Summary

Ingredients

• 500 g bacon, (pork back bacon or rind)
• 200 g onion (s), finely diced
• 100 g apple, finely diced
• 3 g arlic, freshly rated
• 4 g iner, freshly rated
• 0.5 g ½ lovae, dried (Mai herb) or alternatively: marjoram, dried
• 2 g caraway seeds, crushed or round
• 5 g salt
• 1 g chilli flakes
• Lemon peel, grated

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Instructions

1. Finely dice the bacon and leave in a pan over medium heat until the cracklings are light brown (use a pan splash guard if necessary). Pour the rendered fat (lard) with the cracklings through a sieve. Let the fat cool in a glass or ceramic bowl. Fry the greaves again until golden brown. Then take it out of the pan and let it cool down.
2. Now sauté the onions in the remaining fat. After the onions have taken on a little color, add the apple cubes and stew for about 5 minutes. Then let it cool down. Prepare or weigh the spices and add to the cooled lard. Add the onion and apple mixture and whisk vigorously with a whisk. Then the crispy, golden brown greaves and the grated lemon peel are added. Whip the lard again, season to taste, season with salt and fill into glasses (approx. 4-5 glasses). The lard can be stored in a cool place (storage cellar, etc.) for at least ½ year.
3. Note: The bacon cubes to which some red meat sticks will turn brown very quickly - if necessary, sort out before or when leaving out!