Lard is used in the manufacture of baking, fries and other hot dishes. It can be purchased at retail outlets, or you can cook it yourself. It’s not difficult to figure out how to heat lard, but the result is significantly superior to store analogues: the product turns out to be snow-white, fragrant, with a rich flavor palette.

You can cook delicious lard at home if you know how to heat lard

To cook a good lard, you need to choose the right lard. In no case do not take the fat of a breeding boar: the result will be far from expectations. It is not necessary to purchase expensive raw materials, the main thing is to check that it is white and has a pleasant smell.

One small trick will help evaluate the quality of a product on the market. Ask the seller to light the fat with a match. When burning, it should emit the aroma of fried meat.

How to heat fat: important subtleties

There are three main ways to make lard:

• Salo is cut into small pieces and placed in a deep frying pan. It is languished before the water evaporates with the removal of cracklings.
• Lard, cut into pieces, is boiled in a cauldron with a small addition of water. Cooking time - 2-3 hours. Lard is collected from above, make sure that there are no splashes of water in it.
• The product is melted in a pan with spices for taste: marjoram, garlic, onions, etc.

Before cooking lard, you need to clean the lard from the elements of dirt, meat and blood impregnations. To do this, place the finished piece in slightly salted cool water all night. For the best effect, change the water 2-3 times.

How to heat fat in a pan: algorithm

To cook lard according to this recipe, take lard, a deep frying pan and cheesecloth or sieve. Follow the algorithm:

• Cut the product into 1 cm slices. To simplify the process, first freeze the lard a little.
• Place a thick-walled pan over low heat and place slices in it. Gradually increase the flame.
• Let the contents of the pan simmer until the allocated greaves begin to settle to the bottom.
• After turning off the gas, a small amount of sugar can be added to the fat: the product will turn out to be more flavorful.
• Allow the lard to cool slightly and strain through a sieve or cheesecloth. Store in a ceramic pot or glass jar.
• Put strained fat in the freezer while it is warm. Such rapid freezing will prevent grit formation.

This article will discuss how to heat up pork fat, why it is needed and whether it has useful properties. This product has long been mistakenly considered harmful to the heart. It found high cholesterol. However, in families where pigs are kept for themselves, they never doubted its quality and always used it. Today, lard derived from melted fat is not considered dangerous. It is widely used for frying during the preparation of many dishes.

Beneficial features

For a long time, vegetable fats were considered more beneficial than animals. However, new studies in this area have provided evidence that the composition of lard is no longer hazardous to health.

Fat of pigs contains fats related to saturated, that is, solid. They are found in the meat of animals and some birds. This product contains fatty acids, including palmitic, myristic, lauric, stearic, oleic. As for the latter, it is for her that many value olive oil. It is considered the most healthy product.

Saturated fats in pork fat help the body absorb fat-soluble vitamins and various nutrients. Indeed, many elements cannot be fully accepted by the body without the help of other particles. For example, vitamin D needs saturated fats for this. Without them, he is of no value.

Vitamin A, E and Omega-3 fatty acids can be found in pork fat. When using the product, these elements are easily absorbed by the body.

Pork fat has a long shelf life due to slow oxidation. All this is due to the low level of polyunsaturated fatty acids. Also, these products are not afraid of high temperatures. When heated and heated, no carcinogens will be released.   For example, vegetable oil does not have such properties.

Use correctly

Pork fat or lard is a very high-calorie foods (898 kcal / 100g). Their use in food should be moderate (100 g per day). Only in this way can one speak of a beneficial effect on the human body. Such a product has contraindications for young children.

As already mentioned, in pork fat all vitamins and minerals are interconnected and interact with each other for better absorption. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. It also has positive effects on the nervous system.

Ghee pork fat can be used to prepare many dishes. Baking is especially delicious. Harmful confectionery fat cannot equal this natural product. Another lard just spread on bread and make sandwiches. It is also suitable for frying and for dressing cereals.

