Garlic Zucchini Lard

This hearty lard is a great addition to a cold buffet, brunch or possibly just because. It tastes exceptionally good on fresh farmhouse bread. The green bacon and flomen (the fat that surrounds the pork tenderloin) are best ordered in advance from your butcher. Green bacon is also called “fresh bacon” in some areas, and it is also used to make pies.

Cut the pork loin and the bacon into small cubes and fry them in a wide saucepan over medium heat for about 20 minutes, stirring a few times so that nothing sticks. Then add the bay leaf spice, clove and juniper berries. Rinse the zucchini, remove the stalks and cut into small cubes. Stir the garlic with the zucchini cubes into the bacon. Continue steaming for about 10 minutes until all ingredients are well combined. Season with salt, pepper and cayenne pepper. Pour the lard into small clay pots, each containing a quarter of a liter, and cool completely.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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