kimberly @ The Daring Gourmet says
It sure is, Nanashi!
Chuck Bateman says
Kimberly, I can relate to being attached to the animals you raise. Even my Dad, who was a big, gruff football player, had to leave the ranch for the day when the butcher came to slaughter the animals. Dad loved his animals, and couldn’t stand to hear the gunshot that put them down, so he went to town and stayed there for the day. What I did to overcome the uncomfortable feelings of having our pets slaughtered was to concentrate on how much I was going to enjoy having the next year’s animals to raise. Most animals develope a personality that you can recognize, and rather than think about those that are ready to go, simply make your mind think about those that are going to be raised next.
Kimberly @ The Daring Gourmet says
That’s a good way to approach it, Chuck, thank you.
Darlene says
Oh my…I can imagine how hard that was. This is a tough life here on this planet at times.
Chuck Bateman says
Very nice presentation, and I have enjoyed reading all the comments. I have heard that by mixing Canola Oil and Coconut Oil (50/50) nearly all the downside of Canola Oil gets eliminated. Does anyone know if this is true? What would be gained other than possibly lowering the overall cost? When I was a kid growing up in the 50’s we always had a few hogs around and Mom would get the lard back from the butcher without having to render it. When she was a kid in the 20’s and 30’s, she can remember her folks rendering the lard and she and her sisters would fight over the cracklings for snacks. They never lasted long enough to make it into any cornbread. When I was in my 30’s I quit teaching and went back to farming and ranching in Montana. I raised about 1,000 hogs a year and we always had the butcher render the lard for us. My wife loved to cook with it and the rest of us (me and the seven kids plus a couple hired men) loved to eat everything she cooked. Our family often remarks that, by living off the land as we did when they were growing up, we have been blessed with great health as a family. The only things we had to buy from the grocery store was ice cream and ketchup because either we couldn’t match the taste we liked from the commercially produced stuff, or we were to tired out to make it. Currently I have turned into a prepper and suvivalist, and I’m looking for a good cooking oil to put into a food storage bunker. I do have refrigerators where I keep my stored cooking oils (mostly Coconut Oil and Canola Oil). I’m gathering notes for my kids and grandkids on how to render lard and store it. Thank you for your wonderful presentation. An electronic copy has been saved and will be put in a Faraday Cage to preserve it for future generations to read and study.
Kimberly @ The Daring Gourmet says
Hi Chuck, I really enjoyed reading about your memories and experiences, thank you so much for sharing them. We raise our chickens for eggs, grow many of our vegetables, have lots of fruit trees and are starting beekeeping next month, but that’s the extent of our farming life – at least for now. We get our pasture-raised pork, beef and raw milk from a farmer down the road. I’d love to raise our own hogs someday but I run the problem of becoming too attached to them to actually be able to send them off to the butcher. That’s something I’m sure gets easier with experience but for now the thought terrifies me. If I can grow some thicker skin we’ll definitely look into raising our own pork. Best wishes to you in your current endeavors, it sounds fascinating. Kind regards, Kimberly
Linda Newhouse says
Oh, the memories. My parents both grew up on farms. They became city folk. We had an old Chambers cast iron stove. What a beauty. Three gas burners. A stove top broiler, the lid of which was a griddle, a well for slow cooking. Lights on the top and a narrow shelf which was maybe 2 feet above the surface. Always stored on this shelf was a jar of bacon drippings. Whenever we needed something for frying, we just scooped grease from the jar. I don’t remember it being cleaned out, but it must have been periodically. I’m sure this would horrify the germ phobes today, but I don’t recall anyone ever getting sick from it. Also an important kitchen utensil, was the hand grinder. No need to have a butcher to do it for you.
Kimberly @ The Daring Gourmet says
Thank you for sharing these memories, Linda. Bacon drippings make practically everything taste better :)
twinsue says
I recommend that you and your readers read the Berkeley Wellness letter on Canola oil. http ://www. berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths
I have no vested interest in promoting or discouraging canola oil usage, but I do believe that UC Berkeley’s science and medical staff have no agenda in promoting the use of canola oil either. In fact they recommend that if consumers have concerns about GMOs and the use of chemicals in extracting the oil they should be expeller pressed oil. They argue that several studies since then have also shown that canola oil, when substituted for saturated fats, has heart benefits.
