In this post I show you how to make Schmalzfleisch yourself. The literal translation is “lard meat”. As the name proposes it is not for people who are scared of fat.
Schmalzfleisch is great on a freshly baked bread or with a snack.
In this post you will find the complete Schmalzfleisch recipe as a video or to read through.
Have fun and good luck making it!
Making lard meat yourself – what you need for it
Ingredients per 1 kg lard
- 900 g pork belly
- 100 g pork rind
Spices per KG meat
- 18 g salt
- 3 g pepper
- 1 g coriander powder
- 1 g allspice
- 1 g nutmeg
For the aspic:
- 1l water
- 10 peppercorns
- 3 allspice grains
- 5 juniper berries
- 2 bay leaves
- 2 onions
- 3 garlic cloves
You will need this equipment:
You will need the meat grinder to “grind” the meat.
To fill the sausage you need jars.
Make your own Schmalzfleisch – Step-by-Step instructions
1. Halve the onion and put it in a pot together with the spices and the water for the aspic.
2. Add the pork rinds to the pot.
3. Cook for about 1 – 1.5 hours.
4. Cut the pork belly into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
5. Put the belly in the freezer for about 1 hour.
6. Grind the spices into a fine powder.
7. Now grind the meat. Depending on how coarse you want your final sausage meat, you can use different perforated discs. I use the medium perforated disc (4.5 mm)
8. Once the pork rind is cooked through grind it through the finest perforated disc. They still need to be warm otherwise they will firm up.
9. Add the spices and the rind to the meat and mix it all together. Make sure you give it a good mix and everything binds well together.
10. You can fill the mixture into jars. Which you use for this, is up to you. Make sure that the insides are clean and that there is enough space. The mass will rise a bit during the cooking process.
11. Cook the jars for approx. 1.5 – 2 hours at 100 °C / 212 °F. Let the jars cool down slowly afterwards. At the beginning the aspic and fat will still be liquid. However, as soon as the jars have cooled down properly, it will be firm to the touch.
12. Your Schmalzfleisch is ready. Enjoy it on a bread.
What is the shelf life of the lard?
The lard can be kept for several months. It is best to store it in a cool and dark place. When opening: look, smell, taste!