THEY'RE young, they're in love and... they're eating lard?
Hard though it is to believe but this ad, published in 1957 to extol the virtues of today's perceived bad-boy of fats, was supported by the Department of Health.
It's a far cry from today's healthy-eating, olive oil-loving society and yet...lard and its storecupboard sister dripping are making a culinary comeback.
British sales for lard over the past year have risen by a staggering 29%, according to TNS Worldpanel market research.
And these changing tastes are apparently being reflected in Welsh and British restaurants.
Chef Spencer Ralph, a Western Mail columnist, from The Walnut Tree, near Abergavenny, says it's reflecting a trend of 'back-to-basics'.
"Television chefs are starting to go back to the traditional cooking bases of lard and dripping," he said. "While most pubs dish out lasagne, at my local, the Hen and Chickens in Abergavenny, they serve bread and dripping doorstep-sized sandwiches which sound hideous but they are lovely, served with real ale.
"Potatoes can be bland to work with and I know fish and chip shops where they are now moving back to using lard instead of vegetable oil.
"You can't beat chunky chips or roast potatoes cooked in lard or dripping, they taste completely different when they soak up the flavour of the meat."
Spencer also loves Lardy cake that is crammed full of lard, sugar and fruit.
And he's not alone, broadcaster Roy Noble recalls his mother using lard for most of her cooking and baking.
He said, "My mother would use lard to grease pans, fry bacon and egg for breakfast and would use it to make Welsh cakes and for all her baking.
"My father-in-law would dip bread into the grease fat, he loved bread and dripping and we would swear by goose grease to cure all ills."
But it's bad news for our health according to Dr Tony Calland, chairman of the Welsh Council of the British Medical Association, who enjoys cooking, stresses he would never resort to using lard.
He warns, "Lard is full of low-density lipo-protein animal fat and that is bad for you.
"It gets deposited into the linings of blood vessels and can block them."
He says although he is disappointed to hear that lard is making a comeback in Wales, the occasional serving shouldn't do too much damage.
He added, "If you want to use lard once a month, it shouldn't do any harm as long as you follow a rigorous exercise regime for half an hour a day, three or four times a week.
"But if you are cooking your bacon in lard every day, sitting and watching television, only lifting your right thumb to work the remote control, it will harm you.
"Roast potatoes cooked in olive oil are just as nice as those cooked in beef dripping or lard."
The lard sales figure is based on TNS Worldpanel data for the 52 weeks to December 4 2005.
TNS Worldpanel monitors the grocery purchasing habits of 15,000 demographically representative British households.
Page 2 - So what's so good (and bad) about lard?