Lard — yes, lard —
is cropping up in kitchens around the globe.
But even though some of the stigma has been reduced, people still don’t necessarily want to order “lard” off their menus.
Marianne Lamb, the chef and owner of Marianne restaurant in London, told The Guardian that wording is key to get guests interested. “My front of house, Francesca, pronounces lardo di colonnata in perfect Italian, which makes it sound irresistible, compared to just ‘lard’!” she said.
Husk uses a similar tactic, referring to a butter/lard mix as “Honey Pork Butter.”
But maybe one day ‘lard’ will just be a fat by any other name. After all, more information is coming out declaring that saturated fats don’t necessarily contribute to heart attacks and other cardiac diseases.
Additionally, health writers such as Gary Taubes (“Why We Get Fat“) and Nina Teicholz (“The Big Fat Surprise“) are spouting the virtues of saturated fat. Taubes argues that lard can be good for us because it doesn’t even continue that much saturated fat and can even reduce our risk for having a heart attack.
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