But, on one recent evening, the culotte steak of wagyu, a famously butter-soft beef, arrived chewy.

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The only way to get rid of the resulting beef and butter mountains and wine and oil lakes was to subsidise their export, tarnishing Europe's free-trading credentials.

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Unlike the rest of Italy, Lombard cuisine consists primarily of beef, pork and butter, most likely due to its proximity to Central Europe.

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Cut from choice portions of pork and beef shoulder, the franks are grilled then finished off with Bark Butter, a house mixture of smoked lard, butter and sea salt that gives Bark dogs an unmistakable flavor.

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We might go ahead and dodge this weekend's crispy beef kabob, only to be quietly maimed by a dash of aflatoxin in our organic peanut butter.

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