I’m in Poland right now helping the Ukrainian refugees. I’ve had smalec a few times and it now my favorite part of breakfast! I’ll be making this for my family when I get back home! Thank you for posting this recipe on TH-cam!
Growing up in Buffalo, NY back in the 60's, my DziaDzia was a Baker and every Wednesday we waited with anticipation about 4 pm when he would come home with a "still warm out of the oven" Pumpernickle Bread. We all would stop what we were doing to share in a slice or two spread with smalek. Then after that back to whatever activity we were doing. THANKS, LOve your Channel.
We were in Poland for 18 days in 2018 and have not stopped thinking of that trip yet along with the yearning to return. I remember the waiter bringing this to the table with bread. We all just looked at it and then each other and, pretty much at the same time, all said you try it. Well, my wife was the brave sole and she loved it and if you knew my wife, she’s picky. After that we all tried it and could not believe how good it was. Yours looks more appealing with the chunks. This will be made this spring for sure. It’s like a jar of heaven.
wow your comment is spot on! My Husband and I spent 20 days touring all over Poland in 2019. I cannot get that trip out of my head! It was fantastic to see all the castles, churches, history abounds and also how the people still live. One air b&b the husband took their cow to the end of the block daily to meet the boy shepherd that took all the cows and sheep out to the pasture. We were served this delicacy on a few occasions and it was so good. I wonder if it can be canned? I will make some soon and relive that vacation on a plate. I will order the cookbook today.
Back in the autumn of 2018, my wife and I visited Krakow for a week. What a wonderful city filled with wonderful people. After checking in to our suite, and freshening up, we proceeded to investigate the Autumn Fair going on in the Maly Rynek. Live music, food vendors, craft vendors and the like. It wasn’t 10 minutes that I spotted a vendor selling with homemade bread and smalec with various toppings. With my limited Polish, I recognized smalec and proceeded to purchase a slice. Wow. My first taste of authentic Polish food and how wonderful it was.
I was in Poland for the World Youth Day in 2016. One afternoon the Polish Army set up a display tent to distribute free smalec on thick slices of rye bread with a large pickle. It was pure bacon grease & to be honest, not all that flavorful. But it was filling, & served as our lunch.
This was fantastic! I am British and live in Wales with my husband who’s father was Polish. It was only after he died that we found his family, mostly living where they’d always been, in a small village between Toruń and Bydgoszcz. We visited to meet them, helped by his cousin who lives in Poznań, and experienced the joy of a new family and the hospitality and food that we’d only seen in his photos but of which the Poles excel. We were blown away! For 10 years I’ve been buying Polish cookbooks and making Polish food. And of course we have visited and spent a lot of time with the family. My cousin Irena is an amazing cook (one of many in the family) and will share her methods with me- but the recipes are the family ones residing in her head - so it’s a bit of this and that. Also my aunt Ulla. I filmed her once and it’s such a treasure - she made her ‘signature’ apple pancakes - now a favourite amongst my family and friends. At home I cook a lot of Polish food and have adapted all my recipes to gluten free (I can’t eat it now), to great success. I first tried smalec in the Birmingham Polish club restaurant and couldn’t believe how great it was! They also serve it at the seasonal markets in Kraków on doorsteps of bread but it does tend to be more fat. But I never saw it in a family home. You take me right back to Poland, where we have not been able to visit for just over a year (winter in our little van there is not a good idea) and we don’t know when we can return. So now I’m going to hunt down pork belly with the fat and try this. I may use my Thermomix to shorten the chopping processes. I’m sorry this is long - this was such a great start to my day it brought so much back! I have one question- how do you preserve the jars of smalec? It’s one thing I’d like to do. Thank you!
For a long shelf life you should probably pressure can this product. You could search youtube for procedure, or I'm sure Britain has a national food safety board that posts online. With that much fat in the recipe, pressure canning may change the texture. I did some liverwurst which turned out like a sponge - total waste of time and product, and I did some Italian sausage which I haven't tried yet, but it seems to have formed into chunks. If you have freezer space I think that may be the best way, just be careful of head space, and use within 3 or 4 months or the seasonings will start to deteriorate.
@@710LENNY thank you. I don’t know why but I didn’t think of the freezer. That said, I have duck fat that has kept very well in my very cold pantry for over a year
Sorry, I hit send before I was finished - I was going to say that safety is important - pressure sealing then keeping it cold may be the way to go (the heat sealing the jar).
