The Truth About Lard: Why Everything You Heard Was Wrong

For decades, we’ve been warned that lard is unhealthy—that it clogs arteries, causes heart disease, and should be replaced with “heart-healthy” vegetable oils. But what if I told you that everything we were taught about lard was part of a marketing ploy?

Vintage Crisco ad 1937, Proctor & Gamble

The demonization of lard wasn’t based on solid science—it was a well-executed strategy by big corporations to shift consumer dollars toward their processed products. Now, with access to modern research, we know that natural, pasture-raised lard is not only safe but actually beneficial for our health. Let’s set the record straight.

How Lard Got a Bad Rap

In the early 20th century, lard was a kitchen staple. Families used it for frying, baking, and even spreading on bread. But everything changed when Procter & Gamble introduced Crisco, a hydrogenated vegetable shortening.

• In 1948, Procter & Gamble donated $1.7 million (equivalent to $20 million today) to the American Heart Association. This donation, was transformative for the organization. Prior to this, the AHA was a relatively small group, but the funds enabled it to expand its reach and influence.

• Following P&G's donation, there was a notable shift in dietary recommendations. The AHA began promoting the replacement of saturated fats, like those found in lard, with polyunsaturated vegetable oils, such as Crisco which was marketed as the "healthier" alternative to lard. This was based on the belief that such substitutions would protect against heart disease.

• The diet-heart hypothesis (the idea that saturated fat causes heart disease) gained traction in the 1950s, despite weak scientific evidence.

• Studies attempting to prove a link between lard and heart disease failed to establish causation.

Fast forward a few decades, and we now know that the processed vegetable oils we were told to embrace actually create trans fats, which are proven to increase heart disease risk. Meanwhile, lard—especially from pasture-raised pigs—has been wrongly vilified.

The Truth About Lard’s Nutritional Benefits

If you’ve ever considered giving lard another chance, here are some actual facts that might change the way you see this traditional fat:

✅ Lard has a healthier fat profile than butter.
Pasture-raised lard is lower in saturated fat than butter while offering a balance of healthy monounsaturated fats.

✅ It’s rich in oleic acid—the same fat that makes olive oil healthy.
Lard is about 47% oleic acid, which helps lower cholesterol and reduce inflammation.

✅ Lard has a high smoke point, making it safer for cooking.
Unlike vegetable oils, which oxidize at high temperatures and create harmful compounds, lard is stable for frying and roasting.

✅ Natural lard contains zero trans fats.
Be aware that store-bought lard is often hydrogenated—always choose pure, unprocessed lard from pasture-raised pigs.

✅ Lard is one of the best sources of vitamin D.
With more vitamin D than almost any other food, pasture-raised lard supports immune function and bone health.

My lard jar! Snowy white, pure premium home rendered lard from pasture raised pigs.

How I Use Lard in My Kitchen

I'll admit, when we first started raising pigs, I was hesitant about cooking with lard. But after rendering our own, I started experimenting—first frying, then roasting, then baking. Now, I can confidently say:

Lard makes the best pie crusts you will ever have. Period.

I keep a gallon jar of home-rendered lard in my kitchen, and I’m already on my second jar this year. It’s my go-to for:

🥧 Pie crusts – Tender, flaky, and unmatched in texture.
🍗 Frying – The perfect alternative to processed oils.
🥦 Roasting veggies – Enhances flavor without overpowering.
🍞 Baking – Adds richness to biscuits and bread.

If you’re ready to give lard a second chance, start by finding a pasture-raised source from a local farmer or rendering your own. I promise—once you taste the difference, there’s no going back.

Final Thoughts

Lard was unfairly demonized, not because it was unhealthy, but because corporations saw an opportunity to profit from processed oils. Now that we know the truth, we can return to real, traditional fats that nourish our bodies instead of harming them.

If you’re curious about the best ways to use lard, check out my post on Top 10 Ways to Use Lard—because trust me, once you start cooking with it, you’ll never go back to vegetable oil again!