German Griebenschmalz Recipe – Lard Bread Spread

Are you looking for the famous lard bread spread that originates from Germany? Here is an original German Griebenschmalz Recipe and a Video showing how it is made.
The popular lard bread spread Griebenschmalz is made out of Flomen (leaf lard) and Pork Speck (belly fat). This is an original and authentic German recipe and that’s how it is been made in Germany. Grieben are the fat particles getting fried during the frying process, that’s why they are crunchy. Grieben are combined with apples and onions and sometimes with herbs such as marjoram or Thyme. The best with German fresh bread. Happy Cooking!

What is the Difference between Speck and Bauchspeck?

Speck – Fat contained in cuts of pork. It can be used raw or cured and smoked. You may render it into lard or use it to flavor other foods. Only rarely is it used as the main meat.
Bauchspeck – Savory bacon which comes from the pork belly and is marbled with muscle and fat. It is usually purchased cured, smoked and air-dried.

What is Leaf Lard?

Leaf lard is the highest grade of lard (lard is pork fat, the term is usually used to refer to rendered pork fat suitable for cooking). It comes from the  “soft”fat from around the kidneys and loin of the pig. This kind of lard lacks any real pork or meaty flavor, making it an excellent neutral-flavored cooking fat with a high smoking point.

Leaf lard can be tricky to track down. Some small butcher shops make and sell it. Rendering your own is quite simple if you can find the fat. Place the pork fat in a pot, and gently heat it on the stove or in the oven until the fat is melted and any bits of meat are rendered out (they will be browned and crisp and delicious, by the way). Transfer the lard to a container with a seal-able lid and store, chilled, for up to a month. Happy Cooking!

The Best of Swabia: Bechtle Spatzle

Ingredients German Griebenschmalz Recipe

650 g Flomen or leaf fat
350 g Speck (fresh without slab, from the belly, Bauchspeck)
2  apples, slightly sour & 2 smaller onions
1 tbsp salt & 1 tbsp marjoram
pepper to taste

Cooking Instructions

– Wash flomen and pat it dry.
– Chop speck and flomen in small cubes, chop onions, peel apples and remove cores, cut into quarters.
– Melt speck and flomen on medium heat.
– Add onions and apples to the lard, then the spices.
– Let it melt on low heat until it is clear.

– Grieben are the onions and apples with the spices. Stir frequently.
– When everything is liquid let it simmer for a bit, and when the apples and onions are slightly brown fill it in a ceramic form.

You can find special pots in Germany called “Schmalztopf”, especially designed pots for making the Griebenschmalz.

Don’t move the form before the lard is really firm. This can take up to 2 days.

Video for Griebenschmalz Thuringia Style

(It is in German but it is self-explanatory,  very easy to follow the steps) But here are some brief instructions
1. back fat (Rückenspeck) and pork lard:
use 2 pots, malt the lard in one, in the other one the back fat.
2. 1 onion, chopped and 2 apples, chopped:
add onions to the back fat, let cook a bit then add the chopped apples, fry until they are browned to your likes. This makes the “Grieben”.
pro KG:  5g Salt and 1g Majoram 

3. Separate the Grieben from the fat, add salt and herbs.
Let the pork lard cool off a bit, then add the Grieben, mix well.

4. Fill in jars
In the video he fills the lard into a frosting bag that has a wide and round nozzle, and in circles he adds the lard into the jars.

5. Last step: When the jar is full he is belching the jar so any bubbles would be removed.