To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

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

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

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

How to pickle lard

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

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

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

Preparation

Cut the lard into cubes 4–5 cm wide.

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

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

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

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

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

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

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

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

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

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

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

Preparation

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

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

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

In Eastern Europe, lard is especially popular. At the mere mention of this appetizer, a sophisticated imagination quite vividly imagines a picture: aromatic lard with a piece of rye bread and pickles. It is difficult to refuse such a delicacy, especially in the cold season.

We have collected some useful tips and recipes that will help you prepare the perfect lard and please your family with a delicious snack.

How to choose lard

A guarantee of delicious salted lard is the right product. We advise you to pay maximum attention to this process and spare no time. Alas, not everyone has a good store near their home where they can buy quality products. Go to the market or farm store for the right lard. There is a high probability that you will find the perfect product there.

When choosing lard, pay attention to its color. It must be uniform. As for shades, good lard is usually white or pinkish. Examine the skin carefully. The skin of proper lard should be thin, smooth, and without bristles. In an ideal situation, it will also have a veterinarian’s mark on it. If you don't find it, don't hesitate to ask the farmer for details about his product.

The smell of lard is important. If the product is fresh and of high quality, then its smell will be subtle and sweetish-milky. The specific aroma indicates that the farmer got the lard on the counter from a boar. Unfortunately, you are unlikely to be able to remove the smell with spices, so think carefully before buying it.

If the farmer allows it, try piercing the lard with a knife, fork or match. It should pierce easily or with little resistance. These are indicators of a quality product.

How to salt lard

To make lard much tastier, we suggest salting it. Each housewife has her own signature recipe, and they are all great. Try, experiment and look for your favorite combinations that will melt your heart.

How to salt lard correctly? Rinse the product under running water and dry thoroughly with paper towels. Then decide on additional ingredients. Lard goes well with salt, garlic, bay leaves, caraway seeds, dill seeds and onion peels.

When it comes to salt, don't be afraid to go overboard. Lard has the remarkable ability to absorb exactly as much salt as it needs.

Cool recipes

We offer several cool recipes that will help you pickle the perfect lard.

Important: if you are going to store lard for some time, be sure to put it in the refrigerator.

Lard with garlic

Lard with garlic is a universal appetizer. Absolutely everyone will like it.

Ingredients:

• Lard 1 kg
• Salt 200 g
• Ground black pepper 20 g
• Garlic 1/2 head

Cooking method:

1. Cut the lard into slices 4–5 centimeters wide.
2. Make cross cuts in each slice.
3. Pour salt into a bowl. Place lard in it and roll it thoroughly on both sides.
4. Sprinkle with pepper. Dredge the lard again.
5. Peel the garlic and cut into small slices. Stuff the lard with them.
6. Transfer the lard to a container and refrigerate it for 3-4 days.

Lard in brine

Lard in brine will appeal to true connoisseurs of its delicate taste. It will take a little more time to prepare this snack, but it's worth it.

Ingredients:

• Lard 2 kg
• Water 5 glasses
• Salt 200 g
• Garlic 1 head
• Bay leaf 4 pcs.
• Black peppercorns taste
• Spices to taste

Cooking method:

1. Cut the lard into pieces 5 centimeters thick.
2. Start preparing the brine. Pour 5 cups of water into the pan. Add some salt. Place on the fire and bring to a boil. Then remove the pan from the heat and cool.
3. Cut the garlic into small pieces and rub the lard with it.
4. Wash and dry the bay leaves.
5. Transfer the lard into a jar, alternating with bay leaves and black pepper.
6. Pour the brine into the jar. Cover with a lid, but not completely, to allow the lard to breathe.
7. Leave at room temperature for 3 days.
8. Then close the lid tightly and place the lard in the refrigerator for 3-5 days.
9. After this, remove the lard from the jar, wipe with paper towels and rub with spices. Wrap the lard in paper or a bag and put it in the freezer. The lard will be ready the next day.

In ancient times, when there were no modern refrigerators, people came up with a way to preserve excess lard for a long time - salting. This method allowed not only to diversify the diet, but also to preserve supplies for the entire winter. Whatever recipes they came up with: in onion skins, and in brine, and in brine, and with garlic and hot pepper. Jars of homemade lard have always been in first place in the thrifty housewife's repertoire. In this article you will learn a lot about lard and its benefits for the human body, and also learn how to choose and salt it correctly using step-by-step recipes.

