The Germans call it Schmalz, in Twente scroampies in lard. The pork fat, the so-called lard, is coarsely ground and fried over a low heat. When it has melted, you are left with melted fat and cracklings (Schmalz and Grieben). Greaves are the fried remnants of veins, fibers and other components present in the fat that do not melt. After cooling, the lard remains soft and was used for baking and as a substitute for butter. In the past, the lard was often eaten together with the cracklings on country bread. In Germany you still regularly come across Griebenschmalz as an entrance for dinner. However, it is now eaten on a slice of baguette.
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