To prepare the shrimps with lard, clean the carrot and cut it into coarse pieces (1), do the same with the celery (2) and onion (3). Clean the shrimps, remove the head and eliminate the intestine ...

"The fat from the head is sweeter and creamier," he says. "The kidney fat is highly saturated, firm, and barely has any pork ...

It's hard to imagine now a world in which lard was a sought-after ingredient. But that's exactly what it was during the Second World War, when, along with other fats and oils, it was rationed in both ...