Remove any meat residues from the fat and dice. Peel the apples, remove the core and finely dice the apples. Peel the onions and finely dice them. Pluck marjoram from the stalks and finely chop.
Put the fat cubes in a large saucepan and let it out on full heat until a thin layer of fat has formed in the saucepan. Then turn the temperature down and finish leaving the fat out. After a while, the lid can be put on the pot, then it goes faster. But only when no more water vapor escapes. If the gums (fat cubes) start to turn brown, stay close and check them more often.
When the grams have reached a medium brown, the apple and onion cubes and the marjoram can be added. Let simmer until little or no water vapor escapes. Then season with salt. Better too little than too much, you can still season it on bread.
Pour the lard into clay pots or other vessels. Important: The surface must be completely covered with fat, if the apples and onions have not yet completely evaporated, it could otherwise start to go moldy. With a layer of fat on top, you can keep it in the fridge forever.
Tastes delicious on fresh bread 🙂
John Myers
