One more lard thought

Question

I forgot to mention that for the past 40 years pigs have been bred to be less fatty. The "lard" pig has all but become extinct and "gourmets" who favor lard often need to go to great lengths to find enough pig fat to render their own. Even the lard that is sold in my local Hispanic market is more like lard flavoured soy. Lard was never a cheaper ingredient, but added to give that "homestyle" flavour. (yuck). Since the discovery of the dangers of transfat (now 15 years ago), most European Union countries have switched back to palm oil shortenings. In fact I am seeing more and more commercial cookies, crackers, breads and pretzels using palm oil, from the fruit of the African Oil palm, an inexpensive, healthy and tasty vegetable (fruit) fat. We're just a little behind here in the States, mostly because of the strong lobbies of agribusiness and their excellent marketing job to the AMA, ADA, AHA and Mayo Clinic.