Bigus

Measure out the required amount of lard and allow it to soften at room temperature until it becomes pliable and easy to work with.

Preheat your oven to 180°C (350°F) and lightly grease your baking dish or tart tin with a small amount of lard.

Place the softened lard into a mixing bowl and season generously with freshly ground black pepper, blending thoroughly until the pepper is evenly distributed throughout the fat.

Work the seasoned lard mixture into a cohesive dough base, pressing and folding it until it reaches a smooth, uniform consistency suitable for shaping.

Press or roll the lard dough evenly into the prepared baking tin, ensuring the thickness is consistent across the base and up the sides if forming a tart shell.

Use a fork to prick the surface of the dough several times to prevent it from puffing unevenly during baking.

Place the tin in the preheated oven and bake until the pastry is golden and firm, checking periodically to ensure even browning.

Remove the Bigus from the oven and allow it to cool in the tin for several minutes before carefully transferring to a wire rack to cool completely before serving.