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    Home » Recipes » German Appetizer Recipes

    Griebenschmalz - German Schmalz Spread

    Published: Aug 6, 2018 · Modified: Jan 9, 2023 by Angela Schofield ·

    Jump to Recipe Jump to Video Print Recipe

    German lard spread with apples and onions is a popular pre-starter while you are checking out the menu and waiting for your food to be served. This little pre-starter is called "greetings from the Kitchen" or in German "Gruß aus der Küche".

    Apple Crackling Lard Collage

    “Schmalz” is the German term for rendered animal fat and refers to the Germanic word “smalta” “schmelzen” (to smelt).

    Germania

    Lard is usually produced from various parts of the pig, but there are also higher quality variants, such as goose lard available.

    German Apple-Crackling Lard

    How is Lard called in German?

    Lard is called "Schmalz" or "Griebenschmalz" if it contains small cracklings.

    How to pronounce "Griebenschmalz"?

    Listen to this audio file to hear how to say "Griebenschmalz" in German.

    click play button to listen

    Apple-Crackling Lard

    This German specialty sounds not very appetizing but you still should give it a try. Spread on homemade bread and sprinkled with a tiny bit of salt this spread will convince you that lard is way tastier than it sounds.

    Money Saving Tip: If you are cooking a pork shoulder that has a rind and a thick layer of fat don´t waste the fat layer and through it into the trash. You can use it to make „Apfel-Griebenschmalz“.

    Recipe

    Griebenschmalz, German lard spread on a slice of bread and in a ramiken.

    Griebenschmalz - German Lard Spread with Cracklings

    Angela Schofield
    This amazing German spread on a fresh slice of bread is the perfect companion to a mug of ice cold beer.
    5 from 1 vote
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizers
    Cuisine German
    Servings 30 portions
    Calories 122 kcal

    Ingredients
      

    • 1.5 pounds uncured pork belly or fat trimmings from pork
    • 1 small apple optional
    • 1 medium onion

    Instructions
     

    • Cut pork into small cubes.
    • Melt over low medium heat in a large pan.
    • Cook for about 1 hour, stir occasionally, until the solid pieces turn into brown cracklings.
    • Peel onion, and dice very finely or grate.
    • Peel and core apple, and dice very finely or grate.
    • Add onion and apple pieces to pan and keep cooking for about 10 minutes, or until the mixture starts to turn golden brown.
    • Let cool for about 10 minutes and pour into ramekins or canning jars.

    Video

    Notes

    Store refrigerated. It will keep for several weeks!

    Nutrition

    Yield: 1 portionCalories: 122kcalCarbohydrates: 1gProtein: 2gFat: 12gFiber: 0.2gSugar: 1gNet Carbohydrates: 1g
    Keyword authentic, easy
    Tried this recipe?Let us know how it was!

    Tips

    Serve with homemade German bread as a starter or with an assortement of German cold cuts and cheeses as a rustic “Brotzeit” dinner.

    This spread does not only taste good with a mug of cold beer. A nice glass of Riesling or German apple cider is a great companion too.

    lard

    Cooking Tip: If you don´t add apple and onion pieces and remove the cracklings you will end up with plain “Schmalz” that you can use for frying and all kinds of German dishes.

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

    More about me →

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