Manteca

veal stew meat (blanquette de veau) • sweet white onion (such as Italian white onion) • garlic • carrots • small new potatoes • smoked pork belly (about 350 grams) • lard (about 1 oz or 30 grams) • vegetable broth (about 10 fl oz or 300 ml) • dry white wine (such as Pinot Gris, about 8.5 fl oz or 250 ml) • cornstarch • bay leaves • fresh thyme •

pork shoulder chops • porcini mushrooms (50 g) • homemade red wine sauce (about 7 oz or 200 g; see linked recipe) • lard (homemade; see linked recipe) • Herbes de Provence • red wine (about 3.5 fl oz or 100 ml) • chopped mixed fresh herbs (homemade blend)

pork tenderloin (500 g) • radicchio (Italian chicory) • large potatoes • lard (homemade if desired) • four-spice blend • pineapple core • fresh parsley • Salt and pepper • water (about 480 ml)

leeks (use only the green parts; save the whites for another recipe) • potatoes • smoked pork belly (about 350 grams; can substitute with thick-cut smoked bacon) • carrots • sweet white onion (Italian if available) • golden turnips • lard (about 20 grams; homemade if possible) • butter masala spice blend (from India, or substitute with a similar spice mix) • Salt and pepper

Ingredients for 6 people: • raw sauerkraut • large onions and 2 shallots • smoked pork shoulder (Thierry Schweitzer or another... but at least red label quality!) • semi-salted pork shoulder • smoked bacon • semi-salted pork knuckle • unsmoked bacon • knackwurst and cumin sausages as desired • potatoes (3 small per person, do the math yourself!) • cheesecloth with spices: 20 coriander seeds + 20 juniper berries, a pinch of cumin seeds + 6 peppercorns) • bay leaves •