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Jan's Schmaltz Recipe (Griebenschmalz): German Pork Lard With Cracklings

If you've been looking for a Schmaltz recipe, you're not alone! Thankfully, Jan Neumann, one of our Facebook fans, sent in this one. Normally, it's something that's easy to buy in Germany and used as both a sandwich spread as well as a 'fat' for cooking. 

Ingredients:

• 3⅓ pounds slab bacon (not too lean), diced
• 15 onions (cooking size), diced
• 3⅓ pounds lard
• handful salt
• 2 handfuls dried marjoram
• 15 allspice berries
• 3 small bay leaves
• 10 apples, diced

Instructions:

1. In a large cooking pot, cook the cubed slab bacon until the pieces are small and lightly browned.
2. Add the remaining ingredients and continue cooking until the onions have browned, about half an hour.
3. Ladle into jars (see photo for quantity) and let cool.
4. Use as a sandwich spread with caramelized onions and sour pickles on the side or use it when making red cabbage, etc.

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