Subscribe Register Login

Thursday, January 29, 2015, 6:30 a.m.
Top Picks - Arkansas Daily Deal

Food: The lowdown on lard

By The Arkansas Democrat-Gazette

This article was published March 25, 2014 at 11:14 a.m.

There was a time when lard was the preferred cooking fat. In some households it was the only cooking fat.

And if you asked most Southerners not too long ago, it was irrefutable fact that lard was required for good biscuits, pie crust and tortillas.

But somewhere along the way lard lost its luster, taking on the role of villain.

But just like horizontal stripes, hip-hugger jeans and fondue, lard is making a comeback. At least among adventurous cooks like Food editor Kelly Brant.

To find out what it takes render lard at home, and what to make with the porcine fat, read Wednesday’s Arkansas Democrat-Gazette Food section.

Comments on: Food: The lowdown on lard

To report abuse or misuse of this area please hit the "Suggest Removal" link in the comment to alert our online managers. Read our Terms of Use policy.

Subscribe Register Login

You must login to make comments.

TOP JOBS

Search 853 jobs >

Top Picks - Arkansas Daily Deal
Arkansas Online