We made lard this weekend and, as always happens, after we’d created a stash of the creamy-white fat we had, leftover, the crunchy, delicious ‘cracklings’. . Last time, I ground these up and made a sourdough layered Slovakian biscuit (thanks to @almostbananas). This time, I thought I’d keep them whole and stay in Italy – so I made this sourdough spelt sea salt, rosemary and lard crackling focaccia. . It was delicious, the lard cracklings gave off even more of their fat into the dough whilst cooking. Think crunchy, salty, nutty, fatty. We ate it warm from the oven.