Lardo

Warm toast melts it to a sheen. That is the dish and it is enough.

It is cured in the stuff. Pinene stops it reading as only fat.

Piperine is fat-soluble, so it goes where the lardo goes and stays.

Acid is the only brake on pure fat. Ripe tomato applies it fastest.

On the warm slice: sweet, then salt, then fat, in that order.

Drape it on the hot scallop and it becomes a basting fat sweeter than butter.

Fungal earth needs a fat with no flavour of its own to ride on.

Cured back fat melts on warm melon and takes the perfume straight up the nose.

Both are pure aroma carried on fat. Put them in the same bite.

Fat wants lactones, not acid. Peach is the fruit that has them.

Cured back fat melted over hot cockles. The fat carries the iodine.

Pure back fat melts on warm pear; the perfume rides the fat straight up.

Bitter roast over a fat slick. An affogato that took a savoury turn.

Herbal spirit strips the fat film and leaves the rosemary standing alone.