Roman cuisine has flavoured pork fat as the basis of its many soups and stews. The habit has now spread round the country.
You need to begin with what the Italians call lard and what in the UK is called raw dripping. Your butcher should be able to supply you with some. If you cannot get any you can use the fat cut off ham instead.
Chop all the ingredients together until you have a sort of paste. Use at the beginning of a recipe instead of oil or butter when these are required for frying other ingredients.
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