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 eaten only 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.

Salting lard at home. Lots of recipes, pickling can be either dry or wet. We read, save and salt the lard. Another very tasty lard in onion skins

The most basic way to salt lard

We cut the lard into pieces the size of a fist, peel the garlic in advance at the rate of 1 clove per 1 piece of lard, and cut the garlic into round pieces. We prepare spices - suneli hops, pepper, ground dill seeds or any others you like.

Pour some seasonings, pepper and garlic into the bottom of an enamel pan. Then we take a piece of lard in our left hand, a handful of coarse salt in our right hand and rub the piece of lard with this salt over the pan. After this, place the lard in a pan, skin side down, and repeat the operation with another piece of lard, sprinkling everything with spices and garlic. Don't skimp on the salt!

Then we compact the lard a little in a container, cover it with a lid of a smaller diameter or a plate, put a small pressure on top (for example, a 3-liter jar of water) - and leave it in a warm place for 3-4 days.

After this, the lard is almost ready - all that remains is to take it out of the container, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting of lard

For 1 kg of lard you will need 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt.

We cut the lard into pieces measuring 10x15 cm, making deep cuts in them every 3-5 cm (until the skin itself). We season the lard with garlic, rub it with a mixture of seasonings, roll it in salt and place it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that salt will not spoil the lard!). Now put it in a cool place - and in 5 days the lard will be ready.

Salting lard in brine with onion skins is a very old method. Not only our grandmothers, but, perhaps, our great-great-grandmothers salted lard this way. It is best to take lard with layers of meat, for example, brisket, since such light cooking is the optimal treatment for meat.

Wet salting of lard

Boil onion peels and seasonings in a saline solution (at the rate of 1 kg of salt per 1 liter of water). Then reduce the heat, add lard, cut into pieces measuring 10x15 cm, into the brine and cook for 1.5-2 hours. Take out the pieces, let them cool slightly and rub them with a mixture of crushed garlic, salt and seasonings. Wrap in cloth and leave for a day at room temperature, then put in the refrigerator.

Here are some more ways to pickle lard in onion peels. With this method of salting, lard tastes like smoked lard.

Method No. 1

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

Boil the brine, strain, add lard (about 2 kg) to this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the lard from the brine, grate generously with garlic and black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. This lard can be stored in the freezer for a long time.

Method No. 2

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

Place all the spices, along with salt and onion skins, in a saucepan and add water. Bring to a boil, add lard so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, place the pan in the refrigerator.

Then remove the lard from the brine and let it sit in a plate for 15 minutes to drain off the excess brine. Squeeze the garlic through a press and coat the lard with it on all sides. Place the lard in the refrigerator for a day. Then transfer to the freezer.

Method No. 3

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

After a day, transfer all the lard and salt into a saucepan, fill it with water one or two fingers above the lard, add all sorts of spices (whatever you like), bay leaves and definitely more onion peels (this is what will later give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red or black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that the tracing paper does not unwind, and placed in the freezer. After a day, the lard is ready for use.

Method No. 4 (spicy lard)

This recipe is for those who don't mind indulging in something spicy.

For the brine you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of lard into 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 in brine for a day. After this, remove the lard from the brine and let the water drain. Rub with garlic and red pepper. Place in the refrigerator, preferably in the freezer (it tastes better this way).

Method No. 5 (spicy lard)

You will need 1 kg of lard, 400 g of salt, onion peels, ground red 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 peels to the solution. Soak 1 kilogram of raw lard (it can be salted in one piece or cut into small pieces) in a saline solution for 12 hours. The lard should be covered with the solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Allow the lard to cool in the saline solution. Rub the cooled lard with salt (a small amount), garlic and ground red pepper. Allow the lard to soak in the spices - and it is ready to eat.

Lard in brine "tuzluk"

Lard 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 lard, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine and cool to room temperature.

In the meantime, cut the lard into small pieces (to make it easier to get out) and place it loosely (!) in a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.

Fill with brine and cover loosely with a lid. We will keep it in the room for a week (it will be ready to eat), then we will take it out into the cold. Typically, such a container (3-liter jar) requires no more than 2 kg of lard. The main thing is not to pack the pieces very tightly into the jar, otherwise the lard will simply “suffocate.”

Lard with garlic

Method No. 1

We take fresh lard with a soft skin, even better if it has meat streaks. We cut it into pieces measuring 5x10 cm. Rub it generously with salt. Place tightly in one layer in an enamel bowl.