Salted lard - benefit or harm

Those who strive to eat healthy and take care of their figure look with horror at salted lard, believing that it will instantly make them gain weight. This is wrong.

Lard in moderation is beneficial for the human body

You can only get fat from eating lard if you eat kilograms of it day and night. In fact, lard contains a huge amount of healthy fatty acids and other microelements necessary for the human body.

Lard can even fight such a “terrible” phenomenon of recent years as cholesterol. If you have high cholesterol levels in your blood, doctors recommend eating a piece of lard with bread every morning. Also, eating lard is simply necessary for people doing heavy physical work.

Advice! If you are afraid of getting drunk during a feast, snack on lard. Fat envelops the stomach with a film and prevents alcohol from being absorbed into the blood.

Another factor that scares people is that cooked solo contains a lot of salt, which is known to be the “white death”. It is a myth. You can pickle lard with even a ton of salt, but it will only take the amount of sodium that is needed. For this unique property, lard is so valued by all housewives in the world, both beginners and experienced: it cannot be spoiled by salting.

The simplest way to prepare for future use is “simple salting.” To do this, you need to divide the lard into pieces, rub salt into them, wrap them in a plastic bag and put them in the freezer. All. After 3 days you can enjoy delicious homemade salsa. And for those who want to cook something more complicated, we recommend trying the following recipes.

Delicious lard: salt in brine

First you need to purchase suitable lard. Each person has his own preferences: with or without layers of meat, peritoneum or back, thin or thick, etc. But there are basic selection criteria:

• fresh, or even better, fresh;
• soft, with a delicate yellowish skin;
• tarred skin, smelling of smoke;
• piece height is 6 cm or more.

You can pickle lard with or without veins

Cut the prepared lard into pieces 5 cm wide and 15-18 cm long and make cuts on each piece down to the skin.

Place garlic cloves, aromatic bay leaves (several pieces), allspice and black pepper at the bottom of the jar. Fill the jar with lard, laying it upright. A 1.5 liter container contains about 1 kg of fresh lard.

Make a brine that contains 1 kg of salt per 3 liters of clean drinking water. Bring to a boil and heat over low heat until the salt dissolves. When the brine has cooled, you can pour the lard into it and take the jars to a cold place for a couple of weeks.

Attention! To make sure the brine has the right salt concentration, add a raw potato to the water. As the brine boils, the potatoes will float. As soon as the potatoes “jump” to the surface, the brine is ready.

You can store jars of salted lard even at sub-zero temperatures, since the saturated salt solution does not freeze, but only thickens. The advantage of this recipe is that the product in brine does not turn yellow, does not acquire a stale aroma and retains its taste for a long time.

There is an express recipe for lard using brine. Cut the lard into sandwich-style pieces, put it in a jar, interspersed with salt, spices and garlic. Pour boiling water, seal the jar, cool. In just 2 hours you will be able to surprise your guests with sandwiches with the most delicate, aromatic lard.

The favorite dish of all men is salted lard with garlic.

Those who like spicier and more savory dishes will certainly like the method of salting tender lard using garlic and red pepper. To prepare you will need:

• 1 kg of fresh lard;
• 1 head of garlic;
• 1 glass of salt (preferably coarse);

Lard with spices and garlic

• 1 teaspoon red pepper;
• 1 teaspoon black pepper;
• 1 teaspoon ground coriander;
• cumin optional.

Divide the lard into pieces, then cut each of them to the skin: several cuts at a distance of 2-3 cm.

Mix garlic (finely chopped or pressed), pepper, salt, coriander and cumin in a glass bowl. Thoroughly rub each piece of lard with the resulting mixture. It is important that the salt and spices literally surround the piece on all sides.

Wrap the lard in a plastic bag. It is necessary to mash the resulting briquette to evenly distribute the salt and spices among the pieces. Leave the lard, tightly wrapped in a bag, for 7-8 hours, and then put it in the freezer for a couple of days. Then the whole family can enjoy the spicy taste and incomparable aroma of homemade lard with garlic.

Proper salted lard should be white when cut, a slightly pinkish tint is allowed. Slice it frozen into thin pieces and feel how the delicate aroma slowly reveals itself, and the delicate lard melts in your mouth.

Advice! If you plan to eat the lard quickly, the garlic can be passed through a press, and if the salting is done for long-term storage, it is better to cover the lard with pieces of garlic so that it can be easily removed. During long-term storage, garlic begins to become bitter, negatively affecting the taste of lard.

