Rinse the flomen under lukewarm running water and rub dry. Cut the flomen and the bacon into small cubes, then fry them in a large saucepan at low temperature until the grams are translucent. Remove the skin from the onions, quarter them, remove the seeds and slice them. Gradually add both to the bacon grease form.
Season with salt, pepper and marjoram. Stir the lard often and roast until the grams and onions are light brown. Pour the lard into pans or possibly stone pots. It will keep, cooled, for several weeks.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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