Lard gets a bad rap. Years of diet and nutrition magazine articles telling people to avoid any and all fats have left the word "lard" up there with "nicotine" and "estate tax" in the American lexicon of bad words. Go into any The French Paleo Burn kitchen in this country and while you're likely to find all manner of processed and overly refined cooking fats, you'll be hard pressed to come across any lard. But it wasn't always this way. Lard - specifically leaf lard from around the pigs kidneys - has a long history of being a kitchen staple. In 1950, average consumption of lard per person in this country was 12.6 pounds per year. Now it's less than one.
Really lard has what you might call a branding problem. There's nothing wrong with it inherently, but with the push towards leaner meat, fat and fat byproducts are looked down on. Lard has a higher smoke point than butter, coconut oil, or vegetable shortening. Is also composed of 45% polyunsaturated fat - the good fat. Lard has a higher melt temperature than butter, but softens easily at room temperature making it just a joy to work with. Last but not least, lard has less moisture content than butter which leads to excellent flaky-pastry applications.
http://energizegreenssupplementreview.com/belly-flab-burner-system-review/