I have indifference to fat.
  And fresh, and in a frying pan.
  It’s the tastiest and best
  Solely and in a set with vodka.
Uncle O.

If you agree with the statement that the best fat is the one that you pickled yourself, then here you are. We will tell you how to salt lard in brine.

There are many ways to salting fat. But the fastest is salting in the “wet” way, that is, in brine. Fat is aged in brine from three days to three weeks, depending on taste preferences. Much, of course, depends on the size of the pieces, and on the concentration of salt. We will talk more about this, but for now - a few tips on how to choose the right fat on the market.

• Fat should be light. Not yellow, not grayish, but pale pink or white;
• The skin on the fat should be soft, clean, without hairs, well processed, without spots and bruises;
• If you press a finger on the surface of the fat, the dimple is not restored;
• Many people love lard with streaks of meat. There should not be many such veins, because meat is much more difficult to salt. And fat without veins turns out much softer;
• It is especially offensive to run into the boar fat. In order not to get such disappointment, smell the selected piece of fat. You can ask the seller to cut off a tiny piece of salsa and set it on fire (with matches or a lighter). The smell of urea will immediately appear. And do not be shy about such checks - you pay money and have the right to receive for them exactly the quality that you need.

Peel the selected fat with the blunt side of the knife and cut into pieces 4-5 cm wide. You do not need to be thicker, you have to salt for longer. Salt for brine should be taken only large table stone or sea, but in no case iodized. Spices - bay leaf, red or black pepper, garlic, etc. - each adds to taste and desire.

The easiest way to prepare the brine: take 3 cups of large table or sea salt for 3 liters of water, put the brine on the stove and bring to a boil, stirring. The salt should completely dissolve. The brine must be cooled and filled with lard.

Another way to prepare the brine is more interesting: they put a raw egg in cold water and begin to dissolve the salt. Salts are added until the egg floats. They take out the egg, put the brine on the fire and bring to a boil. This brine is called brine.

An even stronger brine can be obtained like this: put a pot of cold water on the fire and start adding salt. Heat to a boil, stirring and adding salt until it dissolves. Cool.

For salting fat “wet” use glass jars or enamel pans. It is better not to take plastic, since not all plastic containers can be safely used for storage, and even more so for salting products.

Remove salted fat from brine, dry, wrap in cling film and put in the freezer. Here, in principle, is the whole algorithm of how to salt lard in brine. Everything else is in the recipes.

Lard with garlic

Ingredients:
  1 kg of fat
  4 l of water
  2 stack salt
  5-8 pcs. bay leaf
  10-20 cloves of garlic (to taste),

Cooking:
  Prepare a brine (boil water with salt and cool), put a bay leaf in it. Peel the fat, cut into pieces 4-5 cm thick. Peel and cut the garlic in half, you can roll the garlic cloves in ground pepper. With a narrow sharp knife, make deep punctures in the thickness of the fat and put garlic in them (stuff it, in other words). Loosen the lard in a jar and fill with brine. Cover (loose) and leave for 3 days.

Ukrainian-style lard with garlic

Ingredients:
  1.5 kg of fat
  1 liter of boiled cold water,
  2 tbsp salt
  1 tbsp ground black pepper
  5-6 peas of black pepper,
  3-5 bay leaves,
  6-8 cloves of garlic.

Cooking:
  Cut the lard with 5 cm thick bars. Put pieces of lard in a wide enameled bowl and fill with brine. For brine, combine cold water, salt and spices. Cover the lard with a flat plate and set the load. Put in the refrigerator for three days. Then remove the lard from the brine, dry it, you can cover it with chopped garlic, cut into thin petals, wrap it in plastic bags and put it in the freezer.

Hot lard in brine

Ingredients:
  1 kg of fat
  1.5 liters of water
  5-6 clove buds,
  8-10 cloves of garlic,
  10 peas of black pepper,
  7-8 tbsp salt
  3-5 bay leaves.
  For coating:
  garlic,
  salt,
  ground black pepper,
  sweet ground paprika.

Cooking:
Boil water, put salt and all spices, boil over medium heat and remove from stove. Cut the fat into wide bars and fill it with hot brine. Allow to cool, cover with a bowl or wide lid and refrigerate for three days. After time, mix finely chopped garlic (do not crush it in the press!), Salt and a mixture of peppers, grate dried pieces of fat, wrap in cling film and put in the freezer.

Onion husk

Ingredients:
  1 kg of fat
  4 l of water
  2 stack salt
  1-2 handfuls of onion husks (from ordinary, yellow onions),
  ground black pepper to taste.

