Lard used to be a very popular foodstuff. When pigs were slaughtered at home, the white fat from the peritoneum and kidneys was processed into lard. Lard is not only suitable as a spread, but also for baking and frying. This apple and onion lard tastes best on freshly baked wood-fired bread.
1 1/2 kg pork belly, cut into pieces
3 onions, diced
3 apples, peeled, cored and diced
1 tablespoon dried marjoram
3 teaspoons salt
1. Remove the tendons and skin from the pork fat and chop it into small pieces.
2. Peel the onions and chop into fine pieces.
3. Peel and core the apples and cut into cubes.
4. Melt the fat in a large pot or roasting pan over medium heat.
5. Then add the onions, apple pieces, marjoram and salt and fry over a low to medium heat, stirring continuously, until browned to your liking.
6. Pour the hot lard into sterilised jars and seal.
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