The thickest back fat from free-range west country pigs is cured for 3 months with rosemary, garlic, sage, juniper berries and black pepper. it is then fermented, a process that alters the structure of the fat and makes it render at much lower temperature; this gives the fat an incredibly silky mouth-feel. it is then brushed with english truffle oil and allowed to infuse for a further month. amazing on hot sour-dough bread as a canapé, or shavings over a risotto. 2 stars – great taste awards 2020.