In folk medicine, many recipes include pig fat. It is used to lower the temperature, and to brew a healing drink for colds. For sore throats, melted pork fat (50 g) is mixed with vodka (2 tbsp.) And fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Usually, for this recipe, interior fat is used, that is, its deposits on internal organs.

Raw material for lard

To get lard (lard), you need the original product - lard or interior fat. The area of \u200b\u200bthe sternum or undercuts (peritoneum) is suitable. On occasion, goose or duck fat can be reheated.

Properly cooked lard has a creamy white color. By consistency, it is quite thick, but it can be typed with a spoon, spread on bread. Such fat has a long shelf life. In past years, it was used to fill sausages in order to extend their shelf life.

To prepare high-quality lard, you need to choose a good fat. Ideally, there should be a product obtained at home. This is more useful. From the interior of lard, too, will turn out a good lard. The main thing is that the initial raw material was not obtained from the breeding boar.

If you burn the original pork fat, then a good quality product will smell pleasantly fried meat. We will tell about how to heat it yourself below.

Melt in a pan

To melt a good lard, lard is cleaned of dirt and a splash of blood or meat. This can be done by placing a piece in cool, salted water overnight. The fluid can be changed twice all the time.

• a piece of fat is cut into small slices of 1 cm (this is convenient to do if the product is slightly frostbitten);
• pieces are placed in a thick-walled pan (fire is gradually added);
• all contents should boil for some time (before the greaves settle to the bottom);
• a small amount of sugar can be added to fat to improve the taste of the product (after turning off the stove);
• the lard must cool, after which it is filtered through gauze (storage in glass or ceramics).

Overheated lard can be quickly frozen so that the lard is uniform in consistency, rather than grainy.

other methods

Internal fat or lard can be cooked on a stove in water (one part of fat into three parts of water) with 1 tsp. soda. Before the warming procedure, the initial product must also be soaked for 24 to 72 hours, periodically changing the water. After that, it is cut into pieces and begin to boil. The smaller the pieces, the more lard will come out.

When the contents of the container boil, it is possible to remove the lard from the surface of the water with a spoon in a clean container. This is done before the appearance of cracklings.

It often happens that the resulting lard has an unpleasant odor. To get rid of it, the product can be melted. With this method, 100 g of milk is added per 1 kg of lard. The process of re-heating takes place on low heat until the milk turns yellow. All contents must be mixed so that burning does not occur with fats.

To completely remove the unpleasant smell from lard, you can add heavily toasted bread crusts to the product. After that, the fat is filtered, packaged in clean containers and stored in the cold.

If you need to melt lard in the oven, then it is heated to 100 degrees. The product is placed there with a little water. In the oven, the fat will begin to melt and the water will evaporate.

The same principle with a slow cooker. Finely chopped lard is placed in a pan and 60 ml of water are added. At the lowest temperature, lard is melted from 2 to 8 hours. It is sometimes necessary to mix the products.

To explore other possibilities of pork products, we recommend that you additionally read the article

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Write your comments on the topic of warming up pork fat.

Kira Stoletova

Pork fat is used by humans for cooking and as a basis for many medicinal products. Salo is a source of a large number of calories and in its pure form is used to quickly replenish energy. In addition, the sebaceous layer from a thoroughbred pig has high palatability.

Lard is often used to lubricate molds before baking, so butter products do not burn. Many housewives wonder how to melt pork fat at home. To do this, you need to get a good greasy layer and follow the rules for warming the product.

Useful properties of fat for the body

Many people wonder if interior pork fat is useful, what are its special properties. It all depends on the correct dosage.

In large quantities, melted internal pork fat is dangerous for humans. This is a heavy product that is difficult to digest and is not suitable for people with weak stomachs.

However, as a dietary supplement, it is often used for first and second courses. Lard contains a large number of nutrients. Among them, vitamin A and linoleic acids are isolated. Also, this product is characterized by low cholesterol compared to other fats of animal origin. Internal intake of lard helps accelerate metabolism and improve the functioning of all body systems.

The benefit from fat also explains the presence of arachidonic acid, since this component is part of human heart cells. Thus, lard supports the work of the heart muscle and improves the production of hormones.