Cooking:
  Salo will have the taste and aroma of smoked. When preparing the brine, add salt and onion peel to the water, boil and hold over medium heat for about 15 minutes. Let the brine cool, remove the husk. Put the lard in a jar and fill it with brine. Keep in the refrigerator for 5 days.

In this recipe, garlic is passed through a press. The brine from this becomes somewhat unclear, but it does not affect the taste. But what a flavor!

Fat "Ladies'"

Ingredients:
  1 kg of fat with streaks of meat,
  5 cloves of garlic,
  3-4 bay leaves,
  10 peas of black pepper,
  10 peas of white pepper,
  5 tbsp with a slide of salt
  1 liter of water.

Cooking:
  Put crushed peppercorns, broken bay leaves and garlic through a press into cool boiled water. Add 5 tbsp. with a slide of salt. Gently cut the skin off the bacon. Put the lard in a jar, not too tight, and fill with brine. If there is more brine, put all the spices in the jar! Cover with a napkin and refrigerate for three days. After three days, remove the lard from the brine, dry with paper towels. Ready fat can be sprinkled with ground sweet paprika, ground black pepper or other spices to taste. Wrap the lard in plastic bags and put in the freezer.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Home-made fat - 11 salting recipes. Resist - impossible - I recommend! Fat “It never happens easier” We cut fat into pieces the size of a fist, pre-clean garlic at the rate of 1 clove per 1 piece of fat and cut this garlic into round pieces. We prepare spices - hops-suneli, peppers, ground dill seeds or any others that you like. At the bottom of the enameled pan, pour a little seasoning, pepper and garlic. Then we take a piece of fat in the left hand, in a right handful of coarse salt and rub a piece of fat with this salt over the pan. After that, put the fat in a pan with the skin down and repeat the operation with another piece of fat, pouring all the spices and garlic. Do not spare the salts! Then we compact the lard in a bowl, cover with a lid of a smaller diameter or a plate, put a little oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days. After this, the lard is almost ready - you just have to pull it out of the vessel, shake off the juice, wrap it in a cotton cloth and put in the refrigerator. As soon as it freezes, you can enjoy a unique taste. Dry salting. For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, red pepper, caraway seeds, garlic, basil, paprika, bay leaf, thyme), salt are required. We cut fat into pieces measuring 10x15 cm, in them we make deep cuts every 3-5 cm (to the skin itself). We stuff the lard with garlic, rub it with a mixture of seasonings, roll in salt and put it tightly in layers in an enameled dish, generously pouring each layer with salt (remember that salt should not be spoiled with salt!). We put it now in a cool place - and in 5 days the lard will be ready. Salting salted in brine with onion peel is a very old way. So salted not only our grandmothers, but, perhaps, great-great-grandmother. It is best to take lard with meat layers, such as brisket, since such easy welding is the optimal processing for meat. Salting salted wet method In saline solution (at the rate of 1 kg of salt per 1 liter of water) boil onion husks and seasonings. Then we reduce the heat, put in the brine lard, cut into pieces 10 × 15 cm in size, and cook for 1.5-2 hours. We take out the pieces, let cool slightly and rub with a mixture of crushed garlic, salt and seasoning. Wrap in a cloth and leave for a day at room temperature, then put it in the refrigerator. Lard in onion husks 2 liters of water will require a handful of onion husks and 3 tbsp. tablespoons of salt. Boil the brine, strain, put lard (about 2 kg) in this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub it gently with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Done. If you have done a lot, do not worry. This fat is stored for a long time in the freezer. Breast in onion husk 1-1.5 kg of brisket or lard will require 1 small head of garlic. For brine: 1 liter of water, ½ cup coarse salt, 1 handful of onion husks (with 5-7 onions), if desired 3 bay leaves, 15 peas of black pepper. All spices with salt and onion husks put in a pan and pour water. Bring to a boil, put the lard so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in brine for a day. After the brine has cooled, put the pan in the refrigerator. Then remove the fat from the brine and let it lie on the plate for 15 minutes to stack the excess brine. Squeeze the garlic through a press and coat them with lard on all sides. Put the lard in the refrigerator for a day. Then shift to the freezer. Spicy lard with garlic Buy fresh lard. Make cuts to the skin, cool with salt, coarse salt and put in a wide bowl, put oppression on top (you can also a wide bowl of water or a pan). After a day, transfer all the lard and salt to the