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Raw fatback being diced to prepare tourtière. Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
Aaj Tak was the first news channel in India to use OB vans. [5] By the time the channel came into existence, it had a reach of 52 lakh households. It now broadcasts to three crore households and its viewership in news channels is 56%. [4] On 14 December 2018, Aaj Tak launched India's first Hindi high-definition channel, Aaj Tak HD. [2]
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The channel was launched in 2003 as a sister channel of the Hindi Aaj Tak news channel. It is one of the four news channels from the TV Today Network stable, the others being Aaj Tak, Tez and Delhi Aaj Tak. [3] Alok Verma was brought in as the Executive Producer to successfully launch TV Today group's foray into the English news channel category.
Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican carnitas [1] and Iberian aguja [3] are also sourced from this part. Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian ...
Philippine tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.
Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine
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