[Sca-cooks] Parchment-like bacon ...

Nick Sasso grizly at mindspring.com
Sun Mar 23 14:34:31 PDT 2008

-----Original Message-----

FWIW, the word used in the French is "lart" ("lard" in more modern
French spelling).

Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com  > > > > >

Which probably takes us to belly fat or fresh belly ("lardo" in Italian


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