Since ancient times, lard has been the food of the poor, since the price for it was much lower than for good cuts of pork. But it was it that gave the peasants energy and strength for hard work. Salo is a valuable product rich in fatty acids important for the life of the body. In addition, it contains substances that remove toxins. The recommended rate of fat consumption for a person not engaged in physical labor is 10-30 grams, but for athletes, tourists, people whose work is associated with high power costs, you can eat more than 30 grams per day. In addition to the fact that lard is a tasty and healthy product, it tends to be stored for a long time, almost does not freeze in the cold and satisfies hunger well. Salo is used in salted, smoked, fresh, boiled or fried form. Any of these methods are tasty and healthy. Here, you will learn the best recipes for making lard at home that will delight you and your family, and the step-by-step photos that accompany the cooking instructions make them very necessary in any cookbook.

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Pork fat is a product of natural origin that supplies energy to the human body and the vitamins it needs. But in everyday life there are different points of view regarding its useful properties and contraindications for use.

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Some admire its cosmetic and therapeutic effect, other people are categorically sure that the product only brings harm to our body.

Pork fat is a homogeneous mass of white or cream color with no peculiar smell. It is extracted if melted or from interior and subcutaneous fat, including scraps. Interior fat has a characteristic odor, which is why it is processed separately from other types.

The product in its composition contains 99.6% fat, as well as vitamins A, E, D, K. It is especially saturated with carotene and minerals (phosphorus, potassium, calcium, sodium, magnesium, to a lesser extent, iodine and copper). The calorie nutritional value of the product is quite high: 896 kcal per 100 g. Pork fat combines several triglycerides of fatty acids that are indispensable for strengthening immunity, such as:

• Linoleic;
• Stearic;
• palmitic;
• Oleic.

Its advantage is the predominance of arachidonic acid in its composition. Acid contributes to the natural metabolic process in the body.

Benefit

The benefits of pork fat are evaluated by its components - animal fats that a person needs for normal life and beautiful skin.

Nutritionists have proven that foods fried in melted fat are able to be absorbed by the stomach much better and faster than those cooked on. It does not lose its biological value during heat treatment.

The benefits of pork fat allows you to use it to improve health and beauty. Face masks and creams based on this product are quickly absorbed by the skin. When it is mixed with other medicinal components, all substances are freely broken down, getting inside the body. The product does not interfere with the breathing of the skin, does not irritate them, but is washed off simply - with warm water and soap.

Harm

Most nutritionists claim that the harm of pork fat lies in the large amount of cholesterol accumulated in the product. Abuse of cholesterol can provoke atherosclerosis of blood vessels. Therefore, it should be excluded from food.

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The second disadvantage that proves the harm from eating this fat is the saturation of fat with toxic substances, since during the pig's digestive process they are not passed through the liver, but accumulate in the final product.

The harm from eating pork fat is characterized by a metabolic failure. This is explained by a continuous hungry state, since the body uses glucose to assimilate this product, which should be aimed at stimulating brain activity. In other words, a person wants to eat all the time, despite impressive fat reserves.

Significant harm to our body is caused by mycotoxins that occur in the product as a result of the life cycle and decomposition of fungi. These elements cause human poisoning and have a depressing effect on the immune system. But the main danger from eating pork fat is a fungal poison known as ochratoxin. The poison is produced in the organs of the pig during slaughter.

Application methods

There are many popular tips for the internal and external use of pork fat. Despite the established point of view about the harmfulness of pork, you can find diets in which it is considered an important ingredient in the diet. The most famous among them is.

Eating it promotes the absorption of fat-soluble (B1, B3, B6, B12). All dietary options that include pork fat are short-term.

Everyone knows that a person gets better not from the pork itself or its offal, but from the amount of food consumed. Therefore, it even takes into account the permissible daily dose of pork fat, which is 10 g per day. The share in the daily diet should be 30% or 60-80 g per day, of which only a third are vegetable. The ratio of polyunsaturated, saturated and monounsaturated acids required by our body is present in lard.

