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Traditional Romanian Pork Greaves and Lard

Crispy and savoury, pork greaves are a delight in the cold season and especially around the winter holidays.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course
Cuisine: Romanian

Ingredients

  • 500 g Bacon
  • salt
  • water

Instructions

    Cup of Yum
  1. Remove the rind from the bacon and cut it into large square pieces. Traditionally, pigs in Romania are fattened to obtain a bacon with a very high fat concentration. You can really spot by the color – the more whiter the higher the fat concentration.
  2. Put the meat into a large saucepan or glazed pot and add salt. Remember: an unglazed pot will make the lard rancid!
  3. Using a wooden spoon, stir slowly over a high heat until the greaves are browned. TIP: if you are afraid of the fat burning, add a little water.
  4. Remove the greaves with a strainer, leave to cool and then keep in the refrigerator.
  5. Strain the fat left over from cooking the greaves and put in jars.
  6. Wait for it to cool and then harden before closing the jars and keeping cool in the pantry (in a dark and dry place) or in the fridge. The leftovers from unstrained greaves can, in time, make the lard rancid.

Notes