The biological activity of pig fat is 5 times higher than that of fats of other origin. Due to this, the product quickly breaks down and speeds up the metabolism. One of the important positive qualities of fat is that when melted, the product does not lose its beneficial properties, in contrast to fat from cows or sheep.

Useful properties of lard

Smalets benefits the body due to its healing properties. Internal use of this product helps get rid of diseases such as:

• bronchitis;
• pneumonia;
• pneumonia;
• dystrophy.

External use of lard is suitable for the treatment of colds. To do this, do compresses on the throat and chest. From the cough, the internal application of pork fat on the sore throat also helps. Before this, lard is recommended to be mixed with honey.

The benefits of interior pork fat

Interior pig fat is used to treat joints. In traditional medicine, it is recommended to lubricate sick parts of the body with them at night. The limb is wrapped with a dense, damp cloth at room temperature.

In case of disruption of the musculoskeletal system, lard is mixed with salt and applied externally to an injured place. A warm bandage should be applied on top.

A mixture of pork fat and fried onion is used in traditional medicine to treat burns. Crushed tablets of acetylsalicylic acid are also added to the ointment. The damaged area of \u200b\u200bthe skin is lubricated for several days without applying a bandage. Acetylsalicylic acid prevents infection, onion is a powerful antibacterial agent, and lard is used to protect the skin from the appearance of scars.

Interior pork fat in traditional medicine

In folk medicine, there is also a prescription ointment for the treatment of eczema. The following ingredients are used for the medication:

• 2 tbsp. l lard
• 2 egg whites;
• 100 g of nightshade;
• 1 liter of celandine juice.

All components must be mixed and left for three days. Affected skin needs to be lubricated for a week.

Separately, the use of pork fat in the cosmetic industry should be mentioned. Natural soap is made on the basis of lard and oxidizing agents of various types. It can be welded at home, using copper, zinc and heavy metal salts as oxidizing agents.

Regular use of small amounts of pork fat during cooking will improve immunity and help remove many harmful toxins from the body.

Contraindications to the consumption of pork fat

First of all, the wrong dosage of the product, and not the pork melted fat itself, can cause great harm. Despite the low percentage of cholesterol, lard is not recommended for daily cooking. This can complicate the digestive process and disrupt the body. Contraindications also apply to the constant daily use of the product.

Melt pork fat

ON Pork fat slows down the aging process and can be used in medicines

How to Flush Inner Pork Fat

However, in many countries it is not customary to melt lard before consumption. More often, the fat layer is only salted, after which it is kept in places with a low temperature, so many harmful bacteria remain inside the fat tissue. To protect yourself, you should soak the product before salting: this will help get rid of most microorganisms.

With the help of scientific research, scientists have proved that melted pork fat can cause poor functioning of brain cells. Since lard is not broken down by regular gastric juice, the body uses glucose to process the product. The consequences are a constant feeling of hunger and decreased brain activity.

Diseases in which pork fat is contraindicated

Excessive intake of interior pork fat can seriously harm the cardiovascular system. Severely digested foods increase stress on all internal organs.

There are a number of contraindications for use by people suffering from chronic diseases, such as:

• Hepatitis;
• Cholecystitis;
• Pancreatitis
• Atherosclerosis.

Pork fat

Before you heat the interior pig fat, you should choose the sebaceous layer correctly. Poor or old fat during heating has an unpleasant aroma and yellow color. The use of such lard in cooking can lead to poisoning. A good sebaceous layer has such external characteristics:

• the skin should be soft, without unpleasant odors;
• white color of pulp;
• lard should not have a sour smell;
• fat should be checked for density with a toothpick: it will enter a good greasy layer like in oil;
• the thickness of the product should not be more than 15 cm;
• the presence of a layer of gray-red meat.

At the time of purchase, it is not recommended to try raw lard: this can cause poisoning or infection with serious infections. You should also ask the seller about the breed of the pig. With the meat species of artiodactyls, the sebaceous layer is of poor quality.

