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Well, popping popcorn in lard was a delicious thing I didn’t need to know existed. Great flavour.

I know duck fat is terrific for cooking popcorn too. But I have no interest in trying bacon fat, which I know some people love. In any case, the secret is to add a lot of salt to the pot for cooking it in too. Then it’s sufficiently flavoured after cooking and you don’t need butter.

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