What are greaves?
Greaves go with the lard. You can eat them. But beware: they are quite high in calories and tasty. But the vernacular also calls something else a "Griebe" - and that has nothing to do with lard.
A specialty - lard with greaves
There are different types of lard. For example, clarified butter, goose lard, vegetarian lard, pork lard - or greaves lard. The greaves are created during the preparation of lard.
- For lard, most cooks use pork fat. As a rule, this is flamen, the particularly fine inner belly fat of the pigs. You can also use a piece of back bacon.
- The flamen or bacon is cut into really small cubes and fried in a large deep pan that has been preheated to medium heat.
- Next to the pan you should put a bowl and a fine sieve. You should also cover a plate with kitchen paper and place it next to it.
- When heated, the fat escapes and the flome liquefies. As soon as it is worth it, you should pour the grease that has already come out through the sieve into the bowl. What's left in the colander goes back into the pan and continues to be drained.
- At the end you are left with little bits of bacon that have turned into crispy cubes - the greaves. Put this on the plate with the kitchen paper. The remaining fat can drip off there.
- These greaves are very tasty and can refine many dishes. You can sprinkle the greaves over soups or on bread. They taste the same potatoes, with liverwurst or in lard.
- Now, if you simply add the crispy greaves to the bowl with the still liquid lard, it will just sink to the bottom of the bowl. Therefore, you should wait a little until the lard has cooled slightly. Then add the drained greaves and stir the lard periodically with a whisk. In this way, the greaves are distributed evenly - and the lard becomes a little more airy and loose.
The good old lard is mostly bought these days. It's actually very easy if you...
Many cooks season the lard when preparing it. That's up to your taste, as many cooks don't season lard until it's on the bread. It is then usually eaten with salt and a pickle.
The other greaves are unpleasant
The vernacular also knows other greaves - however, this term is only used regionally and not throughout Germany. These greaves are mostly found on your face - and they also come individually as "greaves".
- As a rule, this means small cold sores that many people get around the lips or under the nose.
- Such a blister dries up after a few days with an ointment treatment - and the area scabs over. As soon as this happens, the vernacular speaks of a greave.
- Some people also speak of greaves when a pimple becomes scabbed. This also varies from region to region.
A connection between the two greaves can only be seen in the consistency. But please don't let this spoil your enjoyment of the delicious lard!