How to choose lard for regrind

A good option for melting is pork fat from wild boar. Such fat is best taken from the hands of hunters. It is forbidden to eat raw food. The medical value of fat from wild boar is much higher than from a farm pig. Such lard is used for medicinal purposes, and not for cooking.

To melt fat at home, you should choose a metal container of the appropriate volume. Before you melt the fat, you need to calcine the dishes on both sides. The warming procedure looks like this:

1. The lard is washed in boiled water and dried with paper.
2. The fat is cut into slices and placed in a container.
3. Lard is melted before the appearance of cracklings that need to be removed.
4. The resulting mass is cooled and placed in the refrigerator.

In order not to overfill pork fat, it is necessary to monitor the color of cracklings: they should have a yellowish or slightly pronounced flesh color. Lard can be stored for 18 months at low temperature.

Conclusion

Ghee pork fat is used for cooking and medical purposes. Depending on the dosage, lard can cause both benefit and harm to the human body. To properly melt lard, you should carefully select the source product.

Old habits die slowly. For many years, we were told that animal fats are bad, we even went on a plant-based diet.

  Nevertheless, in our diet and in our kitchen there is a place for organic meat and meat products containing fat, which are usually thrown away after cooking.

Health authorities, government, and even editors of popular food magazines all followed the latest fashion: "fat is bad. Low fat is good, lack of fat is even better. Animal fats? Forget about them."

The result of this chatter was an epidemic of obesity and heart disease, as well as a whole bunch of unexplained ailments. Now they have realized it. Of course, no one suggests switching to junk food with animal fats. But a little fat in moderation will not hurt, but only make your food more delicious and satisfying.

If we really were in a critical situation, even all kinds of leftovers from the kitchen would have to be used for some useful purposes. This is exactly what families did in difficult times - they used everything they had, every piece. So, taking into account all the above, this article can be very useful.

Every time you cook meat, there is a possibility that a little excess fat will remain on the plate, but before you throw it in the trash or give it to the dog, think about how you can turn this garbage into a treasure.

Of course, you do not need to eat all that is left. We care too much about our health to do this. But, once in the sink, fat can adversely affect your plumbing, and if you throw it away, you can attract bugs or other insects that may decide that your house is now theirs.

So what to do with the remaining fat?

The best you can do is use it! Our grandfathers and great-grandfathers were craftsmen in the maximum use of what they had, and the remains of fat were no exception.

It is time to return to our roots and stop wasting fat residues, and use it effectively!

There are two main methods of fat accumulation:

1. Wet method

The fat that has already been cooked contains pieces of meat and other particulate matter. In addition, it contains water. It is a white substance that comes to the surface when you put the meat in the refrigerator. Peel it off your stew or meat, and put the fat in a saucepan with a little water and bring to a boil over low heat.

You can also do this with other pieces of fat. You boil the pieces of raw fat in water until you get a good layer of oil on the surface. This is the fat we need.

Now put the pot in the refrigerator overnight. In the morning, separate the pieces of white fat from the broth and water below. You can use fresh fat for cooking, making soap or candles.

The remaining broth and water, if you want, can be used as a basis for soup.

2. Dry method

It is called dry because it does not use water.

But first, thoroughly wash the fat.

There are two options to melt fat with this method. You can also use a large pan on the stove. The idea is to cook very slowly.

To begin, separate the fat, leave it overnight in the refrigerator. Cold fat is much easier to work with. Separate bones, cartilage and meat from the fat and use the remainder. If the separated pieces are clean, you can use them in the wet method of heating, if it is more convenient for you. Pass the pieces of fat through a food processor, previously chopped. Then put in a slow cooker to a low or minimum value, depending on your appliance, and wait. Fat will melt, and the surface will be filled with impurities. When the top layer is filled with crispy pieces, the fat will be melted.

Peel the top layer of cracklings, and pass the rest through cheesecloth to get rid of the remaining impurities. Gauze can be placed directly over the clean wide neck of the jar and slowly pour fat through it. When you seal a jar, as if you canned vegetables, the fat can be stored in it for many years.