pan, fill it with one or two fingers above the lard, add all kinds of spices (which you like), bay leaf and necessarily more onion husks (it will subsequently give the original color, taste and smell). All this is brewed for an hour. Then allow the contents to cool to room temperature. The fat is removed from the pan, stuffed (crushed with crushed garlic), paprika (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and placed in the freezer. After a day, the fat is ready to eat. Spicy lard. For brine you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion husks. Bring all this to a boil, boil for 5 minutes. Then put pieces of bacon into the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave for a day in brine. After that, remove the lard from the brine, drain to water. Grate with garlic and red pepper. Put in the refrigerator, preferably in the freezer (it tastes better). Spicy lard 1 kg of lard, 400 g of salt, onion husk, ground red pepper, garlic and other spices to taste will be required. Prepare a saline solution (per 1 liter of boiled water - 400 grams of salt). Add a handful of onion peels to the solution. 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) soak in salt solution for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Simmer for 3 minutes (no more). Allow the lard to cool in brine. Rub the cooled fat with salt (a small amount), garlic and red pepper. Let the fat soak in spices - and it is ready to eat. Lard in brine "brine" Cooked in this way lard does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste. To salt 2 kg of fat, prepare a brine: for 5 glasses of water, 1 glass of salt will be required. Boil the brine, cool to room temperature. Meanwhile, we cut the lard in small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between 3-5 layers of bay leaves, black peppercorns, 5-8 cloves of garlic. Pour brine, cover loosely with a lid. We will keep the week in the room (it will already be ready for use), then we will take it out to the cold. Usually this capacity (3-liter jar) is not more than 2 kg of fat. The main thing is not to put the pieces very tightly in a jar, otherwise the fat will simply “suffocate”. Lard with garlic We take fresh lard with a soft skin, even better if it is with meat streaks. We cut it into pieces measuring 5x10 cm. Generously rub it with salt. We put it tightly in one layer in enameled dishes. 5-7 large cloves of garlic cut into slices (not too finely). Sprinkle so that the lard is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits tightly into the pan (as if under oppression). And leave it alone at room temperature for about 2 days. On the second day you will already smell! But let it be better to stand still a day. Then remove the bacon from the pan. Pieces of fat separately wrap in paper. We leave the garlic, which was in the pan with the bacon, with it. To store pieces of fat wrapped in a canvas or cellophane bag is better in the freezer. Lard with dill Water is boiled with bay leaves, peas of black pepper, dill and salt. Salt is taken in such an amount that the raw egg or potato placed in the solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine. The product is ready for use after about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours. With this method of salting, lard retains a “fresh” taste throughout the entire storage period. Country-style bacon Fresh bacon is cut into pieces of 250-350 g and stacked in an enameled pan in layers, sprinkled with crushed garlic. Black pepper peas are pressed into each bar for 6-8 pieces. Then boil water with bay leaf and salt (there is so much salt so that a slice of raw potato throws up there). After the brine cools down, they pour in lard, crush it with oppression and stand for 10-12 days. Then the pieces are removed, dried and stored in the cold. Lard with garlic and spices This method of salting lends itself to any lard - both soft and hard. Lard cut into pieces the size of a palm or slightly smaller. With a sharp knife, poke holes in them 1.5-2 cm deep and lay in them slices of garlic (its amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peas of pepper in them - to your liking. Roll each piece of fat in a mixture of your favorite spices and rub this mixture well into the fat. Pieces of bacon tightly lay on its side in a deep enameled pan. Prepare a very cool brine without sparing salt, because, as we already know, lard will take salt exactly as much as he needs. Add bay leaf to the brine and all the same spices to taste, bring to a boil and remove from heat. Cool the brine and pour lard warm. When the contents of the pan have completely cooled, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried slightly, wrapped in tracing paper or parchment paper and placed in the freezer. Salted lard, prepared in any way, can be smoked, if conditions allow. This can be done using the most basic smokehouse.

