Cut the pork felt and the fat pancetta into small cubes. (If necessary, freeze briefly beforehand so that the felt can be cut more easily.) Fry slowly in a pan (preferably in a hot oven) until the grams have turned yellow. Add onions, garlic and bay leaf and fry until grams are browned. Let the fat cool down. Once the fat is creamy, add salt, pepper and stir well. Put in a container and store in the dark.
Preparation Tip:
As a spread, sprinkle with onions or garlic.
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