Remember, the more air gets into the fat, the less time it can be stored unspoiled.

The second way to dry melt is to fry fat, as you would with meat. If you cut fat in three-centimeter slices or strips of relatively equal size, you will get good cracklings for a snack or for adding to other dishes. The disadvantage of this method is that you have to constantly look after them so as not to burn.
  Fat storage

Common foods in the human diet are products from domestic pigs and wild boars. Food from ancient times is one of the main sources of "fast" energy. Pork fat is not only a favorite treat in the human diet, but also fat from it is popular in the treatment.

How to buy and melt pork fat in fat

One of the main factors is - properly selected fat. A variety of choices are presented in the meat rows, but   To select a quality product, the following should be considered:

• The skin of the pig should be soft and smell good. It is good when the skin is ground with straw, but it is also found with gasoline. This fat has a specific smell.
• The lard should be white and not have a sour, musty smell.
• To determine the softness - it is recommended to pierce the product with a toothpick during the selection process. The wand should go in like butter.

• The fat should be medium in thickness, plus if there are layers of meat, then they should be grayish-red. This is an indicator that the animal was well fed, and not starving.

If you are lucky in the market or you have a familiar hunter, then the acquisition of wild boar fat is optimal. This is due to a healthier natural diet and a wild boar lifestyle. Fat is melted according to the following recipes, it is also easy to salt it.

The price may even be inferior to domestic pork - wild boar is a common hunting prey. The healing properties are enhanced. Meat with lard is a healthy and nutritious food in cooking. The use of fat in cosmetology is also described.

This fat can be melted or cooked according to various recipes. To get a ghee product you need:

• Wash and dry the lard with a paper towel.
• Cut into small pieces and place in a container.
• Heat the product on low heat until cracklings form, and then remove them.
• Cool the melted mass and refrigerate.

In order not to melt the fat excessively, it is necessary that the greaves have a flesh or yellowish color

You can also raise a pig yourselfbut the following factors should be considered for this:

• Decide on the breed of the pig (for example, good fat is not obtained from a bacon pig).
• To provide piglets with optimal conditions of keeping: a room with machines, an area for walking with a canopy and a dug pit for swimming. The scale of construction depends on the breed chosen.
• Provide animals with quality nutrition: boiled vegetables (carrots, beets,
• In order for the lard to be of good quality, piglets should be fed from three months of age. An animal should consume 6 kg of feed and 30 g of salt per day. From eight months of age - 7 kg of feed and 40 g of salt. When a pig reaches 1 year of age, feed consumption is 8 kg.

Piglets can be given mashed roots for 20 days after birth, until this time - porridge.

Fat composition

A pig has two types of lard. It is subcutaneous and internal (interior).

The internal type of fat is considered the most useful for treatment.

The product contains:

• proteins;
• histamines;
• cholesterol (50-80 mg);
• lecithin;
• various vitamins;
• minerals;
• valuable fatty acids.

Trace elements contained in fat:

Vitamins:

Minerals:

• phosphorus;
• sodium;
• potassium;
• magnesium;
• manganese;
• copper;
• selenium;
• zinc;
• iron.

Unsaturated fatty acids:

• oleic;
• stearin;
• linoleic;
• palmetic;
• linolenic;
• arachidonic.

Nutrients and the quality of fat do not change when heated, unlike beef and lamb fats.

What benefits and harm does lard bring?

Facts about benefit   interior fat:

• Strengthens the immune system will also benefit from the use of vitamin salads.
• Introduces harmful cholesterol, toxins and heavy metals from the body.
• Improves the digestive tract.

Indications and contraindications for use

Like any remedy, pork fat has a number of indications and contraindications that should be taken into account to exclude side effects and allergic reactions.

The use of internal pork fat has a number of indications in the treatment of the following diseases:

• Colds, especially with cough.
• Pneumonia.
• Bronchitis.
• Skin diseases: eczema, burns, dermatitis, etc.
• Ulcers.
• Ear disease.
• Exhaustion of the body.

