Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 kg Fresh pork bacon [the fatty -1/2 lbs)
-layer right underneath 1/8 l Milk or water (1/2 cup plus
The skin. K.B.] (approx. 5 -1/2 Tbsp)

Cut the bacon into 3/4-inch cubes and put into a tall pot which must not
get filled more than halfway up (to prevent the large amount of foam during
the rendering process from running over and spilling). Heat up slowly,
else the bacon will stick to the bottom and scorch. As soon as there is a
little liquid fat covering the bottom of the pot, add milk or water, and
heat up more, constantly stirring. Let the cracklings brown a little bit
more, then pour off the liquid lard, through a sieve, into an earthenware
pot. Warm cracklings are very popular in-between meal.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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