Lard (fat from a pig) has been used for thousands of years as a culinary ingredient. Indeed, the fat from any animal was considered just as important as the meat (as well as the organs). During the early 20th century, something changed in the United States however; delicious lard, along with other saturated fats, were labeled as being "bad for you." Things like shortening and margarine became the new healthy fats of choice.
From deodorant and ketchup, to raising chickens and composting.