Today, I had to explain what it was. I was in one of the five editorial planning meetings I attend daily, and somehow, the subject of this substance came up. I explained that it was the fat off the pork belly — where bacon comes from — and it’s often used to season vegetables in the South. People looked at me like I had a giant goiter growing out of the side of my face.

Look, it’s pig fat, OK? It’s delicious and it makes other things taste delicious. Deal with it.

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