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| Bacon Fat |
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An unusual snack that goes really well with vodka; its origins fade in history when bacon fat was still bacon fat.
But, when we recently visited Latvia, from the nearby Galadus lake,
we managed to buy some super bacon fat. A perfect follow up to clear, cooled vodka!
- a slab of bacon fat
it should be as thick as possible, at least 5 cm
- salt
- powdered sweet paprika
- lot's of fresh garlic
- Cut the bacon fat into single-bite pieces - a stripe about 8 cm wide.
If we have a piece of fat large enough, obviously. :)
- Cut away the skin.
- Rub in lots of salt and paprika.
Put it in the freezer; for at least 24 hours.
- Server still chilled (it shouldn't freeze).
Plus a sharp knife, good bread and garlic in thin slices
(put the fat on the bread, put garlic on the fat, add salt).
Bon appetit!
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