Lard used to be very popular in our region, not only in the kitchen, but it was also used to treat various ailments. Then it was blacklisted due to the content of saturated fatty acids, which, along with cholesterol, were considered substances that have an effect on obesity and cardiovascular diseases. However, lard has a third less saturated fatty acids than butter, on the contrary, it contains omega-3 polyunsaturated fatty acids and no trans-unsaturated fatty acids at all. So, from a health point of view, it definitely wins. What about a culinary perspective? More Petr Havlíček.