Fragrant lard with dill and garlic

In the summer, when there is an abundance of fresh herbs around, you can salt lard with dill using the dry salting method. For this:

1. Divide the lard into portions and make cuts in each piece.
2. Cut the garlic into slices.
3. Stuff pieces of lard with garlic and coat with salt and spices to taste (black pepper, red pepper, coriander, etc.).
4. Chop the washed and dried dill.
5. Carefully sprinkle the pieces of lard with dill on all sides.
6. Wrap in several layers of gauze, then in a plastic bag and in the refrigerator.
7. After 3-4 days, the lard is ready for use. Bon appetit!

If you plan to store lard for a long time, do not chop the garlic.

An ancient recipe: lard in onion skins

Our grandmothers collected onion peels all winter in order to paint many eggs for the holiday of Great Easter and to pamper their family with aromatic lard with a beautiful golden-amber crust. Such appetizing lard, reminiscent of smoked lard, turned any meal into a sumptuous feast.

To salt lard according to this recipe you will need:

• the lard itself, preferably with a layer of meat – 1.5-2 kg;
• onion peels - the more the better;
• garlic;
• coarse non-iodized salt;
• You can buy a ready-made mixture for salting lard in the store or make it yourself from the spices and seasonings that you like the most.

Lard, wash, dry with a towel, cut into portions. Place all the ingredients in layers in a wide container of suitable volume (saucepan, cauldron, stewpan): husks, salt, bay leaf. Pour 1 liter of cold water over everything. Place chopped lard into the liquid and cover with bay leaves on top.

Place the pan on the fire, bring the contents to a boil and cook over low heat for 15-20 minutes.
When the lard becomes soft, you need to take the container in which it was cooked into a cold room for a day. During this time, it will be completely saturated with the taste and aroma of seasonings, and the color will become bright and rich. If you can’t or don’t want to wait, keep the lard in water for at least 20-30 minutes.

Lard cooked in onion skins

Place the lard on a plate, give it time to dry and lighten a little at room temperature.
Grate the garlic on a fine grater, mix it with red pepper, salt and other favorite spices.
Coat each piece of boiled lard with the resulting slurry. You can make cuts in them with a sharp knife, and while rubbing, try to get as much spices and garlic into them as possible. To give the lard a more piquant taste, you can coat it with Georgian adjika and hot pepper. Wrap the lard in cellophane and place in the freezer for 24 hours.

Prepare lard according to different recipes, adding something new and something unique to each of them.

Salting lard: video

How to pickle lard: photo

For many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was lard 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 legionnaires would have a lot of strength and energy. One of the most interesting facts about lard is its role in Columbus's discovery of America. Historians believe that if Columbus had not had enough lard on his ship, it is unlikely that he would have been able to reach the New World - the sailors would have quickly become “brutal” if they had only eaten fish.

Lard is rich in “long-lasting calories” - those who eat it restore energy and strength for a long time. There are approximately 800 kcal in 100 g of lard, but this does not mean that weight watchers should not eat this product - everyone can and should eat lard in moderation! This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard help eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing the reasons in favor of consuming lard may take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and anyone whose lifestyle involves physical activity can eat more than 30 g of lard per day.

You can buy lard today without any problems. However, lard prepared by yourself will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of the prepared snack, delighting yourself and your family.

Selection of raw lard

A big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:

It is better to choose lard with skin (by the way, the healthiest ones are exactly 2.5 cm of lard under the skin);
The lard should be homogeneous, elastic, dense, the best way to check is to pierce it with a sharp knife (good lard will resist slightly, but can be pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or cook lard with streaks of meat; if salted in the usual way, such lard will either turn out too tough or may spoil in the refrigerator.

Salting lard at home - methods

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

Since there are a lot of recipes for preparing lard using these three methods, we will present the most popular ones.

Recipe for salted lard with garlic

You will need:

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

How to salt lard at home.

