Juniper Schmalz also called Wacholder lard

Concept by Christjan Ladurner with Recipes by Renate Fink


Ingredients: for a small earthen pot

100g fatter, smoked bacon (Speck)
1 onion
20 juniper berries
250 g lard – pork fat
Salt and pepper


Cut the bacon and the onion into small cubes.
Crush the juniper berries in a mortar.
Fry Bacon, onion and juniper berries until everything is crisp.
Mix the resulting lard with the pork fat.
Fill in a glasses or a stone pot and seal it well.

Tastes delicious on bread, kept in the fridge it stays fresh up to 4 weeks.

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