Homemade smoked lard with dried mushrooms and prunes *

Is lard healthy?"

In this topic we do not even try to enter into discussion ;-)

This salad has a certain advantage - it is tasty.  And if we make it ourselves, from fresh and quality products, we can allow ourselves a bit of "madness" from time to time ;-)

.. With pickled cucumber.... yum ;-)

Contents

500g of pork fat

100g smoked bacon

150g of sausage "from the barrel"

3 shallots

3 California plums

3 dried ceps (soaked, boiled, drained)

4 cloves of garlic

4 crushed juniper seeds

salt, pepper to taste -  amount depends on the saltiness of the smoked meats used

Making

Cut the pork fat finely or grind it in a meat grinder with a coarse mesh strainer. Then render over low heat in a pot with a thick bottom.
When you get the rendered greaves add sausage and bacon cut into very small cubes and fry until browned.
Finally throw in shallots, ceps and prunes also cut into cubes, crushed and chopped garlic, juniper. Season with salt and pepper. Stir and sauté for another 1-2 minutes.

Transfer warm into jars or clay containers.

* recipe with minor modifications taken from Kitchen Magazine 01/2017

also check

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