Right now I am with my friend Dasa in her kitchen and we are chopping up and frying 5 kilos of pig fat in order to make our own lard and lardons.
I am trying to be more self-sufficient like a good Slovak and not just buy everything in a shop. In the past pigs were reared for their bacon. Now they are reared for the meat, so the fat is not as thick as it was in the past.
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