| Just a century ago, lard was commonplace in households across the U.S. and Europe. As a by-product of pork production, lard was cheap compared to vegetable fat.
And people used it in the same way they did butter: in baking, frying, and as a spread. However, during the Industrial Revolution, vegetable shortening and cooking oils started to replace lard as the more affordable fat.
And by the middle of the 20th century, lard almost vanished.
If you're following a low-carb, high-fat lifestyle, then you've probably wondered whether to add lard to your shopping list.
Or maybe you're interested to know whether this white, solid cooking fat has any place in a healthy diet? | 
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