Salo is a very tasty, healthy and natural product. Smoked bacon, eat raw and salted. Properly selected seasonings will help you salt the lard in the brine.

Classic brine recipe

A versatile and mouth-watering snack - lard in a pickle in a jar. Such a procedure as salting salted in brine does not take much time.

Ingredients:

• 3 leaves of laurel;
• 1 kg. sala;
• 100 g of salt;
• litere of water;
• 3 cloves of garlic;
• 10 peas of pepper.

Cooking in stages:

1. Cut the fat into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and pat dry with a towel. Put the pieces not very tightly in a jar.
2. Cook the brine. Add salt, peas and bay leaves to the water. After dissolving the salt, remove the brine from the heat and add chopped garlic, mix well.
3. Pour the hot brine into the jar so that the pieces of lard are covered with brine. Close the jar with a lid and put in the refrigerator for 3 days.
4. Take the finished pieces of fat from the can, dry and serve to the table.

Store tasty lard in brine in the freezer.

Lard with garlic in brine

What a delicious fat without garlic - it is he who adds piquancy and aroma to the product. How to salt the lard in the brine with garlic correctly, you will learn below.

Essential Ingredients:

• 5 cloves of garlic;
• litere of water;
• 1 kg. sala;
• a glass of salt.

Cooking:

1. First prepare the brine. Boil water and add salt. Cool the brine.
2. Fresh fat cut into medium slices.
3. Finely chop the garlic and grate the lard.
4. Put pieces of fat in a jar. Add the remaining garlic.
5. Pour cold brine into the jar and cover.
6. Cover the jar with a towel and put in the shade for 6 days.
7. After 6 days, fat can be eaten.

The lard in brine prepared according to this recipe is soft and aromatic. Store the product in a cellar or refrigerator.

Lard in hot brine

At home, delicious lard in brine can be prepared according to another recipe, where the brine should be hot. In a hot brine, the fat turns out to be very tasty. You can take fat with layers of meat, the brisket is suitable, where such a layer is larger.

Ingredients:

• 5 sticks of cloves;
• 1.5 liters water;
• 8 cloves of garlic;
• 10 peas of pepper;
• 7 tbsp. l salt.
• 800 g of fat;
• 4 leaves of laurel.

Ingredients:

• star anise star;
• 1 kg. sala;
• 6 peas of pepper;
• a glass of salt;
• litere of water;
• a spoonful of dried herbs;
• 10 cloves of garlic;
• 3 leaves of laurel.

Cooking:

1. Cook the brine. Pour the salt with hot boiled water and dissolve it. Cool the brine to 40 degrees. Suitable as sea salt, and ordinary rock.
2. Soak lard overnight or for 4 hours in cold water, cutting into small pieces. It is better to do this in a deep saucepan so that the pieces are covered with water.
3. Dry the soaked lard and put it in a jar.
4. Between slices of bacon, put chopped garlic, bay leaves and peppercorns. Sprinkle the pieces with herbs.
5. Pour the brine into the jar and put the star anise star on top. Cover but do not tightly cover the jar. Leave the lard in a dark place on day 4.

Store salted lard in brine in the refrigerator.

It’s not worth it to close the can tightly with lard, so - it will saline poorly.

Lard with carrots

A bouquet of spices adds bacon flavor. Such a marinade reduces salting time - you can enjoy the finished snack after a day. Store lard in the refrigerator in a jar along with vegetables, which can also be served.

We prepare a pickle for salting. Do not be afraid to overdo it with a large amount of salt in the liquid, since lard according to our recipe is simply impossible to salt. It will always take as much salt as needed. Pour water into the bucket and pour salt, mix.

We heat the brine on the stove along with bay leaves, allspice, 2-3 cloves of garlic (slightly crush with the wide side of the knife) and coriander. Warm brine will help to reveal the aromas of spices best, which means that they will fully "go" into fat.

Cool the brine.

We return to the lard - it must be washed, dried and cut into strips of such a size that it was convenient for you to place them in a jar through a standard neck. It is most convenient to take a two-liter jar for salting, it is not as bulky as a three-liter one, it fits nicely on the shelf of the refrigerator and all the pieces will fit nicely in even rows.

Put the lard in a jar vertically.

Pour chilled brine along with all the spices and chives. Make sure the brine completely covers the lard. Cover with a lid and put the jar in the refrigerator for 3-4 days for lightly salted salting. If you want to get a more saturated salty taste, leave the jar a few days more.

After the allotted time, we take out and dry with dense kitchen paper towels.

Prepare a breading of paprika, hot pepper and lemon: remove the zest from the lemon, cut the hot pepper into strips. Squeeze lemon juice into the bowl and mix with paprika.

Rub the piece generously with the resulting mixture, and spread it on top or weighed with hot pepper and sprinkle with lemon zest. Wrap in foil or thick paper. One option of fat in spices is ready!

Bread the next piece in a mixture of Caucasian spices with garlic. Peel the garlic and cook the garlic gruel using the press. Envelop the second piece in the garlic mixture on all sides.

Sprinkle with fragrant Caucasian herbs, wrap also in foil or paper.

Both pieces of fat are left to soak in spices at room temperature for 3-6 hours, and then sent to the freezer for storage.

There it can remain for up to six months and remain just as impeccably tasty!

  Bon Appetit!

