I suggest you prepare a wonderful appetizer - pickled lard. Lard is very useful in small quantities; it contains fat-soluble vitamins and unsaturated acids that cleanse blood vessels of cholesterol. Lard also contains lecithin, which is very beneficial for the body. Of course, lard is very high in calories, but you and I know when to stop? In cooking, lard is used in main courses, soups, and appetizers. Let's prepare pickled lard today. I will show you both the traditional version and the express recipe. Interesting? Then let's get started!

It is important to choose good lard, either with or without streaks of meat. If the match easily enters the lard, then your choice is correct. Let's prepare the necessary ingredients: lard, vinegar, garlic, spices, salt. For the express recipe you will also need onions.

Let's make the marinade. Pour 0.5 liters of water into a saucepan, add salt, bay leaf and spices, and put on fire.

The lard should be washed and dried with paper towels. Cut the lard into small pieces, about 5-6 cm each. For quick marinating, cut the lard into plastic pieces. Cut the garlic into slices and stuff it with lard. Cut the onion into half rings.

First, let's prepare lard using the express method. Cut the lard plastics into strips. Pass the garlic (2-3 cloves) through a press, add a mixture of peppers and salt. Grind all the ingredients thoroughly in a mortar.

Place strips of lard in a suitable bowl in layers, coating each layer with garlic mixture and topping with onions.

Meanwhile, the marinade has boiled, add vinegar to it and cool to room temperature. Pour the marinade over the lard, onion and garlic mixture.

Cover our container with a lid (or plate) and leave for 2 hours. After the time has passed, you can enjoy the pickled lard! Serve with greens, black bread and pickles. An excellent snack to accompany strong drinks. The lard is tender, spicy, very tasty. Bon appetit!

Now let's move on to the rest of the lard. Place the pieces in a suitable container, pour in the marinade, and add (optional) hot pepper.

Let's marinate our container with lard for 2-3 days, covering it with a lid. There is no need to put it in the refrigerator. When the lard is marinated, you can remove it from the marinade, sprinkle with paprika and salt and wrap it in parchment paper and leave for another couple of hours.

And now it’s time to try this pickled lard. Tender, spicy, very tasty! Bon appetit!

Help yourself to your health!

Lard with garlic, marinated in spicy brine, has a very pleasant aroma and a very interesting specific taste. In addition, just looking at a beautiful juicy piece of marinated lard makes your mouth water - it looks so appetizing. This delicacy can be served with first courses or as an independent snack with strong drinks. This dish can also be stored for a long time at above-zero temperatures and withstands transportation well, so it is good to take on hikes and picnics. And for students, this product is simply a “godsend” - it is both nutritious and tasty, and does not require any additional preparation.

Preparing lard with garlic in a marinade is easy and quite possible at home. A step-by-step recipe for this dish is presented below.

Lard with garlic in marinade: a classic recipe

Product set:

• 1 kilogram of fresh pork lard with skin;
• 1 liter of water;
• 6 tablespoons table salt;
• 1 small head of garlic (5-6 cloves);
• 1 laurel leaf;
• 6-7 peas of allspice;
• other spices to taste (white or red pepper, coriander, cloves).

Cooking Guide

Wash the lard in running water, clean the skin well with a knife. Cut the lard into pieces - approximately 6x6 cm. Peel the garlic and cut into thin long pieces. We make cuts in the lard and stuff it with garlic.

Prepare the marinade. Pour water into a separate pan and add salt. Next, add all the spices. Place the container on the fire, bring the mixture to a boil, and simmer for 5 minutes over low heat. Taste the marinade; it should be well salted. It is important to know here that it is impossible to over-salt lard; it will absorb as much salt as needed. But under-salted lard quickly spoils. Add more salt if necessary. Cool the marinade to room temperature.

Pour the brine over the lard until it is completely covered with liquid. Cover the container with a lid and leave in a cool place, but not in the cold. After 2-3 days, lard can be consumed.

Storing pickled lard

Transfer the lard from the container into clean jars or plastic containers, fill with brine and cover with lids. We store the snack in the refrigerator. The lard will not spoil and will retain all its nutritional properties for 2-3 months.

For long-term storage, you can transfer the lard into sterile jars, seal with metal lids and keep in the basement. The shelf life of pickled lard with garlic in this form is up to one year.

A very tasty recipe for marinated lard

Ingredients:

• pork lard with meat layer – 800 g;
• filtered water – 1 l;
• dry bay leaf – 2 pcs.;
• fine salt – 6 tbsp. spoon;
• table vinegar - 2 tbsp. spoons;
• garlic - to taste;
• white sugar - to taste;
• ground paprika - to taste;
• ground pepper - to taste.