@@jacquikruzewski9295 Yes, I've got a jar of bacon fat and another of turkey fat in the fridge. What would worry me is the onion and apple, but if they were pushed down under the fat the mix should keep well enough. and from the sounds of it, this spread probably won't last long enough to become a problem. In Ontario we are under a stay at home order, and frankly it's giving us too much time to eat.
Hi Anna. I’m a Polish-American. As a child we used to butcher a pig. We made smalec as well as my dad’s best kielbasa in the world! We made kyszka (blood sausage) and head cheese. We used everything we could. No waste. Costco sells pork belly. I’ve made this version in my air fryer. Of course no fat to spread 😔. I eat it like popcorn, in small amount. I’m going to make this for sure. Brings back lovely childhood memories. I enjoy your channel. Wishing you continued success! Bog zaplac😘 Lucynka
Hi from Australia guys!!❤️ Anna, my grandparents were Polska and I visited for the first time in 2019.. they live around Czachowo. I love your channel and am hoping to travel back in October for my cousin's wedding. Keep the great content coming! ...Piękny!🥰
I am going to make this for sure! I eat a Keto diet, and without the apple, it's a perfect keto snack. Add the word Keto to your recipe on the title and you will increase your traffic in a rush!
I love smalec. I stopped eating it when the Food Police started warning us about cholesterol. My family came from Poland and settled in Buffalo, NY and I love all your food that you prepare. Have you made a video about czernina? That should start a lot of conversation and more warnings from crazy Food Police.
I recently started buying pork belly to cure into bacon and smoke so I could add it to your Polish Sausage recipes because a 4" cube of smoked bacon here is $10 and I can buy a whole pork belly for $12 to $16 and we have an apple tree we can prune for wood to smoke. But the butcher may start to wonder when I go back again (and by the look of this recipe, often) for more pork belly. I will of course buy the fattest one and grind it on the coarse disc.
Bachi all ways had a jar in her fridge, I can remember yummy. With a cup of fresh milk from Aunt Rosie's cows! I spent more time at Bachis then I did at home, and learned so much. Thank you for making these great videos, now off to make some. Cant wait till its done.
Hello Anna, just made this recipe with smoked meats, bacon drippings and pork cracklings along with the rest of the spices, onion, garlic, and apple, it is terrific. Thank you for inspiring me. Lord bless you and your family. I look forward to your next post.
OMG I've had this! When I was little. My great-gran made it. She served it with a radish relish on top. Wow. I'll be making this. Yours looks delicious. The ingredients alone....
Dzeki Pani... I lived in Poland for 5 years teaching English.... I'm Married/Estranged to a Polish woman. But i left her in 2015...I love Smalec and I love Bigos!!!
We're making smalec right this minute. We got the pork fat from the UK's biggest organic pig farm (1300 acres) helenbrowningsorganic.co.uk/ and the organic pork belly from www.theorganicfarmshop.co.uk/shop/food-from-the-farm/. We'll be making mielonka later today. We're ready to invite all our vegetarian Jewish friends over to try them both!
fantastic.... lots of memories when the southside of Milwaukee (Polonia) was like living in Poland.....language, food, and traditions.....Mom made similar back in the day.....
My step dad is from Poland & misses authentic foods he grew up with. He's not the most confident in the kitchen so I'll have to make this for him, thanks for the recipe!
Hello from Plymouth U.K.. We go to our one and only polish restaurant once a week as the owners and staff are such lovely people . The food is so tasty, proper home cooked food. The atmosphere is so relaxing.
I love the channel. I just got the book and it’s wonderful. 2 questions: 1) Does your daughter enjoy what you do or is she OMG about it. 2) Mark are you good on the grill at all? If you are I would love to get an episode of that! Btw Mark thank you for your service!
Our daughter is the coolest kid, she fully supports me, and often watches us film. I couldn't be more proud of the young woman she has become. Mark says, "I've been known to light some coals on the ol Webber, and maintain a smoker whilst sampling some fermented beverages. Serving was a pleasure." We will definitely do some grilling, and out door cooking episodes as soon as the weather permits. Winter in Poland isn't the most motivating for outdoor cooking. Thanks for watching!
I know this as pork lard. Rendered pork fat used in baking things like pie crusts and biscuits in place of other fats like butter and oils. Good stuff.