For those who suffer from dystrophy and dream of a few extra pounds, doctors advise taking lard inside every day.

Pork fat is popular both in cooking and in the cosmetic industry. Those who wish to rejuvenate the skin of the face and get rid of wrinkles will be helped by masks, where oak bark, linden flower stalks and dill seeds are used as additional components. Dry skin problems will disappear when you apply a mixture with sage or parsley juice.

It is important to use a fresh product of proven quality. Getting it at home is not at all difficult. Despite all the arguments of the opponents of the use of this product, its benefits far outweigh the harmful properties.

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Common foods in the human diet are products from the domestic pig and wild boar. Food has long been one of the main sources of "fast" energy. Pork fat is not only a favorite delicacy in the human diet, but also fat from it is popular in treatment.

How to buy and melt lard into fat

One of the main factors is the right choice of fat. The meat rows offer a varied selection, but to choose a quality product, you need to consider the following:

• The skin of the pig should be soft and smell good. It is good when the skin is tarred with straw, but it is also found with the help of gasoline. This fat has a specific smell.
• Lard should be white in color 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 stick 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 in color. This is an indicator that the animal was eating well and not starving.

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

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

Such lard can be melted or prepared according to various recipes. To get a melted product you need:

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

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

You can also raise a pig yourself, but the following factors should be taken into account:

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

Piglets can be given mashed root crops on the 20th day after birth, until this time - porridge.

Fat composition

The pig has two kinds of fat. It is subcutaneous and internal (internal).

The internal type of lard is considered the most beneficial for the 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;
• stearic;
• linoleic;
• palmetic;
• linolenic;
• arachidonic.

Useful substances and quality of fat do not change when heated, unlike beef and mutton fats.

What are the benefits and harms of fat?

Facts about benefit lard:

• Strengthens the immune system will also be useful to use vitamin salads.
• Introduces harmful cholesterol, toxins and heavy metals from the body.
• Improves the functioning of 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 in order to exclude side effects and manifestations of allergic reactions.

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

• Colds, especially those accompanied by a 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.
• Also for people with 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, it may appear:

• Food allergies, as the composition contains 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 folk medicine and cooking

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

Watch the video on how internal (internal) pork fat can be properly rendered at home:

Infusion with pork fat from the flu and for prevention:

Compound:

• rose hip;
• pork fat.

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

Pork fat ointment for treatment and in cosmetology:

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

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

Salo recipe:

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

Preparation procedure:

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

Omelet recipe:

• 3 eggs;
• 1 bell pepper;
• 1 tomato;
• 1 green onion;
• 50 g fat;
• spices.

Baking procedure:

• Rinse vegetables under running water and allow to dry/wipe.
• Cut into medium slices.
• Salo cut into small pieces
• Fry in a pan along with herbs and vegetables for a few minutes.
• Add eggs and turn down the heat.
• Cover the skillet with a lid. Cookies until thickened.

Products such as shortbread on rendered interior pork fat are very tasty and high-calorie, but the beneficial 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 melted internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, was criticized by scientists and doctors, it was blamed for increasing the risk of cardiovascular disease, high cholesterol and other troubles. Today, fat has been rehabilitated and is re-entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to melt it yourself at home. How to melt pork fat and will be described in this article.

What is useful pork fat

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was turned to vegetable oils. Now many studies show that they do more harm than good.

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

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, there will be no benefit in it, since saturated fat is needed for its absorption. 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. Not only that, this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork 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 release of carcinogens. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Read on the topic: Pork fat benefits and harms

Which fat to choose

Pork fat is not the same in quality. For different needs, you need to take different fat for rendering fat.

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

Secondly, from what part of the pig carcass will you melt fat.

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

Salo or bacon. 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 undercuts. Soft layered fat with meat. Mostly bacon is made from this part. This fat is suitable for frying.

