1. Bring the water to the boil with the salt in a pan.
2. Pour in the buckwheat flour all at once without stirring; poke a hole in the centre with the handle of a wooden spoon and cook covered over low heat for 10 minutes.
3. Pour off some of the water (set it aside), then break the mixture into small crumbs with a fork and wooden spoon; if too dry, add some of the reserved water.
4. Heat the lard in a large pan and render the finely diced bacon in it.
5. Add the buckwheat crumbs and fry over medium heat, turning often, for 8-10 minutes until loose and slightly crisp.
6. Serve as a side with mushroom goulash, sauerkraut or meat - traditionally it was also eaten for breakfast with milky coffee or broth.
Tip: A good Sterz is loose and crumbly: don't press while stirring, tear it apart with a fork like Kaiserschmarrn.
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