I render chicken fat, pork fat and wish duck was more affordable as a meat item as well as a fat source. But I also use canola oil, olive oil, coconut oil, peanut oil and butter. I think there is room in the kitchen for all (except Crisco). I do believe that there are defenders of canola oil who legitimately refute the claims of toxicity who are not the stooges of agra business.
Kimberly @ The Daring Gourmet says
Twinsue, the idea that saturated fats are linked to heart disease, and that canola oil has heart benefits because of its lack of saturated fats, are antiquated arguments that have been trumped by more recent research. The latest, most relevant research is based on one of the largest studies ever conducted on the subject (18 countries, 5 continents, over 135,000 participants) and has shown conclusively that the more saturated fat you eat the lower your mortality, including death from cardiovascular disease. And to that I say “hallelujah!” Here’s the research article: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(17)32252-3/fulltext?elsca1=tlpr
Eric says
A word of caution about that study: https://www.hsph.harvard.edu/nutritionsource/2017/09/08/pure-study-makes-headlines-but-the-conclusions-are-misleading/
Dianna says
I would be concerned about anything published by Lancet. I work for an online journal and was informed about an article that was paid a ridiculous amount of money to be published. In my eyes, Lancet is no longer a journal to be trusted for any publication. htt ps://www .abc.es/sociedad/abci-lancet-publico-autodefensa-simon-tras-recibir-editor-casi-7-millones-sanchez-202102051737_noticia.html#vca=mod-lo-mas-p4&vmc=leido&vso=abc-es&vli=portada.portada&vtm_loMas=si
BK says
Hi Kimberly,
Love the post, and will sign up for your newsletters. I have just rendered my first small batch of lard. At room temp (approx 73 degrees) the cooled lard is not solid, but is very thick and fluid, a bit like molasses. Is the room too warm for it to solidify, or is there something else going on? Thanks very much
Kimberly @ The Daring Gourmet says
Thank you, BK! It won’t get solid as in hard solid but will remain “scoopable.” Like molasses sounds runnier than it should be though. Did you leave the lid open while the lard was rendering? That allows the water to evaporate and prevents moisture from building up in it. In any case, your lard is still perfectly usable. I would keep it in the fridge – that way it will not only firm up but if there is an excess of moisture in it, storing it in the fridge will extend its shelf life.
Anonymous says
Yes,I rendered it in the oven with the lid off.
martha gesmundo says
my lard is pale yellow, still smells very good though. I should not use this for pastry? i
Kimberly @ The Daring Gourmet says
Hi Martha, it’s perfectly fine for pastry, it will just have a stronger flavor.
Phil says
Very interesting article and excellent advice, Kimberly – and great photos as usual. I can remember being told that margarine was healthier than butter, but that was then reversed. Our societies seem to go backwards as we ‘advance’ but, as you point out, there are normally ulterior, financially driven motives in the background.
Kimberly @ The Daring Gourmet says
So true, Phil. And that’s why I generally avoid fads and stick to the basics in eating time-tested whole foods. Great to hear from you!
Martin Curry says
I am in my first year of raising 15 free range organic pigs (what have I gotten myself into???).
I recently took 7 of my pigs to market and the butcher is keeping all the fat for me. Can I mix them and render it together? She is telling me that I will have about 100 lbs of fat/lard. I am going to keep some for cooking but I’m also going to try and make some soap (heard it’s a superior soap).
Kimberly @ The Daring Gourmet says
Hi Martin, that sounds like an exciting adventure – 15 pigs, wow! I’m envious of all that premium, pure fat :) Yes, there’s no problem in mixing and rendering the fat types together, it just comes down to your preferences and what you’re using them for. Check out the section in my blog post that discusses the different types of fat and how they’re used. For example, for soap most people will definitely use the leaf lard/kidney fat because it has a very mild scent. If you use fatback in soap you’ll end up with a strong porky-smelling soap and it’s also greasier. The leaf lard is generally easy to spot (different texture/consistency) and your butcher may be able to help you separate it out from all the other fat.
Maggie Nutter says
I do totally agree that lard is better flavored and probably more healthy due to minimal processing.
I believe that this is a great and wonderful country and that we are lucky to have all the choices we do. I think agriculture is big enough for everyone and that we should all co-exist without being critical of others choices and farming operations.
I live in the middle of wheat, barley and canola country. There are wonderful people who work hard and grow the food our country and many other consume. They don’t do that hard work with intent to kill us off. Matter of fact these are very kind, concerned and giving people.
Information can be slanted by many. Including medical and nutritional industry to meet their agenda too.
So we can agree to love lard but perhaps have different views of other issues.