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.