Archaeological evidence indicates that pigs were one of humanity’s earliest domesticated animals. Few livestock became as widespread and prolific under its influence. This ancient trend continues today with pork comprising nearly 40% of the world’s current meat production. In addition to the meat, Lard (along with butter) formed the lipid backbone of European cuisine from castle to corner store for much of its post Roman history.

However, butter was historically more limited in consumption than lard. It was only available in lands that could support animals which could be milked. Its seasonality made it highly prized and celebrated. Large chunks of bog butter thousands of years old are regularly unearthed in Europe. Such shocking findings show the great lengths to which ancient societies revered and attempted to preserve it.

But lard was different.

Much of the ancient world enjoyed this nutrient rich fat since farmers can raise pigs in almost any climate and circumstance on almost any foodstuffs. Rendering lard is an easy process and the resultant fat lasts for years if made properly. This sets it apart from the more fragile butter. (...)
Read the rest of Lard: Why (Pastured) Pig Fat is Where It’s At! (1,764 words)

© John for The Healthy Home Economist, 2017. | Permalink | No comment | Add to del.icio.us
Post tags:

Feed enhanced by Better Feed from Ozh

The post Lard: Why (Pastured) Pig Fat is Where It’s At! appeared first on The Healthy Home Economist.