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Bacon rolls (Slideshow version)

Stage 18/18 :

Best served warm, cut into slices.

Remarks

The ideal lard to use is fat that has been saved from making potted meat (rillettes). This has more flavour than plain lard, which is very bland.

You will notice that the flakiness is less marked than with butter, as lard does not produce the same effect - this is quite normal and a feature of the recipe.

And to drink?

The French often like to accompany "la cochonnaille" (pork charcuterie) with a gutsy, full-bodied red wine.

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