Everyone who loves good food knows how important good fat is give the food an extra kick. To carry the good flavours of a well cooked dish, cuisines such as the French use butter and in the Italian cuisine, the good flavours come with the olive oil. So what do Germans use? The answer is "Schmalz". Schmalz exist in a variety versions - the everyday Schweineschmalz to more luxury Gänseschmalz (goose schmalz) and for the weekend: Partyschmalz. So what is schmalz exactly? I'd say it is untranslatable, but if you type it in Google Scholar it is translated to "lard" in English and "flott" in Swedish. I suppose no further explanation is needed.
The schmalz applications seems largely unlimited, some links to a variety of recipes are listed below.
This is serious Schmalz-cooking
For the Gourmet, Goose-Schmalz
Baking with Schmalz, "Italienische Brötchen" (a.k.a. Muffins)
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