For centuries, lard has been one of the staple ingredients of rural cuisine in Poland and many other European countries. In the past, it was an indispensable part of everyday meals. But where did its remarkable popularity in the countryside come from?

In rural areas, rendering lard from pork fat was simple and required no special equipment. Every farmer could easily prepare a supply of fat to last for weeks.

In the days before refrigerators, lard had a major advantage — when stored in sealed containers, it could stay fresh for a long time. It was therefore a practical fat that could be used both for frying and as a spread on bread.

Life in the countryside demanded hard physical work. Lard, being high in calories, provided the necessary energy to endure long hours of labor in the fields or around the farm.

People used lard to fry meat, potatoes, and pancakes. It was also used as a base for soups and sauces, and the popular lard with cracklings — still enjoyed today — was a simple, filling addition to bread.

Traditional rural cuisine relied on lard because it was easily available, durable, calorie-rich, and versatile. Although today it is often replaced by other fats, for many people it remains a symbol of homemade flavors and culinary heritage.