If you are tired of the usual way of salting salo, I suggest you make a tasty bacon with meat layer with garlic, greens and fragrant spices. The most important thing when salting is to choose a good piece of bacon and successfully pick a fragrant bouquet of spices and spices. Salt lard in this recipe is a pleasure, and, thanks to a layer of meat, it turns out to be unusually tasty.

Ingredients

To make salted lard at home you will need:
fat with meat layer - 1 kg;
salt coarse (I have sea salt) - 6 tbsp. l (with a slide);
garlic - 1 head;
parsley - 1 bunch (small);
dill - 1 bunch (small);
bay leaf - 3 pcs .;
sweet Paprika - 1 tbsp. l .;
spices - to taste, I have a spicy-aromatic blend "Caucasian" (coriander, celery root, cumin, allspice, chili, paprika, thyme, mustard powder, garlic and dried onion, dried parsley and celery greens) - 25 g;
allspice - 7 pcs.

Cooking stages

For salting, I took the bacon with a slot. Wash the bacon with the meat layer with cold water, dry it and then cut it into pieces suitable for salting.

Dill and parsley should be well washed, dried and finely chopped. Peel the garlic and chop finely enough.

Add paprika, spices, chopped herbs and garlic, bay leaves, allspice to the salt.

Mix well the mixture of spices, herbs and garlic. Fragrant mix for salting is ready.

Put all the pieces of bacon in the pan, pour the remaining mixture on top.

Lard with a layer, salted according to this recipe, turns out to be very tasty, perfectly sliced, it can be served with mustard, horseradish, and, of course, with "Borodino" bread. Ideal for family snacks, and with him delicious potatoes baked in the oven. You can store fat in parchment in the freezer for up to 3 months. We have such fat with a meat layer takes a couple of days.

Tasty and enjoyable moments!

Salo - home cooking recipes

For many centuries, fat was the food of the poor - the most enviable pieces of pork carcass were always delivered to those who could pay for them. And it was fat that gave energy and health to the people who made up the “labor force” in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of Emperor Justinian, so that the legionaries had a lot of strength and energy. One of the most interesting facts about fat is its role when Columbus discovered America. Historians believe that if there was not enough fat on the ship of Columbus, then he would hardly have been able to get to the New World - the sailors would quickly “brutalize”, they feed on one fish.

Fat is rich in “long-lasting calories” - those who have eaten it restore energy and strength for a long time. In 100 g of fat about 800 kcal, however, this does not mean at all that this product should not be eaten by a body watcher - you can and should eat everyone in moderate amounts! This is an extremely useful product, rich in many valuable fatty acids involved in cell construction, hormone production, and cholesterol metabolism. In addition, the substances contained in fat contribute to the elimination of toxins (fat fits well with alcohol, preventing intoxication and preventing the negative effects of alcohol consumption). In general, the listing of arguments in favor of the consumption of fat may take more than one hour, but we will end up on the fact that 10-30 g of fat per day for people who do not have physical exercise is not at all harmful, but very useful. Athletes, tourists and all whose lifestyle is associated with physical activity, fat can be eaten and more than 30 g per day.

Buy lard today without problems. However, the fat cooked with your own hands will be much tastier - you can pickle raw lard, cook, smoke, fry, stew, in general, prepare in any way with your favorite spices and spices, and enjoy the benefits and great taste of the cooked snack, delighting yourself and the home.

Selection of raw bacon

A great contribution to a successful home lard is the right choice of raw lard when buying. So, pay attention to the following:

Choose the best fat with sandpaper (by the way, the most useful - just 2.5 cm of fat under the sandpaper);
   Fat should be uniform, elastic, dense, the best way to check is to pierce with a sharp knife (good fat will resist slightly, but it will easily pierce without jerking);
   It is better to choose fat from "girls", and not from "boys";
   On the cut fat should be a snow white or slightly pinkish tint;
Yellowish soft fat is better not to buy.

Note that the fat with streaks of meat is better to smoke or boil, when salting in the usual way, such fat will either turn out too hard, or may deteriorate in the refrigerator.

Salting salo at home - ways

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired pieces. There are three methods for salting salts:

Since there are a lot of recipes for making fat in these three ways, we will list the most popular ones.

Salted bacon recipe with garlic

It will take:

1 kg of raw fat on the skin,
  10 cloves of garlic,
  4 bay leaves
  4 tbsp. salt,
  3 tsp. black peppercorns,
  2 tbsp. paprika,
  1 tsp cumin,
  1 tsp chili pepper ground.

How to pickle fat at home.

Wash a piece of bacon, dry it, cut the piece into two layers, lay it down on the board with the skin, make 2-3 mm deep cuts on the fat. Peel the garlic, thinly chop it, make a pair of 2 lavrushki, put the garlic and the leaf on the lard, press it into the cuts. Grind the rest of the bay leaf and black pepper into a crumb with 2 tbsp. salt and cumin, mix, sprinkle one piece of fat richly with this mixture. Stir the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Put the pieces of bacon on the foil gently so that the seasonings do not wake up, wrap tightly, put them in the refrigerator for 2 weeks. Or fat can be removed in the freezer for 2-3 weeks.

Another option salted bacon with garlic:

Lay the layers in a container, pouring abundantly with all seasonings (garlic is also inserted into cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer should be put down with sandpaper, the second one should be up, etc. At first, such fat is kept for a day at room temperature, then it is removed in a refrigerator (not in the freezer), salted for 3-5 days.
   For the best salting of fat from above it is possible to lay oppression. Another trick - do not be afraid to sprinkle fat with a large amount of salt - the product will take exactly as much salt as you need.

Quick recipe for salting salo

It will take:

Fat,
  black pepper,
  salt,
  garlic.

How to quickly salt the fat at home.

Cut the lard into medium or large pieces, rub with salt and pepper, put through a garlic press, put into a bag, leave for 12 hours at room temperature, then put into the freezer for 2 days.

