Remember our website, and wish you a pleasant reading experience! Don't forget to promote us more.

"First, the first thing we need to do is remove the lard..."

"The leaf lard wrapped in a membrane is the most neutral of all fats, which means it doesn't have much flavor. Although in European cuisine it's only used in pie crusts, lard is actually an excellent choice for stir-frying..."

As Eliana spoke, she easily removed the thick layer of leaf lard from the halved pig belly.

Traditionally, with the exception of a very small number of people, the vast majority of Europeans would choose to use the leaf lard from pigs to make "shortening" - mixing it with hydrogenated oils and vegetable oils to process pastries or fried foods.

Shortening formed by flash-cooling and kneading is generally not suitable for direct consumption due to its industrial processing.

In Eliana's opinion, this was undoubtedly a very shameful waste.

You see, lard is different from ordinary vegetable oils or other beef and mutton fats. Its taste is neutral and peaceful, with a unique fatty aroma, which not only can promote appetite and nourish the intestines, but most importantly, it will not interfere with the original taste of the dishes.

"I see, Eliana is planning to render her own lard?"

Tina Scamander nodded thoughtfully, then frowned slightly in confusion and continued.

"But... in my memory, the lard that is rendered always has a burnt taste, and the oil also looks very cloudy. Compared to olive oil, frankly speaking, hand-rendered lard doesn't seem to have much meaning."

"Not much meaning? Cloudy and burnt taste? That must be because there are problems with the technique and usage..."

Eliana raised her eyebrows slightly in surprise, her hands skillfully prying off chunks of leaf lard fat from the gaps between the pork and organ layers of the Yorkshire pig, neatly stacking them on the wooden workbench beside her, as she explained.

"Theoretically speaking, if the lard is rendered successfully, then it must be as clear as a stream when flowing, and pure white and flawless when solidified. The taste should be mellow and bland, without any peculiar smell. Actually, it's not complicated -"

"Just add some water when putting the leaf lard into the pot, cover the pot, and be sure to use high heat to simmer. After about five or six minutes, the leaf lard will start to turn yellow slowly, and lard will start to appear around the pot. At this time, be sure to stir with a spatula and don't stop, until the leaf lard turns completely golden yellow, then you can gradually scoop out the oil..."

Eliana paused slightly and lightly licked her lips.

"Of course, lard is only one aspect. When it comes to dinner, you will understand that the real treasures are the 'cracklings' left over from rendering the lard. Those meat crisps that have been squeezed dry of oil are definitely a delicacy that you can't resist."

"Eh? The leftover scraps from rendering lard?"

Newt Scamander's cheeks twitched, and he waved his hand with little interest.

"I'm old, so I won't try this kind of novelty. If you're interested, you can eat it yourself."

One of the lessons he had learned in his long life experience was to restrain his curiosity as much as possible and not to easily try certain strange things he had never heard of before.

Even though he had temporarily established a cooperative relationship with Eliana, Newt did not forget the "Grandpa" behind the girl.

Perhaps on matters of principle, Eliana would keep her promise and get along with him harmoniously, but if there was an opportunity to tease him slightly, Newt didn't think this little witch who had inherited "Grindelwald's will" would show any mercy.

And beside Newt, although she didn't know Eliana's true identity yet, judging from Tina Scamander's slightly helpless expression, it was clear that this kind and gentle old lady thought the same way in her heart.

"Oh? Is that so?"

Eliana raised her eyebrows and glanced at the Scamander couple meaningfully.

"Anyway, we'll see when the time comes. I'll give you a small portion... uh, two portions anyway."

Not to mention lard rice, lard-fried vegetables, just the "crispy cracklings," "tofu with cracklings," "cabbage with cracklings," and "green pepper with cracklings" made with lard cracklings are all delicacies sought after by millions of people in the Eastern Continent.

Soft cracklings rendered from streaky pork, crispy cracklings made from squeezed fat meat, and "lean cracklings" rendered from lean meat, "lean meat cracklings" with a little fat... these crispy, delicious, and fragrant but not greasy cracklings are definitely magical delicacies for British wizards who grew up in a desert of food, or American wizards who grew up in the fast food continent.

Eliana didn't think the Scamander couple could resist the temptation of food.

You see, even Grindelwald, who almost unified the European magic world, only symbolically resisted for a day or two when faced with the delicious dishes she made with her own hands, and then very honestly uttered the "so fragrant" sound.

"And after taking away the leaf lard, the first thing we need to do is remove the organs..."

Without explaining too much to the Scamander couple, Eliana continued her work of disassembling the whole pig.

If the proper use of lard was a blind spot in the European culinary world, then the lack of development methods for various pig organs was another place that made Eliana feel like it was a waste of resources.

In the minds of most Europeans, organs such as pig kidneys, pig hearts, and pig livers are usually directly ground into meat filling, stuffed into sausages, or made into various pies... of course, there are also dark cuisine practices similar to haggis.

And more often, these organs are used to feed dogs or make bait, or directly as agricultural fertilizer.

In fact, this is also why she insisted on having Mrs. Scamander purchase the whole pig.

If not, what she could buy in the butcher shop might only be a few lonely pig kidneys, and a pile of mixed, strange-tasting, and heartbreaking pig organ sausages.

European chefs are really wasting ingredients!

"Pig kidneys, pig hearts, pig large intestines, pig small intestines, pig livers, pig lungs, pig stomachs..."

Eliana gently introduced the names of various organs, while carefully taking them out of the white pig's body, neatly arranging them on the wide workbench, as if she were a chief surgeon performing a precise operation.

Various delicious recipes had already begun to emerge in her mind.

Pickled pepper pig stomach, braised pig intestines, stir-fried bitter intestines with chili peppers, stir-fried pork kidneys, pig heart soup, sliced beef and offal in chili sauce...

Compared to the European definition of "edible" for internal organs, in the eyes of Eastern foodies, especially heavy-tasting internal organ enthusiasts like Eliana, these "treasures" that grow in the pig's body can be regarded as the best things.

Accompanying Eliana's pleasant expression, the expressions of the Scamander couple and Hannah and Luna also became increasingly frightened and flustered - judging from the drool that was about to flow from the white hairball, these things were obviously ingredients.

Fortunately, after briefly processing the internal organs, Eliana didn't elaborate too much.

After removing these somewhat dark-looking parts, everything seemed to return to the familiar territory, and Mrs. Scamander even took the initiative to put on an apron, helping Eliana to process the remaining pork.

After all, this was a 600-pound Yorkshire pig, and it was a bit too slow for Eliana to do it alone.

Even if she wasn't good at slaughtering and disassembling, Mrs. Scamander could slowly remove various types of pork from the other pig by following Eliana's actions, and also learn some relevant knowledge along the way.

After the "Senbonzakura" treatment, some parts that were originally difficult to remove also became easier to handle.

A few minutes later, Newt and the other two little wings also curiously joined the "building block" disassembly.

A somewhat special slaughter and pork disassembly knowledge class was officially launched.

"...The loin eye meat can be slightly removed, which helps to smoothly take out the complete tenderloin..."

"...We remove the shoulder by moving apart at the fifth and sixth ribs, which is just right..."

"...Don't cut the abdomen too short, the belly can be turned into bacon, which is a food that everyone likes. Separate as much bacon as possible, only the technique of a butcher is tested, but I have already cut it this time..."

"...Shoulder meat, pork collar, pork belly..."