Delicious on solid rye bread. Thank you for the reminder. And skwarki? My babcia often would have a bowl on the stove ready for anything. You’re helping us get back to our wonderful roots, much appreciated, Chicago Chris
My parents purchased and made this almost exactly like you! Dad was Ukrainian and Mom German! So, Poland is right in the middle Ja? LOL!! This was over 60 years ago and it was Food of the Gods! We called it "Schmaltz"!!! I fell in love with this! Was just thinking of Schmaltz the other day and today? BAZINGA!! Thank you for your Recipes and your TH-cam channel!!! Love it!! Keep up the Great work and Recipes!!❤🖖
Hello Anna and Mark, great recipe, we make smalec and I remember helping my grandfather when I was a child cutting the fat into cubes.the taste is fantastic, fresh homemade rye bread with smalec was a staple in our house. Love your videos, have a great day, smacznego.🇵🇱💕
Never had this, but it looks delicious. I do save my smoked bacon drippings in the fridge to fry other things in. I’ve also been known to spread the smoked bacon drippings on toast instead of butter. Might have to try this some time although unsmoked bacon (pork belly) is not always available in my grocery stores.
I appreciate the play by play on what to expect when making this. I made it a couple days ago at my house, but i didn't realize how slowly this has to fry.
I love your channel and your right Babci never wrote anything down! And I am so glad you are! I got your Christmas recipe book and it brought back so many memories and corrected some of my incorrect memory of recipes which now work! lol Keep em coming please!
My mom uses a lazy trick uses a meat grinder with the thickest attachment. She makes it for her friends as well so she usually goes into production with at least 25 pounds of the belly fat. Good tip is she gets her belly fat for almost free at an Asian supermarkets butchers. They often just throw it out so they are very happy to give it to her.
I like making Smalec... But I don't put apples or too much meat in mine. My husband is from Lublin, so that might be regional. We have been married almost 20 years and I try to make all his traditional Polish favorites!
To be perfectly honest... the whole concept of eating chilled bacon fat is completely foreign to most Americans. You would probably get a few looks from some people. 😁 I would definitely try it, but it would be a hard sell to most Americans! I love my "Kapusta Eater" and "Stay Calm and Make Kielbasa" shirts I purchased!! Thanks for carrying "plus size" shirts for big fellas like myself!! Take care!! Be well!!
Agree with Greg 100%...foreign to Canadians too I guess. I usually put the fat from fried bacon in the fridge before putting in the green bin😊. The only time I tried smalec was in Warsaw...pleasantly surprised by the taste. The one you made Anna, looks really delicious .... Who knows, I might try out someday lol!
Yes, Greg...it might be a hard sell for us Americans, however with new studies about dietary health and the fat rich ketogenic diet this might be a big hit. I for one cant wait to try making this. Luckily I have a source for farm raised organic pork.... yippie! Thank you so much Anna!
😮 WOW 😲! I'm in the middle of making smalec right now 😅. Id rendered all my pig fat down on Wednesday and didn't know what to do with the cracklings. A man on Facebook I suggested making Smalec. That's when I found you making it. Oh my goodness 😮😊😮. I'm making it to the description recipe. The only thing bothering me, the bacon has nitrate in it. I hope it was still alright to use 😢. It tastes yummy, but I think it needs some more salt 🧂. Should I add it now,or wait until we eat it😊😋🤤😋?
I think i have to go shoping for some lard....its been long time i did not make smalec. thanks for sharing yours....i do a similar version but no garlic (can't digest garlic)
Can't wait to make this. You mentioned using the oven to preserve the jars. What is the directions for that? I can see this being something that will be good as gifts or for bringing to breakfasts with friends.
Barbara, I honestly have no idea. I found it at my dads house and stole it from him :) Unfortunately there are no markings on it at all, but I do love cooking in it for sure. Thanks for watching!
My Babcia put apple also. I just found your channel and had to subscribe. I like all fat (how bad is that ) Does your husband like Salceson? My American husband loves it but that's because I won't tell him what's in it 🤣🤣🤣 Hugs Kasia in New York
This sounds awesome!! I went to a Polish restaurant once where they served a different type of fat spread for bread and they called it something like gribenes??? Do you know of this one Anna? It was delicious! Is it similar?
@@PolishYourKitchen Thanks for your reply, I think it might be chicken skin or something??? But I'm not sure if that's correct or how they made it. It was a spread for bread and it was really good, I can only imagine how good the bacon spread is and can't wait to try it. Thanks again!!
I would be concerned about the salt content in the salted pork. I don't have any experience with it, but I'm guessing it's pretty salty, where as with this recipe I don't use much salt at all. I hope this helps. Thanks for watching!
O wow yummy!!!! How many calories is it per serving?🤣🤣 But I would spread bacon fat on bread any time.. question is it possible to make it with the smoked cured bacon too?
