Struck by the lombard lard

Remove Bacon rind, cut in small pieces and arrange them on the wooden cutting board, along with the parsley you chose only the greener leaves.

Add coarsely crushed garlic and chop with the Crescent or cutlass.

This place beat in a saucepan and FRY to moderate fire until almost complete fat liquefaction.

This is the basis of almost all good soups of Lombardy, though other components may enter from time to time in many similar variations.