Internal fat or internal fat. This is fat that is located on the internal organs of the pig. It is cut off in layers, soft. This is the purest fat. After melting, the fat will have a white color, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough, pies are greased to get a fragrant beautiful crust. It always stays soft.

How to melt pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you will melt it from.

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

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

Dry way. In this way, you can melt fat on the stove, oven, slow cooker, pan. Heat the dish in which you will melt the fat, and place the chopped fat in it. In this way, you can render both interior fat and lard. During the melting of fat by this method on the stove or in a slow cooker, periodically stir it with a wooden spatula.

How to melt lard into fat

First you need to cut into small cubes, no larger than 1x1cm in size. like this

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

Transfer the chopped bacon to a bowl. Add water. For 1.5-2.0 kg of fat, about 200-300 grams of water.

Cover with a lid and put on the stove. As soon as the pan warms up well and the first bubbles appear on top, reduce the heat. Fat must be melted at the lowest possible temperature. When rendered at a high temperature, the fat is melted 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 rendering such an amount of fat can take from 4 to 5 hours.

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

How to render pork fat in the oven

What is good to melt fat in the oven is to prepare it, put it in a pan and you can go about your business while the fat is melted.

Preparation of fat is the same as for rendering on the stove. First you need to finely chop pieces of bacon or visceral fat. The smaller the better. Can be twisted in a meat grinder.

Put everything in a pan that can be put in the oven. It is good to melt in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Put the pot in the oven. The melting time depends on the amount of fat. The more fat, the longer the fat is rendered. You can carefully remove the pan and mix. Just be very careful not to burn your hands with grease.

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

How to drown internal pork fat

The internal fat is soft and layered. Almost all of it melts.

Cut fat into small pieces. Place in a saucepan.

Add about 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 rendering lard.

Put on the stove on a small fire. After about an hour, check the pan and stir. 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 gauze and pour into jars.

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

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

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

It needs to be stirred periodically. This will ensure that all pieces of fat are melted more evenly.

It is not necessary to melt the fat until the cracklings are crispy. They should remain soft and light. They can then be sautéed separately to make them brown and crispy. They can be used to stew potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat in a glass jar should be pale yellow in color. When it freezes 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 can be 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 kidney area.

Salt can be used to make many dishes. In addition to salting, hot dishes and snacks are delicious. Fat dishes are very useful, it helps the hormonal system, normalizes the work of the heart, liver and kidneys. Despite its high calorie content, a small piece a day will not harm the figure.

Salo homemade

We choose pieces with streaks of meat for its preparation. We store it in the refrigerator, as garlic is used in cooking.

What is necessary:

• Fresh lard - 0.5 kg.
• Garlic - 2 cloves.
• Lavrushka - 1 pc.
• Sea salt - 3 tbsp. l.
• Black pepper - 0.5 tsp.
• Cumin - 0.5 tsp
• Coriander - 0.5 tsp

Cooking process:

1. Cut the bacon into pieces about 5 by 10 centimeters.
2. Rub salt on each side.
3. Combine cumin and coriander, add chopped garlic.
4. We cover each piece of fat with the resulting mixture.
5. We put it in a bag, add a bay leaf. We leave for 10 hours.
6. After the time has passed, we put it in the freezer for 2 days.

Homemade lard is a wonderful appetizer. It can be served with boiled potatoes, borscht. If you do not know what to cook from lard, this recipe will be the most optimal.

Smalets

Salo dishes are quite diverse. Lard is used for frying, replacing butter. Ghee is stored for a long time. It has practically no smell. For its preparation, you only need lard - 1 kg.

1. We choose thick and soft fat.
2. We cut off the skin.
3. Cut into small cubes.
4. We put our pieces in a saucepan and put on the stove over medium heat.
5. When the bacon begins to melt, reduce the temperature to the minimum, close the lid.
6. We melt until the moment when the cracklings and fat separate from each other.
7. Strain, pour into jars for storage and leave to cool completely.

You need to store lard in a dark, cool place. The average term is six months.

