I'd like regular ancestral cooking emails!
Pork scratchings. I remember those from a looong time ago. Salted and flavoured to the hilt and sold in tiny bags in pubs.
If you look carefully at my lunch today, you’ll see my home-made equivalent. After a day rendering in the slow cooker the local pig fat we use transforms into not only spreadable lard but also small, crunchy, crazy-tasty pig fat nuggets. My son goes mad for them…oh what am I saying, we all do!
They are so much better than the bagged, pub-sold version and a great-tasting #zerowaste kitchen practise.
Ancient cultures all over have prized fat. I feel grateful to have such good quality local source that I can honour and enjoy in this way.