Recipe “Onion bacon” - bacon, salted in onion peel in brine

It will take:

Lard with layers of meat,
  shells 7-10 bulbs,
4-6 peppercorns,
  3-4 bay leaves
  5-6 cloves of garlic,
  1l of water
  1 cup salt.

How to pickle fat in brine in onion peel.

Put salt in a saucepan, pour in water, bring to a boil, put onion peel, boil 5 min, put lard so that it is completely covered with liquid, reduce heat, boil for 10 min, remove from the stove, insist 15 min, get fat, dry . Chop garlic and laurel, crush black pepper, make cuts with a knife in the cooled fat, stuff them with spices, rub them with the whole surface of the pieces, wrap the lard with foil and put it in the freezer. You can eat such lard after it is completely frozen.

The above method is the so-called hot salting. You can salt the fat and cold salting method - the brine should be at a temperature of 2-4 degrees (the concentration of brine is not less than 12%): the fat is put into a container, poured with brine, pressed down with a pressure and covered with a lid.

There are very modern ways of salting salo.

Recipe for salting bacon in a slow cooker in onion peel

It will take:

1 kg of fat with layers of meat (brisket)
  200 grams of salt
  4-5 bay leaves,
  2 handfuls of onion peel,
  1 l of water
  2 tbsp. Sahara,
  ground black pepper,
  garlic.

How to cook lard in a slow cooker in onion peel.

Soak the onion peel, then rinse it with running water. In the bowl of the multicooker put half the husk, lay the fat, put a bay leaf and the rest of the husk. Dissolve sugar and salt in boiling water 1l, mix, add fat. Turn on the stewing mode for 1 hour, after stewing, leave the fat in the marinade for 8-10 hours or overnight. Next, dry the bacon, rub with garlic, passed through a press and mixed with black pepper, wrap with cling film, put into the freezer, and you can eat bacon after it is completely frozen.

Cooking bacon in onion peel

A terrific and simple recipe for salting hot fat in onion skins.
  This recipe is also good because lard, salted in this way, can lie in refrigerators for about 3 months.

To make bacon in onion peel you will need:

Pork lard,
  Water - 7 glasses,
  Onion peel - a few handfuls,
  Garlic - 4-5 cloves,
  Black and red pepper taste,
  Large table salt - 1 cup.

How to cook bacon in onion peel.

1. Cut the bacon into fist-sized pieces.
  2. Add water to the pan, put onion peel and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of bacon into it (to evenly salt the bacon, the brine must completely cover the bacon)
  4. Salo should be cooked in brine for at least 20 minutes, and if there are layers of meat on the fat, then it is advisable to boil more — 30-40 minutes.
  5. After turn off the fire and leave the fat in brine for about a day.
  6. Then we get the fat from the brine, wipe with a paper towel, so that the fat is dry.
  7. Now lard can be rubbed with your favorite spices - black and red pepper, garlic (if you like) and other spices.
  8. Put the pieces of bacon in the packages and put in the fridge for a day, then put it in the freezer or use it.

Very tasty lard is obtained - spicy and spicy, perfectly suited to main dishes, as well as to vodka.

Delicious lard

Ingredients:

600 g fat (or brisket)
  48 g of salt (8% of lard)
  5 bay leaves
  5 juniper berries
  10 black peppercorns
  Spice
  1 head of garlic

Cooking:

Spices grind. Finely chop the garlic
  Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
  Put in jars and refrigerate for 3 weeks.

Everything is very delicious!

Baked lard

For the recipe you will need:

Salo or porevka - 1 kg
  - pepper (peas) - 10 pcs.
  - Coriander (peas) - 10 pcs.
  - bay leaf - 5 pcs.
  - garlic - 1-2 heads.

Chop the lard or thread into long bars and stuff with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
  Put the pieces into the goose and tightly close the lid. Bake at 200 degrees for about 1 hour.
  Serve cold.

Salam "Ladies" - unusually gentle

There are many ways to salting lard. The “ladies'” ambassador in brine is especially notable among them - the salzo is tender, tasty and can be stored for a long time.

Ingredients:

1.5 kg. lard;
   1 l. filtered water;
   5 tbsp. l salts;
   5 pieces. bay leaf;
   5 tooth. garlic;
   black pepper peas;
   white ground pepper.

Cooking:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the peppercorns, break the bay leaf and pour it into the pickle with the ground pepper, mix everything thoroughly. Wash the lard and clean the skin well. Cut into large chunks. Put in a bowl, it is better to glass. Pour the ready brine and clean in a cool place for two or three days, do not close the lid - the fat should breathe. After the weed - get it, dry it, sprinkle it with spices to your taste. Wrap in foil and store in freezer.

Pate of bacon

Salo is loved by many. I propose to cook in a haste of pate, which is perfect for a sandwich, especially with a green onion and cucumber. A wonderful picnic snack.

It will take:

0.5 kg of salted lard,
  1 large carrot,
  2 heads of garlic,
  bunch of dill.

Cooking:

1. Salo, garlic grind through a meat grinder.
  2. Carrot rub on a fine grater, finely chop the dill.
  3. We mix everything, the fat pate is ready.
  4. Inexpensive, original and tasty.

A very simple way to salting fat

Purely washed fat, dried with paper towels, is cut into pieces, then sprinkled profusely with salt, red and black pepper, sliced ​​garlic cloves, dried tomatoes and paprika, coriander, do not forget.

Then cover the saucepan with a lid and put in the fridge for 3 days.

Salo salted in onion peel

1.5 kg of fat
  200 grams of salt
  1 l of water
  red pepper
  garlic
  onion peel

This recipe for salting lard is simple, but many people like what comes out of it. The fat prepared according to this recipe is stored for a long time, it can be served on the table in any situations.

It is better to take a not very thick piece of bacon, or cubes, about 4 * 5 * 15 cm in size.

Dissolve the salt in a liter of water, add the onion peel and bring to a boil, lower the fat into the boiling brine, boil for about 5-7 minutes, remove from the heat, then the fat should be left in the brine for 12-15 hours.

