DIRECTIONS:
-
Remove the skin from the leaf lard.
-
Cut the lard in small pieces and melt it in an enameled cast-iron saucepan,
over low heat, until the residues are crisp and well browned.
-
Remove from heat and let stand until tepid.
-
Strain the liquid and turn the browned lardons into a bowl, add the salt,
pepper, cloves, cinnamon and garlic.
-
Mix together and crush the lardons with a wooden spoon or mallet.
-
Empty into a small bowl and add the fat.
-
Keep refrigerated.
|
