New York-based food stylist, baker, and recipe developer Caitlin Haught ... More widely available, lesser quality lard is produced from fatback (yes, that's the fat from the back) or caul fat ...

Skin the kidney, split in half and remove the fat and fibres. In a mortar, pound the fennel seed with the pepper to a coarse powder. Add this to a food processor ... If you have caul use it ...