Wash a piece of lard, dry it, cut the piece into two layers, place it skin side down on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, slice it thinly, break 2 bay leaves, place the garlic and leaf on the lard, press into the cuts. Grind the remaining bay leaf and black pepper into crumbs with 2 tbsp. salt and caraway seeds, mix, sprinkle one piece of lard generously with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Place the pieces of lard on foil carefully so that the seasonings do not spill out, wrap tightly, and put in the refrigerator for 2 weeks. Or the lard can be put in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Place the layers in a container, liberally sprinkle with all the seasonings (garlic is also inserted into the 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 is placed skin down, the second layer up, etc. First, such lard is kept for a day at room temperature, then put in the refrigerator (not in the freezer), and salted for 3-5 days.
For better salting of lard, you can put pressure on top. Another trick - don’t be afraid to sprinkle the lard with a lot of salt - the product will take in exactly as much salt as needed.

Quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

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

Recipe for “Onion lard” – lard salted in onion skins in brine

You will need:

Lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.

The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.

There are also very modern methods of salting lard.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.

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

Soak the onion skins, then rinse them with running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can stay in the refrigerator for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.

The resulting lard is very tasty - piquant and spicy, great for main courses, as well as for vodka.

Delicious lard

Ingredients:

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

Preparation:

Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of lard in this mixture (I cut them into small pieces, about 3x8 cm).
Place in jars and refrigerate for 3 weeks.

Everything is very delicious!

Baked lard

For the recipe you will need:

Lard or cuttings – 1 kg
- pepper (peas) – 10 pcs.
- coriander (peas) – 10 pcs.
- bay leaf – 5 pcs.
- garlic – 1-2 heads.

Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Lard "Damskoye" - unusually tender

There are many ways to salt lard. What especially stands out among them is the “ladies’ salt” in brine - the salsa turns out tender, tasty and can be stored for quite a long time.

Ingredients:

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

Preparation:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel the garlic and crush it with a knife, mash the peppercorns, break the bay leaf and pour it into the brine along with the ground pepper, mix everything thoroughly. Wash the lard and clean the skin well. Cut into large pieces. Place in a bowl, preferably a glass one. Pour the prepared brine and put it in a cool place for two to three days, do not close the lid - the lard must breathe. After salting, remove, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Lard pate

Many people love lard. I suggest making a quick lard pate, which is perfect for a sandwich, especially with green onions and cucumber. A wonderful picnic snack.

You will need:

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

Preparation:

1. Grind lard and garlic through a meat grinder.
2. Grate the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried with paper towels, is cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, and don’t forget bay leaf.

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

Salted lard in onion skins

1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Lard prepared according to this recipe is stored for a long time and can be served in any situation.

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

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

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with the red pepper. Lard should be stored in the freezer.

Salo in Ural style

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

For this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but it is not necessary. You need to make cuts lengthwise on a piece of lard.

Peel the garlic cloves and cut them in half, stuff the garlic halves into the slits in the lard.
Then the piece of lard should be sprinkled on all sides with coarse salt and wrapped in any cotton cloth.

Lard prepared according to this recipe should be stored wrapped in paper; the plastic bag may give it an unpleasant odor.

LAD IN A PACKAGE

Chop the head of garlic with black and allspice peppers, add salt, spread lard with this mixture, wrap it in a bag, wrap the bag with lard in another bag. You need to wrap it carefully so that there is no air left inside the bag, which will inflate strongly when heated. Leave the lard in the kitchen overnight to marinate.

In the morning, fill a pan with water, put the lard in it, and put it on the stove to boil. Boil for 2 hours and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut it and surprise yourself, your family and visiting guests with lard that melts in your mouth, which they have never tried before...

Quick recipe. Daily lard.

Very quick salting - cut fresh lard into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or pan, topped with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the lard is ready. It must be stored in the refrigerator.

Lard roll "The Ukrainian night is quiet, but the lard must be hidden..."

Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time. I took lard 3 cm thick. I always take thin lard, the fat cells in it do not yet need support from the connective tissue reinforcement - there are no veins or fibers in it, which sometimes interfere with biting and get stuck in the teeth. the lard was bright white with a subtle pink tint.
Make slits in the layer and insert chopped garlic into them

Next, sprinkled with black and white pepper, dry basil and rosemary and salt. I rolled the layer of lard into a roll and tied it with a strong thread to prevent it from unraveling. In this form in a bag, the lard was kept in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of lard in the freezer and remembered it a week later to cut it.

Lard baked in foil

We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the strength of the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the lard from the brine and let it drain. Wrap each piece in foil and place it on a baking sheet, skin side down. Bake the lard in a hot oven for 20 minutes; if you put it in a cold oven, then 40 minutes. I usually put it in the cold. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Place it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.

