Traditional Romanian Pork Greaves and Lard
Crispy and savoury, pork greaves are a delight in the cold season and especially around the winter holidays.
Ingredients
- 500 g bacon
- salt
- water
Instructions
- Remove the rind from the bacon and cut it into large square pieces. Traditionally, pigs in Romania are fattened to obtain a bacon with a very high fat concentration. You can really spot by the color – the more whiter the higher the fat concentration.
- Put the meat into a large saucepan or glazed pot and add salt. Remember: an unglazed pot will make the lard rancid!
- Using a wooden spoon, stir slowly over a high heat until the greaves are browned. TIP: if you are afraid of the fat burning, add a little water.
- Remove the greaves with a strainer, leave to cool and then keep in the refrigerator.
- Strain the fat left over from cooking the greaves and put in jars.
- Wait for it to cool and then harden before closing the jars and keeping cool in the pantry (in a dark and dry place) or in the fridge. The leftovers from unstrained greaves can, in time, make the lard rancid.
Notes
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