With butter consumption at a 40-year high, it seems that home cooks are ready to embrace animal fats once more — and yet lard remains almost universally reviled. I can promise you, though, that it ...

I had a Pie Class to teach, and my go-to not-so-secret ingredient, Lard (which I get mail order) was in short supply. What to do? I am a believer in using more than one fat in the dough. Using only ...

Rendering lard is easy and way more cost effective than buying rendered lard online or from a reliable butcher, but there are important aspects of rendering that never seem to be shared in magazine ...

People are finally coming around to the idea that fat is a necessary and healthful part of the diet, and it is high time. These “healthy fats” are not just the plant-based oils so often touted, such ...

This versatile fat makes my tamales, fried chicken, noodles, and baked goods so much better.

Lard is pig fat and its use in cooking dates back hundreds and hundreds of years. When rendered with care, lard contains 54 percent less saturated fat than an equal amount of butter by weight. In ...

In the wake of a revolting (albeit fictional) lard-rendering scene depicted in Upton Sinclair’s “The Jungle,” in which workers fall into vats of hot animal fat and become part of the product, Procter ...

Editor's note: This story was written by former Foodday staff writer Leslie Cole and first published in The Oregonian By Leslie Cole My name is Leslie and I'm a lardaholic. Well, more like an ...

Another product from the head meat mixed with meat from the lower part of the legs was “ziltz”, also known as head cheese. Coarsely cut up pieces of cooked head meat and meat from the legs, which was ...