Blog? What blog? Surely that can't be right?
Smoked *lard*???What for?Those crazy Eastern Europeans.
I second that one. Do we get a variety of types of smokey flavors? Hickory vs. mesquite for example?
Because smoked bacon is more expensive, I'm going to bet.Smoked fat is a grand old starter in most peasant vegetable stew dishes. If you've got an onion, a root vegetable, a hunk of lard, and some water, you've got stew for days.(My grandfather was an Armenian refugee in 1919-1921. During winter months, his family in Northern Iran lived off a barrel of mutton fat, onions, and a handful or so of rice boiled up. During their refugee travels, their most prized possession was the tin of fat. They lived off of nothing but lard for a four month period.)Deprevation seeps its way in to a culture's cuisine.
But I forgot to add: I look forward to your sepia toned future. That last black and white is just lovely.
Hola tricky, oddly enough, smoked lard has popped up in my life before. I'm just glad that this time, it's doing it in a nearby country rather than the one I'm living in.And hello bookwormom, too. I think it's just sort of generic-bacon-flavoured. I passed up the opportunity to sample this time, since chocolate was also available.Hi Suisan, how right you are about deprivation sneaking into a culture's cuisine (especially deprivation and pigs, come to think of it - my great-aunt speaks with great conviction about every part of a pig being good for SOMEthing). And thank you for the story about your grandfather's family, too.However, I must admit that smoked lard has taken an almost legendary cast in my mind, largely due to an unexpected encounter in a mushroom salad almost a decade ago.
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