Lard with Thyme, Croutons, Apple and Bacon

Ingredients

• 500 g pork belly
• 500 g fatty bacon
• 2 cloves
• 4 juniper berries
• 4 onions
• 4 small tart apples
• 3 slices breakfast bacon
• 1 tsp dried thyme

Instructions

1. 1.

   Order pork belly from the butcher in advance and dice it finely with the bacon. In a large pot, sauté the cloves and juniper berries until translucent, then remove the spices. Peel and finely chop the onions, peel and dice the apples. When the croutons turn yellow, add the apples and onions. Once the lard turns brown, add thyme and stir frequently. In a separate pan, crisp the breakfast bacon and crumble it into the lard. Transfer to a small pot and let cool. Seal tightly and store in a cool place.

2. 2.

   Keeps 2-3 weeks.