Weeks ago, on my quest to locate leaf lard (the fat from around a pigs kidneys, and the most nutritional fat from a pig), I stumbled across a German Butcher shop in Port Charlotte, Fl. A friend had told me about this shop because they had inexpensive ground beef- the freshest she had ever eaten. I looked it up online and the list of good German products was amazing: bratwurst, schnitzel, cheeses, wines, chocolates! All the meat products were made without fillers or preservatives- nothing but MEAT. I decided to ask if they sold any lard...Barbara, one of their amazingly friendly employees, told me that they occasionally have "schmaltz". She described it as rendered bacon fat- from bacon that they make themselves. She tells me it is fantastic for frying potatoes. It can also be used as a salad dressing!
I went to Kallis German Butcher just last week and got a plethora of meat products- their bratwursts were the best, and they went perfectly with my homemade sauerkraut! I was sad to hear that they didn't have any schmaltz on hand, but I'm told the ladies will cook some up soon.
When I got home, I researched online and found recipes for pork, goose, chicken, butter and vegetarian schmaltz (really?? what is the point of vegetarian schmaltz????). It looks as if onions are involved in most of these recipes, and sometimes crunchy pork skins are mixed in for added flavor- yummy! I am so looking forward to trying this German delicacy very soon- I'm ready to jump as soon as they have a batch at the store... or I might just try my hand at rendering some!This post is part of Monday Mania at the Healthy Home Economist
No comments:
Post a Comment