Smalec (Polish Bacon Lard Spread)

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Ingredients:

2 pounds pork fat back

1 pound fatty bacon

2 cups finely diced sweet onion

1 Granny Smith apple

1 large garlic clove, finely minced

1/2 teaspoon black pepper

1 teaspoon salt

Preparation:

Cut fat back into half inch cubes and spread out on a cookie sheet.   Chop bacon into half inch pieces and place on another cookie sheet. Place both into freezer until partially frozen (about 45 minutes).  Remove from freezer and place in small batches into food processor and chop into small pieces 1/4 inch or less. Be sure to keep bacon separate from fat back.

 

In a Dutch kettle or large pan over medium heat add just the pork fat.  Cook slowly rendering until all shite fat turns to liquid and and bits (cracklings) start turning  brown (roughly 60 minutes).  Add bacon pieces and continue rendering until bacon bits start browning, 30 minutes or so.

Peel and shred apple and finely chop onion.  When bacon bits start to brown, add onions and apple and continue to saute until onions are golden brown.  Add minced garlic, pepper and salt.  Stir well for a few minutes more.

Transfer mixture to clean ramekins or clean canning jars.  Stir occasionally while cooling to prevent cracklings from going to bottom.  Mixture will solidify when cold.  Refrigerated, Smalec will keep several weeks.

Spread Smalec on rustic bread or spread on thin sliced rustic bread and toast under the broiler until browned.  I really like sautéing potatoes in Smalec or add a tablespoon or so to green beans.  YUM!