Homemade smoked lard with dried mushrooms and plums *
Is lard healthy?
We don't even try to start discussing this topic ;-)
This lard has one advantage - it is tasty. And if we make it ourselves, from fresh and good-quality products, from time to time we can allow ourselves a bit of "madness" ;-)
... with pickled cucumber... yum ;-)
500g of pork fat
100g of smoked bacon
150g "barrel" sausage
3 California Prunes
3 dried porcini mushrooms (soaked, boiled, drained)
4 cloves of garlic
4 crushed juniper seeds
salt, pepper to taste - the amount depends on the saltiness of the smoked meats used
The lard is finely cut or ground in a meat grinder with a coarse mesh strainer. Then melt over low heat in a pot with a thick bottom.
When we have melted greaves, add very finely diced sausage and bacon and fry until browned.
Finally, add shallots, chives and plums, crushed and chopped garlic, juniper. Season with salt and pepper. Stir and fry for 1-2 minutes.
Put the warm one into jars or clay containers.
* recipe after minor modifications taken from the magazine Kuchnia 01/2017