Cut 5-7 large cloves of garlic into slices (not too finely). Sprinkle so that the lard is evenly processed. Sprinkle with ground black allspice (1 teaspoon per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of lard that we salt. Cover the dishes with a plate that fits tightly into the pan (as if under pressure). And leave it alone at room temperature for about 2 days. On the second day you will already smell it! But it’s better to let it sit for another day.

Then remove the lard from the saucepan. We wrap the pieces of lard separately in paper. Leave the garlic that was in the pan along with the lard with it. It is better to store pieces of lard wrapped in a canvas or cellophane bag in the freezer.

Method No. 2

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

The product is ready for use in about a week. Before use, remove the lard from the brine, dry it with a napkin and place it in the refrigerator for 2-3 hours.

With this method of salting, lard retains its “fresh” taste throughout the entire storage period.

Method No. 3

Fresh lard is cut into pieces of 250-350 g and placed in an enamel pan in layers, sprinkled with crushed garlic. Black peppercorns are pressed into each block, 6-8 pieces. Then boil water with bay leaf and salt (so much salt that a piece of raw potato thrown in will float). After the brine has cooled, pour lard into it, press down with pressure and leave for 10-12 days. Then the pieces are removed, dried and stored in the cold.

Method number 4 (with garlic and spices)

Any lard, both soft and hard, lends itself to this method of salting.

Cut the lard into pieces the size of your palm or slightly smaller. Using a sharp knife, poke holes in them 1.5-2 cm deep and put pieces of garlic in them (the amount depends on your love for garlic). Then you need to pierce new smaller holes and put peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Place the pieces of lard tightly on their sides in a deep enamel pan.

Prepare a very cool brine, sparing no salt, because, as we already know, lard will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour lard over it while it is warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week the lard will be ready. It should be removed from the brine, dried slightly, wrapped in tracing paper or parchment paper and placed in the freezer.

Salted lard, prepared in any way, can also be smoked if conditions permit. This can be done using the most basic smokehouse.

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

The price of salted and fresh lard has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, after all, salt is the main ingredient, and spices are a matter of taste, and in any kitchen they will always be found.

Let's save money and salt the lard ourselves!

It’s so simple and there are so many wonderful recipes!

Salting lard at home - general principles

The taste and quality of salted lard directly depend on the product. It is better not to use lard that is too thick or too thin. But layers and pieces of meat are welcome! They make it not only beautiful, but also incredibly tasty.

What methods of salting exist:

In brine;

Hot.

The fastest way is to cook bacon. And after an hour you can eat it, but often leave it in the broth until it cools completely. Cold wet and dry pickling requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.

Only coarse salt is suitable. You can use sea water. The most common spices used in lard are pepper, cumin, and bay leaves. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. It’s better to take one piece at a time to make it easier to use and get the right amount at once.

Recipe 1: How to salt lard at home using the dry method

A simple way to salt lard at home. Doesn't require much time, much less attention. Before use, you only need to scrape off the layer of salt with a knife. Can be washed and dried.

Ingredients

About a kilogram of lard;

Black pepper;

1 kg salt.

You can use any seasonings or special spice mixtures for pickling.

Preparation

1. Prepare lard. We clean the skin, wash it, and wipe it dry. Cut into equal pieces. The size does not matter; you can salt it in one layer. But it’s more convenient to immediately cut into rectangles “at a time.”

2. Mix coarse salt with pepper and other spices, roll in pieces of lard on all sides, including the skin.

3. Pour a layer of salt about half a centimeter onto the bottom of the pan.

4. Lay out the pieces of lard, not very tightly to each other, leaving small gaps. Sprinkle with salt and spices, you can add a couple of laurel leaves.

5. Spread the second layer of lard, sprinkle the remaining salt on top, cover and keep warm for a day. Then we put it in the refrigerator for another 5 days. Maybe in a good basement.

6. Ready lard is well preserved in a cold place. But you can seal it tightly and put it in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to use sea salt for the brine, but you can also use regular coarse salt. This recipe makes lard with layers especially tasty.

Ingredients

800 grams of water;

A kilogram of lard;

1 cup sea or regular salt;

3 cloves of garlic;

2 laurel leaves;

Peppercorns and other seasonings are also possible.

Preparation

1. Cut the washed and dried lard into pieces of 4-5 centimeters.

2. Dissolve the salt and mix vigorously. There should be no grains left. Throw in spices and chopped garlic cloves.

3. Place pieces of lard in a jar and fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Lard is salted at home in different ways, but most often the product is generously flavored with pepper and garlic, as they perfectly highlight its taste. In villages they use boxes and barrels for cooking, but we will make it simpler.