Preparation

We wash the lard, cut it into slices, put it in a saucepan and fill it with cold water. Add a little vinegar, ground paprika, a pinch of sugar, ground pepper, garlic and bay leaf. That's all, the marinade for salting lard is ready! Mix it, taste it and add salt if necessary. After this, we put the dishes with lard in the refrigerator for 6 days, and then take a sample and put it on the table as a snack.

Salting lard in marinade at home

Ingredients:

• – 200 g;
• vinegar 3% – 3 tbsp. spoons;
• ground red pepper;
• sugar - to taste;
• onion – 1 pc.

Preparation

Cut the salted lard into thin strips, put it in a jar and fill it with vinegar. Then add some red pepper and sugar. Add chopped onion on top, mix and leave for 30 minutes. We store the snack in the refrigerator.

How to cook lard in a marinade?

Ingredients:

• lard – 500 g;
• water – 2 l;
• bay leaf – 2 pcs.;
• carnation;
• carrots – 1 pc.;
• onion – 1 pc.;
• spices.

For the marinade:

• – 100 g;
• spices;
• garlic – 2 cloves;
• water - optional.

Preparation

We wash the lard, remove the skin, put it in a saucepan with water and bring to a boil. After this, carefully drain the water, rinse the lard and put it back on the fire, filling it with water. Add bay leaf, pepper and cloves. Peel the carrots and onions, cut them in half and throw them into the pan. Cook the lard for about an hour, and in the meantime prepare the marinade: dilute the tomato paste with water, squeeze out the garlic and season with spices. We put the hot lard in a jar, fill it with the aromatic mixture and put it in the refrigerator for several days.

Recipe for delicious marinated lard

Ingredients:

Preparation

Take a piece of lard, wash it thoroughly and cut into pieces. After this, put it in a clean jar. Peel the garlic, chop it into slices and sprinkle it on top in an even layer. To prepare the marinade, pour water into a bowl, add salt, peppercorns and bay leaves. Place the dishes on low heat and cook for a few minutes until all the salt dissolves. Then remove the marinade from the stove, cool and carefully pour in the lard and garlic. Close the top with a lid and put it in the refrigerator or cellar to marinate for 3 days.

Pickled lard is an excellent appetizer, although it has been undeservedly forgotten lately. And all because the stores have a large selection of sausages. So why is this product so rarely eaten? True chefs know how to marinate lard and prepare amazingly appetizing snacks from it.

This article will offer a variety of recipes for making lard at home, which are much healthier and of better quality than store-bought sausages. In addition, they are natural and will save the family budget.

Before marinating, the lard skin should be peeled with a knife, but cutting it off is not recommended. Afterwards, the product is washed in cool water and wiped dry with napkins. Some recipes call for cutting into small pieces. In such cases, the product is placed in the freezer for a short time, after which it is much easier to cut.

Most often used in lard marinades:

different types of vinegar;

garlic cloves;

pepper of different types;

• clove buds;

  laurel leaves.

1. The composition and quantity of spices is not strictly regulated, but it is better not to add fresh herbs to marinades, this can lead to spoilage of the lard. The product cannot be stored for a long time. It’s better to take dried herbs, dill and caraway seeds.
2. It is best to boil the marinade filling; lard can be poured with a cold, warm or hot solution. And to speed up the marinating process, the greasy pieces can be boiled for just a couple of minutes.
3. To make the appetizer tastier, you need to choose one with streaks of meat.
4. You should not use stringy subcutaneous fat for pickling.
5. Fat should be cut into pieces 5*5 cm.

How to pickle lard: recipes

Below are 10 recipes for pickled lard. Although some of the recipes are similar, they are all very different.

How to marinate lard for smoking

In this way you can prepare the salsa for smoking. After preparing this recipe, smoking is carried out for about a day at a temperature not exceeding 25 degrees.

List of ingredients:

• about 1 kg of fat without streaks;
• 2 liters of mineral water;
• salt - 4 heaped tablespoons;
• half a teaspoon of sugar;
• gelatin - 0.050 kg;
• a pinch of ground red pepper.

How to cook:

1. Prepare a solution of 1 liter of water and spices.
2. Pour the cleaned bacon with this solution, keep it in the refrigerator for 10 days, then remove the fat layer from this solution and pour boiling water over it.
3. Prepare a mixture from 1 liter of water and gelatin, to which add a little red pepper.
4. Heat this mixture to a temperature of 65 degrees and immerse the salsa in it.

After a short time, the product will be ready for smoking.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Lard marinated in brine in a jar

Depending on the amount of product, the amount of water is calculated. It is rational to cook lard in jars with a capacity of more than 1 liter.

Grocery list:

• lard - as much as you can eat, at least a kilogram;
• boiled water - about 2 liters, possibly more;
• salt - up to 1/5 kg;
• black pepper in the form of peas - about 1 teaspoon;
• 5 leaves of dried bay laurel;
• allspice peas - about 5 pcs., if desired, you can not add them;
• garlic - 1 medium sized head.