I really can't pick a favorite, and I know that is a crap answer, but I just love food so much that I can't pick one over the other besides Polish food. Probably tied between Mexican food, and Mediterranean. Thanks for watching!
My husband won't eat it if it's too fatty. I much prefer my smalec to be very chunky, and less fatty. If the idea of simply eating it on bread is unappetizing, try using it for a replacement for butter or oil when frying eggs, or sautéing onions. Thanks for watching!
@@PolishYourKitchen Goose lard is considered most „gourmet” and healthy option for smalec. If you’d make it „pure” without any ingredients like apple or salt etc. you can use it for frying instead of olive oil or vegetable oils. And it’s also very traditional. My Babcia wouldn’t make a day without cooking with goose’s smalec. Try it once and you’ll never gonna look back. The recipe is easy - just put a lard into the pot on the low heat and wait 20-30 minutes untill it’s fully rendered. Get rid of any chunks, let it cool and put it into the jar. Done! Now you have the most delicate and luxorious frying agent in the whole world :) Look for a goose lard in the sections of frozen food in Polishw supermarkets like Selgros or good local butcher’s shops.
Unsmoked porkbelly....Americans generally use Back Fat and Leaf Fat to make lard. Leaf fat is around the kidneys and it is milder flavored. I think you used Back fat with that recipe. BACON in America is smoked porkbelly.
I’m of Mexican decent but my co worker is Polski and introduced me to this. I eat it like it was peanut butter, I love this spread.
I’m in Poland right now helping the Ukrainian refugees. I’ve had smalec a few times and it now my favorite part of breakfast! I’ll be making this for my family when I get back home! Thank you for posting this recipe on TH-cam!
Growing up in Buffalo, NY back in the 60's, my DziaDzia was a Baker and every Wednesday we waited with anticipation about 4 pm when he would come home with a "still warm out of the oven" Pumpernickle Bread. We all would stop what we were doing to share in a slice or two spread with smalek. Then after that back to whatever activity we were doing. THANKS, LOve your Channel.
What bakery did you get the bread ?? Al cohens
@@Oldcarnut63 yes, my Grampa worked for Al Cohens.
We were in Poland for 18 days in 2018 and have not stopped thinking of that trip yet along with the yearning to return. I remember the waiter bringing this to the table with bread. We all just looked at it and then each other and, pretty much at the same time, all said you try it. Well, my wife was the brave sole and she loved it and if you knew my wife, she’s picky. After that we all tried it and could not believe how good it was. Yours looks more appealing with the chunks. This will be made this spring for sure. It’s like a jar of heaven.
wow your comment is spot on! My Husband and I spent 20 days touring all over Poland in 2019. I cannot get that trip out of my head! It was fantastic to see all the castles, churches, history abounds and also how the people still live. One air b&b the husband took their cow to the end of the block daily to meet the boy shepherd that took all the cows and sheep out to the pasture. We were served this delicacy on a few occasions and it was so good. I wonder if it can be canned? I will make some soon and relive that vacation on a plate. I will order the cookbook today.
Back in the autumn of 2018, my wife and I visited Krakow for a week. What a wonderful city filled with wonderful people. After checking in to our suite, and freshening up, we proceeded to investigate the Autumn Fair going on in the Maly Rynek. Live music, food vendors, craft vendors and the like. It wasn’t 10 minutes that I spotted a vendor selling with homemade bread and smalec with various toppings. With my limited Polish, I recognized smalec and proceeded to purchase a slice. Wow. My first taste of authentic Polish food and how wonderful it was.
I was in Poland for the World Youth Day in 2016. One afternoon the Polish Army set up a display tent to distribute free smalec on thick slices of rye bread with a large pickle. It was pure bacon grease & to be honest, not all that flavorful. But it was filling, & served as our lunch.
I remember my Babcia making this when I was a kid. Sheer heaven!!!😃
This was fantastic! I am British and live in Wales with my husband who’s father was Polish. It was only after he died that we found his family, mostly living where they’d always been, in a small village between Toruń and Bydgoszcz. We visited to meet them, helped by his cousin who lives in Poznań, and experienced the joy of a new family and the hospitality and food that we’d only seen in his photos but of which the Poles excel. We were blown away!
For 10 years I’ve been buying Polish cookbooks and making Polish food. And of course we have visited and spent a lot of time with the family. My cousin Irena is an amazing cook (one of many in the family) and will share her methods with me- but the recipes are the family ones residing in her head - so it’s a bit of this and that. Also my aunt Ulla. I filmed her once and it’s such a treasure - she made her ‘signature’ apple pancakes - now a favourite amongst my family and friends. At home I cook a lot of Polish food and have adapted all my recipes to gluten free (I can’t eat it now), to great success.
