Competitively-priced pig-based fatty goodness (well, one out of two ain't bad)
Get two or three of these: pig
Rub'em in plenty of salt and pepper and some woody herbs (sage, thyme, basil, rosemary) and stick in airtight container and refrigerate overnight, then pack fairly tightly into heavy casserole.
Melt a few of these over the meat: lard
Put in a 120 deg C oven for five to six hours.
Eat, trying to keep the fat from dribbling down your chin. Alternatively, home-made rillettes are a possibility.
Goes well with cheap(ish) red too!
(BrianHequator was stretching owls, on, or around, Wed 8 Jun 2011, 11:00, 1 reply, 15 years ago)

Needs MOAR fat

( sporters I’m sincerely gratitude to you, Wed 8 Jun 2011, 11:07, Reply)

I'm always looking for sensible suggestions ... do tell?
It's jolly good with Sainbury's Morador Malbec, not bad for about £7.
(BrianHequator was stretching owls, on, or around, Wed 8 Jun 2011, 11:17, Reply)