Then remove the fat from the brine, blot it, chop the garlic, rub it with the red pepper. Keep the fat to be in the freezer.

Ural Fat

Ingredients

1 piece of bacon with meat layer
  garlic
  coarse salt

According to this recipe for salting lard it is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of bacon you need to make cuts along.

Peel the garlic cloves and cut them in half, stuff the garlic halves with cuts in fat.
Then a piece of bacon should be sprinkled with coarse salt from all sides and wrapped in any cotton fabric.

Keep the lard, cooked for such a recipe, you need wrapped in paper, because of the plastic bag, it can get an unpleasant smell.

FAT IN PACKAGE

Split the head of garlic with black and allspice peppers, salt it, smear the lard with this mixture, wrap it in a bag, wrap the bag with lard in one more bag. It is necessary to wrap it carefully, so that there would be no air inside the bag, which, when heated, will strongly inflate. For the night, leave the bacon in the kitchen - pickle.

In the morning, after adding water to the pan, dip the fat into it, and boil it on the stove. It is necessary to boil for 2 hours, and then leave to cool directly in water.

Then you need to put in the fridge and when the bacon freezes, cut and surprise yourself, home and hiked guests with melting lard, which they have never tried before ...

Quick recipe. Daily fat.

Very quick pickling - cut fresh lard into 5 x 5 cm cubes, roll in coarse salt, black pepper, add any seasoning and place in a jar or pan, shifting garlic cloves. Sprinkle with salt over the top and cover with a lid. Put the container in a warm place for a day, and the next day the fat is ready. Keep it in the refrigerator.

Roll of fat "Quiet Ukrainian night, but fat must be hidden away ..."

Salad roll is a great dish that tastes delicious food to every connoisseur, and can also become an excellent component of a festive table. The recipe for roll from fat is very simple (and not expensive), and the preparation of roll from fat will not take much time. I took fat with a thickness of 3 cm. I always take exactly thin fat, it has fat cells that do not need support from the connective tissue reinforcement - there are no veins, fibrils that sometimes interfere with biting and get stuck in the teeth. the fat was bright white with a faint pink tint.
  Make cuts on the layer and put chopped garlic in them

Next, blackened and white pepper, dry basil and rosemary and salted. She twisted a layer of fat into a roll, and so that she did not turn around, she tied it with a harsh thread. In this form, the fat in the bag was in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of bacon into the freezer and remembered it a week later, chop it up.

Lard baked in foil

Take the lean layer. Cut into portions and soak overnight in salt strong brine with spices for lard (check the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). Layers should be marinated for at least 8 hours. In the morning, remove the fat from the brine, let it drain. Wrap each piece in foil and lay it on the baking sheet with the sandpaper down. Bake the fat in a hot oven for 20 minutes, if you put it in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the fat from the oven, let it cool, drain the excess fat through a small hole in the foil. Fold it in the bag (right in the foil) and put it in the fridge until it is completely cool.

Lard in garlic-salt solution

There are a large number of different recipes for making salty bacon, and each hostess chooses the most acceptable. Here is another way to salting lard.

When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove all unnecessary from its surface and then you just need to put the fat in the cold water and leave it for fifteen hours, so we will make the fat soft.

Then the fat should be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small cuts, after about three centimeters and put in them pieces of garlic. If you want more fat, you can miss it with garlic mass.

Then the fat should be well sprinkled with coarse salt and red or black pepper.

Separately, you need to prepare the brine, for this, two kilograms of salt need to take five liters of water and boil.

After that, pieces of bacon should be folded into an enameled bowl or pan and pour the prepared solution that has already cooled down, put a plate with a load on top and put it in the cold.

After seven or eight days, the fat should be fully cooked. At first, this fat will seem very salty, but this is only the first impression. It is necessary to get the fat out of the solution and let it dry, then remove the excess salt, then the taste of the fat will already be un-salted. If desired, the fat can still be sprinkled with black or red pepper. Sprinkle should be plentiful.

Such fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.

Ready fat is cut into pieces and served to the table, it can also be fried or cracklings.

Lard in the oven

Ingredients:

Pork fat with streaks of meat - 0.5 kg
salt - to taste
  freshly ground black pepper
  bay leaf - 8 pcs.
  garlic - 4 cloves
  baking paper

Cooking method:

Salo wash, dry.

Cut the fat into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take the paper and cut it into squares. Put on the leaf two bay leaves and chopped garlic.

We spread a piece of bacon. We also put laurel and garlic on top.

Wrap the fat in the paper. Take a cauldron or utyatnitsa, lay out the fat in paper.

We put in the oven heated to 200 degrees and bake for exactly 60 minutes. Then take out the bags and cool them at room temperature. At night, remove the bag in the refrigerator.

  Elnova Oksana

Lard in Belarusian

Ingredients:

Fresh (homemade) bacon with 1 kg pelt
  cumin 1 tsp.
  salt coarse 4 tsp.
  sugar 1/2 tsp.
  bay leaf 3 pcs.
  garlic 1 head

Cooking method:

If the skin is not cleaned, it is good to scrape the knife, wash the bacon and dry the cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Lubricate the bacon with salt and spicy mixture. Break the bay leaf, mix with garlic slices and sprinkle the bacon on top and bottom. Put the lard in a glass or enameled container, cover with a lid. Put the container in a cool, dark place (but not in the refrigerator). Turn over a piece every day. Soak for five or six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Once or twice during this time turn the piece. And the last stage. Wrap the lard in a film and put it in the freezer for a day without cleaning the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Lard or brisket 400 g
  ready-made marinade pickle for smoking meat or fat 100 ml

Cooking method:

Salo cut in half. We take a sleeve or bag for roasting, put pieces of bacon into it, pour marinade, tie it up and send it to marinate for 12 hours. Then take the pieces of bacon and shift in a refractory dish. Put the dish in the oven and bake about 30 minutes lard at 130 degrees, bacon at 150 degrees. Cool ready fat in the freezer, cut into slices and serve to the table.

