>>>>>>We first fry (schmalzen. no idea how to translate, turn around in the hot lard?) it a bit in pork or goose lard.
>>>>>
>>>>>Fascinating. "Schmalz" is the Yiddish word for chicken fat. (Of course, lard, which, in English, generally refers only to pork fat, is a non-starter for Jewish cooking.)
>>>>>
>>>>>Tamar
>>>>
>>>>Schmalz derives from schmelzen - melting. The german term without closer description is pork, goose is commonly used. A goose (we eat that for christmas) will give around a pound that might be splitted between the guests (because I will never eat a pound through the year. A teaspoon on a red cabagge is fine. For what I know the freezer contains some two year old ...)
>>>>
>>>>But chicken fat? There is not much of that on a common chicken? What do you do with that? Sounds interesting ...
>>>
>>>I was surprised when one of my wife's cousins in Augsburg served - among other things - fat sandwiches at a cocktail party.
>>>I'd never seen anything like that in the US.
>>>I gave it a try, but it's not on my top ten list.
>>
>>Goose or pork or mixed? With cracklings?
>>On fresh dark bread?
>>This could be very tasty. In my early days we made it home. An orgy of slicing bacon and onions. (The apples does not count) I like it sometimes, but one need to made a pound at least and I need a slice of bread only :(
>>Now all is those low-fat-blabla, it's hard to share ...
>
>I think it was pork.. it was salty.
>It was served on baurenbrot.
>None of these goodies are allowed anymore, sigh.

Hm, the goose is salty as well, since it is produced while baking(?) the goose. The goose is salted and peppered so there must be salt.
On pork it depends if the fat is smoked or not, but if not the salt is added anyway. At least on serving

Regulations, regulations. Curvature of cucumbers, light bulbs, maximum power of vacuum cleaners. Well, I will fight it now. I quit for the day and have a bottle of beer. :)

CU