Lard, much like butter, was used to protect the skin. With the arrival of vegetable margarines, the importance of lard declined, and it began to be used much less in our kitchens.

Naturally, today the high energy value and high fat content of lard increase the risk of cardiovascular diseases. The problem is therefore not lard itself, which is actually one of the best and cheapest fats for frying, but rather the fact that today, due to poor dietary habits, we consume so many animal fats that they are harmful to our bodies in such quantities. However, lard is much better suited for frying than vegetable oils because it has very high thermal stability.

It has a sweet taste and a cooling nature; it tonifies, detoxifies, and moisturises.