Lard Throughout History

Lard is nothing more than rendered pig fat, which has been part of human food consumption since prehistoric times. Fat is pulled from deposits beneath the pig’s skin, and the internal organs of pig carcasses. It is a white substance free from any disagreeable tastes and with the consistency of ointment. 

Lard is less important in the developed world than it once was, but there was a point in time when lard was worth almost as much as the pig’s meat itself. It was without a doubt the most common shortening to be found in Colonial America to fry, make breads and biscuits, or as dressing for vegetable dishes.

It is well-documented that the best portions come from the back of the pig, while the poorest quality portions come from the intestines.

Lard was a major contributor to southern cuisine, where black cooks adopted West African styles of frying to produce fried chicken, hush puppies and other delicious dishes. Bacon was, and still is, an especially prized ingredient. Although traditional bacon is a far cry from its maple smoked brethren of today. The slab of pork belly was cooked slowly, causing the fat to drip from the meat and into a pan. 

Food historians also note that pig meat was universally popular, but lard would have been in very high demand south of the Maison-Dixon line. This is because the south had mostly beef and dairy to eat, with a shortage of pigs. Lard was a popular substitute for butter until vegetable oil came along. The healthier image made lard a difficult sell to a more health-conscious America.