Lard in garlic-salt solution

There are a large number of different recipes for making salted lard and each housewife chooses the most suitable one for herself. Here is another way to salt lard.

When processing lard, you do not need to wash it, just clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the lard in cold water and leave for fifteen hours, this way we will give the lard softness.

Then the lard must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After this, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want spicier lard, you can coat it with garlic paste.

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

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

After this, the pieces of lard need to be placed in an enamel bowl or pan and pour the prepared already cooled solution, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be completely cooked. At first, this lard will seem very salty, but this is only the first impression. You need to remove the lard from the solution and let it dry, then remove the excess salt, then the lard will taste unsalted. If desired, the lard can also be sprinkled with black or red pepper. You need to sprinkle generously.

Such lard is stored only in a cold place. You can then put it in a glass jar and close it with a lid. Or wrap in foil or parchment paper.

The finished lard is cut into pieces and served; it can also be fried or made into cracklings.

Lard in the oven

Ingredients:

Pork lard 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:

Wash the lard and dry it.

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

Sprinkle with pepper.

Take paper and cut it into squares. Place two bay leaves and chopped garlic on the sheet.

Lay out a piece of lard. We also put bay leaf and garlic on top.

Wrap the lard in paper. Take a cauldron or a duck pot and put the lard in paper.

Place in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we put the bags in the refrigerator.

Elnova Oksana

Salo in Belarusian

Ingredients:

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

Cooking method:

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

Smoked lard in the oven

Ingredients:

Lard or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Cut the lard in half. We take a sleeve or a baking bag, put pieces of lard in it, fill it with marinade, tie it and put it in the refrigerator to marinate for 12 hours. Then we take the pieces of lard and put them in a fireproof dish. Place the dish in the oven and bake the lard at 130 degrees for about 30 minutes, and the brisket at 150 degrees. Cool the finished lard in the freezer, cut into slices and serve.

Lard in a jar

Ingredients:

Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar

Cooking method:

Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and a pea of ​​allspice on top. Close the jar with a lid and refrigerate. the lard is ready for 5-7 days.

Pickled lard

Ingredients:

Lard with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the lard and clean the skin (to do this, put the lard skin side up and scrape it with a knife, being careful not to cut or tear it). Then rinse the lard and dry it. Cut the lard into small pieces 4 cm long. Pour cold boiled water into the pan and add salt at the rate of 100 g. per liter Add spices. Place the lard in a 3-liter jar or enamel pan and add brine. Add the garlic cloves crushed in a garlic press to the jar. Close the lid, making sure that all the lard is immersed in the liquid and put it in the refrigerator for 4-5 days.

Lard in brine

Recipe Ingredients

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

We cut the lard into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers, standing up!), there is no need to fill the jars tightly. In a 1.5 liter jar you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.

Cook brine.

Pour water into the pan and put it on gas. Place the peeled potatoes into the water. As soon as the water boils (along with the potatoes), turn down the gas and add salt, a few tablespoons, to the water. Bring the water to a boil and simmer over low heat until the salt dissolves. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil a little again. The potato rises even higher. Then we put salt again and boil, and add salt by spoonfuls until the potato is on the surface (it should be “pushed” to the surface by the salt). All this time, we boil the brine quietly (on the quietest flame). As soon as the potato “jumped out,” throw it away and boil the brine for literally one more minute. That's it, the brine is ready. Don’t even think about trying it with the tip of your tongue!
The brine needs to be cooled. As soon as it has cooled, pour it into jars with prepared lard, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them in the apartment for a day, then the jars need to be put in the refrigerator for 10-14 days (for me it’s 2 weeks). I store it on the loggia (but it’s below -35 here now). Brine in jars does not freeze, it becomes very thick (it pours into the jar very slowly, impressively!).

After 2 weeks our lard is ready. To say that it’s delicious is to say nothing! Soft, tender and slightly moist lard... You've been dreaming about this for a long time! Try it, salt it this way too - you won’t regret it.

How to prepare aromatic lard

Ingredients for 10 servings:

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

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, 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 distributed among themselves.
Stage 3: Cut the lard into small pieces, their size should be 10 centimeters by 10 centimeters. Place it in a saucepan and fill it with water. Bring the lard to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cool place.
Stage 4: After the lard has infused, you need to remove all the water with a towel and rub it with garlic.
Step 5: Rub the product with spices and leave until the lard hardens. After acquiring hardness, the product can be consumed.

