Here's a quick and easy take for you: Denmark is an entirely different culture with an entirely different consumption history. Their recipes call for butter, and their replacement was a veg-oil product.
Looking at some fast consumption stats (current, and I'm lazy here but I'll assume this probably link to historic consumer trends) Denmark is top 8 in milk consumption per capita but don't even show up in the top 40 for pork consumption.
My guess for why they don't use lard: They never really did. If you have a dairy/beef based food culture and minimal pork you probably aren't going to use pork lard because it's just not around.
It wasn't "killed" in Denmark (anecdotal old Danes, please feel free to prove me wrong here) because it was never the de facto fat for these applications.
Edited to add: "Approx. 90 percent of the production is exported and is thereby essential to the Danish economy and the balance of trade." They currently produce a decent volume of pork and then ship it out of country.
Input from a Dane, albeit not an anecdotal old one: We did use more lard in the old days, as well as beef tallow and horse fat, for specialty recipes. Duck and goose fat were also highly prized, as they are to this day.
I have a couple of pre-1900 recipe collections, with the oldest recipes being from a 1616 cookbook. The old recipes do tend to use significantly more rendered fats than we do today, I think mostly because it's an inevitable byproduct of butchering and preparing meat, and you wouldn't want anything to go to waste. Butter took time and effort to produce, but rendered fat just had to be collected while you were cooking.
However we've always been heavy dairy consumers, so it makes sense that it would be our primary culinary fat. It's such an ingrained part of our cuisine that in the mid-20th century, our TV chefs made "plenty of butter!" their catchphrase.
We also had the great margarine replacement during/after WWII, and the eventual realization that trans fats were even worse than saturated fats. Even though margarine is now free from trans fats, I think most people are still skeptical of it, and prefer butter.
This is interesting. My impression from across the sound is that the Danes love their pigs and everything that comes from them. I must confess I've pointed out the svinefedt in a Danish store to a fellow countryman and we had a good chuckle about you guys...
Come on, I must have been raised in another Denmark from a parallel universe then?
Fedtemadder (lard on bread) is an essential part of the danish smørebrødsbord (open sandwich table). It is common to use lard instead of butter on speciel occasions, like Christmas for example. And it tastes great :-P
I've only been living in Denmark for 4 years, but nearly every single julefrokost or påskefrokost I've been to used lard instead of butter as the initial layer for the smørrebrød.
Fried pork is the national dish of Denmark. They eat a lot of pork.
Their own official statistics [1] show 54.6kg/capita (120lbs) in annual pig meat consumption, which would put them at a solid #1 in the pork.org table. However, they admit that the statistics are probably about twice that of the real consumption due to border trade. Realistically they are placed similar to the US.
Looking at some fast consumption stats (current, and I'm lazy here but I'll assume this probably link to historic consumer trends) Denmark is top 8 in milk consumption per capita but don't even show up in the top 40 for pork consumption.
My guess for why they don't use lard: They never really did. If you have a dairy/beef based food culture and minimal pork you probably aren't going to use pork lard because it's just not around.
It wasn't "killed" in Denmark (anecdotal old Danes, please feel free to prove me wrong here) because it was never the de facto fat for these applications.
Edited to add: "Approx. 90 percent of the production is exported and is thereby essential to the Danish economy and the balance of trade." They currently produce a decent volume of pork and then ship it out of country.