The crunchy bits left over from rendering lard are one of the most loved things in our kitchen. . We often eat them straight, warm, with salt, on the top of our meal. But I also love to create with them. Here’s the latest experiment; rolled spelt sourdough buns peppered with the delicious crunchy, fatty ‘niblets’ (as my son named them) and some large salt granules! . There are pictures of the process in my story today.