Those who avoid eating lard, because they think it is a very high-calorie product, simply do not know anything about it. Pork fat can increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in using this product is to observe moderation, then it will only bring benefits, and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be classified as “simple and quick.” In addition to the fact that this recipe introduces the basics of salting technology, it also gives the opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

The way salting salted in brine in a bank:

1. Dissolve the salt in boiling water, let the brine boil a little and leave to cool;
2. The product intended for salting, cut into pieces that will easily pass into the neck of a three-liter jar, rub with garlic and put into a bottle, lightly crushing and sprinkling with spices;
3. Pour everything with a cooled marinade, cover with a towel and leave it alone away from direct sunlight for 2 days;
4. Salted fat, dry with a paper towel, wrap with parchment (foil or cling film) and store in the freezer.

Salting salted in brine with garlic in a jar

When salting salted, various spices are used: from classic black pepper with peas and bay leaf to star anise. But without garlic, he will not have that delicious aroma and piquancy. Therefore, you can take only one garlic for salting from spices and as a result you get a soft and fragrant bacon.

For salting fat in a brine with garlic you will need:

• 1000 g of lard;
• 1000 ml of water;
• 200 g of salt;
• 50 g cloves of garlic.

You can try salted lard with garlic 6 days after it was put in a jar and filled with brine.

The nutritional value of the prepared salted fat is 815.6 kcal / 100 g.

Algorithm of actions:

1. Since the saline solution is used in cold form, the first thing to do is prepare the brine. For it, you need to boil water, dissolve salt in it and cool;
2. While the brine will cool, you should prepare the lard. It must be cut into medium pieces and grated with garlic on all sides;
3. Then put prepared pieces of pork product in a jar, pouring their layers with the remaining chopped garlic;
4. Pour the contents of the container with cooled brine and send to a dark, cool place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting salmon in a hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than in any other way. Another plus of this method - fat is salted out much faster.

To salt a three-liter bottle, you need to take the following amount of the main product, as well as water and spices for brine:

• 2500 g of lard with a layer;
• 2000 ml of drinking water;
• 150 g of large table or sea salt;
• 15 g dry mustard;
• 10 g of red ground pepper;
• 30 g of garlic;
• 15-17 peas of black pepper;
• 7-8 peas of allspice;
• 5-6 buds of cloves.

The preparation of the main ingredient and the preparation of the brine will take no more than 20 minutes, and the finished salted lard can be tasted in 2-3 days.

Fat laden with hot brine loses part of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.

Salting sequence:

Ukrainian salted bacon recipe

Salo is considered a Ukrainian national delicacy. In Ukraine, as soon as it is not cooked: with onion peel, and with honey, and even in chocolate. Each Ukrainian mistress has her own recipe for bacon in Ukrainian. All existing recipes for this delicacy will be enough for a whole cookbook. Below is one of them.

For this, pickles in Ukrainian will require:

• 1000 g of lard with a layer;
• 1000 ml of drinking purified water;
• 200 g of large sea or table salt;
• 60 g (about 10 medium cloves) of garlic;
• 6 peas of allspice;
• 6 peas of black pepper;
• 3 leaves of laurel;
• 15 g of dried (or 30 g of fresh) herbs;
• 1 star anise star;
• a little black pepper to taste.

The total time for salting will be from three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average per 100 grams this indicator will be in the range from 724 to 816 kilocalories.

Working process:

1. First you need to prepare the lard. This culinary process will take place in two stages. In the first, you need to soak the sliced \u200b\u200bsource product in cold water for three to four hours (preferably night). This is done so that all the blood is washed out of the meat layer;
2. After soaking, the pork fat should be loosely (so that it does not suffocate) put in a prepared jar, not forgetting to add spices and spices between the layers;
3. Prepare brine from water and salt. Salt can be dissolved both in cold water, and in hot or boiling. It is important to achieve complete dissolution of all crystals. Pour the bacon into the jar at room temperature;
4. Cover the container with a lid and let it sit in the refrigerator for up to four days.

You need to be very careful about choosing pork fat for salting, so that unscrupulous sellers do not slip the fat of a boar, an old or sick animal. A good product has a soft pink shade that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worthwhile to refrain from acquiring a gray-yellowish bacon with a specific unpleasant odor, on the skin of which there is no stigma indicating product certification.

Lard from the back and sides is perfect for salting, but it is better to refuse lard from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too stiff.

After buying fat, you should not store it together with other products that have a specific smell, as it is able to absorb extraneous odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should just be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting the lard in a jar in a jar is salt. It is better to use a large sea or cookery. Salt will not only help preserve all the beneficial substances, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to salt this product. Why? Because lard will absorb only as much salt and spices as he needs and not a gram more.

You can speed up the salting process if you put lard in the refrigerator under oppression. Care should be taken when storing salted pork fat. In addition to the temperature regime, it is necessary to withstand light, since under the influence of sunlight the product very old and yellow.