Cut the flomen into cubes and let them out slowly in a pot at medium temperature until only the greaves remain. Remove 3 tablespoons of the liquid lard, place in a pan and heat. Cut 1 onion and 1-2 cloves of garlic into small cubes. Pour into the pan and fry until translucent. If possible, peel and quarter a sour apple, remove the core and cut it into small cubes. Add the apple cubes to the onions and sauté briefly. Set aside and allow to cool slightly. Let the liquid lard cool in the pot until it becomes creamy. Then stir in the apple onion mixture. Season with pepper, salt and thyme. Fill the apple thyme lard into small earthenware pots or preserving jars. Apple thyme lard keeps for several weeks if kept cool. On hearty freshly baked bread apple thyme lard tastes very good.