Bacon and a Year without Summer

I’m placing the thickly sliced uncured bacon in the pan and, when it begins to sizzle, the marvelous aroma fills the house. It is a memory from my childhood when Grandma Elena would render bacon fat into lard in her tiny kitchen. It was a preservative for chunks of pork she would seal with wax in glass jars that would feed us for an entire year. It was stored in the cellar, the dank, damp, and constantly cool place. We did not need refrigerators and could not have afforded one anyway. My dad eventually saved enough money when I was in 12th grade and bought a small refrigerator for our tiny apartment in the city. It was empty most of the time because we did not have food to store. Mom shopped daily and we ate what she purchased, no leftovers. We would cool a watermelon in the fridge in summertime or keep a small glass bottle of milk if we were lucky enough to have found the liter bottles sold in the government-run dairy stores.

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