To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, free of bristles and preferably with a veterinarian's mark.

Smell the bacon. The smell of fresh product is delicate, sweetish-milky. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it's better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, whatever method you choose, you will need to store the finished bacon in the freezer.

• 1 kg of lard;
• 200 g of salt;
• 20 g of black pepper;
• ½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put bacon there and rub well with salt on all sides.

Sprinkle with pepper on top. A mixture of red and black can be used if desired.

And cut the garlic into 1–2 mm thick slices and place them in the slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

The fat is ready. It tastes best with black bread.

For further storage, peel off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

• 2 kg of lard;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Place the bacon in a jar. Do not try to fold the pieces tightly: the bacon can go bad. Shift the layers of bacon with bay leaves and black pepper.

After that, remove the bacon from the jar, pat dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the freezer. The lard will be ready in a day.

• 1 liter of water;
• 2 handfuls of onion skins
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of lard with a layer;
• 4 allspice peas;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put lard in it and cover with a plate so that it sinks in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from heat, cool and place in a cool place for 12 hours.

Remove the bacon, pat it dry and rub with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished bacon in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this lard is combined with black bread and mustard.

To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, free of bristles and preferably with a veterinarian's mark.

Smell the bacon. The smell of fresh product is delicate, sweetish-milky. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it's better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, whatever method you choose, you will need to store the finished bacon in the freezer.

• 1 kg of lard;
• 200 g of salt;
• 20 g of black pepper;
• ½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put bacon there and rub well with salt on all sides.

Sprinkle with pepper on top. A mixture of red and black can be used if desired.

And cut the garlic into 1–2 mm thick slices and place them in the slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

The fat is ready. It tastes best with black bread.

For further storage, peel off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

• 2 kg of lard;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Place the bacon in a jar. Do not try to fold the pieces tightly: the bacon can go bad. Shift the layers of bacon with bay leaves and black pepper.

After that, remove the bacon from the jar, pat dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the freezer. The lard will be ready in a day.

• 1 liter of water;
• 2 handfuls of onion skins
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of lard with a layer;
• 4 allspice peas;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put lard in it and cover with a plate so that it sinks in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from heat, cool and place in a cool place for 12 hours.

Remove the bacon, pat it dry and rub with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished bacon in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this lard is combined with black bread and mustard.

Continuing the filling of the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. In it I will give 5 step-by-step recipes for cooking treats and consider the benefits and harms of salted lard.

To prepare delicious lard, high-quality raw materials are required. In different countries, lard has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, and Belarusians use potatoes for this purpose.

Soft lard is suitable for salting and it is easy to determine it when buying by piercing it with a knife or toothpick. At the same time, the tool should not meet strong resistance.

Useful Tips

• Look at the quality mark. Do not buy a product without it.
• Good lard has a soft, thin skin (the thicker, the tougher the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
• Lard easily absorbs the smell of nearby foods. If upon arrival home you find that it has become saturated, for example, with fish, soak it in water with the addition of garlic.
• For rubbing, I recommend using coarse-grained salt. It will add a salty taste and remove excess moisture.
• To speed up the salting, cut the bacon into pieces. Make a puncture or cut in each piece, if necessary. Do not spare salt. The raw material will absorb as much as required, but it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give you popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to go through. Everything has changed over the years. And although my children do not eat bacon, my husband and I often enjoy this product. It reminds of childhood, when mothers delighted us with salted lard, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients:

• Lard - 1 kg.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Allspice - 6 peas.
• Water - 1 liter.

Preparation:

1. Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper in the water. Boil the liquid and cool until warm.
2. Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.
3. Cut the garlic cloves into slices and place between the pieces of bacon. Fill everything with brine, and put oppression on top so that it does not float. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
4. Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will seize and it will be easy to cut even with thin slices.

Video recipe

Add some vegetables or spices to make the finished treat more delicious and delicious. Every store sells a special seasoning for pickling. If none was found, add a little caraway seeds, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salted lard with garlic - very tasty!

Lard is usually associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pans are empty. You open the refrigerator and you see a fragrant and tasty bacon. It with bread and onions easily drives away even severe hunger and replaces a full meal.

Ingredients:

• Lard - 1 kg.
• Coarse table salt - 6 tbsp. spoons.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Cumin - 1 tbsp. the spoon.

Preparation:

1. Cumin, pepper and laurel (you can in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Place the ingredients in a cloth, twist and grind with a hammer. Just don't overdo it with pepper. Salt the resulting mixture.
2. Spread the mixture alternately on each piece of bacon. Do not spare salt. Lard differs from meat in that it takes as much salt as needed, and the excess is left aside.
3. Leave the workpiece in a cool place overnight.
4. Use the garlic. One head is enough. Peel and chop the slices with a garlic. Process all the pieces with the resulting garlic mass and place tightly in a lidded dish.
5. Keep everything in the refrigerator for three days, and then put it in bags and send it to the freezer for storage.

