What I had for dinner
Primal cooking: high fat, low carb, praise the lard
Sunday, 27 February 2011
Lard
The final installment of the gammon hock: the thick outer layer of fat and skin baked to render the lard, a good three or four ounces of it.
What remains is pork scratchings. Guaranteed to break the ice at parties.
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The final installment of the gammon hock: the thick outer layer of fat and skin baked to render the lard, a good three or four ounces of it. 
What remains is pork scratchings. Guaranteed to break the ice at parties.
No comments:
Post a Comment