Lard, contrary to popular belief, is a traditional food not only for Ukrainians. People eat bacon in Belarus, Poland, the Czech Republic, Slovakia, Hungary, and the Baltic States. In ancient times, fat was one of the foundations of supply – because of the constant wars and taking away Muslim invaders by the local population of valuable meat; the people remained nothing how to appreciate every piece of pork, which for religious reasons the warriors were left.
100 grams of lard contain 720 to 900 calories. That’s why fatty fat is recommended to people who physically work hard.
In the late 20th century, nutritionists have brought bacon to the blacklist because of the risk of obesity from its constant use. But over time, this product’s attitude has changed because fat is the source of unsaturated fatty acids, and eat it in small doses is useful.
There is arachidonic acid in the composition of fat, which is in vegetable oils, and fatty acids – linoleic, linolenic, palmitic, oleic, and fat-soluble vitamins A, D, E, carotene.
Fat has choleretic properties, helps to cope with constipation and problems with the gall bladder. Know the fat property to relieve a toothache, the pain of mastitis, spurs, and joint diseases. They also treat burns and frostbite.
Regular consumption of small amounts of fat leads to normal cholesterol, improve liver function, and normalizes the hormonal system.
Fat binds and removes from the body toxins and radionuclides. To eat a small piece of fat before a meal with alcohol will not quickly get the body to get drunk.
There are fat fasting strictly contraindicated, as it puts a greater load on the pancreas and may cause pancreatitis.
How to choose Lard
Lard, with a thickness of 4 cm, is only for young pigs. Thick bacon with many yellow interlayers is better not to buy; thicker than 5 cm suggests that the pig was fed not the best way.
The pink color of fat suggests that the product is exposed to a lot of blood while slaughtering. The taste of a fat-changing and requires careful handling.
The best fat is from ribs, but the ventral or dorsal tougher. Fat should not be loose and lumpy – a sign of bad product quality.
Skin the fat must be clean, yellowish, and without the beard. Brown skin acquires after straw – this fat will be more fragrant.
The aroma of bacon should be thin and sweet, in some cases, with smoke. Surface fat must not be sticky or contain discharge mucus.
When buying, you can ask to pierce the fat with a match. If the match went down easy, the fat is so soft; it’s fresh.
More about lard health benefits and harms read in our big article: