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Breakfast from my childhood when I was a guest at my grandparents’ house during the winter holidays, when there was no butter, margarine, pates, and similar spreads, and lard sprinkled with a little red paprika was food and medicine at the same time.
Research suggests that pork lard, prepared at home, can be beneficial for health issues such as sinus problems, bronchitis, and coughs, especially during winter.
If we examine the properties of lard, it’s known that it has been used for its health benefits. Lard can be a healthier alternative to butter for our blood vessels because of its composition and the way it interacts with our body. Various studies support the idea that certain types of lard, when prepared properly (like in nine waters), can have health benefits
For instance, a study published in a health journal indicates that lard is rich in vitamins and has anti-inflammatory properties. My dear friend Angelina Marcus once observed that when we cooked with lard, it melted immediately when the pot was placed under boiling water.
She noted, “See how quickly it dissolves in hot water… and how much harder butter dissolves in water.” This observation can be related to the effect of different fats on our blood vessels. Some research suggests that the type of fat consumed can impact cardiovascular health.
She taught me by sharing her ninety years of experience, and I’m happy when I write and reminisce about our time together.
Ingredients
4 Baguette slices
100 grams of homemade pork lard
2 tsp of red paprika (for sprinkling)
50 grams of pork cracklings
salt to taste
Spread a thin layer of pork lard on the buns, toast them in a pan, and sprinkle with red paprika.
Finally, add a few cracklings for crunchiness on each bread slice, a little salt to taste, and enjoy the taste.
