Why Old Recipes Used So Much Lard? (And What to Use Today)

When I was flipping through my grandma’s stained old recipe cards, I noticed something funny.

Lard. Everywhere.

Pie crusts? Lard. Fried chicken? Lard. Biscuits that flake like snow in the South? You guessed it—lard.

And I couldn’t help but wonder—were people just obsessed with pig fat back then? Or did they know something we don’t?

Let’s dig in. But maybe not with greasy hands.

Lard Was the OG MVP of the Kitchen

Before vegetable oil and butter became the cool kids on the block, lard ruled the pantry.

It wasn’t just used—it was worshipped.

And no, it’s not because people wanted heart attacks for breakfast. It’s because lard made food taste like heaven in a skillet.

Pie crusts made with lard? They melt in your mouth. Fried chicken in lard? Crispy, golden, and makes your eyes roll back.

Back in the day, folks weren’t running to the store for canola oil or margarine. They used what was on hand.

If you butchered a pig, you didn’t waste a thing. Lard was cheap, shelf-stable, and delicious. Win-win-win.

Health Advice Back Then Was… Different

If you told someone in 1910 that saturated fat clogs arteries, they’d blink at you and offer you more pie.

People weren’t counting macros. They were just trying to get through the Great Depression without starving.

Lard was filling. It gave food that rich flavor that made simple meals feel like feasts.

Plus, people moved more. They were walking, farming, chopping wood. They weren’t sitting around on TikTok while eating fried dough dipped in lard (guilty).

Then Came Crisco and the War on Fat

Enter: industrial food.

In the early 1900s, companies like Procter & Gamble started pushing shortening and vegetable oils. Crisco was marketed as cleaner, whiter, more modern.

And just like that, lard became the awkward uncle no one invited to dinner.

By the ‘80s, fat was basically evil. Low-fat everything hit the shelves. Even peanut butter got weird. And lard? Thrown out like a bad ex.

Is Lard Actually Bad for You?

Here’s where it gets juicy.

Modern nutrition says saturated fat isn’t the villain we made it out to be. Lard (especially if it’s from pasture-raised pigs) has less saturated fat than butter.

It’s high in monounsaturated fats—yep, the same stuff that makes olive oil healthy.

But—and this is important—not all lard is created equal. The stuff you buy in a tub at the store? That’s usually hydrogenated. And that’s a no from me.

If you’re going the lard route, get the real stuff. Ask your local butcher, or render it yourself if you’re feeling brave.

So… Should We Still Use Lard?

If you’re baking a pie and want a crust that makes angels weep, yes.

If you’re frying chicken and want that old-school flavor grandma swore by, yes.

If you’re sautéing kale and trying to impress your vegan friend, maybe not.

The key is moderation. You don’t need to dunk everything in it like it’s the 1940s, but bringing lard back for special recipes? I say do it.

What to Use Today (If You’re Not Feeling Lardy)

Okay, maybe you’re still not into the idea of cooking with pig fat. No shame. Here are some great swaps:

• Butter: Rich flavor, good for baking. But burns faster than lard, so watch the heat.
• Coconut Oil: Has that saturated fat richness. Adds a tropical twist, though, so maybe not for biscuits.
• Avocado Oil: Neutral, healthy, and can handle high heat.
• Olive Oil: Perfect for dressings and sautés. Not great for deep frying, unless you’re into smoke alarms.
• Vegetable Shortening: Mimics lard in texture, but honestly, it’s kind of the villain of this whole story. Use it if you must, but I won’t be cheering.

Final Thought From My Greasy Kitchen

I once made my grandma’s lard biscuits just to see what the hype was about. No joke—I almost cried. They were that good.

I’m not saying lard needs to make a full comeback. But maybe, just maybe, we went too far when we ditched it entirely.

Sometimes the old ways weren’t just tradition. They were delicious.

Now, if you’ll excuse me, I have some bacon grease to save.