Fat, lard & eating healthily

It bears repeating that the lard from high fat pigs increases the high-density lipoproteins known as the “good” cholesterol. So eating lard is good for you. Another blow to the agro-chemical crowd who’ve tried to convince us that their margarine crap is healthier for us…

Dept. of Chemical Engineering, Instituto. Superior Técnico, Lisbon, October 1997

And nowhere else (apart from maybe our beloved Mangalitsa and possibly the Ossabaw, but I need to research that last thought and check this more thoroughly) is that goodness seen at such a healthy high as in the ibérico. And why’s that? What? Have you not been paying any attention to my previous writings?

The acorns — that are so essential to the raising of the ibérico — have an extremely high level of mono-unsaturated oleic acid at around 62% (which can lead to as much as 55% content being retained in the fat on the ibérico) — as well as the coronary-neutral linoleic acid (up to 10.5%). This level, although lower than the 83% typical of good olive oil however <deep breath> means a still massive improvement over that exhibited by the more common corn or soy fed pig.

And, did you know this? One from the excellent Charlotte’s Butchery in Newcastle.