Many specialists recommend cooking with lard. However, the fat cells and the animals accumulate fat-soluble chemicals. Can we cook with lard from conventional grass-fed animals?

I think it’s very important to buy grass-fed pasture-raised fat. I’ve mentioned that before for exactly this reason. Some people get freaked out about eating liver because they say that the liver accumulates toxins. That’s not actually true. The liver processes toxins, and toxins accumulate in fat, as you pointed out, Elizabetta. That makes it more important to buy pasture-raised fats like tallow and lard and, of course, butter. And then when you do, yes, you can cook in lard. It’s good. It’s mostly mono-unsaturated fats, so it has a pretty decent smoke point. You don’t want to cook with it at super high temperatures, but it’s phenomenal for roasting vegetables and things like that because of its fat profile.