Many cook barbecue during outdoor recreation. Without this dish, you cannot name a full-fledged trip to the river or into the forest. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If you roast it on coals, you get a delicacy that has a wonderful taste and divine aroma.

How to salt lard in onion skins

The lard, which I prepare according to this recipe, resembles smoked bacon. The delicacy cut into thin slices looks on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this lard is prepared on their own, they do not believe. To convince them, I am sharing a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a ruddy hue and delicate aroma, and taste characteristics will rise to heaven.

Ingredients:

• Lard with a layer - 1 kg.
• Salt - 200 g.
• Onion peels - 2 handfuls.
• Sugar - 2 tbsp. spoons.
• Laurel - 3 pcs.
• Allspice - 4 peas.
• Garlic - 3 cloves.
• A mixture of peppers.
• Paprika.

Preparation:

1. Pour a liter of water into a spacious saucepan, add washed onion husks, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product "drowns" in the liquid.
2. After boiling again, boil for 20 minutes over low heat. Remove the pot from the stove, and when the liquid has cooled, put it in a cool place for 12 hours.
3. Remove the bacon from the brine, wait for the liquid to drain and rub with a mixture of chopped garlic, paprika and a mixture of peppers. It remains to wrap it in foil and send it to the freezer, do not keep it indoors.

Before serving, remove the bacon from the freezer, wait 5 minutes and cut into thinnest slices using a sharp knife. The delicacy is best combined with black bread and homemade mustard.

How to salt lard in a bank at home

Ingredients:

• Lard - for the volume of a 3-liter can.
• Salt - 300 grams.
• Black pepper - 2 tbsp spoons.
• Laurel - 3 leaves.

Preparation:

1. First of all, spread a three-liter jar and prepare a tight plastic lid. Cut the bacon into medium-sized pieces. I cut into pieces 10 by 7 cm.
2. Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
3. Rub each piece thoroughly with the resulting mass. Then pack tightly into the jar, filling the voids with spicy salt. When the bacon gets to the neck of the glass container, pour a layer of salt on top and close the dishes tightly.
4. If you intend to consume the product immediately, keep it in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, since under the influence of oxygen it will turn yellow and lose its taste.

Salted lard prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional Ukrainian lard salting

There are many recipes for salting lard in Ukrainian, and which one is the best is problematic to say, because it is a culinary symbol of Ukraine. There is one recipe in my culinary arsenal.

Ingredients:

• Lard - 1 kg.
• Salt - 200 grams.
• Garlic - 5 cloves.
• Carrots - 1 large.
• Ground pepper - 1 tbsp the spoon.
• Coriander - 1 tbsp the spoon.
• Paprika - 1 tbsp. the spoon.

Preparation:

1. First, prepare the fat. Use a sharp knife to scrape off the skin and remove debris from the surface. I do not recommend washing. Then sprinkle each piece with garlic and carrots.
2. In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture on the bottom of the dishes in which you plan to salt. The main thing is that the container does not oxidize. Rub each piece with the same mixture.
3. Place the prepared bacon in a bowl, skin side down, on a pillow of spicy salt. Place a quarter of a bay leaf and a clove of garlic next to each bite.
4. Cover the container with a lid and leave for 2-3 hours at room temperature.
5. Send the container to the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that it is ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep it in a container in which it was salted. Remember, you should not delay eating a delicacy, after a month the taste will change. Lard is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fat. But their high calorie content often leads to obesity. To understand whether salted lard is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard was the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is harmful to health.

Fat promotes hormone production and maintains fat-soluble substances. Lard is a source of fatty acids, among which arachidonic acid is a substance that has a positive effect on the functioning of organs and blood parameters. The composition contains another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of the blood vessels.

Lard was once the food of the poor, since pieces of pork with meat were fabulously expensive. However, ordinary people, working from dawn to dawn, noted that after fat they feel a surge of energy, and this is not surprising. Modern scientists consider lard to be one of the healthiest foods on our table, because it contains fatty acids that are involved in building cells, producing hormones and cholesterol metabolism. In addition, lard strengthens the immune system, improves heart function, removes toxins from the body and is a powerful antioxidant. can be found in many national cuisines of the world, therefore it is considered an international delicacy.

