I remenber a bread my mother made, not with lard, but from the renderings of lard making. Cracklings is perhaps a good word for the renderings. These little bits were baked into a fantastic tasty bread. I have no recipe but I remember the bread. I'd say any decent bread recipe will work. How you get the cracklings is beyond me unless you make lard. Closest I can come to the Italian name for the renderings is cicoli.

This exact bread was featured on Todd English's Food Trip show that airs on PBS. He went to an Italian Bakery somewhere in New York (maybe in Brooklyn) that still makes this bread today.

Rudy

Ciccioli Bread from Carol Field's book, "Italy in Small Bites"1 recipe pizza dough made with 2 Tbs. of olive oil prepared thru thefirst rise.2 lbs pork fatback or 1 Tbs. olive oil & 1/2 cup , about 3 ounces dicedpancettaOne & a quarter tsp. coarsely ground pepper1 Tbs. olive oilCornmealWhile the dough is rising, cook the cracklings or pancetta.  If you areusing cracklings, slice the porkfatback into small pieces.  Set in a small saucepan, cover with coldwater and cook slowly over medium-lowheat until the fat is completely rendered.  Remove the crisply goldencracklings with a slotted spoon and drainon paper towels. Turn up the heat under the saucepan and boil until thewater has evaporated. Save 3 Tbs. of thefat. Allow the cracklings to cool.If you are using pancetta, heat the olive oil in a small heavy skillet.Saute the pancetta over medium-high heatuntil it is crunchy & crisp, about 10 minutes. Cool. Reserve the pandrippings.Shaping and second rise.The recipe continues to tell you to flatten the dough & scatter thecracklings & reserved fat, or the pancettaand its drippings over the surface and forming into an  18 inch log. ( InCarol Field's other book, "Celebrating Italy", she forms the dough intorounds ).Set the dough on a lightly oiled baking sheet, cover with a towel & letrise until doubled, about one to one & a quarter hours.Preheat oven to 425 degrees. Bake for 15 minutes, reduce heat to 375degrees & continue baking until the top is golden&  a tap on the bottom of loaf produces the hollow sound, about 20 to 25minutes.

Don't forget to take your statins.