Lard in the bank

Ingredients:

Big piece of bacon with skin
  salt
  garlic 1 head
  Bay leaf
  allspice
  3 liter can

Cooking method:

Wash and dry a large piece of bacon. From this piece we cut off rectangular pieces of 5 cm length. Each piece is thoroughly rubbed with salt and tightly laid in a jar, pouring each layer of fat into slices of garlic. Put a pair of bay leaf and pea allspice on top. Close the jar lid and clean in the cold. Fat is ready for 5-7 days.

Marinated lard

Ingredients:

Fat with a large layer of meat
  water
  salt
  Bay leaf
  bell pepper
  garlic

Cooking method:

We take the bacon and clean the skin (for this purpose we put the bacon up and scrape it with a knife, trying not to cut it and not tear it). Then wash the lard and dry. Cut the lard in small pieces of 4 cm in length. Pour cold boiled water into the pan and put the salt at the rate of 100 grams. per liter. Add spices. Fold the fat in a 3-liter jar or enamel pan, pour the brine. Add the garlic cloves crushed in a garlic press in a jar. Close the lid, checking that all the fat is immersed in the liquid and put in the fridge for 4-5 days.

Salo in a brine

Ingredients for the recipe

Fat
   garlic
   bell pepper
   Bay leaf
   brine

Recipe

Cut the lard into 5x15 cm cubes and spread them into 1.5-1 liter jars (like standing pickled cucumbers!), You do not need to fill the jars tightly. In a 1.5 liter jar you need to put about 1 kg of fat, no more. And add different spices: garlic, peppercorns, bay leaf.

Cook the brine.

Pour water into the pot and put on the gas. In the water we drop the peeled potato. As soon as the water boils (along with the potato) - we turn off the gas and put salt, a few tablespoons in the water. Water is brought to a boil and a little, to dissolve the salt, boil on a quiet light. Our potato floats in the middle of the liquid (not at the bottom!). Put more salt and boil again. Murphy rises even higher. Then we put salt and boil again, and put salt in spoons until the potato is on the surface (it should be “pushed out” of the salt to the surface). All this time the brine is quietly boiling (on the quietest light). As soon as the potato has "jumped out", we throw it out and boil the litter for literally one more minute. That's it, the buffer is ready. Do not even think of trying it with the tip of your tongue!
Tuzluk need to cool. As soon as it is cold, pour it into jars with cooked bacon, wait a bit and, if necessary, add it again. Banks are closed with plastic lids and left for a day in the apartment, then the banks must be put in the fridge for 10-14 days (I have 2 weeks). I keep on the loggia (but we now have frost under -35). Tuzluk in banks does not freeze, it becomes very thick (it overflows in the bank very so slowly, impressively!).

After 2 weeks, our fat is ready. To say that tasty means nothing to say! Soft, tender and a little moist fat ... You have long dreamed of this! Try, pickle more and in this way - you will not regret.

How to cook flavored lard

Ingredients for 10 servings:

Red pepper (coarse) - 50 grams,
  dried dill - 30 grams,
  turmeric - 20 grams,
  bay leaf (ground) - 3 pieces,
  carnation - 4 sticks,
  cinnamon - pinch,
  nutmeg (crushed) - 50 grams,
  fat - 2 kilograms,
  salt - 9 tablespoons,
  garlic - 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to pickle fat, then this recipe is especially for you.
  Stage 2: First, you need to combine all the described seasonings and mix them well, so that they are evenly placed among themselves.
  Stage 3: Fat mode into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring lard to a boil and hold no more than three minutes. Remove from the heat and pour the salt. Leave for 12 hours in a cold place.
  Step 4: After the fat is infused with it, it is necessary to remove all the water with a towel and rub it with garlic.
  Stage 5: grate the product with the spices and leave until the bacon hardens. After acquiring the hardness of the product can be consumed.

Lard in onion peel

The product prepared in this way looks similar to smoked lard, but has a specific taste. Prepare it by boiling in salt solution with the addition of onion peel and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and incubated for 3 to 7 days. It should be borne in mind that boiled salted fat can not be cut immediately after it is removed from the freezer, otherwise it will crumble. Let it sit for a while at room temperature.

Ingredients:

Salo fresh 1000g
  Water 1 l
  Salt 150 g
  Onion Husk 10 g
  Sugar 1 tbsp. l
  Garlic 2 head
  Black pepper peas 10 pcs.
  Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Cooking:

To prepare the product, you need to take fresh fat of a small thickness, stone salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and red pepper.

Pour water into the pot, put onion peel, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and put the fat cut into pieces.

Boil lard on low heat for 1 hour, then remove from heat and leave in this brine for a day.
  Peel the garlic cloves and dry finely chop or skip through the press.

Remove bacon from brine and dry
  Carefully rub garlic from all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer.

Before use, allow the fat to soak for some time at room temperature (so as not to crumble when sliced), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Salad Roll Recipe

Salad roll is a great dish that tastes delicious food to every connoisseur, and can also become an excellent component of a festive table. The recipe for roll from fat is very simple (and not expensive), and the preparation of roll from fat will not take much time.

For roll need:

Lard (it is advisable to choose a thin skinless) square or rectangular shape
  - garlic 4-5 cloves
  - salt
  - allspice
  - raw carrots 2-3pcs

Cooking method:

Rinse the bacon and dry with a napkin. Peel the garlic and rub it on a grater (or squeeze garlic). First smear one side with garlic, rub with salt and pepper.

Wash and clean the raw carrots, cut into small pieces along the entire length and place on a greased surface. Then wrap the roll so that the filling is inside. In order to roll not unwound along the entire length of the dressing thread. And so that the filling does not fall into the water roll put in a plastic bag. Put in a saucepan and pour water at room temperature. Simmer for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool, put in the refrigerator. When the fat hardens, roll can be cut into thin circles.

Ukrainian recipe for bacon

The best is fat from the sides or from the back of the pig, it is the softest, oily. The skin should be fine, well gummy. The structure should be white, soft and elastic.