Lard in onion skins

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

Ingredients:

Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Preparation:

To prepare the product, you need to take fresh lard of small thickness, rock table salt without additives, water, onion peels, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, add onion peels, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and place the lard cut into pieces into it.

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

Remove the lard from the brine and dry
Carefully rub the lard on 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 using, let the lard lie for some time at room temperature (so as not to crumble when slicing), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Lard roll recipe

Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time.

For the roll you will need:

Lard (it is advisable to choose thin lard without skin) square or rectangular in shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic clove). First, grease one side with garlic, rub with salt and pepper.

Wash and peel 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. To prevent the roll from unwinding along its entire length, tie it with thread. To prevent the filling from getting into the water, place the roll in a plastic bag. Place in a saucepan and add water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool in the refrigerator. When the lard has hardened, the roll can be cut into thin circles.

Ukrainian lard recipe

The best fat is considered to be from the sides or back of the pig; it is the softest and most oily. The skin should be thin and well-tarred. The structure should be white, soft and elastic.

For salting, it is better to take thick lard without thick streaks of meat. There are various ways to prepare lard in Ukrainian, but there is one that has been known since ancient times. Let's look at how to salt lard in Ukrainian.

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

Ingredients:

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

Cooking method:

Cut the lard into pieces approximately 15x7 in size, do not cut off the skin. Sprinkle generously with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head – 7-8 cloves), cut into thin slices. Using a knife, make small indentations (holes) in the lard and insert a clove of garlic into each indentation. Then grate generously with pepper (ground black and red). Grind 1 bay leaf and grate each piece as well.

Place the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the lard pieces and its structure). Then put in the refrigerator for 1-2 hours so that the lard freezes. Before eating, remove salt and spices from the pieces. Store in the refrigerator (best in the freezer). Shelf life is several months. If an undercut is used for salting, the salting period is doubled.

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

How to salt lard with garlic?

Ingredients:

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

Preparation:

Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.

Cut the garlic cloves into slices, mix salt with ground pepper and peas.

Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.

Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place a press on top

Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.

You can, of course, buy salted lard in a store or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different producers and make a good choice. They will also share with you recipes for homemade preparation of this product. Let us immediately bring you up to date: in Ukraine there is lard and veneer. The first is a solid piece of pork fat. It is used to melt cracklings or cut thinly into rye bread, and also to make vivantsy - a meat dish. Sponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, or pork chops. Sponder is also salted and smoked. But this is a snack in itself. Bacon is good with both scrambled eggs and bigos. You can salt lard using a hot method at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more budget-friendly product. And no less useful. Lard (if consumed in moderation) does not contribute to the development of fat deposits and excess weight gain. But the benefits from it are undoubted. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates metabolism in the body. Contrary to popular belief about cholesterol, lard cleanses blood vessels. This is a unique product. Salting lard using a hot method makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings it will make dumplings filling, and with vegetables the dish will be very tender. But many people love this product just like that. Using a sharp knife, cut off a thin, translucent slice of lard and place it on Borodino bread. Green onions and a shot of vodka... What else do you need for an intimate meal?

Methods for salting lard. A few secrets

To prepare a treat, you must first select a raw product. Young and good lard should be snow-white, with a pink tint. The knife goes into it easily, like into butter. The lard should be quite elastic - when pressed, the mark remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet aroma. High-quality sponder is determined by the layers of meat. There should be no traces of stubble left on the skin. There are three main ways to salt lard. The first one is dry. A piece of lard is simply covered with salt and spices and left under pressure. The second method is wet, without heat treatment. in brine at home - the process is long and labor-intensive. In addition, neither the first nor the second methods are suitable for veneer. It becomes very hard. And finally, the third method is hot. It will be discussed below.

Sponder in onion peel

Cut approximately a kilogram of bacon (bacon) into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Add a glass of salt and stir until the crystals are completely dissolved. We will need peels from five kilograms of onions. Put half of it in a saucepan. Place four pieces of lard on top. We will also layer husks between them. Onion clothing should be on top. Let's add a little salt to the water. Let's take the top husk. Bring to a boil and simmer for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. Let's clean the veneer from the husk. Peel the head of garlic. Cut the cloves coarsely. Stuff the pieces of sponder with garlic and rub with ground black pepper. In principle, hot salting of lard in onion skins is complete. All that's left is to do the final touch. Let's unfold the cling film. With each piece of sponder, put a bay leaf and two cloves with allspice peas next to it. Wrap it up and leave it in the refrigerator for a day.

