In days past, lard was the go-to ingredient when it came to greasing cast-iron skillets and frying up extra crispy batches of chicken. But in recent years, the delicately flavored fat has gotten an undeserved bad rap for being unhealthy. Compared to classic butter, rendered leaf lard contains less saturated fat (the bad stuff) and more monounsaturated fats (the good stuff). See? Lard isn’t so bad. Here are few more things you probably didn’t know about lard.
1. It makes the flakiest pie crust.
Combined with butter, lard yields a super flaky and tender pie crust that holds up to hearty fillings, but is easy to roll out.
2. Biscuits, too.
Yearn for light and flaky buttermilk biscuits? Look no further than lard.
3. It’s doesn’t taste like pork.
Rendered pork leaf lard is not bacon grease, nor does it taste like it. Rather than adding a salty, smoky flavor to your sweet baked goods, this fat packs in lots of flaky, moist goodness with little to no added flavor.
4. Lard makes the crispiest fried chicken.
Why is lard our frying favorite? It’s high smoke point means it can get super hot without burning, resulting in the crunchiest, golden brown fried chicken.
5. It’s versatile.
Can you think of any other fat that is perfect for frying, baking, roasting, and greasing? Probably not.