I first tried smalec in the Birmingham Polish club restaurant and couldn’t believe how great it was! They also serve it at the seasonal markets in Kraków on doorsteps of bread but it does tend to be more fat. But I never saw it in a family home.
You take me right back to Poland, where we have not been able to visit for just over a year (winter in our little van there is not a good idea) and we don’t know when we can return.
So now I’m going to hunt down pork belly with the fat and try this. I may use my Thermomix to shorten the chopping processes.
I’m sorry this is long - this was such a great start to my day it brought so much back!
I have one question- how do you preserve the jars of smalec? It’s one thing I’d like to do.
Thank you!
What an awesome story! Thank you Jacqui for sharing that with us, and thanks for watching!
For a long shelf life you should probably pressure can this product. You could search youtube for procedure, or I'm sure Britain has a national food safety board that posts online. With that much fat in the recipe, pressure canning may change the texture. I did some liverwurst which turned out like a sponge - total waste of time and product, and I did some Italian sausage which I haven't tried yet, but it seems to have formed into chunks. If you have freezer space I think that may be the best way, just be careful of head space, and use within 3 or 4 months or the seasonings will start to deteriorate.
@@710LENNY thank you. I don’t know why but I didn’t think of the freezer. That said, I have duck fat that has kept very well in my very cold pantry for over a year
Sorry, I hit send before I was finished - I was going to say that safety is important - pressure sealing then keeping it cold may be the way to go (the heat sealing the jar).
@@jacquikruzewski9295 Yes, I've got a jar of bacon fat and another of turkey fat in the fridge. What would worry me is the onion and apple, but if they were pushed down under the fat the mix should keep well enough. and from the sounds of it, this spread probably won't last long enough to become a problem. In Ontario we are under a stay at home order, and frankly it's giving us too much time to eat.
Hi Anna. I’m a Polish-American. As a child we used to butcher a pig. We made smalec as well as my dad’s best kielbasa in the world! We made kyszka (blood sausage) and head cheese. We used everything we could. No waste. Costco sells pork belly. I’ve made this version in my air fryer. Of course no fat to spread 😔. I eat it like popcorn, in small amount. I’m going to make this for sure. Brings back lovely childhood memories. I enjoy your channel. Wishing you continued success! Bog zaplac😘 Lucynka
Hi from Australia guys!!❤️
Anna, my grandparents were Polska and I visited for the first time in 2019.. they live around Czachowo.
I love your channel and am hoping to travel back in October for my cousin's wedding.
Keep the great content coming! ...Piękny!🥰
I am going to make this for sure! I eat a Keto diet, and without the apple, it's a perfect keto snack. Add the word Keto to your recipe on the title and you will increase your traffic in a rush!
The best polish food I have ever tried! ❤
OMG…I can eat Smalec for Breakfast, Lunch, & Dinner….maybe even midnight snack!
I used to have smalec and rye bread and hot coffee every morning with my DziaDzia
You're so welcome!
I love smalec. I stopped eating it when the Food Police started warning us about cholesterol. My family came from Poland and settled in Buffalo, NY and I love all your food that you prepare. Have you made a video about czernina? That should start a lot of conversation and more warnings from crazy Food Police.
Everything in moderation is my motto, except for pierogi 😁
Mark & Anna
That one really does bring the best memories back.
Even had my mouth watering.
Mark and Prue
Australia
I recently started buying pork belly to cure into bacon and smoke so I could add it to your Polish Sausage recipes because a 4" cube of smoked bacon here is $10 and I can buy a whole pork belly for $12 to $16 and we have an apple tree we can prune for wood to smoke. But the butcher may start to wonder when I go back again (and by the look of this recipe, often) for more pork belly. I will of course buy the fattest one and grind it on the coarse disc.
Omg! I'm looking at your recipes and it's the same as my grandma made for me in my childhood. She was Ukrainian but born in Przemyshl.
Love your channel. Polish cooking is fantastic, All my deceased babcias and dzadeks approve.
Bachi all ways had a jar in her fridge, I can remember yummy. With a cup of fresh milk from Aunt Rosie's cows! I spent more time at Bachis then I did at home, and learned so much. Thank you for making these great videos, now off to make some. Cant wait till its done.
Hello Anna, just made this recipe with smoked meats, bacon drippings and pork cracklings along with the rest of the spices, onion, garlic, and apple, it is terrific. Thank you for inspiring me. Lord bless you and your family. I look forward to your next post.