Ingredients

Black pepper.

Preparation

1. Cut the lard into arbitrary pieces, first wash it and dry it with towels.

2. Peel the garlic. Any quantity. Cut the cloves lengthwise into four pieces.

3. Make slits in the lard with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We don't skimp on the salt.

5. Place the stuffed pieces into a bag and sprinkle more salt on top, let there be more.

6. Now put the bag in a bowl or pan, keep it warm for one day, and then another five in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion skins

A method of hot salting of lard, which not only allows you to quickly obtain a product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale. We take the peel from onions.

Ingredients

Lard 1.5 kg;

Salt 7 tablespoons;

Water liter;

2 handfuls of husks;

Garlic and pepper.

Preparation

1. The husks need to be washed, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain the inside.

2. Cut the lard into pieces with a side of 5 cm, the length can be made longer.

3. Throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.

6. Wrap each piece in cling film or foil and put it in the freezer. But you can eat it right away, it just sits well in the chamber for several months and doesn’t lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

This recipe makes very tasty brisket, which contains a large number of layers of meat. It takes about four days to prepare, then the lard is stored in the freezer.

Ingredients

0.8 kg of lard;

7 tablespoons of salt;

Liter of water;

5 peppercorns;

2 cloves;

A little garlic.

To grate the pieces you will need pepper, garlic, horseradish and any seasonings. We select at our discretion. But you don’t have to rub anything at all.

Preparation

1. Cut the lard into 3-4 pieces. Wash and dry.

2. Cook the brine with the spices listed in the recipe. You can remove or add something. We make it to your taste, but do not change the amount of salt. Let the brine simmer for two minutes.

3. Pour boiling water over the lard, place a plate on top so that it does not float, and leave until completely cooled at room temperature.

4. Then put it in the refrigerator for three days. To prevent the aroma from spreading to other foods, you can cover it with a lid or cover it with cling film.

5. Take out the pieces and wipe off the brine with paper napkins. You can simply dry it on the table, laying it out on paper.

6. Then rub with chopped garlic and spices, wrap in foil and store in the freezer.

Recipe 6: How to salt lard at home for smoking

Smoked lard is incredibly tasty. But before the procedure, it is very important to prepare the product correctly, namely salt.

Ingredients

1.5 kg of lard;

200 grams of salt;

2 laurel leaves;

Ground pepper;

3 cloves of garlic;

1 tsp. dry mustard.

Preparation

1. Count the garlic and cut into pieces.

2. Rub the lard with salt and pepper and transfer to a container. Cover with garlic cloves and sprinkle all the salt on top.

3. Throw in a bay leaf and add mustard.

4. Pour boiling water over it. The water should barely cover the bacon.

5. Leave until cool, then put in the refrigerator for three days. Lard salted according to this recipe can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

This is a Belarusian recipe according to which you can salt absolutely any bacon. The pieces turn out delicious with or without layers.

Ingredients

3 tablespoons of salt;

0.7 kg of lard;

0.5 spoons of cumin seeds;

1 spoon of sugar;

0.5 tsp. cardamom;

1 laurel leaf;

head of garlic

Pepper to taste.

Preparation

1. Pass the peeled garlic cloves through a press.

2. Wash the pieces of bacon and cut into long, but not wide, cubes. It is enough to leave a width of 2-3 centimeters.

3. Rub the pieces with chopped garlic.

4. Combine all the spices together, add a bay leaf, which needs to be finely broken.

5. After garlic, wipe the pieces with the prepared seasoning, transfer to a glass container and put in a cool place.

6. Turn the pieces over to the other side every day. Just 4 times so that the bars lie on each side and on the fifth day you can take a sample!

Don't be afraid to over-salt the lard! This is a unique product that absorbs only the right amount of salt. And excess spices from the surface of the pieces can always be cleaned or washed off.

For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides and back of the carcass are ideal.

It is better to rub lard that is already prepared and intended for consumption with garlic. During storage and especially freezing, the aroma is lost and the taste becomes less pronounced.

To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of spoons of sugar to the water, it will only make the product taste better.

To cut lard beautifully, neatly and thinly, you need to keep it in the freezer. It will not harden completely and will give in easily to a knife.

The meat layers of the prepared lard become darker. If they remain pink, then you need to wait some more. If there is not enough salt on the pieces, you can always add more. But it is better to immediately make the brine concentrated.