For salting it is better to take a fat without fat streaks of meat. You can cook lard in Ukrainian in various ways, but there is one that has been known for a long time. Consider how to salt the fat in Ukrainian.

The recipe for bacon in Ukrainian is quite simple and does not take much time.

Ingredients:

Lard 1 kg
  garlic
  1 head
  salt,
  spices (ground and black pepper),
  bay leaf 1pc.

Cooking method:

Cut lard into pieces, approximately 15x7 in size, do not cut off the skin. From all sides it is plentiful to grease with salt (it is better to use stone coarse salt). Peel the garlic (1 head - 7-8 teeth), cut into thin slices. With a knife in the fat to make small grooves (holes) and in each groove shove a clove of garlic. Then rub it in abundantly with pepper (black and red ground). Grind bay leaf - 1 pc, and also rub each piece.

Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the term of salting depends on the size of the pieces of fat and its structure). Then put in the fridge for 1-2 hours, so that the fat is frozen. Before use, clean the pieces of salt and spices. Store in the refrigerator (best in the freezer). Shelf life - a few months. If an underline is used for salting, then the salting period is doubled.

Lard salted in this way is great for sandwiches and will become a real delicacy, both on a regular dinner table and on a festive feast.

How to pickle bacon with garlic?

Ingredients:

Salo - who likes what
  5-6 cloves of garlic
  salt
  ground black pepper and peas
  Bay leaf

Cooking:

Before salting the bacon with garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin, so that the bacon does not disintegrate.

Garlic cloves, cut into plates, mix the salt with pepper and peas.

Then we roll each piece of bacon in a pepper-salt mixture and put petals of garlic on each piece of bacon.

Salt fat tightly fold in a deep plate. We shift each piece of bacon with bay leaf. Then we cover the container with lard with a flat plate and put the press on top.

We leave the bacon for several hours at room temperature, then we put it in the fridge for a day. After that, clean the fat from excess salt, put in a bag and put it in the freezer.

So, over the centuries, people eat fat, eating it raw, smoked and salted. Lard is boiled, fried, it is the fatty basis of many dishes, it is fried and stewed vegetables. It has long been cooked in Russia with bacon porridge. It is used to force lean meat to give it juiciness. In addition, lard is also used for the preparation of sweet dishes in combination with sugar or molasses.

The most basic way to salting fat
  Salo cut into pieces the size of a fist, pre-clean the garlic at the rate of 1 clove per 1 piece of bacon and we cut this garlic into rounds. Prepare spices - hops-suneli, pepper, ground dill seeds or any others that you like.

Pour a little bit of pepper and garlic on the bottom of the enameled pan. Then we take a piece of bacon in the left hand, in a handful of large salt in the right hand and rub a piece of bacon with this salt over the pan. After that, put the bacon in the pan skin down and repeat the operation with another piece of bacon, pouring all the spices and garlic. Salt do not regret!

Then we slightly tamp the fat in a vessel, cover it with a smaller diameter lid or a plate, put a small yoke on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the pot, shake off the juice, wrap it in a cotton rag and put it in the refrigerator. Once frozen, you can enjoy the unique taste.

Salting of fat by the dry method
  For 1 kg of lard, 2-3 heads of garlic, seasonings (coriander, red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt are required.

Salo cut into pieces the size of 10x15 cm, they make deep cuts every 3-5 cm (up to the skin). We grind lard with garlic, rub with a mixture of seasonings, roll in salt and tightly lay into enameled dishes, generously sprinkle salt on each layer (remember, do not spoil the lard with salt!). Let's put it now in a cool place - and in 5 days the fat will be ready.

Pickling bacon in brine with onion peel is a very old way. So not only our grandmothers salted lard, but, perhaps, great-grandmother. Fat is best to take with meat layers, for example, bacon, since such a light cooking is optimal.

Salting sala wet
In a saline solution (at the rate of 1 kg of salt per 1 liter of water) boil onion peels and seasonings. Then reduce the heat, put in the brine fat, chopped into pieces the size of 10x15 cm, and cook for 1.5-2 hours. We take out the pieces, give a little cool and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put it in the fridge.

Here are some more ways to salting lard in onion peel. With this method of salting lard to taste like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peel and 3 tbsp. spoons of salt.

Boil brine, strain, put in this brine lard (about 2 kg), boil for 15 minutes, then remove from heat and leave the fat in brine for 8-12 hours. After this time, remove the fat from the brine, rub abundantly with garlic, black pepper, wrap in parchment paper and send to the refrigerator for a day or two. Is done. If you have done a lot, do not worry. Such fat is stored for a long time in the freezer.

Method number 2

1-1.5 kg of brisket or bacon will require 1 small head of garlic. For brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all spices with salt and onion peel in a saucepan and add water. Bring to a boil, put the bacon so that it is covered, boil for 10 minutes. Remove pan from heat and leave in brine for 24 hours. After the brine cools, put the pan in the fridge.

Then remove the bacon from the pickle and let it lie on the plate for 15 minutes to stack the excess pickle. Squeeze garlic through a press and smear it with fat from all sides. Put the fat in the fridge for a day. Then shift to the freezer.

Method number 3

Buy fresh lard. Make cuts to the skin, cool with coarse salt and put in a wide bowl, put pressure on top (you can also use a wide bowl of water or a saucepan).

After one day, you put all the fat and salt in the pan, pour one or two fingers of water above the fat, add all sorts (which you like), bay leaf and be sure to add more onion peel (it will later give the original color, taste and smell).

All this is boiled for an hour. Then let the contents cool to room temperature. Fat is taken out of the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that tracing paper does not unwind, and put into the freezer. A day later, fat is ready to eat.

Method number 4 (spicy lard)

This recipe is for those who are not a little indulgent.

For brine you will need 7 glasses of water, 1 cup of coarse salt, a handful of onion peel.