Salo pate with herbs

Traditional and very tasty appetizer. Pate can be an excellent substitute for butter. Dishes from fresh fat are easy to prepare and keep for a long time. This appetizer is very popular to serve with borscht.

Ingredients:

• Fresh fat - 600 grams.
• Garlic - 6 cloves.
• Salt - 1 teaspoon.
• Finely ground black pepper - 1.5 tsp.
• Greens to taste (dill, parsley, cilantro) - 2 bunches.

Cooking process:

1. Carefully remove the skin from the salmon. If you want to keep it, it must be thin.
2. Cut into small pieces.
3. Peel the garlic. If you want a spicier snack, add a couple more cloves.
4. Rinse the greens thoroughly and chop.
5. Place all ingredients in a blender and add salt.
6. Grind to a homogeneous mass.
7. We put it in a glass jar and put it in the refrigerator.

Such a paste of bacon can be spread on rye bread or a slice of fresh tomato.

Pie for a couple

Salted bacon dishes can turn out tasty and beautiful. Even the hardest piece cooked according to this recipe will become tender and soft.

Ingredients:

• Freshly salted lard - 400 grams.
• Ground black pepper - 2.5 tsp.
• Garlic - half a large head.
• Lavrushka - 2 leaves.

Cooking:

1. Cut the lard into thin strips, let dry a little.
2. Rub with crushed garlic.
3. We make a small incision on each piece and put a bay leaf into it.
4. Marinate for about 10-12 hours, putting in the refrigerator.
5. We put the fat in a double boiler. We cook for about 1.5 hours, checking the readiness with a fork.

This method of cooking will not saturate the fat with water, and all the spices will remain on it.

Three ways of salting

What to cook from fat in a short time? Of course, salt it! So the fat will turn out tasty, healthy and will be stored for a long time.

The most popular salting recipes:

Recipe 1: the easiest way. Required Ingredients:

• Fat - 500 grams.
• Spices - to taste.
• 3 cloves of garlic.
• Salt.
• Dry dill.

Salo cut into small pieces. We rub with salt. Pour spices into the bottom of a wide plate and dip each piece. We put it in a glass container, leave it for three days in a warm place. After we transfer to the refrigerator. Chilled fat is ready to eat.

Recipe 2: with garlic and spices. For this recipe, we cut the bacon into pieces 5 by 10 cm. We pierce holes in each with a knife or fork and put a piece of garlic in each. Then we generously rub the fat with spices, rub them thoroughly. Put the pieces in a bowl. Cook the brine separately by adding salt and bay leaves to the water. Cool slightly, fill with fat completely. After complete cooling, place in the refrigerator. After 7 days, the fat is ready, you can try it.

Recipe 3: Dry way. For this you need:

• Salo.
• Onion peel.
• Salt.
• Garlic.
• Seasonings to taste.

First we boil the brine. Add salt, onion peel and seasonings, boil for about 10 minutes. Salo cut into pieces of medium size and cook in brine over low heat for 2 hours. Peel and chop the garlic. When the pieces have cooled, rub with salt. Then garlic and seasonings. Wrapped in a cloth or towel, leave for 24 hours and then put in the refrigerator.

Snack to the table

Salo dishes are prepared both raw and salted. Such recipes take a little time and are suitable for many soups and side dishes. Appetizer Ingredients:

• Salted lard with meat streaks.
• Ground black pepper.
• Vinegar 9%.

How to cook:

1. We clean the salt from the fat, if it remains.
2. Cut into thin neat slices.
3. Lay the salo on a serving platter.
4. Spray with 9% vinegar.
5. Sprinkle with pepper.
6. Put in the freezer and leave for about an hour.

Appetizing appetizer is ready. Before serving, you can sprinkle with fresh chopped herbs.

This useful product is quite popular. Fat dishes are prepared in many countries. It is salted, boiled, stewed, fried, smoked. In any form, it turns out tasty, beautiful and very appetizing. It can be eaten daily or served at the festive table.