How to marinate lard in brine:

1. Boil water, add all the spices and cook this mixture over low heat for 5 minutes.
2. Peel the garlic, cut into thin slices, stuff it with lard.
3. Cool the brine, put the stuffed layer in it, and put it in the refrigerator for 3 days.

Lard marinated in brine in a jar is completely ready for use.

How to marinate lard for hot and cold smoking

To smoke the product, you can marinate it at home in a plastic bag. The amount of spices is adjusted depending on the amount of fat layer and the thickness of the cut pieces.

Grocery list:

• salce - as much as there is;
• garlic - at least one large head for every kilogram of layer;
• salt - as much as needed, a few heaped tablespoons for each kilogram of product.

How to marinate lard for smoking:

1. Cut the bacon into large pieces, peel the garlic and cut into thin slices. Make several cuts in each piece of fat layer and place several garlic pieces in each.
2. Roll each piece generously in salt, place the bacon in a plastic bag, additionally sprinkling with the remaining spices.
3. You need to marinate the bacon for about 5 days, keeping it in a room at room temperature. In this case, it is advisable to turn the package over once or twice;
4. After this, you need to put the bag in the refrigerator for three days. After this, the product is ready for smoking.

After this period, it should acquire a slightly dark shade. If this does not happen for a long time, you can add spices to the bag with the fat layer and leave for another day.

Homemade marinated lard

This is a recipe for a very spicy and spicy snack.

List of ingredients:

• salce - 1000 g;
• salt - 700 g;
• greens (various) - 1 bunch;
• garlic - 1 head;
• 1 liter of water.

Step-by-step preparation:

1. Boil brine from water and spices, place the fat layer there for three days and put the product in the refrigerator.
2. After this time is completed, you need to dry the product removed from the brine with a paper towel.
3. Chop the garlic very finely and chop the herbs. Rub this mixture onto the fat layer. Wrap this snack in cotton cloth and store in the refrigerator.

After rubbing with spices, the appetizer is ready to eat immediately.

Pickled lard in a jar

This recipe is very spicy and moderately spicy. By adjusting the amount of seasonings, you can adjust the pungency of the taste of the finished snack.

List of ingredients:

• pork fat - 1 kg;
• salt;
• spicy herbs - mixture for lard;
• pepper;
• chopped bay leaf;
• allspice in the form of peas;
• garlic - 2 small heads.

How to cook:

1. Cut the fat layer into 2 cm pieces, mix the spices, rub the pieces with the mixture.
2. Peel the garlic, cut each clove into several pieces.
3. Place a few pieces on the bottom of a jar (it is advisable to use a three-liter jar), then add lard and a few pieces.
4. Mix all the spices and herbs and sprinkle the pieces with them.

The salsa needs to be infused for about a week in the refrigerator. If the pieces were cut thinly, then 4 days may be enough for the fat layer to be ready.

Pickled lard with vinegar

Salsa with vinegar is a very spicy appetizer, so it should be consumed in moderation.

List of ingredients:

• onions - 2 pcs.;
• fat - 2 kg;
• water;
• vinegar - 2 tablespoons;
• spice mixture - 4 tablespoons.

How to marinate:

1. Cut the salsa into large pieces, peel the onion and cut into rings;
2. Put fat and onions in layers in a saucepan, fill to the top with water, also pour in vinegar and add 2 tablespoons of spices.
3. At room temperature, marinate the fat layer for 24 hours.

After this, take out the pieces, roll them in the remaining spices and put them in the refrigerator. You can eat such a snack within five hours.

Marinated lard with onions

Onion peels will give the lard a beautiful color.

• onion peel;
• salce - 1000 g;
• chili pepper - 4 pcs.;
• 1 glass of salt;
• black pepper - 1 spoon.

How to cook:

1. Cut a kilogram of fat layer into several parts, boil water and spices together.
2. Put the husks into the pan, then part of the fat layer, and then the rest of the husks again.
3. If necessary, add water to cover the fat. Cook for 10 minutes.
4. Wrap the pan with lard in a blanket for 10 hours, then remove the bacon (the brine and husks can be thrown away).
5. Cut the garlic and pepper into slices, stuff the bacon with them, then rub it with black pepper;
6. Wrap the pieces in cling film and store in the refrigerator for a day.

After this, transfer the fat layer to the freezer and use as needed.

Marinated lard with garlic

Garlic is an indispensable ingredient when preparing salsa. Almost all recipes are prepared with it. Another one will be presented below.

Grocery list:

• lard with streaks of meat - about 1 kg;
• water;
• salt (depending on the amount of water - 4 tablespoons for each liter);
• garlic - 4 cloves;
• bay leaf and black pepper in the form of peas - optional.

