Lard. Lardy. Or as the Italians romantically refer to it: lardo. The associations with shivering rolls of chubby flesh being chased around the playground are comic yet laced with danger. Far from innocent yet not proven guilty, accusations of raising cholesterol and clogging arteries have outlawed lard to the margins of our kitchens. Instead, taking centre stage in the frying pan is lard’s sexier, slimmer (and expensiver) continental cousin- olive oil.
But are we doing the right thing by cutting down so dramatically on something that tastes so good? continue reading