Garlic spread from suckling pig
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Contents
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ingredients
300 ml thick suet 2 cloves garlic rosemary thyme salt
step
When the suet is freshly cooked, not yet blended, full of lumps.
1.
Remove the thick lumps from the suet.
2.
In a mortar, crush the garlic and herbs.
3.
Add to suet, season with salt.
4.
Use a rubber band to stretch e.g. a silonka over the mug and pour in the seasoned porridge. Let it drip from the evening into the morning.
5.
We will be left with a lump of cheese.
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