Salted lard is perhaps the most popular and traditional product throughout the post-Soviet space and beyond. There is hardly a single person who would not try it. And once you try it, it’s impossible not to love it. If you salt lard for future use, then you will always have an appetizer, a snack, and a main course. Not everyone knows how to salt lard correctly. It's not difficult, but there are some rules and tricks for preparing this tasty, satisfying and healthy product.

Selection rules

A very important point is to choose the right piece for pickling. The choice of product directly affects the taste, softness and shelf life of the finished product. You must choose a meat product carefully, because it will not undergo heat treatment.

The lard inspected by the health station must be stamped. This guarantees the absence of trichinosis and pork tapeworm pathogens in the product. For pickling, it is better to choose pieces about 3 cm in thickness: the thicker, the older the piece.

The back or side is best suited for salting. Belly and brisket are not suitable for salting - the product will turn out tough. The skin should be thin, easily separated from the piece, have no smell of smoke and be thoroughly cleaned of bristles. Bruises and stains are not allowed. It should be easy to cut and light beige or pinkish in color.

The color of the lard should be a pleasant pinkish or white color. A yellowish or grayish color indicates that the product came from an unhealthy animal or was improperly stored. After pressing with your finger, a dent will definitely remain on the fresh product. The softness of the product can be checked with a match: if it is easily pierced, then it will be soft after salting.

The smell of fresh lard is characteristic, without any unnecessary impurities. If you hold a small piece over a lighter, you can make sure that it is not boar fat. This product gives off a strong smell of urine.

Meat streaks may be present in the lard, but in small quantities. Lard with veins is tougher. Meat requires more complex salting technology.

Only fresh product is suitable for salting; frozen bacon cannot make a tasty snack.

Preparing for pickling

It is better not to wash bacon in water unless it is very dirty, but it is better not to buy such a piece. Usually it is enough to wipe it with a dry cloth; you can clean it with the blunt side of a knife. The skin should be thoroughly cleaned with a knife. If necessary, it can be scorched over gas. You need to cut the bacon into pieces 5-6 cm wide, 7-8 cm long, so that it pickles faster.

Salting lard at home

There are many recipes for salted lard: salting in hot or cold brine, dry salting, express salting, salting with boiling, baking, smoking or pickling.

In hot brine

This is the most recognized recipe for making lard. It turns out very tasty! The process of salting lard in brine at home is not at all labor-intensive and will not take much time.

Ingredients per 1 kg of lard:

1. Coarse salt - 100 g.
2. Garlic - 3 cloves
3. Water - 1 l.
4. Laurel - 3 pcs.
5. Peppercorns - 10 pcs.

Cut the bacon into pieces 5-7 cm wide and place them loosely in a jar. Dissolve salt in boiling water, add bay and pepper. Remove from heat and add crushed garlic to the brine. Pour brine over the lard so that it completely covers the pieces. Cover with a lid and refrigerate for 3 days.

After three days, the pieces are removed from the brine and dried. The product is ready and can be served. This lard should be stored in the freezer.

In liquid with garlic

Garlic is present in almost all recipes for salting lard. It gives lard the necessary sharpness and piquant smell.

1. Garlic - 5−6 cloves;
2. Salt - 1 glass;
3. Water - liter.

Boil the saline solution and cool it. Rub the meat product, cut into small pieces, well with crushed garlic. Place it in a jar, adding the remaining garlic. Pour chilled brine over everything and close with a lid. Leave the jar in a cool, dark place for a week. The product can be stored in the refrigerator.

Another option

This recipe makes the appetizer not only very tasty, but also beautiful to look at. The recipe is also suitable for salting streaky lard or brisket, since the product undergoes heat treatment.

1. Garlic - one head;
2. Salt - 10 tbsp. spoon;
3. Laurel - 4 pcs.;
4. Pepper - 10 peas;
5. Cloves - 5 pcs.;
6. Water - one and a half liters.

For grating lard: garlic, paprika, any ground pepper, salt. You can also use a ready-made seasoning mixture for salting lard. Divide the shmat into three pieces and place it in a bowl. Add cloves, bay leaves, chopped garlic, salt and peppercorns to boiling water. Boil the mixture for two minutes.

Pour hot brine over the pieces and put pressure on it. The workpiece is left under pressure for 3 days in the refrigerator. The salted sticks are dried and thoroughly rubbed on all sides with a mixture of crushed garlic, paprika, black pepper and coarse salt.

Each piece rubbed with the mixture is individually wrapped in cling film and placed in the freezer for a day.

