Grammeln (also known as greaves in English) are crispy, golden-brown bits of rendered pork fat, typically made as a by-product when lard is melted down. They’re a traditional snack or ingredient in many Central and Eastern European cuisines, especially in Austria.
To make Grammeln, diced pork fat (often from the belly or back) is slowly heated to extract the liquid fat. As the fat renders, the remaining solid pieces begin to fry in their own fat until they become crunchy and brown. Once cooled, Grammeln have a rich, savoury flavour and a satisfying crunch.
They're often used in:
- Bread spreads (mixed with lard and seasoning)
- Stuffing for dumplings or pastries like Grammelknödel (pork crackling dumplings)
- Savory breads, like Grammelbrot
- Or just eaten as a salty snack!
They’re rustic, full of flavour, and beloved for their old-school, no-waste culinary roots.
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