Although the word "lard" has long been associated with obesity and excess, chefs are starting to put it back to work, spreading it on breads, draping it over meats to be roasted and using it to create the flakiest pastry crust. And as more people learn about the different types of fats, they're finding out that lard isn't the menace they've been told it is. ...... Few food terms have become as loaded as lard, weighed down by the connotation of excess and enlisted as a prefix in the harshest obesity put-downs. But after a century of slander, the four-letter pork product is undergoing a reputation renaissance.
Read: Loving Lard; by James Temple, San Francisco Chronicle
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