Peel a russet potato and cut into 6 pieces. Bring to a boil and cook until tender, about 20 minutes. Drain and put through a ricer (or mash well). Set aside the 1/2 cup for this recipe and allow to cool. Use the rest for something else.

Meanwhile combine baking mix, xanthan gum, baking powder, salt, smoked paprika, garlic powder, onion powder, white pepper and cloves in a medium sized bowl. Add in the chilled butter and bacon fat. (If you do not want to use bacon fat, you can add an equal amount of additional butter). With your fingers, pinch the fats into the dry mix until well combined.

In a small bowl, combine the rice milk, beet juice (you can also just use a few drops of red food coloring, just increase the rice milk by 10 gm), maple syrup and liquid smoke.

Add the cooled potato to the dry mix. Stir to combine. Add in the liquids and mix until well combined. If the mixture is too dry (meaning there are clumps of the starch remaining), add an extra teaspoon of rice milk.

On a lightly starched area, briefly knead the pink dough. Roll out to a 1/3 inch thick.

Lightly grease a three inch cookie cutter (the one I used is in the notes) with oil or melted butter to prevent sticking (wheat starch was not enough for the details in the cookie cutter to not get stuck). If you are using the same cookie cutter I used, you should get 6 pigs that weigh between 30 and 35 gms. At this point the shaped dough can go into the fridge for up to 2 days.

Air fry the pigs at 350 degrees for 8 minutes. Serve with melted butter and a little mustard.