{"id":1200,"date":"2021-03-07T11:00:38","date_gmt":"2021-03-07T10:00:38","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=1200"},"modified":"2021-03-08T14:19:58","modified_gmt":"2021-03-08T13:19:58","slug":"schmalzfleisch-lard-meat","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/schmalzfleisch-lard-meat\/","title":{"rendered":"German Schmalzfleisch &#8220;lard meat&#8221; &#8211; Super Tasty"},"content":{"rendered":"\n<p>In this post I show you how to make Schmalzfleisch yourself. The literal translation is &#8220;lard meat&#8221;. As the name proposes it is not for people who are scared of fat.<\/p>\n\n\n\n<p>Schmalzfleisch is great on a freshly baked bread or with a snack.&nbsp;<\/p>\n\n\n\n<p>In this post you will find the complete Schmalzfleisch recipe as a video or to read through.<\/p>\n\n\n\n<p>Have fun and good luck making it!<\/p>\n\n\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/slXR4nmdihY?controls=0\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe><\/p>\n\n\n<p><\/p>\n\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-662c67795ae90\" 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-662c67795ae90\"  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\/schmalzfleisch-lard-meat\/#Making_lard_meat_yourself_%E2%80%93_what_you_need_for_it\" title=\"Making lard meat yourself &#8211; what you need for it\">Making lard meat yourself &#8211; what you need for it<\/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\/schmalzfleisch-lard-meat\/#Ingredients_per_1_kg_lard\" title=\"Ingredients per 1 kg lard\">Ingredients per 1 kg lard<\/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\/schmalzfleisch-lard-meat\/#Spices_per_KG_meat\" title=\"Spices per KG meat\">Spices per KG meat<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/schmalzfleisch-lard-meat\/#You_will_need_this_equipment\" title=\"You will need this equipment:\">You will need this equipment:<\/a><\/li><\/ul><\/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\/schmalzfleisch-lard-meat\/#Make_your_own_Schmalzfleisch_%E2%80%93_Step-by-Step_instructions\" title=\"Make your own Schmalzfleisch &#8211; Step-by-Step instructions\">Make your own Schmalzfleisch &#8211; Step-by-Step instructions<\/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\/schmalzfleisch-lard-meat\/#What_is_the_shelf_life_of_the_lard\" title=\" What is the shelf life of the lard?\"> What is the shelf life of the lard?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_lard_meat_yourself_%E2%80%93_what_you_need_for_it\"><\/span>Making lard meat yourself &#8211; what you need for it<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\/03\/Lard-meat-all-Intgredients-1024x576.jpg\" alt=\"Lard meat- all Intgredients\" class=\"wp-image-1203\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-all-Intgredients-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-all-Intgredients-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-all-Intgredients-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-all-Intgredients.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_per_1_kg_lard\"><\/span>Ingredients per 1 kg lard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul><li>900 g pork belly<\/li><li>100 g pork rind<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Spices_per_KG_meat\"><\/span>Spices per KG meat<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul><li>18 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/li><li>3 g pepper<\/li><li>1 g coriander powder<\/li><li>1 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"allspice\" href=\"https:\/\/wurstcircle.com\/recommends\/allspice\/\" data-shortcode=\"true\">allspice<\/a><\/li><li>1 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"nutmeg\" href=\"https:\/\/wurstcircle.com\/recommends\/nutmeg\/\" data-shortcode=\"true\">nutmeg<\/a><\/li><\/ul>\n\n\n\n<p><strong>For the aspic:<\/strong><\/p>\n\n\n\n<ul><li>1l water<\/li><li>10 peppercorns<\/li><li>3 <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"allspice\" href=\"https:\/\/wurstcircle.com\/recommends\/allspice\/\" data-shortcode=\"true\">allspice<\/a> grains<\/li><li>5 juniper berries<\/li><li>2 bay leaves<\/li><li>2 onions<\/li><li>3 garlic cloves<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"You_will_need_this_equipment\"><\/span>You will need this equipment:<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">Meat grinder<\/a><\/strong><\/p>\n\n\n\n<p>You will need the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> to &#8220;grind&#8221; the meat.<\/p>\n\n\n\n<p><strong>Jars<\/strong><\/p>\n\n\n\n<p>To fill the sausage you need jars.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_your_own_Schmalzfleisch_%E2%80%93_Step-by-Step_instructions\"><\/span>Make your own Schmalzfleisch &#8211; Step-by-Step instructions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. Halve the onion and put it in a pot together with the spices and the water for the aspic.&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\/03\/Lard-meat-cooking-stock-1024x576.jpg\" alt=\"Lard meat- cooking stock\" class=\"wp-image-1206\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cooking-stock-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cooking-stock-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cooking-stock-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cooking-stock.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2. Add the pork rinds to the pot.<\/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\/03\/Lard-meat-porkrind-1-1024x576.jpg\" alt=\"Lard meat- porkrind 1\" class=\"wp-image-1213\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-porkrind-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-porkrind-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-porkrind-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-porkrind-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Cook for about 1 &#8211; 1.5 hours. <\/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\/03\/Lard-meat-cook-1-1024x576.jpg\" alt=\"Lard meat- cook 1\" class=\"wp-image-1204\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-1-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-1-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-1-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-1.