Flavored lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard using a hot method without seasoning. But then it is used exclusively for cracklings. And if we want to get tasty and aromatic lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three or four cloves, bay leaf (rubbed in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be added by eye, a pinch at a time. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of lard into large pieces. Place them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like this for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to salt lard using the hot method

Sometimes you can't wait to try a product! Or friends came to visit. And what could be better with vodka than a thin, slightly pink slice of lard placed on the edge of rye bread. And if there is a piece of fresh pork fat lying around in the refrigerator, then within half an hour you can start the feast. Let's prepare a clean jar with a lid and put the kettle on the fire. While the water is boiling, cut two hundred grams of lard into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Place the lard in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the lard. Seal the jar with a plastic lid. When the liquid has cooled, salting lard in brine at home is completed. But the product will be more tasty if you keep it in the freezer for at least ten more minutes.

In a slow cooker

You can also salt lard using a hot method using kitchen devices. For example, the above method with onion peels is also suitable for cooking in a slow cooker. Cut a kilogram of brisket so that the lard fits into the bowl. We wash two handfuls of onion peels. Place half of it on the bottom of the multicooker. Place pieces of lard and five bay leaves, crushed in the palms of your hands, onto the onion skin. Sprinkle the remaining husk on top. Boil a liter of water in a saucepan. Dissolve two hundred grams of salt and two tablespoons of sugar in it. Pour boiling water over lard with onion skins. Cover with a lid and set the “Extinguishing” mode for one hour. After the end of the program, let the lard marinate in brine overnight. After this, we take out pieces of sponder, rub it with garlic and spices passed through a press. Wrap in cling film and put in the refrigerator.

With mustard and onion skins

First we make the spice mixture. It consists of salt (5 tablespoons), Dijon grain mustard and ground black pepper (two tablespoons each), four cloves of garlic pressed through a press, and three cloves. Boil two liters of water. Pour the spice mixture into it, leaving a certain amount for rubbing later. Wash a kilogram of lard and cut it into bars. Add two hundred grams of onion peels and seven bay leaves to boiling water. We add lard. Cook it over low heat for two hours. Salting lard using a hot method is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub them with the remaining spices. We pack each piece in foil or cling film. Place in the freezer for a day.

way in adjika

The skin of five kilograms of product must first be cut off. Dip the lard into boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 g. coarse sea salt and 50 gr. ground black pepper. Cut the lard into large pieces. Rub them generously with spices. Don't be afraid to over-salt or make the dish too spicy. The lard absorbs as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. Let's stuff them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two of adjika. Coat the pieces of lard with this mixture. Place the bars in containers very tightly. Between them you can add lingonberries or cranberries. Pack securely with lids and refrigerate for five days. This hot method is not suitable for bacon.

Flavorful appetizer with garlic

This recipe suggests cutting the product into small pieces. Place them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the lard by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. Remove the vessel from the stove. Add five heaped tablespoons of salt. Stir well until completely dissolved. Leave it like this for twelve hours. Thus, boiled lard in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces and dry them with kitchen napkins. Chop five cloves of garlic and grind with a mixture of spices. You can use a ready-made composition of seasonings “For salting lard,” but nothing prevents us from preparing it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. The seasonings will become a little moist from rubbing with the garlic. You need to coat each piece with this mixture. After this, we put the lard in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far we have looked at how to make lard in brine using the hot method. But the culinary fantasy of the people does not end there. Bacon, that is, lard in which there is a layer of meat, will be very tasty if you bake it a little. To do this, cut a kilogram block into slices 1-2 centimeters thick, but not completely, but only to the skin. We ended up with something like a book with pages. Peel and finely chop four cloves of garlic. Combine one hundred grams of salt with your favorite spices. Generously rub the “pages” with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. Place the aluminum envelope on a baking sheet and put it in the oven. We bake the sponder for a quarter of an hour at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for about another five to ten minutes.

Another express method

Salting lard in a bag using a hot method allows you to get a tasty snack just a day after cooking. To do this, we need a dense, airtight polyethylene bag. Cut the lard into small cubes. Rub each with spices (ground black pepper and chopped bay leaf are a must). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add a little cloves. Pour the hot, but not boiling, brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, put the bag in the refrigerator.