This is a mince pie.
I took a photo of it over Christmas.
Why?
Because it provoked in me what I can only describe as a Damascene moment.
You see this mince pie, and lots of others like it, was made by my missus.
Indeed, in a rather beautiful ode to intergenerational love, she made them with the mincemeat that my mum had prepared according to her mum’s - my grandma’s - recipe. All rather lovely.
But while it goes without saying that the mincemeat was amazing, the big reveal was the pastry. And for that, my wife gets all the credit.
Because she decided to make her pastry with lard from Mary, Peter, Andrew and Jonathan’s pigs.
O.M.G.
The best pastry. Ever. And just as suitable for savoury pies as it is sweet ones. Total, total game changer.
I was already in Club Dripping, but now LardSoc can count on my subs too.
Animal fats are back, and in a big way.
They’re natural.
They’re hugely satisfying.
And they’re very definition of zero waste eating.
So let's go Wylde together this January and get lardy.
Nick
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