Bring all this to a boil, boil for 5 minutes. Then put pieces of bacon in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave for a day in brine. After that, remove the fat from the brine, let it drain. Grate garlic and red pepper. Put in the fridge, preferably in the freezer (so it tastes better).

Method number 5 (spicy lard)

It will take 1 kg of bacon, 400 g of salt, onion peel, red ground pepper, garlic and other spices to taste.

Prepare a saline solution (400 grams of salt per 1 liter of boiled water). Add a handful of onion peel to the solution. 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) soaked in saline for 12 hours. Lard should be covered with a solution. After soaking, put on the fire and bring to a boil. Simmer for 3 minutes (not more).

Allow lard to cool in brine. Chilled lard rub with salt (a small amount), garlic and red pepper. Give the fat soak in spices - and it is ready to eat.

Lard in brine "tozluk"
The fat prepared in this way does not age, does not turn yellow and is stored for a long time, maintaining excellent taste.

To salt 2 kg of fat, we will prepare a brine: for 5 glasses of water you will need 1 cup of salt. Boil brine, cool to room temperature.

Meanwhile, we will cut the fat into small pieces (so that it is convenient to get it) and put it loosely (!) In a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 garlic cloves between the layers.

Fill with brine, cover it tightly with a lid. We will keep the week in the room (it will be ready for use), then we will put it in the cold. Typically, this capacity (3-liter jar) is not more than 2 kg of fat. The main thing is not to put the pieces very tightly in a jar, otherwise the fat will simply “suffocate”.

Lard with garlic
Method number 1

We take fresh fat with a soft skin, even better if it is with meat streaks. We cut it into pieces the size of 5x10 cm. Generously rub it with salt. Tightly in a single layer laid in enamelware.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black pepper (one layer of spoon is required per layer). Then we put, if necessary, the second layer, etc., depending on the amount of fat that we salt. Cover the dishes with a plate that fits tightly into the pan (as if under pressure). And leave alone at room temperature for about 2 days. On the second day you will already smell! But let it be better to stand another day.

Then take the bacon out of the saucepan. The pieces of bacon are separately wrapped in paper. Garlic, which was in the pan with lard, leave with him. Keep pieces of bacon wrapped in a canvas or cellophane bag better in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that the raw egg or potato placed in the solution does not sink. In the cooled brine dipped grated garlic and lard, cut into bars with a width of 4 cm and a length of 20-25 cm.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed for 2-3 hours in the refrigerator.

Delayed under the skin. Eat more often lard.

The dish was known during the time of the Roman Empire. He was given to hard working slaves for recuperation.

Today, lard is taken on hikes, on picnics, it can be seen in the menu of people from different countries. With it, heal ailments. And nutritionists continue to investigate how much and how good fat is for the body.

Composition and calorie fat

The benefits and harms of the product to the body depend on the amount of food eaten. The daily rate ranges from 30 to 70 g.  This high-calorie and digestible dish with a unique chemical composition.

Composition:

• irreplaceable amino acids (leucine, lysine, arginine, isoleucine, histidine, tryptophan, phenylalanine, trionine);
• essential amino acids (alanine, glycine, proline, tyrosine, aspartic and glutamic acid);
• lecithin is a natural cholesterol antagonist;
• vitamins (E, D, A, C, PP, gr. B);
• vitamin F (linoleic, linolenic acid, arachidonic acid);
• macronutrients (potassium, phosphorus, sodium, calcium, magnesium);
• trace elements (selenium, zinc, iron, copper).

The nutritional value of the product ranges from 760 to 800 kcal per 100 g of product. These are “slow” calories, they give a feeling of satiety for a long time. Calorie salty  lard is slightly higher ( 770–815 kcal) by reducing the water content.

Beneficially different in terms of calorie boiled  product - energy value is 500 kcal. But with this method of processing lost nutrients.

The tallest smoked calorie  lard - from 815 kcal. Useful products do not consider it. Especially if it is cooked in “liquid smoke”.

The product is surrounded by an aura of rumors. That he was referred to the category of harmful products, then called a panacea for all diseases. The benefits of fat for the human body - this is not a myth, it is proven scientifically.

Due to the high content of arachidonic acid, the product is involved in the formation of the necessary hormones and the construction of cell membranes, contributes to the physiological reduction of the heart muscle.

Salt lard during pregnancy and during breastfeeding will also be useful. To the question: can there be fat in diabetes mellitus, the answer will be positive.

The product will not harm if there is not more than 40 g per day  with salad or broth.

Useful properties for internal use

Useful properties for external use

• Relieves toothache - a slice without salt is applied for 15–20 minutes to the tooth from the side of the gum. Then the piece is replaced with fresh bacon until the pain subsides.
• Helps with pain in the joints - lard (melted lard) put on painful areas overnight. Cover the compress with paper and woolen cloth.
• Heals injured joints - mix 100 squid and 1 tbsp. l salt. Rub into the joint area twice a day. From above impose a warming bandage.
• In case of mastitis, the old fat is applied to the inflamed area for 20–30 minutes three times a day.

Harm of lard

• intestines;
• stomach;
• gallbladder;
• the liver.

Cholesterol in lard

Sometimes people refuse the product, because they do not know whether there is cholesterol in fat? Of course, there is enough cholesterol in it. After all, the product has an animal origin. But is it dangerous?

100 fat contains from 70 to 100 mg of cholesterol.  It's not that much. Compare: in 100 butter of this substance 200 mg, in beef liver - 670, in the kidneys - 1126 mg. Cholesterol in fat is less than in cheese, eggs, veal.

Diet on fat for weight loss

The product is 80% fat. Are they getting fat? Paradoxically, but it refers to dietary products.

There is an unusual diet in fat for slimming Polish doctor J. Kwasniewski. The author believes that they recover from fatty food only when they eat it with vegetables.

Daily ration according to Kwasniewski:

• 7 eggs in any form;
• meat and fat in unlimited quantities;
• sour cream and heavy cream;
• milk with high fat content.

