If you've ever eaten fried pig meat that contains fat (pork chops, bacon etc.) you've eaten lard; it's also known as bacon grease and for a very good reason.
As I recall it has lower saturated fat than butter per gram, and no trans fats...
Thats about right and moderation is right also. I love using olive oil but it can overpower some dishes and will use another oil. Lard has its place in cooking (as does beef and goose fat), chips or eggs for instance are superb cooked in lard, just don't eat them everyday and you will be fine. Butter is wonderful for some cooking, I can't think of anything better tasting than a cheese, jam or ham sandwich using butter as the spread, or single cream and butter mashed into spuds which makes the best potatoes ever.
We are supposed to be living in a world of an ever expanding pick of ingredients when in fact we are limiting ourselves in the very basics of what makes a great dish. As much as I enjoy the new 'super' chefs on TV when you look at what they actually make they really are no more than upmarket fast food cooks.
Microwave ovens and ready meals may well kill more people in this food enlightened society than a plate of chips cooked in lard or beef dripping every did.
