Serious Eats - seriouseats.com

Hello? Look at my username! But speaking of memorable pork fat - occasionally I dip into the 5 year old lardo from colonnata Italy that is sitting in my deep chill.

Baked marrow bones, parsley and caper salad, white rice

Cure and smoke more meats. Mmm, meats.

Dreena's green beans. Dreena. That's great.

I don't care as long as it's fatty pork goodness.

Homemade bacon sliced impossibly thin, layered 'raw' on a piece of toasted crostini so the fat melts to translucency like a good lardo does.

1. Guanábana
2. Soursop