I read about an interesting Iberian ham cocktail here.
Here is the original recipe.
It is astounding what people come up with.
I talked today with a chef who got one of our pigs. He said they took the fat and used a pacojet on it to make a spread, which was very popular with people. I understand that Keith Luce (of the Herb and Pig Farm) likewise served our pigs' fat as a spread.
I think it is great that our fat quality is so high that people utilize it that way. It has taken about a century, but finally, lard is making a comeback in fancy restaurants.