Schmaltz With Sourdough Bread

Schmaltz is rendered poultry or pork fat and it is made by cooking the fat trimmings over low to medium heat and straining the fat into a jar that's stored in a fridge or freezer, some people add spices and apples to it during the heating process to add their own unique flavour. Pork is the most common schmaltz in Germany and other parts of Europe. It is mainly used for frying, adding flavour and aroma to food however, it can also be used as a delicious spread.

Culinary Table has removed the long effort to process it yourself and rendered it in-house, our deli fridges are stocked with pure rendered pork fat, free from impurities or any added spices or flavours. Ask our friendly butchery staff or grab one in our fridges on your next shopping trip.

This recipe is easy and quick to make, ideal for 'snacking' at home and can be enjoyed with a warm cup of coffee.

Ingredients

• Culinary Table Schmaltz pure rendered pork fat.

• Sea salt.

• 1/2 cup of Spring onions.

• Culinary Table sourdough bread.

Recipe

1. Take two slices of sourdough bread and cut each one into smaller chunks of bread.

2. Using a butter knife, gently spread the schmaltz onto each piece of bread. Spread it nice and thick.

3. Chop your spring onions finely and sprinkle some on the layer of schmaltz.

4. Grab a pinch of salt and sprinkle it on top of each slice of bread. Enjoy!

When to make them

This Schmaltz recipe can be enjoyed for breakfast or during winter the season.