In brine with herbs

Lard prepared according to this recipe turns out especially tasty and soft. And rubbing with dry herbs gives it an unusual color.

Ingredients per 1 kg of lard:

To prepare the brine, add hot water to the salt, stir and cool the solution slightly. To pickle lard in brine according to the recipe, small pieces of lard, previously soaked overnight in cold water and dried, are placed in a jar. Every piece is salted.

Sprinkle the bars with dry herbs, pieces of garlic, peppercorns and bay leaf crumbs. A star anise star is also placed there. Fill everything with chilled brine and cover the jar with a loose nylon lid.

Cover the jar with a cloth and leave it cool for 4 days. Store the product directly in brine in the refrigerator.

With onion peel

Onion peels will give the lard a brownish color, as if it had been smoked, and liquid smoke will enhance this effect. This recipe is suitable for preparing thick pieces of lard at home.

Ingredients per 1 kg of bacon:

Salt boiling water, add onion peels, adjika, and seasonings. All this is boiled for 3 minutes. Liquid smoke is poured in. Pieces of lard are placed in boiling brine, brought to a boil again and the bacon is boiled over low heat for 5 minutes. The dish is left on the stove overnight so that the product is completely salted.

In the morning, drain the brine, dry the lard and grate it with finely chopped garlic. Dust the top with red paprika. Place in the refrigerator for several hours. It is recommended to consume the snack by cutting it into thin slices.

Lard in brine

Brine is a very strong saline solution prepared according to a special recipe. The special strength of the solution significantly extends the shelf life of the product processed in this way.

To salt 1 kg of lard, you will need half a glass of salt per glass of water, peppercorns, bay leaves and a few cloves of garlic. Pour all the salt into boiling water, stir and boil for 15 minutes.

Pieces of lard are placed in a jar, layered with garlic and peppercorns. The pieces should not be compacted to avoid spoilage of the product during the salting process. Pour the cooled solution into the jar, close it with a lid and place it in a dark, cold place for a week. The meat product should be stored wrapped in cling film in the refrigerator or freezer.

Salo in Ukrainian

Salting lard in Ukrainian is a true classic of the genre. After all, it is common knowledge that Ukrainians know a lot about good salsa.

A piece of lard weighing up to 2 kg is cut into long, narrow pieces. They are placed in a container onto which it will be convenient to later attach the load. Pour 2 tbsp into a saucepan. spoons of sea salt, pour it with a liter of cold water, add seasonings. Usually ground black pepper, finely chopped garlic, bay leaf, and peppercorns are used.

Pour lard into a basin with brine, place a lid of suitable diameter on top and press everything down with heavy pressure. The dishes are placed in the refrigerator for 3 days.

After this, the lard is wiped with a dry cloth, rubbed again with garlic and stored. The meat product should be stored in the freezer, wrapped in a clean cloth.

Belarusian way

Belarusians are also big fans of salsa. They have their own national recipe for salting at home. You can make very tasty bacon using this Belarusian recipe.

You will need a special seasoning mixture. To prepare it, you need to mix 1 teaspoon of sugar, 2 tbsp. tablespoons of coarse salt, add 1 teaspoon each of cumin and cardamom, pepper and season with bay leaf.

The prepared pieces of lard are rubbed well with garlic and then with the resulting mixture of seasonings. Place the blanks in a glass bowl, cover it with a dark cloth, and move it to a dark, cool place for about 5 days. The pieces should be turned over periodically to avoid spoilage of the product.

After 5 days, the bacon will be salted. It should be refrigerated for another 7 days. You should continue turning the bars at least once every 3 days.

Express salting method

It happens that you need a salty snack right now, there is no time to wait three days until everything is completely salted. To do this, we came up with several quick salting recipes:

Dry pickling

This method is great if you plan to salt large pieces of lard. You can place the processed pieces either in a jar or in any other container of a suitable size. Cover the bottom of the dish with coarse salt. If desired, you can additionally sprinkle the lard with dry herbs, this will give it piquancy and aroma. The shmats, rubbed with salt and powdered with seasoning, are placed in a container. Everything is additionally salted on top.

The covered container is kept cool for a week. Before storing, remove any remaining salt with the blunt side of a knife. The product can be stored indefinitely in the freezer. It is advisable to wrap each piece of such bacon separately in a dry cloth.

There are many step-by-step recipes for salting lard at home. Having tried several, it’s easy to find your favorite recipe and use it constantly, surprising your friends and relatives with tender, melt-in-your-mouth lard.

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