{"id":1102,"date":"2021-02-17T11:22:00","date_gmt":"2021-02-17T10:22:00","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=1102"},"modified":"2021-02-17T12:11:36","modified_gmt":"2021-02-17T11:11:36","slug":"griebenschmalz-pork-lard","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/","title":{"rendered":"Griebenschmalz &#8211; German Pork Lard Made Easy At Home"},"content":{"rendered":"\n<p>In this post I&#8217;ll show you how you can make Griebenschmalz yourself. Like the <a href=\"https:\/\/wurstcircle.com\/recipes\/obatzda\/\">Obatzda <\/a>a classic for a Bavarian \u201cBrotzeit\u201d.&nbsp;<\/p>\n\n\n\n<p>Griebenschmalz is pork lard with added onions, apples and cracklings.<\/p>\n\n\n\n<p>You can eat Griebenschmalz on a fresh baked bread or even with a homemade Laugenbreze <em>(soft pretzel)<\/em>.<\/p>\n\n\n\n<p>It can also be used for cooking. The lard brings flavor to vegetables or meat. If you don&#8217;t like greaves \/ cracklings, onion &amp; apples in your lard, I&#8217;ll show you how to make simple lard without it.<\/p>\n\n\n\n<p>Further down I&#8217;ll tell you the origins of Griebenschmalz. But now enough chatter!<\/p>\n\n\n\n<p>You can watch the Griebenschmalz recipe as video or read it.&nbsp;<\/p>\n\n\n\n<p>Have fun making it!<\/p>\n\n\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/2shd24lEl1o?controls=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe><\/p>\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-662c9beb97d24\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-662c9beb97d24\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/#Making_Griebenschmalz_at_home_%E2%80%93_What_do_you_need\" title=\" Making Griebenschmalz at home &#8211; What do you need\"> Making Griebenschmalz at home &#8211; What do you need<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/#Ingredients_for_a_classic_Griebenschmalz\" title=\"Ingredients for a classic Griebenschmalz:\">Ingredients for a classic Griebenschmalz:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/#Equipment_needed_to_make_Griebenschmalz\" title=\"Equipment needed to make Griebenschmalz\">Equipment needed to make Griebenschmalz<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/#Homemade_Griebenschmalz_%E2%80%93_Step-By-Step_Instruction\" title=\" Homemade Griebenschmalz \u2013 Step-By-Step Instruction\"> Homemade Griebenschmalz \u2013 Step-By-Step Instruction<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/#How_long_does_the_Griebenschmalz_keep\" title=\" How long does the Griebenschmalz keep?\"> How long does the Griebenschmalz keep?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/wurstcircle.com\/recipes\/griebenschmalz-pork-lard\/#What_is_Griebenschmalz\" title=\" What is Griebenschmalz?\"> What is Griebenschmalz?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_Griebenschmalz_at_home_%E2%80%93_What_do_you_need\"><\/span><br>Making Griebenschmalz at home &#8211; What do you need<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-all-ingredients-1024x576.jpg\" alt=\"Griebenschmalz \u2013 all ingredients\" class=\"wp-image-1105\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-all-ingredients-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-all-ingredients-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-all-ingredients-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-all-ingredients.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_for_a_classic_Griebenschmalz\"><\/span>Ingredients for a classic Griebenschmalz:<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>For around 750 g Griebenschmalz:<\/strong><\/p>\n\n\n\n<ul><li>500 g Flomen <em>(pork belly fat)<\/em><\/li><li>250 g pork backfat<\/li><\/ul>\n\n\n\n<p><strong>Spices:<\/strong><\/p>\n\n\n\n<ul><li>2 apples <em>(tart apples work best)<\/em><\/li><li>2 onions<\/li><li><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a>, pepper &amp; <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"marjoram\" href=\"https:\/\/wurstcircle.com\/recommends\/marjoram\/\" data-shortcode=\"true\">marjoram<\/a> to taste<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Equipment_needed_to_make_Griebenschmalz\"><\/span>Equipment needed to make Griebenschmalz<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Cheesecloth \/ Fine mesh sieve<\/strong><\/p>\n\n\n\n<p>The cheesecloth is used to separate your liquid fat from remaining solid pieces of fat. You can also use a fine mesh sieve.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Homemade_Griebenschmalz_%E2%80%93_Step-By-Step_Instruction\"><\/span><br>Homemade Griebenschmalz \u2013 Step-By-Step Instruction<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. <strong>Cut the onions into small pieces<\/strong>. The size is up to you. I cut them into fine slices. Cubes also work.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cut-onion-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 cut onion\" class=\"wp-image-1124\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cut-onion-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cut-onion-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cut-onion-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cut-onion-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2.<strong> Peel your apples and cut them into small cubes<\/strong>. The apples will almost dissolve in the lard later.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 onion apple\" class=\"wp-image-1129\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3.<strong> Put the pieces of fat in a pot.<\/strong> If you can&#8217;t get them ground up, you can grind them at home. I would use the smallest perforated disc for this.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-fat-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 fat\" class=\"wp-image-1125\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-fat-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-fat-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-fat-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-fat-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. <strong>Melt the fat in the pot on low-medium heat.<\/strong> Make sure your cracklings don&#8217;t get too crispy yet.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-melt-fat-1024x576.jpg\" alt=\"Griebenschmalz \u2013 melt fat\" class=\"wp-image-1113\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-melt-fat-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-melt-fat-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-melt-fat-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-melt-fat.