Great on a winter’s day
OMG I've had this! When I was little. My great-gran made it. She served it with a radish relish on top. Wow. I'll be making this. Yours looks delicious. The ingredients alone....
My boyfriend is polish your channel is amazing! Thanks for the tips and recipes 😁
Dzeki Pani... I lived in Poland for 5 years teaching English.... I'm Married/Estranged to a Polish woman. But i left her in 2015...I love Smalec and I love Bigos!!!
We had it at Kubicki Restaurant in Gdansk, and I always had it as a child at home, it was a staple in our house and I loved it on sour rye bread.
“Just like in The Goonies” ... Chunk is the best🤗 Mark is a connoisseur of fine food and movies
From Mark "Yes Ma'am, and thank you". Thanks for watching!
We're making smalec right this minute. We got the pork fat from the UK's biggest organic pig farm (1300 acres) helenbrowningsorganic.co.uk/ and the organic pork belly from www.theorganicfarmshop.co.uk/shop/food-from-the-farm/. We'll be making mielonka later today. We're ready to invite all our vegetarian Jewish friends over to try them both!
😆😆😆😆😆😆😆😆😆😆LOL!! Good luck! Let me know how it all turns out.
Jutro na zakupy !! Thanks mucho 🍺
fantastic.... lots of memories when the southside of Milwaukee (Polonia) was like living in Poland.....language, food, and traditions.....Mom made similar back in the day.....
My step dad is from Poland & misses authentic foods he grew up with. He's not the most confident in the kitchen so I'll have to make this for him, thanks for the recipe!
Hello from Plymouth U.K.. We go to our one and only polish restaurant once a week as the owners and staff are such lovely people . The food is so tasty, proper home cooked food. The atmosphere is so relaxing.
YUM! Can't wait to try this.
The best appetizer ever fresh bread and bacon spread (smalec) 😎👍
I love the channel. I just got the book and it’s wonderful.
2 questions:
1) Does your daughter enjoy what you do or is she OMG about it.
2) Mark are you good on the grill at all? If you are I would love to get an episode of that!
Btw Mark thank you for your service!
Our daughter is the coolest kid, she fully supports me, and often watches us film. I couldn't be more proud of the young woman she has become. Mark says, "I've been known to light some coals on the ol Webber, and maintain a smoker whilst sampling some fermented beverages. Serving was a pleasure." We will definitely do some grilling, and out door cooking episodes as soon as the weather permits. Winter in Poland isn't the most motivating for outdoor cooking. Thanks for watching!
This looks fantastic! It's pure energy food! ..... I'm imagining this with a good piece of dark rye and a cup of hot coffee in the morning. Thank you!
I know this as pork lard. Rendered pork fat used in baking things like pie crusts and biscuits in place of other fats like butter and oils. Good stuff.
Delicious on solid rye bread. Thank you for the reminder. And skwarki? My babcia often would have a bowl on the stove ready for anything. You’re helping us get back to our wonderful roots, much appreciated, Chicago Chris
Anything with garlic and onions is fine with me!!
Love your channel. Love this video. Rendered pork for the first time about 4 months ago. I'll have to try this one though. ❤️🇨🇦
Ive lived in Poland for years. I love smalec. Now I want to make it. Ill be nice! Great content! ❤😂😊
It's like I died and went to heaven!
Memories of my Babcia making this. Thank You!
Our pleasure!
Interesting food item. I never seen this spread before. I like safety first when cooking. Thanks Anna!!
You are so welcome!
My parents purchased and made this almost exactly like you! Dad was Ukrainian and Mom German! So, Poland is right in the middle Ja? LOL!! This was over 60 years ago and it was Food of the Gods!
We called it "Schmaltz"!!! I fell in love with this! Was just thinking of Schmaltz the other day and today? BAZINGA!! Thank you for your Recipes and your TH-cam channel!!! Love it!! Keep up the Great work and Recipes!!❤🖖
Schmaltz is Chicken fat
@@eleanorroberts1886 Schmalz is literally just the german word for lard.
This looks sooo good!
Hello Anna and Mark, great recipe, we make smalec and I remember helping my grandfather when I was a child cutting the fat into cubes.the taste is fantastic, fresh homemade rye bread with smalec was a staple in our house. Love your videos, have a great day, smacznego.🇵🇱💕
Thank you John, and I hope you have a good day too! Thanks for watching!
I've never had this, looks like I love 💘 tks
Never heard of this. Looks good.
And tastes yammy!!
Someday I'll make it to Poland and try Smalec.
