More beauty

I was lucky enough to be invited to see Berkshire pigs being broken down by skilled butchers. Just look at these magnificent rib chops. Alas most of that beautiful, tasty fat will be cut off. The butcher said that even a mere centimetre of this luscious makes some people believe that they are destined for a heart attack. Has no-one read Fat: An Appreciation of a Misunderstood Ingredient, with Recipes? The re-education continues.

How beautiful is this?

I love head cheese but this must be one of best ways to cook half a head. Braised, then glazed with a spiced honey mixture and finished with a blast of heat to crisp up the skin.  A perfect fatty, crunchy meal for 2 or maybe 3.

Leaf Lard and Other Notes

Just what is leaf lard also known as flead in English cookery books? It is the fat from around the pig's kidneys. Fat from the veal and beef kidney is called suet.
How can you tell the difference between back fat and leaf lard? It is really quite simple it's all about texture. Unlike back fat that is a smooth, consistent piece of fat, leaf lard has a brittle texture and you can break it into small pieces with your fingers. It is firmer than back fat at room temperature because it found inside the animal's body not on the outside.