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)
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.