Lard Meat ...i hope...

Discussions about rations from other countries - IMPs, EPAs, RCIRs, etc.
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Stef
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Re: Lard Meat ...i hope...

Post by Stef » Sat Mar 24, 2012 12:05 pm

Oh, OK, that's "fromage de tête" (same meaning in French) I love that stuff too :P
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housil
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Re: Lard Meat ...i hope...

Post by housil » Sat Mar 24, 2012 1:28 pm

Name_not_found wrote: Is there a way to tell the type of meat before tasting?
"Schmalzfleisch" is made from 72% pork and 18% bacon. It has a layer of lard around you don´t have to eat it if you don´t like it. My favourit is the aspic.

->That´s<- the civilian No1 "Schmalzfleisch" over here.

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Name_not_found
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Re: Lard Meat ...i hope...

Post by Name_not_found » Sat Mar 24, 2012 11:59 pm

Thanks again Housil

Here is a sneak peak inside, the rest will be in the epa review i will post shortly
222.JPG
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Re: Lard Meat ...i hope...

Post by MCIera » Sat Mar 31, 2012 4:17 pm

Name_not_found wrote:So its the company name not type of lard meat that's good to know!
It is indeed the name of the company, you can find their web site at http://www.feines-aus-pommern.de/
Pomerania is a region in eastern Germany (previously part of the eastern sector of post WWII Germany, i.e. East Germany) near the Polish border.

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donaldjcheek
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Re: Lard Meat ...i hope...

Post by donaldjcheek » Mon Apr 02, 2012 3:38 pm

Ate this several times from the "old" (Pre-1993) EPA's, courtesy of the Bundeswehr.

Tastes like greasy SPAM, but not as solid. I think it was designed to be spread on bread or crackers, which was the only way I could stand it. You didn't want to grab a spoonful and eat it - it would turn your stomach (ditto for the EPA blutwurst). BUT on a cold morning in the Iraqi desert, with a hot cup of coffee & some pouch bread - it tasted pretty durn good.
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housil
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Re: Lard Meat ...i hope...

Post by housil » Mon Apr 02, 2012 5:50 pm

"Blutwurst" (blood sausage/pate) is gross Image, I don´t like it although it´s also a deli.

You are right, you can´t eat "Schmalzfleisch" plain - excapt you put the whole container into a bonfire and wait until it´s baked like a meatloaf.
Slice it and eat it with the (sweet) crackers but better and continental is to have it with the canned bread

Image
(The parsley is for camouflage purpose only :wink: )

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Name_not_found
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Re: Lard Meat ...i hope...

Post by Name_not_found » Tue Apr 03, 2012 4:35 pm

housil wrote:"Blutwurst" (blood sausage/pate) is gross Image, I don´t like it although it´s also a deli.

You are right, you can´t eat "Schmalzfleisch" plain - except you put the whole container into a bonfire and wait until it´s baked like a meatloaf.
Slice it and eat it with the (sweet) crackers but better and continental is to have it with the canned bread

Image
(The parsley is for camouflage purpose only :wink: )
So you cooked it to slice it?
There were no instructions so i ate it plain and cold on some crackers.
This one was more of a pate/spread and was not slice-able, but again, i didn't heat it

The Blutwurst was also in this ration it will be in the epa review. It was interesting to say the least
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housil
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Re: Lard Meat ...i hope...

Post by housil » Tue Apr 03, 2012 5:02 pm

Name_not_found wrote:
So you cooked it to slice it?
NOO!!!
It´s ready-to-use :mrgreen:
It was just "canteen cup cookery" to bake it in a bonfire.
Name_not_found wrote: There were no instructions so i ate it plain and cold on some crackers.
This one was more of a pate/spread and was not slice-able, but again, i didn't heat it
You did it right. We "cut" it right out of the container on a slice of bread or cracker.
Name_not_found wrote: The Blutwurst was also in this ration it will be in the epa review. It was interesting to say the least
Never in my life I tried one. I just don´t like it because I know it´s made with/from blood. That´s where it got it´s color.

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Re: Lard Meat ...i hope...

Post by Name_not_found » Tue Apr 10, 2012 7:10 pm

housil wrote:Never in my life I tried one. I just don´t like it because I know it´s made with/from blood. That´s where it got it´s color.
I am surprised to hear this, not even a proper one from a butcher?
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Re: Lard Meat ...i hope...

Post by housil » Tue Apr 10, 2012 9:32 pm

Name_not_found wrote:
housil wrote:Never in my life I tried one. I just don´t like it because I know it´s made with/from blood. That´s where it got it´s color.
I am surprised to hear this, not even a proper one from a butcher?
Never-ever. It contains blood... :?

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