Lard is hands down my favourite fat. It’s delicious, local, versatile, I can make it at home and, as Andrea and I talked about on the recent 50 Ways to Save Money on an Ancestral Diet, it is so economical! … Read More
Good quality saturated fat is one of the cornerstones of eating ancestrally. Our ancestors have been using it in their kitchens for centuries. Yet it’s not always easy to access in our modern world and, when you can find it, … Read More
Lardo, the traditional Italian way of dry curing pork fat, is a delicious. It is best sliced very thinly and can be eaten in many ways. Here are some favourite ways to enjoy it: Lay lardo on top of warm … Read More
The Weston A. Price Foundation published my article Fact Or Fiction? Uncovering The Fats Of Italy’s Past in the Summer 2022 edition of their journal Wise Traditions. It was a deeper dive into my previous piece ‘The Myth of Olive … Read More
There’s a wealth of fat-enriched breads in many cuisines because we’ve known, for a very long time, that fat and bread are so good together. The Italian recipe litany, where this bread originates, is no exception! Fat-enriched breads were particularly … Read More
What ingredients do you associate with Italian cooking? If I ask you this question, I’m guessing a list starts forming in your mind. And I’d lay money on olive oil being close to the top. Italians have been cooking with … Read More
Ancestral cooking will produce food that is delicious and nutrient-dense as well as respectful to the animals consumed, the people who farm and the land that’s utilised. Real food – food good for us mentally and physically and environmentally – … Read More