The book contains about two dozen bread recipes from across the European continent, suggested spreads for each bread, plus a few bonus recipes (for essentials like doughnuts and chicharrones), each calling for lard. Swenson also includes a guide to sourcing, rendering and storing lard. Like many bakers, she prefers neutral-flavored leaf lard, which is found along the loin and encasing the kidneys of pigs, to back or belly fat, which carries a slight porky flavor and aroma.