pork and goose fat

Ingredients for 1 servings:

• 600 g pork back bacon, fat
• 500 g goose fat
• 300 g fried onions, bought
• 5 tbsp, heaped marjoram, shredded
• 2 tbsp, str. Thyme, shredded
• 1 tbsp black pepper, freshly ground
• 1 tsp salt, seasoned salt is also possible

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 30 minutes

A somewhat complicated spread, you need a lot of time and patience.

First, cut the bacon into the smallest possible cubes, place them in a deep pan, and fry over medium heat until the cubes are browned (but not too brown, otherwise they will taste bitter). Stir occasionally. A splash guard is recommended! Pour the fat through a sieve into a pot, then transfer the bacon to a paper towel and let it cool. Add the goose fat, salt, and pepper to the rendered fat and refrigerate the pot. Meanwhile, place the bacon and fried onions in a freezer bag and pound them into smaller pieces using a meat tenderizer or the bottom of a pan. When the fat is almost solid, stir in all the remaining ingredients with a wooden spoon until evenly blended. Pour the bacon into clean, prepared jars and seal. Keep refrigerated; shelf life is approximately 1 year.