Step 1

Dice pork fat into small cubes (1/4 inch or less) or have butcher grind for you. Dice bacon the same. Set bacon aside.

Step 2

In Dutch kettle or large pan over medium heat add just the pork fat. Cook slowly rendering until all white fat turns to liquid and any bits (cracklings) start turning brown. (roughly 30 to 60 minutes)

Step 3

Add bacon pieces and continue rendering until bacon bits start browning, 30 minutes or so.

Step 4

Meanwhile, dice onions, peel, core and shred apples. When bacon bits are starting to brown, add onions and apples and continue to saute until onions are golden brown.

Step 5

Add minced garlic, pepper, salt, and marjoram, stir well and saute for a couple more minutes.

Step 6

Transfer mixture to a clean ramekin or crock, set aside to cool completely. Stir occasionally while cooling to prevent cracklings from going to bottom. Will solidify when cold. Refrigerate. Keeps several weeks.

Step 7

Serve spread on rye or pumpernickel bread topped with pickles or onions.