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. After 15 minutes you can <strong>take out the cracklings<\/strong>.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 cracklings\" class=\"wp-image-1123\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. If you want to have <strong>standard pork lard<\/strong> you have to pass the fat through a cheesecloth or sieve. This way you will remove all the remaining pieces. Then you can fill it into jars.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-2-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 cheesecloth 2\" class=\"wp-image-1117\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-2-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-2-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-2-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-2-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. For the <strong>Griebenschmalz<\/strong>, add the apples and onions to the fat.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-Fat-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 onion apple Fat\" class=\"wp-image-1128\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-Fat-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-Fat-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-Fat-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-onion-apple-Fat-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. After 10 minutes, <strong>add the cracklings again<\/strong> and leave them in the pot for another 5 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-2-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 cracklings 2\" class=\"wp-image-1121\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-2-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-2-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-2-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cracklings-2-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. <strong>Take the apples, onions and cracklings out of the fat <\/strong>and store them in a bowl. Then filter the rendered fat through cheesecloth. This will help to get the fine dark particles out of the fat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 cheesecloth\" class=\"wp-image-1119\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-cheesecloth-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>10. <strong>Put the apple, onion, crackling mixture back into the filtered fat.<\/strong> The amount is dependent on your taste. The fried up apple\/onion\/crackling mixture seasoned with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> also tastes delicious on its own.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-filterd-fat-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 filterd fat\" class=\"wp-image-1126\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-filterd-fat-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-filterd-fat-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-filterd-fat-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-filterd-fat-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>11. <strong>Season the mixture<\/strong> with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"marjoram\" href=\"https:\/\/wurstcircle.com\/recommends\/marjoram\/\" data-shortcode=\"true\">marjoram<\/a>, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> and pepper to your taste.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-spices-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 spices\" class=\"wp-image-1131\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-spices-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-spices-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-spices-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-spices-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>12. When the mixture has cooled down a bit, you can <strong>fill it into jars with a spoon<\/strong>.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-ready-1-1024x576.jpg\" alt=\"Griebenschmalz \u2013 ready\" class=\"wp-image-1130\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-ready-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-ready-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-ready-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/02\/Griebenschmalz-\u2013-ready-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div id=\"cbox-WUqK9SIRveZ5pr4V\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_does_the_Griebenschmalz_keep\"><\/span><br>How long does the Griebenschmalz keep?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The lard should always be stored airtight in the refrigerator. There it can be kept for at least 1 month.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_Griebenschmalz\"><\/span><br>What is Griebenschmalz?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>In the past, farmers slaughtered their animals themselves. The motto was &#8220;nothing is wasted&#8221;.&nbsp; Nowadays, this should also be more like this again ;).<\/p>\n\n\n\n<p>For this reason, the fat tissue of the pig was also processed.&nbsp;<\/p>\n\n\n\n<p>By cooking, the fat was melted and rendered out.<\/p>\n\n\n\n<p>This is how lard was created.&nbsp;<\/p>\n\n\n\n<p>Greaves \/ Cracklings is the name given to the tissue that contracted again after cooling.&nbsp;<\/p>\n\n\n\n<p>The farmers cut this tissue into small pieces and put it into the lard.&nbsp;<\/p>\n\n\n\n<p>This is how Griebenschmalz was created.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this post I&#8217;ll show you how you can make Griebenschmalz yourself. Like the Obatzda a classic for a Bavarian \u201cBrotzeit\u201d.&nbsp; Griebenschmalz is pork lard with added onions, apples and cracklings. You can eat Griebenschmalz on a fresh baked bread or even with a homemade Laugenbreze (soft pretzel). It can also be used for cooking. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[18],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1102"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=1102"}],"version-history":[{"count":0,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1102\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/1130"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=1102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=1102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=1102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}