Bavarian Griebenschmalz
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10
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Calories
197 kcal
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Course
Condiments
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Cuisine
German
Bavarian Griebenschmalz
Description
This recipe for Bavarian Griebenschmalz begins with rendered pork lard, made from either leaf fat for neutrality or back fat for a pork-forward taste. The lard is whipped to a light, fluffy texture before combining it with finely chopped pork cracklings, which add a crispy, meaty element derived from frying leftover fat chunks. Finely diced yellow onions are caramelized until browned, then cooked further with chopped apples until softened, contributing subtle sweetness.
These cooked onions and apples are folded into the whipped lard along with the cracklings and seasonings including dried marjoram, kosher salt, and freshly ground black pepper. The mixture is stored in a sealed jar and refrigerated for several days to deepen its flavor, resulting in a spread that is both creamy and chunky. It can be kept for up to a week refrigerated or frozen for longer storage, making it a practical and flavorful addition to cold spreads or rustic meals.
The interplay of rendered fat, crispy cracklings, caramelized onions, and apple gives this spread a distinctive layered texture and a balance of savory, smoky, and mild fruitiness characteristic of traditional Bavarian charcuterie accompaniments.
Ingredients
- 1 cup pork lard click link for my tutorial on how to make lard), can be made with either leaf fat ("Flomen") for a neutral flavor or back fat ("Rückenspeck") for a more porky flavor, rendered
- 3 tablespoon yellow onion finely chopped
- 3 tablespoons apple any variety works, finely chopped
- 3 tablespoons pork cracklings these are a byproduct when you make your own lard, finely chopped or crumbled
- 1/4 teaspoon marjoram dried
- 1/4 teaspoon kosher salt or sea salt
- 1/8 teaspoon black pepper freshly ground
Instructions
- See my tutorial on How to Make Lard. This can be made well in advance as it keeps for weeks or even months if you freeze it. And you can freeze the rendered fat chunks to fry into cracklings later.Reserve about 1/2 cup of the fat chunks leftover from rendering the lard.Heat a skillet over medium high heat and fry the fat chunks. Fry until browned and crispy. Finely chop them and measure out 3 heaping tablespoons. Set these pork cracklings aside until ready to use.
- Fry the onions in the skillet over medium heat until nicely caramelized. Add the apple and cook for another 4-5 minutes until the apple is soft. Add the seasonings and cook for another minute.
- Whip the lard with a fork until light and fluffy. Add the chopped pork cracklings and the onion-apple mixture and stir until thoroughly combined. Place the Griebenschmalz in a glass jar, seal with the lid and refrigerate for at least 2-3 days before using to let the flavors develop. Will keep in the fridge for up to a weeks. Serve on rustic crusty bread. Makes about 1 1/4 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 197kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 25mg | 8% |
| Sodium | 140mg | 6% |
| Potassium | 10mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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