1.   She could smell the pork fat and pastry on her skin.

2.   And his lardo, or pork fat, is a revelation, nothing like the stuff your grandmother and mine used to make pie crust.

3.   Add the pork fat and continue chopping until a coarse paste forms, leaving some small pieces of shrimp.

4.   Add liver, raw or cooked, to a bowl in which the pork fat, onion and eggs are combined.

5.   In Brazil, the addition of lard to this dish makes it all the richer, so if you have a little pork fat sitting around. . . .

6.   Pork fat is used in cooking, and many Hungarians keep, literally, a tub of lard in their pantries.

7.   Season with salt and pepper, and toss to coat in the pork fat.

8.   Store remaining pork fat in another container, refrigerate until ready to use.

9.   The egg-and-cheese sauce coated each piece of penne in a creamy cloud, punctuated by pieces of crisp pork fat that crackled between our teeth.

10.   The leaves are boiled in several changes of water, sometimes with a bit of pork fat added to the water, or served with a dash of vinegar.