Smout
Smout is part of our culinary heritage. It not only served as the poor man's butter, but was also used to store fresh meat and even as a cream.
Making smout artisanally is an extremely labour intensive job. The ground groin fat is boiled for three hours and needs continuous stirring. Then a cooling process takes place, which also requires regular stirring. The result is a homogeneous smooth mass which keeps for a long time. Due to this drawn-out process, the smout is not white, but rather slightly coloured. Jef Janssens smout is delicately spiced with pepper and salt and does not contain bits of bacon. It is the ideal frying medium. Traditionally used in a sandwich, flavoured with extra salt and/or brown sugar candy. Pure nostalgia.