Homemade apple lard

Time

Preparation time: 30 min.
Cooking or baking time: 15 min.
Total preparation time: 45 min.

Today I would like to introduce to you an old recipe for apple grease from my mother-in-law, which I have not done for a long time.

By chance, I saw this morning while shopping back fat and licking the pig, which you hardly get anymore (at least not in supermarkets). So I accessed and took two packages and processed them immediately.


Before I start with the recipe, I would like to say briefly: Yes - it is from the pig and yes, it has an incredible amount of calories and yes - it tastes awesome and, what else is to be remembered: You do not eat it every day and it's worth a sin. With fresh crust bread a poem.

And now the recipe:

ingredients

  • 500 g back fat from the pig
  • 1 - 2 bay leaves
  • 2 - 3 allspice or 2 to 3 grit ground allspice
  • 1 smaller apple (cut into cubes)

preparation

  1. Place the back fat in a larger saucepan and "melt" over medium heat with stirring.
  2. When it has dissolved, add the bay leaves and the allspice and the onion and stir constantly, so that the greaves do not touch the ground.
  3. When the fat is slowly browned, add the apple cubes and also lightly brown while stirring constantly.
  4. That's it. Now you can give the (still liquid) lard in a porcelain bowl or in a stoneware pot with a lid.

Tips

  • If you do not like greaves or just a few, you first pour the liquid through a sieve. From time to time, gently stir the lard with the lard while it cools, so that the greaves, the onions and the tiny pieces of apple are distributed. Otherwise you have them on the ground. But anyone can do that, as he wishes. If the lard is cold, you can eat it already.
  • Stored in the refrigerator, it lasts many weeks and you can of course use the lard otherwise, for. B. for red cabbage or sauerkraut Anschmoren.
  • It is also a delicacy if you add (as now at Christmas time) a few spoonfuls of goose fat, an inimitable taste. You can without problems the already finished lard in one to two weeks to get hot again, add the goose fat once boil and ready.

This recipe is just a hint. I ask you not to rip it or pull it apart. For variations or other suggestions, of course, I'm always open. Also on questions, if I forgot something. In smaller places, where there are butcher / butcher shops, one can order back fat certainly.

Otherwise, I hope, who tolerates it healthily and still has no bile problems, to try and enjoy the lard preparation. You do not treat yourself otherwise ...

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