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. <strong>Cut the pork belly into strips<\/strong>. The size varies depending on how big your <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> is. The bigger the grinder, the bigger your pieces of meat can be.<\/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\/03\/Lard-meat-cut-meat-1024x576.jpg\" alt=\"Lard meat- cut meat\" class=\"wp-image-1207\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cut-meat-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cut-meat-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cut-meat-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cut-meat.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Put the belly in the freezer for about 1 hour. <\/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\/03\/Lard-meat-freezer-1024x576.jpg\" alt=\"Lard meat- freezer\" class=\"wp-image-1209\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-freezer-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-freezer-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-freezer-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-freezer.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. Grind the spices into a fine powder.<\/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\/03\/Lard-meat-spices-1024x576.jpg\" alt=\"Lard meat- spices\" class=\"wp-image-1215\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-spices-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-spices-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-spices-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-spices.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. Now grind the meat. Depending on how coarse you want your final sausage meat, you can use different perforated discs.&nbsp;I use the medium perforated disc (4.5 mm) <\/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\/03\/Lard-meat-grind-1024x576.jpg\" alt=\"Lard meat- grind\" class=\"wp-image-1210\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-grind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-grind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-grind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-grind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Once the pork rind is cooked through grind it through the finest perforated disc.&nbsp;They still need to be warm otherwise they will firm up.<\/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\/03\/Lard-meat-pork-rind-1024x576.jpg\" alt=\"Lard meat- pork rind\" class=\"wp-image-1212\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-pork-rind-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-pork-rind-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-pork-rind-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-pork-rind.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. Add the spices and the rind to the meat and mix it all together.&nbsp;Make sure you give it a good mix and everything binds well together.<\/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\/03\/Lard-meat-mix-1024x576.jpg\" alt=\"Lard meat- mix\" class=\"wp-image-1211\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-mix-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-mix-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-mix-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-mix.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>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.<\/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\/03\/Lard-meat-fill-1024x576.jpg\" alt=\"Lard meat- fill\" class=\"wp-image-1208\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-fill-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-fill-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-fill-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-fill.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>11.&nbsp; Cook the jars for approx. 1.5 &#8211; 2 hours at 100 \u00b0C \/ 212 \u00b0F. 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.<\/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\/03\/Lard-meat-cook-1024x576.jpg\" alt=\"Lard meat- cook\" class=\"wp-image-1205\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-cook.jpg 1152w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>12. Your Schmalzfleisch is ready.&nbsp;Enjoy it on a bread.<\/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\/03\/Lard-meat-ready-1024x576.jpg\" alt=\"Lard meat- ready\" class=\"wp-image-1214\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-ready-1024x576.jpg 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-ready-300x169.jpg 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-ready-768x432.jpg 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2021\/03\/Lard-meat-ready.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=\"What_is_the_shelf_life_of_the_lard\"><\/span><br>What is the shelf life of the lard?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>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!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this post I show you how to make Schmalzfleisch yourself. The literal translation is &#8220;lard meat&#8221;. 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.&nbsp; In this post you will find the complete Schmalzfleisch recipe as a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,1],"tags":[9],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1200"}],"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=1200"}],"version-history":[{"count":0,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/1200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/1214"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=1200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=1200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=1200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}