Never had this, but it looks delicious. I do save my smoked bacon drippings in the fridge to fry other things in. I’ve also been known to spread the smoked bacon drippings on toast instead of butter. Might have to try this some time although unsmoked bacon (pork belly) is not always available in my grocery stores.
I appreciate the play by play on what to expect when making this. I made it a couple days ago at my house, but i didn't realize how slowly this has to fry.
It.....takes.....for.....ever! Thanks for watching!
That would make an interesting addition to my meatloaf recipe. I will have to try it.💝
OMG I am binge watching your channel❤️❤️❤️❤️❤️ and my mouth is watering!!!
Yeahhh! Welcome!
Love all your cooking demonstrations, looking forward to Friday blog
I love your channel and your right Babci never wrote anything down! And I am so glad you are! I got your Christmas recipe book and it brought back so many memories and corrected some of my incorrect memory of recipes which now work! lol Keep em coming please!
Hope you enjoy it!
Oh we are!
Love the recpie, I always just added cracklins to bacon drippings but adding onions and apple will have to be a thing!
Can't wait to try this recipe.🤩
It's so surprising how all this old dishes -samewhat forgoten in the near past-are coming back!
....and I do remember my mom keep adding same left over fat ftom baked or roasted meat like beef,or ribs....so we never really was out of it
My mom uses a lazy trick uses a meat grinder with the thickest attachment. She makes it for her friends as well so she usually goes into production with at least 25 pounds of the belly fat. Good tip is she gets her belly fat for almost free at an Asian supermarkets butchers. They often just throw it out so they are very happy to give it to her.
Just try this along with a shot of frozen vodka or a glass of cold beer ;)
I like making Smalec... But I don't put apples or too much meat in mine. My husband is from Lublin, so that might be regional. We have been married almost 20 years and I try to make all his traditional Polish favorites!
Smalec is called ... Mucky Fat in Yorkshire where i once lived by the way in 1996.
To be perfectly honest... the whole concept of eating chilled bacon fat is completely foreign to most Americans. You would probably get a few looks from some people. 😁
I would definitely try it, but it would be a hard sell to most Americans!
I love my "Kapusta Eater" and "Stay Calm and Make Kielbasa" shirts I purchased!! Thanks for carrying "plus size" shirts for big fellas like myself!!
Take care!! Be well!!
Mark was apprehensive at first as well, but since I make it pretty meaty, he was sold on it. Thanks for watching!
Agree with Greg 100%...foreign to Canadians too I guess. I usually put the fat from fried bacon in the fridge before putting in the green bin😊. The only time I tried smalec was in Warsaw...pleasantly surprised by the taste. The one you made Anna, looks really delicious .... Who knows, I might try out someday lol!
Yes, Greg...it might be a hard sell for us Americans, however with new studies about dietary health and the fat rich ketogenic diet this might be a big hit. I for one cant wait to try making this. Luckily I have a source for farm raised organic pork.... yippie! Thank you so much Anna!
I think you could add some walnuts for texture as well...as taste
😮 WOW 😲! I'm in the middle of making smalec right now 😅. Id rendered all my pig fat down on Wednesday and didn't know what to do with the cracklings. A man on Facebook I suggested making Smalec. That's when I found you making it. Oh my goodness 😮😊😮. I'm making it to the description recipe. The only thing bothering me, the bacon has nitrate in it. I hope it was still alright to use 😢. It tastes yummy, but I think it needs some more salt 🧂. Should I add it now,or wait until we eat it😊😋🤤😋?
I think i have to go shoping for some lard....its been long time i did not make smalec. thanks for sharing yours....i do a similar version but no garlic (can't digest garlic)
Sounds awesome !
I just gave you a like to boost your ratings. 😁 Don't like lard, but it was fun to watch you make it.
Can't wait to make this. You mentioned using the oven to preserve the jars. What is the directions for that? I can see this being something that will be good as gifts or for bringing to breakfasts with friends.
How long do you boil it in the jar for longer storage time 😊.
Love from 🇬🇧 🇧🇩 ✌️
Rye bread and smalec - childhood memories for me. Haven't had it for a long time now 😑
This sounds delicious! What I would like to know is what brand of brassier are you using? I LOVE that red!
Barbara, I honestly have no idea. I found it at my dads house and stole it from him :) Unfortunately there are no markings on it at all, but I do love cooking in it for sure. Thanks for watching!
@@PolishYourKitchen I understand that! I have a few pieces from my Babcie that I love to use.
If you get any info on brassier please send it to me. Thanks!!