For injuries of the musculoskeletal system, an ointment is used.

• Hepatitis.
• Cardiovascular.
• Atherosclerosis.
• Duodenitis.
• Cholecystitis.
• Pancreatitis
• As well as people suffering from allergies.

The norm of an adult is 9-12 g of fat per day, per week - 100 g.

Special indications

When consuming a large amount of pork fat may occur:

• Food allergy, so in the composition are histamines;
• pork products should be well processed thermally, as trichinella, echinococcus, sarcocysts may appear;
• since the product is high-calorie, it is not recommended to use it in large quantities during the diet.

Application in traditional medicine and cooking

In folk medicine, pig fat is used inside, and numerous ointments are also made.

Watch the video how the internal (interior) pork fat can be drowned correctly at home:

  Infusion with pork fat from the flu and for prevention:

Composition:

• rosehip;
• pork fat.

Rosehip berries are brewed in a thermos or sealed container and left overnight. Immediately before use, warm to the optimum temperature and add 1 tsp. honey and 1 hour l sala. Such a drink not only helps to strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and cosmetology:

• 100 g melted fat;
• 1 tablespoon of fine salt;
• the ingredients are mixed and applied to the sore spot with massage movements. After this, parchment paper is applied and bandaged with a warm cloth. The procedure is recommended at night.

In cooking, the most common fat with garlic and scrambled eggs.

Fat recipe:

• 300 g of fat;
• 4-5 cloves of garlic;
• Spices and herbs to taste.

Cooking procedure:

• Peel and wash the garlic. Cut into equal slices.
• In the pre-cleaned (washed) fat, make small holes. Place garlic cloves in these holes.
• Top, lard is rubbed with spices and herbs.
• Wrap the product in parchment and put in the refrigerator for 2 days (only not in the freezer!).

Omelette Recipe:

• 3 pcs of eggs;
• 1 bell pepper;
• 1 tomato;
• 1 green onion;
• 50 g of fat;
• spice.

Baking Preparation Procedure:

• Rinse vegetables under wastewater and allow to dry / wipe.
• Cut into medium slices.
• Cut lard into small pieces
• Fry in a pan with herbs and vegetables for several minutes.
• Add eggs and muffle fire.
• Cover the pan. Cookies until thickened.

Products such as shortbread cookies on melted interior pork fat are very tasty and high-calorie, but useful properties are most likely lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees is required here, which will destroy a number of biologically active substances.

Conclusion

Pork fat is over-melted internal pork fat and lard, i.e. subcutaneous fat. For a long time, pig fat, along with other animal fats, was criticized by scientists and doctors, it was blamed for the increased risk of cardiovascular disease, high cholesterol and other troubles. Today, fat is rehabilitated and it is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to drown it yourself at home. How to melt pork fat will be described in this article.

What is useful pork fat

For many years, the rejection of the use of pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. He was attributed to the most unhealthy fats and all our attention was paid to vegetable oils. Now, many studies show that they do much more harm than good.

Animal fats are composed of saturated, monounsaturated and polyunsaturated fatty acids. Most monounsaturated fatty acids are represented by oleic acid, the acid that is found in olive oil. It is because of the high oleic acid content that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them for the absorption and assimilation of fat-soluble vitamins and some other nutrients. For example, when we drink skim milk enriched with vitamin D, there will be no benefit in it, since saturated fat needs to be absorbed. And if it is not enough, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Moreover, this fat helps to absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pig fat means that this fat is slowly oxidized, it does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of carcinogenic substances. It is suitable for frying at high temperatures, which many vegetable oils cannot provide.

Read on the topic:   Pork fat benefit and harm

Which fat to choose

Lard is not the same in quality. For different needs, you need to take different lard to melt fat.

First, the quality of fat depends on how and how the pig was fed.

Secondly, from which part of the carcass of the pig will you burn fat.

To make it easier to figure out which fat is better, for what culinary needs, from which part to melt the fat, take note of these tips.

Fat or fat. This is subcutaneous fat, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This fat is great for frying and stewing.

