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Place the pork fat in a large heavy-bottomed pot or skillet. Cook over low heat for about 15 minutes, stirring occasionally, until a good amount of fat has rendered.
Add the pork belly or fatty bacon. Continue cooking slowly over low heat for about 1 hour, stirring occasionally, until the pieces become golden brown and much of their fat has rendered.
Add the diced onions and apples. Continue cooking until the onions are soft and translucent and everything begins to turn golden.
Stir in the salt, black pepper, and dried marjoram. Remove from the heat and mix well.
Carefully pour the hot mixture into clean jars or a large glass bowl.
Let it cool completely until the rendered fat turns pale, firm, and spreadable.