Hey guys where in the USA can we get your aprons , and merchandise ? My kids are telling me that everything is in Euros etc... and not easy to source
My Babcia put apple also. I just found your channel and had to subscribe. I like all fat (how bad is that ) Does your husband like Salceson? My American husband loves it but that's because I won't tell him what's in it 🤣🤣🤣 Hugs Kasia in New York
Oh he loves it! I have to keep it away from him for is own good 😁
This sounds awesome!! I went to a Polish restaurant once where they served a different type of fat spread for bread and they called it something like gribenes??? Do you know of this one Anna? It was delicious! Is it similar?
I can't say I have heard of that, but there is a lot of things I don't know. If you find out what it is, let me know! Thanks for watching!
@@PolishYourKitchen Thanks for your reply, I think it might be chicken skin or something??? But I'm not sure if that's correct or how they made it. It was a spread for bread and it was really good, I can only imagine how good the bacon spread is and can't wait to try it. Thanks again!!
@@shuvanidev maybe mushroom spread.
How do you preserve it to keep on the shelf? Looks wonderful
Place jars in cold water bath, bring to boil, boil for 30 min, cool. Repeat the process 2 more times.
Thank you :)
Can salt pork be used for this? Both my babcias used saltpork in many of their polish dishes, but this one is new to me.
I would be concerned about the salt content in the salted pork. I don't have any experience with it, but I'm guessing it's pretty salty, where as with this recipe I don't use much salt at all. I hope this helps. Thanks for watching!
O wow yummy!!!! How many calories is it per serving?🤣🤣 But I would spread bacon fat on bread any time.. question is it possible to make it with the smoked cured bacon too?
How long will it keep in the fridge without canning techniques? Ty
Several weeks without canning and several months after it’s canned.
Please tell me more about these jars that you can seal in the oven please?
Here is some info for you! www.healthycanning.com/oven-canning/
Just curious, what is your favorite cuisine, beside Polish?
I really can't pick a favorite, and I know that is a crap answer, but I just love food so much that I can't pick one over the other besides Polish food. Probably tied between Mexican food, and Mediterranean. Thanks for watching!
Can you put some directly in the freezer? You mentiomed having to boil the jars or put them in the oven but why?
I sanitize the jars to extend the life of it in the fridge. It will last for weeks, no need to freeze.
Could you substitute lard in place of the fat from the pork belly rather then render it yourself? Then just melts it and start at the pork belly step?
I haven’t tried that but I think it may work.
Spreading fat on bread equals spreading butter, cream cheese
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normalnie jeszcze całość przepuszczam przez maszynkę do mięsa
OMG. I remember my Grandfather making something like that! I could never get past the fat. His wasn't chunky though. I think I'd rather have chunks
My husband won't eat it if it's too fatty. I much prefer my smalec to be very chunky, and less fatty. If the idea of simply eating it on bread is unappetizing, try using it for a replacement for butter or oil when frying eggs, or sautéing onions. Thanks for watching!
I never heard to put apple?
Ah yes famous pig jam
😂
My husband enjoyed rye bread fried in bacon fat but he just couldn't like smalec. More for me.
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Kromka w łape i na pole 😂😂😂
Bagus Lox💔💚💚💔💚💔
PS: Certainly beats those "MRE's" you had to endure while serving in the US ARMY, eh Mark?
Gotta add a few splashes of Maggi when eating it!
Can i use duck fat for this recipe?
I suppose you can, but I have no idea what that would taste like. If you do it, let me know how it turns out. Thanks for watching!
@@PolishYourKitchen
Goose lard is considered most „gourmet” and healthy option for smalec. If you’d make it „pure” without any ingredients like apple or salt etc. you can use it for frying instead of olive oil or vegetable oils. And it’s also very traditional. My Babcia wouldn’t make a day without cooking with goose’s smalec. Try it once and you’ll never gonna look back.
The recipe is easy - just put a lard into the pot on the low heat and wait 20-30 minutes untill it’s fully rendered. Get rid of any chunks, let it cool and put it into the jar. Done! Now you have the most delicate and luxorious frying agent in the whole world :) Look for a goose lard in the sections of frozen food in Polishw supermarkets like Selgros or good local butcher’s shops.
In Russian we call it Salo.
Unsmoked porkbelly....Americans generally use Back Fat and Leaf Fat to make lard. Leaf fat is around the kidneys and it is milder flavored. I think you used Back fat with that recipe. BACON in America is smoked porkbelly.
We used a fatty portion of pork belly for the smalec, but I'm sure it can be done with other parts of the pig. Thanks for watching!
leaf lard use for pie crust