Although lard has fallen into disrepute because the healthy-food fanatics lobbied against it, nothing provides the depth of flavor and richness that it does. 

Thank you for your comment.

I did not know that lard had fallen 'out of use', and it is a pity because it is a tasty product - obviously to be used in small quantities even in these parts.

I think I was also wrong to name the recipe, what I was referring to are the lardo bacon-like slices of bacon.

Thanks also for the warning!

Unfortunately, the so-called healthy eating craze as seriously reduced, or even eliminated, many traditional products on American tables---particularly when it comes to fats and oils. Lard is one of them.  

I long ago concluded, however, that the health nuts change their minds so frequently that they really don't know what is, or is not, good for us.  So I tend to ignore them.  I cook with lard all the time, because there's nothing else I know of that brings that sort of flavor to a dish.  

I've looked at your site, and have only one comment: Please, continue doing what you're doing.  Your recipes all sound terrific.

And, keep on posting here.  You are an asset to Foods of the World.

You cheered me up today, thank you very much for your comment on my blog, my small project that I cultivate and carry on with conviction and affection. 

Back to lard, in Italy there are traditions related to it that will hardly be replaced or even eliminated, and thank God I would say. 

Sometimes I'm also confused with respect to

the use of certain ingredients, but the Mediterranean diet still holds the bank here and there is a trust now quite rooted, including me, so I consult it when I'm iffy. The concept is to eat a bit of everything, to know the product and also what kind of impact it can have on us, regardless of whether you like it or not. Balancing the quantities and alternating, is something I trust, because there is simple common sense.

Sometimes I have the impression that certain foods have suffered a kind of merciless and misleading fashion for the benefit of other foods that seem more fashionable and more chic.

But 'many' do not know that lard (fat for cooking) is present in many foods (referring to Italy, seadas, piadina, gnocco fritto) that many consider chic and divine. The road to divinity, however, sometimes passes through that of the clods of earth and of the runny fat.

'oh this piadina was delicious, light and tasty, with what was done?' 

'Pork lard'

OMG!

Sadness....

Salo. I did not know it and Iìve taken note, thank you! It sounds like a really delicious thing.

Vodka with horseradish? Second thing marked.

Thank you

Ron, I'm glad you like this recipe and I hope you can appreciate it both for Valentine's Day and for your Anniversary, how nice 

Of course I think that the bacon or pancetta replacement is perfect anyway! 

Thank you so much!