Pork Padellaccia with Butter, Lard, Speck, and Potatoes

Method

1. In a large pan, melt a knob of butter with a couple of slices of lard over low heat.
2. Add diced onion and yellow potato pieces, and cook gently until softened.
3. Stir in a mix of sweet and spicy paprika, a sprig of rosemary, a few sage leaves, a little thyme, and a small fennel sprig.
4. Season with coarse salt.
5. Add pieces of pork and beef (or any leftover meat) to the pan and brown lightly.
6. Pour in a splash of red wine and let it evaporate.
7. Add a ladle of broth, cover the pan, and simmer for about 30–45 minutes until the meat is tender.
8. Add thick slices of speck and cook for a few more minutes until everything is well combined and the lard becomes translucent.
9. Drizzle with chili oil if desired, then serve hot, placing a piece of meat, lard, speck, and potato on each plate.