Pickling technology:

1. Cut the lard into pieces, put it in a saucepan, pour water into it so that it covers the lard, then add spices.
2. Place a plate on top of the fat layer, place a weight on top, and leave it like that for three days.
3. After this, you need to take it out and dry it, stuff it with thin slices of chopped garlic, and if desired, you can sprinkle it with spices, for example, suneli hops.
4. Wrap the bacon in a paper towel or cloth and keep in the refrigerator for about a day.

Serve the fat, chopped and lightly shaken off the spices.

Pickled lard: a wonderful recipe

Marvelous - because under the degree. But this lard really has a “wonderful” taste - it cannot be confused with anything else.

List of ingredients:

• lard (preferably with streaks of meat) - enough to take about 1 kilogram;
• garlic - one head;
• water - 1 l;
• several bay leaves;
• black peppercorns - 1 teaspoon;
• salt - 200 g plus a few more tablespoons;
• ground black pepper - two bags;
• vodka - 100 g.

Preparation:

1. Cut the salsa into pieces, stuff it with pieces of garlic and roll in a mixture of spices.
2. Prepare the brine: dissolve 200 g of salt in one liter of water, put the mixture on the fire, add bay leaves and peppercorns.
3. Boil the mixture, add bacon and cook for 10 minutes.
4. Remove the hot bacon from the brine with a slotted spoon, put it in a jar, and cool the brine. Pour vodka into it. Pour cold brine over the lard.
5. Leave it for 2 weeks to marinate.

Store in the refrigerator or roll up.

Marinated lard with a layer: recipe with herbs

The main thing is to choose fat in which the meat layer will be at least 50%.

Grocery list:

• a mixture of Provencal herbs;
• salt, pepper, garlic;
• lard with meat.

How to marinate:

1. Cut the lard into large pieces, sprinkle with salt and leave for 2 weeks (change it every three days).
2. After 2 weeks, pass the garlic through a press, add pepper and a mixture of green herbs.
3. Rub the mixture onto the fat layer, then sprinkle the pieces with Provençal herbs again, and wrap the fat layer in parchment.

You can eat this snack after 3 days.

These recipes describe how to marinate lard right at home. They can be changed and supplemented, thus inventing new ones.

See also, marinating lard, video:

Marinated lard in brine with an incredible taste and aroma, appetizing appearance and a whole range of nutrients can be safely called a universal recipe for any occasion. It's very easy and quick to prepare. With moderate consumption, it helps our body remove excess toxins, cleanses the kidneys and liver. Since ancient times, people have been telling each other and attributing miraculous properties to this product. The soldiers are ready to exchange all their provisions for lard. Favorite snack for a feast of strong drinks. An integral attribute of any hike. Your men will easily confirm every word. Any woman can prepare lard according to this recipe without a ton of additional equipment; after our photo recipe you will understand how to marinate lard in brine.
The main thing is to approach the choice of lard very carefully. Say no right away, if you are offered very thin or hard lard, most likely it has been lying on the counter for several days. The piece should be soft and easily pierced with a knife. A thin layer of skin is required. If you can find a piece with a lot of meat layers, and even covered with straw, you will find an incredible delicacy and tons of gratitude from your family.

Taste Info Meat main courses

Ingredients

• Selected lard 0.5 kg;
• Clean water 1 liter;
• Salt 5 tbsp;
• Head of garlic;
• A few bay leaves;
• Peppercorns 1 tsp;
• Rosemary (fresh or dried) - a pinch;
• A mixture of ground peppers.

How to cook delicious pickled lard in brine with garlic

First we need to cook the marinade. Pour water into a saucepan and add salt, pepper and bay leaf. Bring to a boil and wait a couple of minutes. We remove the pan to the side and proceed to the next step.


Mix ground black pepper and a few cloves of crushed garlic. Mix thoroughly.


We take the lard out of the refrigerator and wrap it in a napkin; it absorbs excess water and fat. Let it sit for a minute. Throw away the napkin and cut into pieces so that each one remains with a thin layer of skin, as in the photo. We put garlic in each piece, after making an incision with a knife.
Lubricate the surface of the lard with the garlic-pepper mixture.

Place the lard in a saucepan, add bay leaf, rosemary and press down on top, you can do this using a plate. Cover and place something heavier on top, for example, a jar. Leave for two days at room temperature. For the third time we put it in the refrigerator.


After three days, delicious lard is ready for the table. We take it out, grease it with garlic and enjoy the incredible taste and aroma that will definitely whet the appetite of your whole family. Now you know how to marinate lard in brine.


Can be served with the main course as an appetizer or separately. A sandwich with lard on black bread will not leave you indifferent. Is your man going hunting or fishing? Give him a piece with you, he will be happy with such a snack.


You can store lard in the refrigerator for two to three weeks. If you put it in the freezer it will take even longer.