Posted December 10, 2007
I ran across a fascinating article in a local English paper. It seems that in England there is a growing trend to replace goose fat with Ibérico lard in Christmas cooking. It produces a crispy roast potato which is more flavorful and lower in calories.
Some chefs have touted the use of goose fat when roasting potatoes. Sales of goose fat rocketed by as much as 70 per cent after it was mentioned on celebrity chef Nigella Lawson's BBC cooking show. But when there was the bird flu scare, supply of the goose fat ran short. This prompted the demand for Ibérico lard which has continued to grow until it has become the favored fat for some cooking.