Lard is simple to make at home where it is easy to improve its flavour further, if you wish, by adding some Provençal herbs. Rosemary or thyme give an extra dimension to this pure pork fat, which is the main cooking medium of upland central France, notably the Auvergne.
Cool slightly and then strain through a muslin-lined metal sieve into mugs or bowls. Leave to set, and then cover and store in a very cold place or the refrigerator until needed for cooking.
In the south of France the small crisp pieces of skin and harder fat are used to make a fougasse.
© 1987 Geraldene Holt. All rights reserved.