There are lots of variations to this filling; I wouldn't worry too too much about finding the "right" one other than what you like. Some recipes have nothing in the filling but ground pork, onions, potatoes, salt, pepper, and a quarter teaspoon each of cinnamon and allspice. Others add celery, mushrooms, or leeks, and sometimes garlic. It's more a matter of preference for your family than anything else. Savory as a spice can be fairly bossy; if you use it go easy. As for the crust, lard is fine if you can get the good stuff (the blue box you see in the grocery store is usually hydrogenated). I make my tortierre with and all butter crust that has a tablespoon of fresh thyme leaves mixed in for good measure. It's hard to go wrong with this dish. Susan

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