When we think of traditional cooking ingredients, few have been as present in our culture as lard . For many years, it was a household staple, especially in Latin America and Europe, until, little by little, it was displaced by vegetable oils and margarine. However, today, lard is regaining its place, not only for its unparalleled flavor and texture, but also for its benefits and the trend toward returning to natural products.

In this article, you’ll discover why lard remains a valuable ingredient, its health benefits, how it’s used in cooking, and why you should consider it a real, healthy alternative to other processed products.

An ingredient with history and tradition
Lard is not a recent trend. For centuries, it was the main source of fat for cooking, frying, and preparing breads and pastries. Grandmothers and great-grandmothers used it not only because it was readily available, but because it added a special flavor to home-cooked meals. From Venezuelan arepas and Mexican tamales to Spanish pastries, lard has been at the heart of recipes we now consider part of our cultural heritage.

Furthermore, unlike many ultra-processed products filling supermarkets today, lard is a natural ingredient , obtained by melting and purifying pork fat. This makes it a real option for those looking to return to a simpler, more authentic diet.

Nutritional benefits you may not have known about
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