Garlic spread from suckling pig

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.