I'd like regular ancestral cooking emails!
Mutton chops fried in home-rendered lard (both from @valledelsasso).
Lettuce and rosolaccio salad (both from Irene at #mercatointransizione) topped with a dressing made from chestnut vinegar, olive oil, mustard, honey, sumac and spent ginger from ginger beer.
Sourdough rye bread (get the recipe from my profile linktr.ee) spread with lard.
Together with a home-made ancient beer and some sauerkraut, this is the lunch I served my hubby today. He was happy :-)