German Pork Schmalz Recipe - Griebenschmalz

by robert knopes
(clarkston, wa )

Back in the 1930-1940's my folks would butcher a couple of hogs in the fall. They would make sausage, and the different cuts of ham. Mom also made a dish from a recipe handed down through her family. It consisted of boiling the hogs head, scraping all the meat from it, using any other scraps left over and cooking it up with spices and putting it into a crock where the lard would rise to the top and seal the mixture up. When you wanted to use some you'd scrape the lard away, take what you wanted,the scrape the lard back over it to seal it up. Mom would take this mixture and fry it til it was crisp, and I would put it on a slice of bread to eat it. I still dream of it although I was about ten years old and I'm now eighty. I remember mom called it kreisure, kreizzer or somrthing like that. If you could figure out what this is I would be grateful. Thanx