Lard with Cracklings – Smalec ze Skwarkami – Recipe #252


  • 500 g un-rendered lard
  • 1 onion
  • 1 apple
  • 1/2 tsp marjoram
  • 1/2 tsp salt
  • pepper


  1. Cut the lard into small cubes.
  2. Fry on medium high heat until cracklings start to darken (10 to 15 min).
  3. Stir from time to time to prevent burning.
  4. Add finely chopped onion and fry until onion gets soft and glossy.
  5. Season with salt and pepper. 
  6. Add grated apple and marjoram and fry stirring for additional 5 minutes.
  7. Transfer to a bowl, air tight container or a mason jar and let it cool down completely.
  8. Keep in the refrigerator for up to two weeks. Serve spread over fresh bread!


1 thought on “Lard with Cracklings – Smalec ze Skwarkami – Recipe #252”

  • Ania – very interesting idea. I watch your YouTube channel but don’t have a way to comment on it. If you go to the butcher or meat locker here in the US and ask for a leaf of pork fat you will get what your mother was mincing. Lard in the US is after the fat tissue is heated and the fat is rendered or cooked out of the tissue so you end up with cracklings and lard. I use pork fat is several Chinese dishes I cook and have purchased it for a friend from Kazakhstan who was wanting to making some traditional dishes for us. Love your cooking!

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