Fat from the abdomen or underpants. Soft layered fat with meat. Mostly bacon is made from this part. This fat is suitable for frying.

Inner fat or interior fat. This is fat, which is located on the internal organs of a pig. It is cut off by layers, soft. This is the purest fat. After reheating, the fat will have a white color, almost odorless and tasteless.

Fat melted from such bacon is very much appreciated by bakers. It is added to the dough, greased pies to get a fragrant beautiful crust. It always stays soft.

How to melt pork fat at home

The technology for preparing and heating pork fat is the same regardless of which part of the carcass you will heat it.

You can melt fat on a stove, in the oven, in a slow cooker. There are two different ways to get fat.

Wet way. Place the chopped fat in a pan with a little water. Turn on the stove and bring to a boil. Reduce so that the water boils slightly and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both internal fat and fat.

Dry way. In this way, you can melt the fat on a stove, oven, slow cooker, pan. The dishes in which you will heat the fat, heat, and place the chopped fat in it. In this way, you can heat both body fat and fat. While fat is melted by this method on a stove or in a slow cooker, periodically stir it with a wooden spatula.

How to melt lard in fat

First you need to cut into small cubes, no larger than 1x1cm. Like these

The smaller the lard, the faster it will melt and the more you get the finished fat. You can twist it in a meat grinder.

Transfer the sliced \u200b\u200bfat into a pan. Add water. For 1.5-2.0 kg of fat, approximately 200-300 grams of water.

Cover and place on the stove. As soon as the pan warms up well and the first bubbles appear on top, turn down the heat. It is necessary to melt fat at the lowest possible temperature. When melted at high temperature, the fat is drowned faster, but it turns out darker in color, and may even be brown.

About once every half an hour, the fat should be gently mixed with a wooden spatula. The whole process of melting so much fat can take from 4 to 5 hours.

Strain the melted fat through a sieve to separate the greaves, and pour into clean, dry jars. Once cool to room temperature, put in the refrigerator.

How to melt pork fat in the oven

Than it is good to melt fat in the oven, as it is prepared, put in a saucepan and you can do your own business while the fat is melted.

The preparation of fat is the same as for heating on the stove. First you need to finely chop the pieces of fat or interior fat. The smaller the better. You can twist in a meat grinder.

Put everything in a pan that you can put in the oven. Melt well in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Put the pan in the oven. The warming time depends on the amount of fat. The more fat, the longer the fat accumulates. You can carefully remove the pan and mix. Only very carefully so as not to burn your hands with fat.

Separate the melted fat from the greaves and pour into glass jars.

How to heat domestic pork fat

Internal fat is soft and layered. Almost all is heated.

Cut fat into small pieces. Fold in the pan.

Add approximately 500-100 ml of water, depending on the amount of fat. You don’t need to pour a lot of water. It turns out a softer consistency compared to fat from warming fat.

Put on the stove on a small fire. After about an hour, check the pan and mix. It is very important at the very beginning not to let the fat burn.

When melted, it will form cracklings, which will gradually settle to the bottom.

Strain the melted fat through a sieve or cheesecloth and pour into jars.

Regardless of what you fat from, the most important thing at the initial stage is to clearly adjust the temperature. If the heating plate is strong, then the fat may burn.

Until the first melted fat appears, you need to monitor this process and mix lard in time.

As soon as a certain amount of fat is melted, the remaining pieces will boil in it, giving off the fat.

Stir occasionally. This will ensure more uniform warming up of all pieces of fat.

It is not necessary to heat fat until the cracklings are cracked. They should remain soft and bright. They can then be separately cooked harder to make them brown and crispy. They can be used to stew potatoes or other dishes. You can sprinkle with fried greaves, for example, potato salad.

Properly melted fat in a glass jar should be pale yellow. When solidified, it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Keep fat in a cool place. You can freeze.

Pork fat is stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. It can fry meat, vegetables, stew. Make the dough on pork fat. Only for baking, it is better to take only internal fat and preferably in the region of the kidneys.