I'd like regular ancestral cooking emails!
Since the lard revelations of @historicalitalianfood’s book ‘Chewing The Fat’, I’ve been on a fats research mission. Digging into first Roman, and now Medieval fat usage in Italy.
And this lard immersion has created even more enthusiasm for it in my kitchen. I’m rendering the fat I get from our local farmer, Flavio @valledelsasso and using the cracklings in a myriad of ways. Crackling bread (pan di ciccioli) has quite a history in Italy and I want to try combining cracklings and bread in myriad ways (enjoying the results!) until I find the one I love the most.
Here we have a spelt sourdough focaccia, placed in my cast iron pan and topped with fresh cracklings. I baked it until golden and then added salt and pepper, and later rosemary. In my story today you can see how we ate it.
If you know any crackling plus bread recipes, send them my way. Test kitchen at the ready :-)