German schmalz is rendered animal fat and griebenschmalz is rendered animal fat to which cracklings have been added. Pork is the most common schmalz in Germany and other parts of Europe (it is known as smalec in Poland), while schmalz made from chicken or goose fat is the most common among Ashkenazi Jews.

Schmalz, also written as schmaltz and shmalz, is most often used as a bread spread, instead of butter. While it sounds strange to the uninitiated, a layer of schmalz, sprinkled with salt on top of fresh, German bread is heavenly.

Schmalz is used in a multitude of ways in the German kitchen. It is layered over potted meats, stirred into cabbage dishes, and used for browning onions. Often eaten with the cracklings left in, where it is known as griebenschmalz. Schmalz can also be flavored with apples and onions.

Schmalz is better than bacon fat for many things because it does not add salt to a dish. While high-quality schmalz and griebenschmalz can be purchased in Europe, it is harder to find in the U.S. You can make your own schmalz with a little time and a few pounds of pork fat, by following this recipe. Once you make it, you'll see how versatile an ingredient schmalz can be.