Smalec in a Jar - how to make it better?

I have just bought a jar of Smalec from the supermarket. I tried it in a restaurant in Poland and thought it was very nice served warm with crusty bread. What should I do with the stuff I just bought to make it better? Warm it in a pan? Have it cold? Any suggestions appreciated!

Cold on bread. It's just dripping, the same as any UK butcher and most supermarkets sell. Easy to make too, except the Polish one tends to be pork only and include the bits (these give some flavour) that a lot of people would filter out.

Some types have onion and bits of bacon added. I bought some in Galeria Biała in Białystok on Wednesday and it is delicious. Just spread it on toast or fresh bread. It's often served with a slice of picked cucumber on top. Excuse me, I have to visit the fridge.

I eat it on spread cold on rye-bread with vodka in low-down Katowice bars...
You can dip your bread in it while cooking bacon (sliced wedzone bocek)

Either will shorten your life unless you are in your 20s/30s - then it can give you energy of course....

Yes, it's basically a heart attack on toast, but what the heck? As the lady said, "When I see a jogger smiling, I'll consider taking it up."

Believe it or not, to the contrary, it is now coming back as it now believed to be beneficial by some dieticians (when used in moderation of course)... I bet it is better than the highly processed, hydrogenated stuff such as margarine or such...

Glad to hear that. Right now I'm breakfasting on bacon fried in smalec, with two fried eggs. Good to know I've chosen the healthy option.

Everything you get in a supermarket has been chemically treated. It's best to make your own. Just buy a slab of słonina (pork fatback), dice it and render it, ie melt it down in a pan over flame. Stir until nugets are golden brown, then remove from flame, add 1-2 finely minced onions, a peeled finely diced apple and several buds minced or crushed garlic. Salt & pepper to taste and (optional) add a teaspoon or 2 rubbed marjoram. Stir and return to low heat until onions is just golden. Be sure the garlic doesn't burn because it'll impart a bitter taste to your spread. When cooled to room temp transfer to jar with twist-off lid and refrigerate until needed. Great on rye bread with an ice-cold nip of Wyborowa or Soplica to help digest it. A brined cucumber (ogórek kwaszony) is also nice on the side. Smacznego! - Bon appétit!

Polonius, why don't you post more of these recipes in a food thread?

Thanks everybody, I really enjoyed the Smalec although my girlfriend wasn't so keen. I really like the sound of the recipe shared by Polonius, I will wait for a while before I try it due to the, ahem, health related issues.

This IS a food thread! But I guess I can. I did a few years back. Can you scroll back to them?

>>>>>>>>Right now I'm breakfasting on bacon fried in smalec, with two fried eggs.
You should be put in prison immediately for tempting people to do the same, you are putting temptation in front of their face ......

Skwarki is where it's at! These time-honoured crunchy golden-brown morsels of salty-porky flavour with some of the hot drippings included have been Poland's omasta or okrasa (garnish/topping) of choice for centuries -- over pierogi, noodles & dumplings of every kind, over groats, potatoes and root veggies. Also great to fry eggs in and, of course, as a cold spread on bread.

I live in Orillia Ontario Canada which is located north of Toronto and am looking to purchase Smalec and I am wondering where to purchase this product. Any help would be gratefully appreciated.

I'm not familiar with the Ontario outback but surely you'll find some in Polish Toronto. Better yet, make your own. I provided a recipe so scroll back. Good luck!

I like to have smalec with chunks of fried lard. You can buy it easily but the chunks are small, so I make my own one with giant skwarki inside.

Smalec is lard Pawian :) You mean chunks of fried bacon.

Skwarki are bits of fried skin (rind).

Yes, I know. :):) My post contained both Polish and English words: smalec and lard - for better understanding. Some people may not know the word lard (Polish users) while others may not know the word smalec (foreign users). I wanted to sound clear to both groups.

Do you understand my intentions now??? hahaha


If by bacon you mean the rind with a thick layer of fat, then yes. If not, then not. :):)


Possible but skwarki are mostly made by rendering the layer of fat beneath the skin.