I don’t know if you have tried the recipe or not, nor do I know if you are still interested, but Efisio Farris, a owner of Arcodoro and Pomoror in Houston and Dallas, recently published a cook book about foods, from his native Sardinia.

You mention a flat round bread made with rendered fat. It sounds a great deal like Pane e Gehrda, the Sardo word for rendered pig fat.

According to the cookbook, the Pane Carasua, or Sardinian Music Style Bread, that Efisio refers to was made after the pig fat was rendered for lard. The tough portions were then ground in a mortar and pestle, and mixed with flour and oil.

I would think, since I was unable to find a reference to Pane Gehrda in any of my searches, that you would make the Carasau, and then add rendered pork fat that has bits of meat.

If you are interested in trying the recipe, let me know and I can send you the information from his book.

Mark Hill
Hamm’s Custom Meats
McKinney Texas 75069