Cut the pork rind of the back bacon into small pieces (it is best to do this at the butcher’s). Cut the bacon into uniform cubes and fry them leisurely over medium heat. After a short frying time, add the peeled, cored apples and marjoram. When the bacon cubes are golden, strain the liquid lard (metal sieve!) and set aside in a baking dish to be used elsewhere. Apples and grammels (rendered bacon cubes) mixed with salt through a meat grinder form.
The apple grits are spread on the bread when very cool.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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