another allergy question

Hey!

I noticed people asking allergy questions and thought I’d ask mine as well. Does anyone know how prominent fresh pork is in Spanish food? I can eat cured pork (ie cured ham and bacon) but anything fresh makes me horribly ill. Weird, I know. How likely would pork just randomly appear in a dish? And is pork lard used as a base in cooking, generally? I learned about pork lard the hard way after I chowed down on two tamales in Mexico a while ago… I'm planning to make sure I know "tengo una alegria al puerco" but thought I'd ask here anyway!

Thanks,
T

*bangsheadondesk* I suspected as much. Didn’t think about the soups and vegetables, though. Thanks, Falcon. Hopefully the pastries and fried foods aren’t done in pork lard!