Comments on: Down the memory lane - with pork fat

By: Griebenschmalz « Griskindspatrik

Griebenschmalz « Griskindspatrik — Sun, 28 Nov 2010 12:41:28 +0000

[...] här var alltså version 2, inte så mycket salt, inte så bränt. Båda goda, men [...]

By: Niki

Niki — Sat, 20 Feb 2010 14:52:29 +0000

My Polish Grandmother used to make this for us on Sundays. She used to call it Swanina (not sure if I spelled it correctly). Whenever I try to describe it to people they get grossed out. My father is going to make it this weekend. Can't wait, it's probably been about 15 years since I've eaten it.

By: Pork Fat, Sadlo, Shortening, Lard « Pragensismac

Pork Fat, Sadlo, Shortening, Lard « Pragensismac — Sun, 03 Jan 2010 21:31:16 +0000

[...] Yes, I said snacking. I’ve read that the Germans have a similar culinary delight called Griebenschmalz, but what my wife used to do before I introduced her to vegetables was simply to slice a piece of [...]

By: Pork Fat, Sadlo, Shortening, Lard « Pragensismac

Pork Fat, Sadlo, Shortening, Lard « Pragensismac — Mon, 23 Nov 2009 16:00:56 +0000

[...] Yes, I said snacking. I’ve read that the Germans have a similar culinary delight called Griebenschmalz, but what my wife used to do before I kicked her of the habit was to simply slice a piece of bread [...]

By: olivia

olivia — Thu, 06 Aug 2009 14:51:40 +0000

its a little bit like what they have in France - grattons, which are crispy bits of either pork or duck 'scratchings'. Also like 'rillettes' but thats the actual shredded/forked pork, duck or goose meat sometimes with spices added mixed with the fat and then covered with the dripping. your recipe sounds yum though!!

By: Ron M

Ron M — Thu, 07 May 2009 16:37:39 +0000

Hi all can you tell me how long i can keep in the frg. (pork fat cracklings ) thanks... Ron* EDIT Nicky: It keeps in the fridge for several weeks, but ours rarely lasts that long ;)