Peel and finely dice the onions. Wash the pears, quarter them, remove the seeds, dice them finely and sprinkle them with lemon juice. Heat 50 g coconut oil in a pot. Fry the onions and almonds on a low heat until the almonds are roasted light brown. Add the pears and fry for about 5 minutes. Add remaining coconut oil and melt at low heat. Wash the marjoram, shake dry and chop finely. Stir into the fat. Season with salt and pepper, put aside.
Clean, wash and finely dice the leek. Dice ham as well. Heat 2 tbsp. lard in a pot, fry the leek and ham in it. Add remaining lard and melt at low heat. Wash thyme and chop finely. Stir into the lard, season with salt and pepper, put aside.
As soon as both types of lard begin to set, stir vigorously once again. Pour into glasses (approx. 750 ml each) and allow to solidify. Serve with bread. The lard will keep in the refrigerator for at least 3 weeks. Let the vegetarian lard soften at room temperature for at least 3 hours before serving.