Down the Memory Lane - with pork fat

There's a nice post about Appel-Griebenschmalz (or Apfel-Grammelfett for those from south of the Speyer Line). It is a flavored lard, often just spread on bread like butter.

People in Central Europe eat a lot of bread-based meals, so having a tasty spread that makes bread nice is a an easy sell. As lard was the traditional fat, making it tastier with things like apples, onions and so on makes sense.

Here's an article that mentions Mangalitsa and its wonderful fat (machine translation ). Since reading about truffle-lard, I've been wondering if it would be possible to make a mushroom-flavored lard. It wouldn't surprise me if the Herbfarm would do that sort of thing, given that they use the mushrooms and Mangalitsa.