Lard is one of the oldest foods on earth, as humans domesticated the pig 10,000 years BC. This happened in Central Asia, and from there the lard and the methods of salting it "emigrated" to China, Africa and Europe. Italians salt lard with rosemary and aromatic herbs and call it lardo. Interestingly, the Romans usually ate bacon with figs, and in French cuisine, bread with bacon was a classic and favorite snack. The British added lard to their Christmas pudding, and the traditional bacon and eggs are still an important part of a proper English breakfast.

In Russia, lard was salted in barrels or reheated and kept in clay pots, using it to make soups and cereals. It was difficult to imagine harvesting greens for the winter without lard - usually it was ground to a state of gruel and poured over with melted lard.

How to make lard at home: choosing pork

They say that the taste of lard depends on the diet of pigs and therefore the best bacon is obtained from animals from households, which were fed with potatoes, beets, cereals and scraps from the table. Unfortunately, many farms provide pigs with artificial feed with additives to stimulate growth. Such lard turns out to be tasteless and not useful.

For salting, buy only fresh fresh lard - when no more than four hours have passed since the slaughter of the pig. Choose lard with a skin, while it should be homogeneous and elastic, and as a test it is recommended to pierce it with a knife. The knife goes into good bacon easily and effortlessly, although you will feel its density. In other words, the lard should not be too soft and loose. Good lard in the context has a white or slightly pinkish tint, and yellow color indicates that the product is of poor quality, so it is better to refrain from buying. The ideal lard for salting is without streaks of meat, otherwise it will turn out to be harsh and quickly deteriorate, such lard is usually boiled or smoked. And gourmets also say that lard from female pigs is much tastier, but until you check it yourself, you won't find out!

How to make tasty bacon at home: salting methods

Before salting, lard is cut into pieces about 4 cm thick, and you can salt it in several ways.

If you put the bacon with the skin down and make several cuts, not reaching the skin by 0.5-1 cm, and then put slices of garlic into the cuts, and sprinkle generously with salt on top, this is the dry method, the most common and simple. Such lard is prepared within a week, but it must be eaten in a maximum of a month. Pieces of lard with garlic in cuts, sprinkled with salt, are piled on top of each other and placed in a plastic bag for three days. The fat is stored at room temperature, and after two days it must be turned over for even salting. After that, the bacon should be placed in the refrigerator for another three days, while the temperature should be about 10 ° C. The fat is done when the pink streaks turn gray. After that, cleanse it of salt and taste it!

If you want the lard to turn out to be especially spicy and aromatic, use any spices or black peppercorns crushed just before use when salting. Do not spare salt and do not be afraid to oversalt the lard. The fact is that it will absorb as much salt as it needs, but the risk of undersalting lard is much greater. Unsalted lard has a shorter shelf life, so it's best to store it in the freezer.

To prevent the fat from spoiling, after salting, you need to clean it of salt, wash it, dry it, fill it with new salt, place it in a plastic bag and keep it in the refrigerator. You can rub lard with garlic, red or black pepper before use for a spicy taste and aroma.

Spicy bacon with garlic

Try salting in the easiest way to make sure it's not that hard. To do this, cut 1 kg of lard into pieces 5-7 cm wide and prepare the seasoning - 3 tbsp. l. salt, 0.5 tbsp. l. ground red pepper, 0.5 tbsp. l. ground black pepper, pepper, caraway seeds and turmeric - to taste, any aromatic herbs and a broken bay leaf. Grind the head of garlic on a grater, mix all the spices together, and leave the salt separately. Now rub the pieces of lard with salt, spices and garlic, and then put them in a large bowl in layers, sprinkling each layer with salt. Leave the bacon for three days, making sure that the temperature in the room does not rise above 18 ° C. After that, remove the bacon for a day in the refrigerator, and if it is salted (pink veins turned gray), you can consider it ready. If necessary, let the bacon saline a little more, watching the color of the veins. Now you can cut it into pieces, use it in cooking, or serve it as a snack.

Real Ukrainian lard

This recipe is passed down in many Ukrainian families from generation to generation. At least every Ukrainian housewife knows how to salt lard, otherwise no one will marry her. Such fat was given as a dowry many years ago, and such a bride was considered very rich.

Cut 1.5 kg of well-washed bacon into large and long pieces, and then prepare the brine. To do this, pour a liter of water into a saucepan, add a glass of coarse sea salt and bring the water to a boil. In cooled salted water, throw 6 black peppercorns, 1 tbsp. l. ground allspice, 5 bay leaves and 6 cloves of finely chopped garlic.

Dip the pieces of bacon in the brine, put them under a press and keep them in the refrigerator for three days. Remove the prepared bacon from the brine, dry it well with a towel, coat with spices again and serve on a wooden board with a bunch of green onions, as Ukrainian housewives do.

