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Hm... it is interesting that Schmalz only refers to chicken fat in the US. While growing up in Bavaria I have mostly seen Griebenschmalz, which is pork fat amd
by gmueckl 9y ago
Hm... it is interesting that Schmalz only refers to chicken fat in the US. While growing up in Bavaria I have mostly seen Griebenschmalz, which is pork fat amd generally eaten as a spread on bread. I never acquired the taste for it. Now I don't even remember it anymore.
- auxym 9y agoIn traditional Quebec cuisine, people would save the fat rendered from pork roast, then spread it on toast the next morning. Not many people do it anymore. I had it once and am not a fan, it had a strong garlic taste from the roast.
- ukjohnny 9y agoIn England (I can't speak for Scotland, Wales or Northern Ireland) we call it 'Dripping' regardless of what animal the fat was from.
- noir_lord 9y agoBoth pork and beef dripping are common (though somewhat less so than when I was a child in the 80's) still in the North. Spread thin on toast with a sprinkle of salt it is amazing and instantly takes me back 30 years to weekends at my nan's.