Bread is allowed to eat no more than 1 piece per day. Sometimes you can add potatoes (1-2 pieces per day). Food is eaten in two doses - for breakfast and lunch. Dinner is not supposed to lose weight. For 2 months of such nutrition weight should be reduced.

The method is not suitable for diabetes and gastrointestinal diseases. Even healthy people before practicing this, you need to consult with a nutritionist. Otherwise, there is a risk to earn gastritis or pancreatitis. There are less extreme ways to lose weight.

Ten day diet

• 200 g of fresh bacon cut into 10 pieces;
• in the morning on an empty stomach to eat 1 slice (and so all 10 days, 1 slice per day);
• light breakfast in 2-3 hours;
• meals should be low-calorie;
• after 10 days, fat is excluded from the diet for six months.
• if necessary, repeat the diet.

The most delicious recipe of bacon in brine

The product can be salted in cold and hot brine. Fresh lard before cooking should lie in the cold for several days.

Pickling bacon in brine at home

• Put the pieces (about 2 kg) in a jar, perelaivaya garlic.
• Cooking brine from 1 l. , 300 g of rock salt, a pinch of sugar and spices (pepper, bay leaf).
• Fill the lard with warm or cold pickle.
• The jar is closed with a lid (if they are salted in a saucepan, they need pressure).
• Put the container in a cool place.

The product is ready in a day if it is poured with warm brine, or in 2–3 days if the pouring was cold.

How to salt salt in salt

The easiest way to pickle fat is to use dry salt. Take fresh bacon 2.5–3.5 cm thick. Salt it in any hermetically sealed container. It is impossible to salt it: the product will not take extra salt.

How to pickle fat at home (recipe)

• Chunks (600 g) wash, blotted with a napkin.
• Make a cut and stuff the slices and.
• Mix salt (100 g), black pepper (1 tbsp. L.), Paprika, red pepper, coriander (0.5 tsp).
• Combine spices and salt and roll pieces into the mixture generously.
• Put everything in a jar, close the lid.
• The dish is ready in a few days.

The most delicious recipe of bacon in onion peel

• Per 1 kg of product take 1 liter of water, 1 tbsp. salt and husk from 1 kg of onions.
• Husk wash, pour water and boil for 5 minutes.
• Add salt and spices.
• The pieces are put in a pickle and cook for 15 minutes.
• Remove the pan from the heat, close the lid and leave for 24 hours.
• The pieces are removed, dried, rubbed with garlic and pepper.
• Wrap each piece in foil and leave in the cold for a day.

Hard salted lard: how to make it soft

The hardness of the product depends on the initial processing of the carcass, and not on salting. If you get hard fat, boil it in onion skins or in salted water with your favorite spices. If you do not like boiled product, skip it through a meat grinder, add pepper, garlic and use on sandwiches.

Disputes on the topic: useful or harmful fat for the body does not subside. The fact that it remains as popular as a thousand years ago speaks in favor of the product. However, in all the good measure.

Here is another cool recipe.

Salo is a traditional and popular product. Salting of sala and today is carried out in many homes. The taste of properly cooked salty bacon is soft, tender and melting in the mouth. Fat is also a very useful food product, especially necessary for the human body in the cold season.

Natural fat - fat is useful

For the normal functioning of the body of each person requires fats. The composition of natural fat contains essential fatty acids involved in cell formation and metabolic processes. Fat prevents inflammatory and catarrhal diseases, it is useful for skin, nerves, joints and bones. Regularly it is necessary for the mind, vision and beauty.

The composition of lard - useful substances:

• arachidonic acid is a participant in the formation of hormones in the body;
• beneficial cholesterol, which increases the elasticity and flexibility of blood vessels;
• saturated and unsaturated fatty acids necessary for proper metabolism;
• vitamins - A, E, PP, D and group B;
• minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

Like any medicine, lard is useful in small quantities - no more than 2-3 slices of bread per day are allowed for consumption.

Fat is 100% animal fat, high-calorie and difficult to digest, so it should be consumed moderately and periodically. There are many fatty bad for the figure and hard for the liver.

Selection of fat for pickling

Before salting lard at home, you must select this product on the market or in the store.

Secrets of the correct selection of fat for salting:

• fresh fat is cut smoothly and easily;
• on the cut, it should have a uniform white or pale pink tint, dark color is usually in the old and stale product;
• pork skin should be thin, a thick layer of the skin indicates insufficient feeding of the animal;
• fat is a product that is subject to mandatory inspection by sanitary authorities, and a quality and safety label is put on the inspected goods.

The choice of fat is a matter of personal taste. Someone chooses pieces with wide meat layers, someone like a homogeneous white layer. Some are delighted with fatty pork belly, others prefer lean ribs with a graceful layer of bacon.

Pickled bacon in brine

Salting of lard at home can be carried out in different ways, the hot method is considered simple and popular. This recipe fits thick and wide fat.

Salting of fat in a brine in the hot way:

Fat for serving is cut better if you preserve it for a while in the freezer. Fat will freeze slightly, it will be convenient to cut it with a knife into thin and beautiful plates.

Salting salo in brine in a cold way allows you to get a dish of excellent taste, which over time does not turn yellow and does not age, is stored for a long time, without losing the benefits and taste.

Rapid salting of fat - four express methods

A quick recipe for salting lard is always exposed to high temperatures. For this purpose, hot pickle, cooking in an oven, a slow cooker or a microwave oven is used. At the same time, the taste of the dish only benefits - the spices give off all their flavor, the fat becomes as soft and tender as possible.

1 way - salted lard in 3 hours

How to pickle fat in the bank - the fastest and easiest recipe. Chunks of medium thickness fit tightly into a glass jar - from 3 to 6 cm, garlic is added there and salt is poured to taste. In a jar of lard, salt and garlic boiled water is poured. For this recipe, the cooking time is only a few hours. Ready salted fat stored in the refrigerator, it must be eaten for a week.

2 way - fat in the oven

To make a delicious baked lard, in the cooking process, you must use different seasonings, garlic, herbs and herbs. They give the product all its taste and aroma, the result is a truly festive meal.

