Yum. You know that gorgeous flavour of crackling from good roast pork? Well, when you render down fat to get pure lard, you end up with small crunchy bits that the Italians call ciccioli (pronounced “chich-ee-oh-lee”,) which are heaven to nibble on in small amounts. They’re even better in a salad, tossed through pasta or baked into bread.
Level of difficulty: easy
Season: All year round