Lard
Sep 10, 2019
2 minutes
by Lisa McManus
Once America’s everyday choice for frying and baking, lard went out of fashion in the 20th century. Crisco arrived in 1911, and it found success with the help of health reports—now mostly discredited—about the evils of animal fat. But a faithful few kept lard as a secret weapon for making extra-flaky pie crusts and biscuits, fried chicken, and dishes such as tamales and carnitas.
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