Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Carnitas, 2:08 Utilizing lard, 7:55 Consuming fat: the triumvirate, 24:59 Keto diet and fasting, 27:27 New films up on our website under "Membership", 36:26 The Curing of Lamb Flesh: Fenalore, 37:05 Salts, 37:42 TarTare, 54:08 Continued in Part 2... Part 2 Show Notes: Coming soon! Links for Episode 55: Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM Maldon Sea Salt:  https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M Fleur de sel:  https://en.wikipedia.org/wiki/Fleur_de_sel Sel gris:  https://en.wikipedia.org/wiki/Sel_gris Mark Bitterman's books on salt:  https://bittermansalt.co/collections/award-winning-books Links for Episode 56: Coming soon!