Homemade Lard

Summary

Prep Time	2 hrs
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

1 ½ kg Flomen (abdominal wall fat from pork)
2 medium onion (s) as desired
500 g bacon, fatter, to taste

Instructions

Put the flomen in a saucepan and melt very slowly over a low heat.
If you want to make onion lard, in the meantime peel the onions and chop them finely. I use the Börner planer for this, it`s very quick and easy. Cut the bacon into small cubes and carefully fry in an extra pan until golden brown. Remove the leftover meat, which is then in the liquid fat, with the slotted spoon and set aside.
If it is a pure lard without onions and cracklings, then filter the lard through a wire sieve in which a man`s handkerchief has been placed and fill into 100% clean and dry jars, close and let cool.
If you want to make greaves or onion lard, you take a second pot, fill it with a little of the liquid fat and add the greaves (the remains of meat from the fat) that were previously cut into small pieces. Now you have to be careful that the greaves don`t get too hard.
Please fry the onions in several batches and slowly on a low heat, as it splatters and goes very quickly if the heat is too high. The onions then burn easily. After the onions, greaves and cubes of bacon are well-fried, they are divided into 100% clean and dry glasses and topped up with the filtered liquid fat. Close the jars tightly and put them in a cool place to cool.
I always use the swing top jars as glasses because they are very easy to fill and the lard can also be easily removed from them. In addition, they look really great and since they are available in different sizes, they can also be given away as gifts.
Caution, only pots and utensils that can withstand very hot fat will work, so no pots with a coating or pans. I`ve already ruined a pan in the process. Cast iron or stainless steel is best!

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