How to make lard soft at home

If you like very soft, tender lard, cook it hot - it doesn't take long. For this method, a sponder is suitable - lard with streaks of meat, which is also called bacon or brisket.

Cut 1 kg of lard into large pieces, fill with a liter of water and boil for 3 minutes. Add 4.5 tbsp to the water. l. salt and leave lard in it for 12 hours. After that, dry the brisket with a towel and rub it with a mixture of spices, which includes coarsely ground hot red pepper, turmeric, dried dill, a few cloves, bay leaf rubbed in the palms of your hands, cinnamon, nutmeg, suneli hops, coriander and white pepper. Wrap lard in plastic wrap and refrigerate for 24 hours. For spicy lovers, this is the best delicacy!

Lard can be salted in onion skins and adjika, in a slow cooker or oven in a special baking sleeve. It always turns out to be very appetizing and tasty. And in Ukraine they cook lard in chocolate - this dessert is wildly popular among tourists. Ukrainian gourmets say correctly - no product can spoil bacon!

Pork lard ... What could be tastier ... Whoever doesn't love it doesn't know how to cook it! Having tried this delicacy at least once, you can never refuse it again.

Properly cooked bacon melts in the mouth, it has notes of black pepper and aromatic garlic, it is spicy and tender. It is a versatile product and can be used to prepare many dishes. But more traditionally it is customary to use fresh bread and green onions on a sandwich, which will undoubtedly please all lovers of delicacies. The taste of our dish depends on many factors. First of all, the quality of the salting. There is not one, they are all varied and delicious in their own way. A store product will always be inferior in taste to a homemade one. There is nothing difficult in this, the main thing is to clearly follow the recipe. If you want to learn how to cook it at home, then these recipes and tips are for you.

First, we need to purchase the raw materials that you will salt. You should take this seriously, because even a good salting will not save a bad product.

Lard with layers of meat will be more tasty and salted with your own hands. But in order to salt, you need to be able to choose the right one. The main thing is that it is not sinewy, it should be uniform in appearance. It is desirable that there are 2-3 layers of meat, but no more. How to understand that the result of the prepared product will delight you. When buying, take a sharp knife and pierce a piece, if the knife comes in gently, then this is what you need.

Several options for salting are used, most of them have been inherited by more than one generation. Starting from the simplest, sprinkled with salt, to tender boiled, flavored with herbs and grated with garlic. They do not regret spices during the salting of the product, because they give the lard a delicate taste and aroma. Black pepper and bay leaves, garlic and dill seeds, parsley and cloves - all these spices enriched the salted product with their aromas and allowed to enjoy the unique taste of homemade salting.

Grandma's secrets of salting lard

More tasty dry salted lard. For salting in this way, we need pieces in the skin; before starting cooking, the skin must be well cleaned. If you want to salt a large amount, then you can use a large container, for example, wooden boxes, and if you have 2-3 kg of product, then the salting can be made in a small container. With a large amount of raw materials, take a box without cracks and foreign odors, usually plywood boxes are used in such cases. We also need coarse rock salt, it is more suitable for salting in this way, garlic or other spicy spices. Peel and grate the garlic. Pour about 1.5 cm of salt on the bottom of the container. The quantity during salting is not limited, the more, the better. It is impossible to oversalt the bacon, but if you do not report it, then the product will be salted for a long time, and if it is even with a meat layer, then it will completely deteriorate. We lay in rows, tightly to each other. Do not forget to leave gaps between the pieces and the walls of the dishes at least 0.5 cm, they must be filled with salt.

Do not forget to put the crushed garlic between the rows and then cover with salt. Make sure that our product is covered with salt on all sides. When everything is done, we leave the container until fully cooked in a cool place for 5-7 days, the main thing is that the temperature is not below 10 degrees, this will slow down the salting process. When the product is salted, we take out the finished lard and clean it from the salt in which the salting was made, and wash it, dry it with a paper towel and pour it with a new one, put it in storage. We put the pieces in a bag and store in the freezer. With this storage, it will always be as fresh and can be stored for a long time.

When stored indoors at room temperature, our product will have a musty smell. The finished delicacy can be slightly refreshed, spiced up, for this, rub it with black or red pepper, or with garlic, but this is whoever prefers it. Salted lard can be smoked a little, they do it at a temperature of 20 degrees for 8 hours. After it is cooled and stored for up to half a year at a temperature of at least 10 degrees.

Almost all food products have some special properties. And our product is no exception. What could be more beautiful on a frosty winter morning to return from a walk, pour yourself a plate of hot borscht, cut fresh black bread and accompany this blowing with a piece of salted bacon with garlic? I suggest using the following recipe. We need onion peel, which will resemble smoked in its taste.

