Aegina Pistachios: Lardy???
A friend brought me back Aegina pistachios from Greece. Tiny, pointy, and intense, they're also unbelievably rich and unctuous. My first thought was that they'd somehow had lard added to them!
But then I returned to them, and y'know, I'm willing to bet they truly ARE lardy. They're redolent of pork chops.
Is that possible?
When I was 17 I spend a couple of lazy weeks on Aegina, eating feta and fresh fruit, and piles and piles of pistachio nuts and olives. I always thought they tasted so good because I was right there, sitting on the stpes of a taverna, looking at the sea... but maybe they'd have tasted as good at home- who knows...? Maybe that lardy thing is just a salty umami type taste that wires you into porkchops.
I very much doubt it. The Greeks are far too proud of their pistachios (especially Aegina's!) to goop them up. I think it's probably the natural fattiness you're tasting. Some nuts have an extraordinarily high fat content; I remember a science experiment in high school about food energy where we mounted a shelled Brazil nut on a pin and lit it on fire, and the little sucker burned for what seemed like an insanely long time!