For the recipe in the oven will fit a thick and long piece of bacon with a good layer of meat. It is necessary to generously rub Adygei salt with herbs and garlic, then add spices, you can use a special composition for pork with dry mustard, turmeric and spices. Top should be made cuts in which is placed garlic, fat rubbed adzhika. The prepared product is wrapped in a bag and cleaned for an hour in the refrigerator. The dish is cooked in the oven at a temperature of about 200 ° for 1.5-2 hours, depending on the size of the piece. The finished dish can be immediately served on the table.

3 way - cooking bacon in a slow cooker

Multivarka hundred became a friend and helper in the kitchen for many housewives. She will quickly and make tasty lard. It is better to take a not too thick piece that fits on the multicooker grid, with beautiful alternating layers of lard and meat. The selected product is abundantly rubbed with salt, grated garlic, seasonings and spices. Next, it should be put in a sleeve for baking and left to marinate for half an hour at room temperature. In the bowl multicooker should pour a glass of water and set the grid. The dish is cooked for an hour in the mode of cooking for a couple.

4 way - salting of fat in the package

How tasty salted bacon at home? You can quickly get a beautiful and savory lard with the help of a regular plastic bag. For 2 kg you will need 150 grams of salt, a pinch of black and red ground pepper, a few cloves of garlic. Fat is cut in small cubes, with a width of no more than 4 cm, which should be cut across, for high-quality and fast salting. Slices need to wipe with salt, sprinkle with a mixture of peppers, insert garlic into the cuts. The prepared product is put into the bag and put in the refrigerator. After three days you can try the readiness of fat.

Salting of sala - original recipes for lovers

Salting bacon in brine at home presents many interesting ways and original cooking methods. Each housewife can modify the recipe in accordance with personal taste preferences and family preferences.

Recipe number 1 Salted bacon in brine

A strong saline solution or brine for salting fat makes it possible to significantly increase the shelf life of the product, without prejudice to its taste and benefits. For 2 kg of lard you will need 2 glasses of water, a glass of salt, a few bay leaves, peppercorns and garlic. Water must be boiled, dissolved in salt and then boiled for another 15 minutes. Let the liquid cool, and at this time fill a three-liter jar with small pieces of bacon, mixed with spices and garlic. Fill the jar with brine to the brim and keep it in a dark cool place for a week. Pack the finished product in cling film and put it in the fridge.

Recipe number 2 Spicy bacon with garlic and spices

Salting of fat with the dry method with garlic allows you to salt layers of any size - large or medium. For spice it is best to take a mixture of special spices for fat, sold by weight. Garlic for this recipe should be skipped through the garlic press or finely chopped with a knife. The bottom of the jar for salting is covered with a layer of salt, then placed pieces, sprinkled with seasoning and rubbed with garlic.

A little more salt is added under the lid. The minimum time for dry salting is one week. Before freezing, the product is removed from the jar, scraped off excess salt and spices, wrapped in cellophane, foil or parchment, and stored.

Fat is a high-fat product that is friendly with salt and seasonings. You can not be afraid to perealt or peperchit fat, it will take in itself how much salt, sharpness and flavor.

Recipe number 3 Pickling bacon for smoking

Many gourmets are interested in how to pickle fat for smoking, because this fragrant and original dish is indispensable as a snack on a festive and everyday table. This recipe requires a clean pork fat in one array in a volume of one and a half kilograms. Salo is washed and dried, shredded, broken bay leaves, crushed black pepper, mustard powder and tasty Adygei salt are mixed separately.

A piece of bacon should be pierced with a knife, and the prepared spices with the effort to drive into it. A few tablespoons of salt are piled on the bottom of a saucepan with a suitable volume, apple or cherry chips are laid on top, and a piece of bacon is placed over it. The pan under the edges is poured boiling water. The dishes are covered with a lid and sent to the refrigerator for 1 week. Immediately before smoking, the billet is removed from the pan, washed from the remnants of salt and spices. Such smoked bacon is tender to the taste, fragrant and appetizing.

Recipe number 4 Garlic lard with greens

Lard with greens and garlic is a tasty savory dish that can surprise your friends and make your family happy. For this recipe, you need to prepare small pieces, thoroughly cleaning the skin or cutting it altogether. Garlic is sliced ​​into thin slices, which are lavishly sliced. In a separate dish mixed salt, spices and herbs. This mixture is carefully processed every piece. A suitable jar is properly stuffed with lard, a couple more tablespoons of salt should be added on top. The jar is closed with a lid and shaken so that salt and seasonings are evenly distributed. Preparing fat in the refrigerator for 5-7 days.

How tasty salted fat? Spices and lard are inseparable, seasonings emphasize the unique taste of bacon, giving the product a rich and rich flavor. Traditionally, lard is salted in combination with garlic, bay leaf and black pepper. Other seasonings for salting are selected individually, depending on the taste and preferences of each person.

Ideal spices for meat and lard:

• paprika gives sharpness and bright colors;
• coriander enriches the product with a sweetish taste and spicy aroma;
• ground black pepper is a traditional taste and deep aroma;
• black pepper peas - used for hot pickles and pickles;
• red pepper is a sharp note and the peppery smell of meat dishes;
• mustard - ready, powder or seeds, for those who especially love her;
•   - spicy ingredient for benefit and taste;
• basil - lard with it will be appetizing, tasty and fragrant;
• saffron has a rich aroma with unique oriental notes;
• cloves - added to marinades and pickles for homemade salted lard.

Fat easily absorbs extraneous odors, so you need to keep track of its neighbors on the shelf of the freezer and refrigerator. The storage of this product must be separate - in food wrap, plastic bag or airtight container.

The Ambassador is a reliable method of long-term preservation of meat and fish products, tested by prescription and generations. Salting bacon in brine with a recipe in a jar is an easy and affordable way for everyone. As a result, the table will have a fragrant and tasty dish, which is guaranteed to be enjoyed by guests and members of the household.

Salting video recipes