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Spicy lard meat

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Ingredients for 4 servings:

  • 250 g lard
  • 1 kg minced meat
  • Thyme, fresh or dried
  • 2 bay leaves
  • 1 tsp juniper berries
  • Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the lard in a large, lidded pan or in a wide saucepan. Fry the minced meat until crumbly. Wash and pick the thyme, add it along with the bay leaves and juniper berries. Season with salt and pepper. Cook over medium heat for about 1 hour, stirring occasionally. Season the lard with salt and pepper, if desired. Transfer to clean, dry jars, let cool uncovered. Then seal tightly and store in a cool place. Garnish with thyme before serving. Serve with fresh country bread. The lard will keep fresh in the refrigerator for 1-2 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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