Lard from the Puppen Haus restaurant

Take fat with a thickness of 5 centimeters. Cut it into five squares to create cubes that stay on the skin.

The fat should be covered with finely chopped and crushed garlic.

Then generously sprinkle the lard with salt so that it gets into the gaps between the pieces and in these cuts; you can add dry dill, then wrap it in a cloth and put it in the fridge. It will be ready in a week.