Lard, known in Polish cuisine for centuries, is animal fat rendered most often from raw, fattier meat. For years it was considered unhealthy, but today it is coming back into favor as natural and filling product. Although it is very caloric (approx. 900 kcal in 100 grams), at the same time rich in energy and nutritional values. It is also thermally stable (has a high smoke point), which makes it good fat for frying. It contains mainly saturated and monounsaturated fats (including oleic acid), as well as small amounts of fat-soluble vitamins (A, D and E). It usually does not contain harmful trans fats, which are found in margarine. Eaten in moderationas an element of a balanced diet, can have a place in modern Polish cuisine.
According to forecasts published by American supermarket chain Whole Foods Market (owned by Amazon), which analyzes global food trends, 2026 will be a year of frozen foods and foods high in fat and fiber. Consumers are increasingly paying attention to intestinal health, a return to traditional cooking methods and convenience (speed of preparation), comparable to visiting a restaurant.
Animal fats – including butter and lard – have a chance to become one of the hits of 2026. This is not just a passing fashion, but the result of several parallel phenomena. On the one hand The popularity of ketogenic and low-carbohydrate diets, in which fat is an important source of energy, is growing. On the other hand, more and more customers are returning to simple, unprocessed and natural ingredients with short compositionwithout unnecessary additives.
Lard fits this trend perfectly. It is a product known for generations and easy to prepare at home. It is also gaining more popularity thanks to tourists who often try lard for the first time in Poland (usually as part of a board with regional appetizers). Foreign guests rave about it delicate texture, aroma of onion and herbs and the fact that the snack is not that burdensome at all, what it looks like at first glance. An old Polish delicacy is becoming a global comfort food.
The basis of lard is raw animal fat, most often bacon fat, bacon or pork neck. The fat is cut into pieces and slowly melted over low heat until the clear fat separates from the crunchy cracklings. This is the simplest and most classic version of the product. However, many varieties are created based on it, differing in taste, aroma and use.
It is the most popular one pork lardbut it is equally appreciated. It is more delicate, with a lower smoke point and a subtle taste. Duck lard on the other hand, it has a more distinctive aroma and is perfect for French cuisine or roasted vegetables. It is less common wild boar larddarker and more intense, which is treated as a real delicacy.
In the case of this old Polish snack, they play an important role accessories. Most often, fat is combined with fried until golden bulbwhich gives a bit of sweetness and more aroma. It is also added to lard apple (grated or really finely chopped), which relieves the texture and sometimes enhances the aroma with sourness. Garlic, marjoram, bay leaf Whether allspice also refer to traditional recipes for home-made lard. Thanks to such ingredients, the snack can be milder or more expressive, and it will certainly never be boring.
Homemade lard is a guarantee of quality and full control over the composition. You know exactly what you are eating, you can adjust the taste to your own taste and avoid unnecessary additives. The preparation is also much simpler than many people assume.
Traditional recipe for homemade lard
Ingredients:
- a kilogram of skinless bacon (good quality),
- onion,
- 2 cloves of garlic,
- a spoon of marjoram,
- teaspoon of salt.
How to do it:
1. Cut the bacon into small cubes and throw it into a deep frying pan or a large pot (without additional fat, on a dry bottom). Fry over low heat, uncovered, stirring occasionally (so that it melts evenly). The bacon may take from one to three hours to melt, depending on its quality. If you like soft cracklings, render it for a shorter time. If you prefer crispy meat, extend the rendering process.
2. When the cracklings from the rendered bacon are still light and soft, you can collect some of the liquid lard into a jar. Without any additives, it will be a good fat for frying or a traditional and delicious base for sandwiches. If you don’t need “pure” lard, skip this preparation step.
3. When the cracklings are nicely fried, peel and chop the onion into small cubes. Also peel the garlic and chop it into small cubes. Add it to the lard in the pan (in the pot) and fry for another 15 minutes until the onion turns brown. Mix everything thoroughly, add marjoram and salt. Mix again.
4. Pour the lard into sterilized and clean jars or a stoneware pot. Remember that cracklings and onion make the lard turn rancid faster. You can freeze it if you know you won’t eat it all in a month.
Lard is a very versatile fat. It is associated primarily as spread for sandwiches – served on a slice of bread with pickled or low-salt cucumber. However, thanks to high thermal stability great for frying cutlets, potato pancakes, fritters and even scrambled eggs. It does not burn as easily as butter and does not oxidize at high temperatures like some vegetable oils.
In regional cuisine, lard is also added for soups, fried cabbage or pea soup. In the modern version it is used for confit potatoes, baked vegetables, as well as for shortcrust pastries and savory pastrieswhere it replaces butter. Goose or duck lard perfectly highlights the taste of poultry, mushrooms and groats.
In the case of lard, it is also important to use it properly storage. Pour the hot lard into sterilized jars, close tightly and keep in the refrigerator. In such conditions it will stay fresh for longer, but once opened, store it for up to a month. Also remember to always scoop it with a clean spoon, which will extend its shelf life and prevent it from going rancid.
Lard is a snack that allows for a nostalgic return to the flavors of childhood. It is a natural product, very versatile in the kitchen and increasingly appreciated all over the world. Prepared at home, it is based on simple ingredients and delights with its aroma. Used in moderation, it can be a valuable element of the diet and the culinary hit of 2026.
Source: Terazgotuje.pl, axios.com, kontakter.pl
