Smalec (Polish Bacon Butter)

Smalec is an all time favorite for every Pole. It’s always present for celebrations and feasts, eaten at home as a snack, and regularly served with beer at pubs and bars. This recipe is for a home-style smalec, which is more chunkey. Many people leave out all of the ingredients except the salt pork, strain the smalec at the end, and make a white butter-like spread; this is the style most often seen in restaurants. Honestly, though it can’t beat this rustic chunky style smalec in terms of flavor. The original recipe is from Zycie Od Kuchni. I’ve made only minor changes, and of course translated it.      

INGREDIENTS makes 15 servings

1 lb salt pork (slonina), rind removed and finely diced

3 slices bacon, finely diced (optional)

1 medium onion, finely diced

1 medium sour apple, peeled, cored and finely diced

3 garlic cloves, pressed through a garlic press or minced

3 Tbs milk

1/4 tsp salt

pinch marjoram

INSTRUCTIONS

• 1 lb salt pork (slonina), rind removed and finely diced
• 3 slices bacon, finely diced (optional)

1. Place the salt pork in a large pot, or large and deep frying pan, and render on low, stirring occasionally for 30 – 40 min, until the salt pork pieces are golden brown and very small. If you are adding the bacon, place it in with the salt pork after about 20 – 30 min of rendering, and let it cook with the salt pork for 10 min. DO NOT burn the salt pork. This will ruin the flavor of the dish. It’s important to go slow and steady, with low heat on this one. Once the salt pork is golden brown immediately go to step 2 or remove it from the heat. If you are unsure if the salt pork has completely rendered, take a piece and taste it. If it is mush and soft, it is not rendered yet. It should be golden brown and slightly crunchy.

• 1 medium onion, finely diced
• 1 medium sour apple, peeled, cored and finely diced
• 3 garlic cloves, pressed through a garlic press or minced
• 3 Tbs milk
• 1/4 tsp salt
• pinch marjoram

2. Once the pork has rendered, add in the onion, sour apple and garlic. The smalec may begin to froth at this point. Add in the milk; this will help give the smalec a nice velvety white color. Add in the salt and marjoram. Mix and remove the smalec from the heat.

3. Let the smalec cool in the pot until it can be safely poured into a jar or bowl. Place the jar or bowl in the refrigerator to cool completely. Once the smalec is done it will have a white color and be the consistency of spreadable butter (but chunkey).

4. Serve the smalec by spreading it thickly on rustic bread, such as sourdough, and sprinkling with salt. You can also serve it with pickles, which help cut the fattiness of this dish. The smalec will keep in the fridge for about 2 weeks.