Schweineschmalz, German lard

ther pepper producing nations as well.[50]
See also[edit]

 And in Japan, back loin lard(fatback) is frequently used for ramen's soup, it create a thick, nutty, slightly sweet and very hearty.
Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying.


1916 advertisement for lard produced by Swift & Company.
Germany


Schweineschmalz, German lard


Griebenschmalz, German lard with crispy pieces of pork skin
In Germany, lard is called Schweineschmalz (literally, "rendered fat from swine") and is extremely popular as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Jewish gribenes) to create Griebenschmalz. Other recipes contain small pieces of apple or onion.
Schmalzbrot ("bread with Schmalz") can be found on many menus in Germany, especially in grounded restaurants or brewery pubs. Schmalzbrot is often served as Griebenschmalz on rye bread accompanied with pickled gherkin.

Schmalz for sale in German shops with Grieben, apple, onion and herbs

Poland
In Poland, lard is often served as a starter. It is mixed with fruit, usually chopped apple, and spread on thick slices of bread.
Other uses, and, traditionally, in the anointing of monarchs at their coronation. The Church of Jesus Christ of Latter-day Saints (Mormons) and a number of other religions use olive oil when they need to consecrate an oil for anointings.
Eastern Orthodox Christians still use oil lamps in their churches, home prayer corners and in the cemeteries. A vigil lamp consists of a votive glass containing a half-inch of water and filled the rest with olive oil. The glass has a metal holder that hangs from a bracket on