My old school mate Dave passed me this article, there is not not much I can add other than Amen!
"I love fat. Whether it's a slice of foie gras terrine, its layer of yellow fat melting at the edges; rich, soft marrow scooped hot from the bone; French butter from Normandy, redolent of herbs, flowers, and cream; hot bacon fat, spiked with vinegar, wilting a plate of pungent greens into submission"
Fat is back: Rediscover the delights of lard, dripping and suet
Here is the cook book mentioned in the article.
On the same topic, Mathilde brought Lewis back some rillettes from a recent trip to Paris, amazing on toast!