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This creamy, white pork fat used to be America’s mainstream choice for baking and frying. Is it time to bring lard back?

What We Learned

Lard had a tough time in the 20th century. After hundreds of years as America’s everyday choice for frying and baking, it went completely out of fashion. Crisco arrived in 1911, helped by health reports throughout the 20th century—now mostly discredited—about the evils of animal fat. In 1928, Americans ate an annual average of 14.3 pounds of lard per person; by 2009, that fell to 1....

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