Description
An excerpt:
“More than a century ago, the pig was valued chiefly for his fat. According to William Cobbett in 1833, ‘if [a pig] can walk two hundred yards at a time, he is not well fatted.’
This is the noble heritage of most of our domesticated hogs. It is written into their physiology in at least seven distinct types of fat, each with a specific purpose in the kitchen. Here we will focus on the leaf fat, the most refined lipid creation of the pig.”