📝 About This Recipe
A cornerstone of German 'Brotzeit' culture, Griebenschmalz is a luxurious, velvety spread made from rendered pork fat punctuated by golden, crispy cracklings. This traditional recipe balances the richness of the lard with the sweetness of caramelized apples and the savory depth of roasted onions and marjoram. It is an soul-warming delicacy that transforms a simple slice of sourdough into a gourmet rustic feast.
🥗 Ingredients
The Fat & Cracklings
- 500 grams Pork Back Fat (Rückenspeck) (fresh, high-quality, and finely diced into 1/4 inch cubes)
- 250 grams Pork Leaf Fat (Flomenschmalz) (optional, for a smoother texture; otherwise use more back fat)
Aromatics & Flavorings
- 1 large Yellow Onion (very finely diced)
- 1 medium Tart Apple (such as Granny Smith or Boskoop) (peeled, cored, and finely diced)
- 2 teaspoons Fresh Marjoram (finely chopped, or 1 tsp dried)
- 1 teaspoon Thyme (fresh leaves only)
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Allspice (ground)
Finishing Touches
- 3-4 tablespoons Water (to help render the fat initially)
- 1 tablespoon Milk (optional, for a whiter finish)
👨🍳 Instructions
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1
Begin by dicing your pork fat into very small, uniform cubes (about 5mm or 1/4 inch). Uniformity is key to ensuring the cracklings (Grieben) crisp up at the same rate.
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2
Place the diced fat into a heavy-bottomed pot or a Dutch oven. Add the water; this creates steam that helps render the fat gently without scorching it at the start.
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3
Heat the pot over medium-low heat. Let the fat melt slowly, stirring occasionally. This process shouldn't be rushed; you want the liquid fat to remain clear and the solids to slowly shrink.
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4
After about 30-40 minutes, the fat cubes will turn golden brown and start to float. These are your 'Grieben'. Use a slotted spoon to check their texture; they should be getting crispy.
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5
Once the cracklings are golden, add the finely diced onions to the hot fat. Be careful, as the moisture in the onions will cause the fat to bubble and hiss.
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6
Fry the onions in the fat for about 5-8 minutes until they are a deep golden brown. If they burn, the Schmalz will taste bitter, so watch the heat closely.
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7
Add the finely diced apples to the pot. Continue to cook for another 5 minutes. The apples should soften and slightly caramelize, adding a beautiful sweetness.
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8
Stir in the salt, pepper, allspice, marjoram, and thyme. Let the herbs infuse into the hot fat for 2 minutes.
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9
Optional step: Stir in one tablespoon of milk at the very end. This helps the lard achieve a whiter, more opaque color once it sets.
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10
Remove the pot from the heat and let it cool for about 10-15 minutes, but do not let it solidify yet.
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11
Prepare clean, heat-proof glass jars or stoneware crocks. Carefully pour the liquid fat and all the bits (onions, apples, cracklings) into the jars.
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12
This is the most important part: As the Schmalz cools and begins to turn opaque, stir it occasionally with a clean spoon. This prevents all the heavy cracklings and onions from sinking to the bottom, ensuring they are evenly distributed throughout the spread.
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13
Once the mixture is cool and thick but not yet hard, seal the jars and place them in the refrigerator to set completely.
💡 Chef's Tips
For the best flavor, ask your butcher specifically for 'Rückenspeck' (back fat) rather than belly fat. If you prefer a smoother spread, you can pulse the finished, slightly cooled mixture in a food processor, though traditionalists prefer the chunky texture. Always use a clean spoon when scooping from the jar to prevent spoilage; properly stored, it lasts 2-3 weeks in the fridge. If the cracklings aren't getting crispy enough, increase the heat slightly at the very end before adding the onions, but don't let the fat smoke. To make it vegan, use a mixture of coconut fat and vegetable oil, but fry the onions and apples until very dark to mimic the savory depth.
🍽️ Serving Suggestions
Serve at room temperature on a thick slice of dark, crusty German rye bread (Roggenbrot). Top with a generous sprinkle of extra sea salt and freshly chopped chives for a pop of color. Pair with thinly sliced sour pickles (Gewürzgurken) to cut through the richness of the fat. Enjoy as part of a traditional Bavarian platter alongside cold cuts, radishes, and a cold Weissbier. It makes a fantastic base for sautéing potatoes or cabbage if you have leftovers.