Salt and pepper the bacon and chop it in a blitz cutter. Line an earthenware dish with crushed garlic and a little lard and pour in the chopped bacon. Heat the rest of the lard (or core fat) and pour over the bacon mixture. Cover the pot with a cloth and let it sit in the refrigerator for about three weeks. Serve with onion rings and paprika powder with (toasted if desired) farmhouse bread.
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