Take an enamel pot and bring 2.5 liters of water to a boil, then add:

• a glass of rock salt
• black pepper 1 tsp
• garlic 4 cloves
• bay leaf 3 pcs.
• husk from 6 large onions

Stir the resulting mass and bring to a boil, then lower the brine with a piece of bacon, weighing about 1 kilogram.

Boil lard for 20 minutes on low heat and remove, leave in brine to infuse for 10 hours. After the time has elapsed, remove from the brine, wipe with a paper towel and put in the freezer for another 8 hours. Now you can safely take lard out of the refrigerator and enjoy its wonderful taste and smoked notes. It should be stored in the freezer wrapped in parchment paper.

The secret recipe for making spicy lard with garlic

Lard, like red fish, has the same excellent properties, it is simply impossible to spoil it. But even adhering to the same recipe, each hostess will acquire a dish of its own individual taste, which hardly anyone can repeat. This is a product that, regardless of the method of preparation, will retain its taste.

For cooking, we need the following ingredients:

• allspice peas
• red pepper
• black pepper
• turmeric
• bay leaf
• 1 head garlic

We begin to prepare the salted mixture, for this we need:

• 1 kg of lard
• 3 tbsp. l. salt
• 0.5 tbsp. l. ground red pepper
• 0.5 tbsp. l. black pepper
• broken bay leaf
• spicy herbs to taste

Cut into cubes, about 5-7 cm wide. Wipe with salt, spices and garlic (pre-grated). We take a large bowl, lay down in layers, but before that, sprinkle the bottom with salt and then alternately, lay down the pieces and sprinkle with salt, and so on until we put everything out. We leave it to salt at a temperature not exceeding 18 degrees for 3 days, then after this time we remove our fat, for another day in the refrigerator.

It should be stored in the refrigerator, taking out a couple of pieces for food, do not forget to scrub it thoroughly before using it and proceed to the treat.

Salted lard in brine, or Ukrainian lard.

A dish that may not have tasted, but everyone has heard of. This is a recipe that is passed on to Ukrainian families from generation to generation and is considered a traditional delicacy at any holiday or feast. It was customary to serve it in the traditional cut on wooden planks with a bunch of green onions along the edge. It was considered a traditional appetizer with Ukrainian moonshine and was the first dish that guests tried when they came to the celebration. It was given as a dowry, the bride was considered quite wealthy, having 2-3 kg of this valuable product in the dowry.

In order to prepare our delicacy, we need:

• lard 1.5 kg
• black pepper 6 peas
• allspice ground -1 tbsp l.
• coarse sea salt - 1 glass
• bay leaf - 5 pcs.
• garlic - 6 cloves
• drinking water (cold) - 1 liter

Before cooking, rinse well and cut into large, long pieces. Pour 1 liter of water into an enamel pot and prepare the brine, you should also add peppercorns and ground, finely chopped garlic and bay leaf. Then we immerse the pieces in the brine and put on the press. Salting should be kept for 3 days in a cool place, for example, in a refrigerator. Then the finished product should be removed and dried on all sides with a paper towel, again wiped with a little spices. The dish is ready!

How to salt lard soft and tender, and most importantly tasty?

It is not only about choosing the right product when buying, but also about the preparation process. The cooking method itself plays a very important role. Most nutritionists in the world have already come to terms with the idea that lard is a very high-calorie product, 100 grams of which contains about 700 Kcal, this amount of calories is enough to run a 5-kilometer marathon. But still, there is more benefit from it than harm. Maybe for Italians and Frenchmen or Spaniards the level of cholesterol in this product is off the charts, but for us it is an essential product, it is a powerful charge of energy, the amount of which is very valuable for people who are engaged in physical labor or athletes, tourists and just people who love “good eat ".

To prepare a soft and tasty treat, we need:

• lard with a meat slot in 1-2 layers
• any seasoning "Before bacon"
• garlic
• salt, spices, bay leaf
• sleeve for baking

Take a saucepan, pour about 2 liters of water into it and bring to a boil. Meanwhile, we wash our piece, dry it with a paper towel and rub it with salt and spices. We make small cuts on a piece with a knife and stuff with slices of garlic, then wipe with seasoning. We put this piece in a sleeve, tie it on both sides and put it in boiling water for 30 minutes. We take it out of the water and leave it to cool without taking it out of the sleeve. Then you should take it out of the sleeve and put it in a bag in the refrigerator to freeze for 7 hours. Our product is ready to use. You can serve it to the table, garnished with a green onion, parsley or dill. Enjoy your meal!