Australian culture is so fat-phobic we demonize some of the very foods that are best for us, and among those foods is homemade lard. The supermarket bought stuff isn’t worth bothering with, it’s hydrogenated to make it shelf-stable and bleached to make it appear whiter. What I’m talking about is lard from the fat of well-raised pigs.

What you don’t know about lard
Not only does lard make the very best pie crusts, it’s lower in saturated fat than butter.

Technically lard isn’t even a saturated fat, like olive oil, it’s high in heart-healthy monounsaturated fat, and it’s one of the best dietary sources of vitamin D. It also contains no trans-fats. If there’s fat to be avoided, trans-fats are the ones.

At Pacdon we produce all the natural lard needed to make our pastry. We know exactly what goes into our food, which is why we know you’ll love it!