Homemade Lard with Cracklings, Apple, and Thyme

Preparation and Rendering of Lard

• 1
  Cut the lard into small cubes, about 1–2 cm, and place them in a heavy-bottomed pot. Add 2–3 tablespoons of water to prevent burning initially, and slowly heat over a very low flame.
• 2
  Render very slowly for 2 to 3 hours. Stir occasionally and ensure the fat does not burn. Gradually, the lard will release, and the cubes will shrink and turn golden.

Seasoning and Finishing

• 1
  When the cracklings are golden and crispy and the fat is clear, add the apple cut into small cubes, crushed garlic, sprigs of thyme, salt, and pepper.
• 2
  Heat very gently for about 10 more minutes to allow the flavors to meld. You can pour off some of the pure lard separately into a jar, and let the rest with the cracklings cool slightly.

Serving

• 1
  Serve the lard with cracklings spread on toasted sourdough bread. Garnish with fresh sprouts and serve with pickled cucumbers. In a sealed jar, the lard will last 1-2 weeks in the refrigerator.