Lard from freshly slaughtered hogs was long used in a variety of dishes, before a concerted advertising blitz by producers of vegetable oils succeeding in pushing it off most Americans’ plates. However, lard is an excellent cooking fat for a survival situation, especially leaf-lard from the hogs’ kidneys and abdomen areas, and it can also be used to preserve meat. Lard can also be used as a skin care product or to make soap, as a waterproofing agent or even to stop machines from rusting.
Key Takeaways:
- Pork fat, otherwise known as lard, is surprisingly low in saturated fat compared to other animal fats and can be part of a healthy diet if consumed in moderation.
- Lard is a great cooking oil because it has a good flavor and a high smoke point.
- Lard provides necessary calories and is a good source of fat-soluble vitamins and essential fatty acids.
“Lard is not as unhealthy as we have been led to believe. In fact, it is lower in saturated fat than any other animal fat, including butter. It also has none of the trans-fats that we know are so bad for us. I don’t recommend that you start eating a lot of it, but it is healthier than we’ve been taught – in moderation.”
Read more: http://www.askaprepper.com/15-reasons-to-add-4lb-of-lard-to-your-shtf-stockpile/