Holstein sandwich lard

Ingredients for 1 servings:

• 400 g pork rind, fatty, smoked (fatty bacon)
• 1 tsp, heaped salt
• 1 tbsp, levelled sugar
• 1 tbsp, levelled pepper from the mill
• 1 few stalks of thyme
• 1 tsp marjoram
• 1 tbsp parsley
• 1 large onion(s)
• 1 small apple (e.g. Boskoop, Braeburn)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fantastic with fresh, hearty bread

Trim the rind from the fat. Cut the fat into small cubes and fry in a deep pan. Finely chop the onion and add it to the fat. Roast the onions until they turn a rich brown color. At the end, remove the pan from the heat and add the herbs and other spices, stirring well until the salt and sugar have dissolved (do not boil, as this will burn the spices!). Peel and core the apple, cut it into very small cubes, and mix in. Transfer everything to a 500 ml container (glass, clay pot, etc.). Sterilize the container with boiling water beforehand, of course! While the lard cools, stir it several times with a clean spoon (otherwise the solids will sink to the bottom). The mixture will keep in the refrigerator for 3 months.