So flomen is the kidney fat of the pig. It lies in the abdominal cavity of the animal. Is taken soon after slaughtering and well cooled. Compared to fresh unsmoked (regionally: “green”) bacon, flomen results in a lard that is a little bit firmer. This is due to the fact that the proportion of unsaturated fatty acids in back fat is usually higher than in flomen. […] greater proportion of unsaturated fatty acids in the fat means that the fat has a lower melting point and is therefore easier to lubricate.
>In northern Germany this is called Flomen, with us in Saxony
> Schmeer. Gives a very pure pork lard with little
> grams.
Liessenhaut (Flomenhaut) The Liesenhaut is the skin that covers the kidney fat of the pig (Flomen, Liesen, Schmer) towards the abdominal cavity. The possibility of its use has been known for decades. In many regions, it has long been a sought-after sausage casing in home slaughtering. The easiest way to obtain the Liesenhaut is to dissolve the Liesen from the pork halves while they are still warm from slaughter. They are spread out on a board or table with the skin side facing up. The tucks must be completely smooth and must not show any wrinkles. They are left to cool. This makes it easier to remove the skin, which is exceptionally free of fat. When the tissues have cooled down sufficiently, they are cut about 1-2 fingers wide.
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