if you want to see the real art of "fat pork" you should visit Bulgaria or Serbia, they call it "slanina" and there is many variations including dried, salted dried, smoked salted, and smoked dried. The serbs also have many strange dried/smoked meat items that aren't actually intended to be eaten but are used to impart flavour to soups and stews. they still use lard as spread on bread too, though i don't often find the type with the smooth texture, most lard is grainy.

frankly, i prefer beef. not veal, beef, in half of europe it's hard to find beef because they simply kill all the steers before they stop having pink, stringy meat with nearly no fat, so they can make all the variations of highly processed dairy products of which a tiny sliver is whole milk, not even the yoghurt is made from whole milk in general, except in places like Bulgaria and former yugoslavia.

i also stopped being such a fan of egg recently after i realised that the hard cholesterol in it was contributing to me getting colic and blowing up my gallbladder.

i'm now a bovine maximalist. beef and milk are the two primary food groups, and due to market forces and interventions and big agra/chem lobbying milk is cheap, about 1/4th the nutritional value/euro.