Fat is never thrown away during slaughter and butchering of animals. Even if you bought a goose or turkey, the fat from them can be collected and melted, this is an excellent natural product. In industrial conditions, such fat is not obtained; it is overheated only at home. Goose fat, turkey fat has a delicate taste and a pleasant aroma on it not only fry potatoes, but also they .   Natural fat is collected from the guts of poultry, while gutting it, is also used for cooking. On natural bird and animal fat, you can fry meat, potatoes, fish. In addition, goose fat is useful for colds, it is used for rubbing and compresses.

What kind of fat can be melted raw?   When cutting carcasses, the omentum, fat deposits lining the abdominal cavity, fat tail fat at the root of the tail of tail fat sheep, triangular fat deposition in the flank area, fat trim, fat, fat from the outside of the intestines are collected and processed. Most fat is found in pork carcasses. Raw fat can be collected more during slaughter of animals in winter than in summer. More fat can be obtained from corn-fed animals than hay.

High-quality melted fat can be obtained from healthy animals that have passed sanitary control. It is not recommended to store the collected fat raw. Raw fat contains many microorganisms, a sufficient amount of nitrogenous substances and moisture. Therefore, fat, like meat, is spoiled under poor storage conditions. The raw fat spoils and acquires a pungent unpleasant odor, and even if you melt such fat it will give an aftertaste and smell to the finished fat, in addition, the fat will have a gray color. Therefore, you need to reheat only fresh fat and clean. Fat stained with blood clots, various impurities, and also containing layers of meat, cartilage quickly deteriorates.

Raw fat is stored for no more than 2 days at a temperature of 0-4 degrees, if you do not have time to melt the fat, you can freeze or salt it. Salt should be put 10% by weight of fat. Before re-grinding it must be washed with salt and dried.

How to prepare raw fat for processing. Fat and fat that does not go to salting in pieces, or for processing, to a loin or bacon should be cleaned of impurities and it is better not to wash it. Skin can be skinned. If there is a need to rinse the fat, it should be washed with water at a temperature of 10-12 degrees, cold water will not allow it to be washed well enough from blood clots. The pork stuffing box and mutton fat tail does not need to be washed, it is cooled and then ground.

Prepared fat and fat, cut into small pieces or mince. The smaller the lard and fat will be cut or chopped, the more fat will be produced when melted and less greaves.

How to melt fat and lard at home.   The crushed fat at home is overheated depending on the volume in a roasting pan or frying pan, ducklings. With constant stirring, the fat begins to curl and harden. Melt over low heat until fat becomes clear. However, if a lot of fat is not recommended to be processed in direct contact with fire, the water bath principle is used for this.

Raw chopped fat is put into one smaller pan and put into a larger pan. Water is poured into a large pot and set on fire. So the process of overheating can take a lot of time, but the fat will not burn out and the sediment will be less.

The melted fat must be removed from the fire and let it stand so that the donkey settles, salt can be added to fat at the rate of 1% of the weight of fat. This will extend the shelf life of fat. When the fat cools down a little and all the suspensions settle, it can be drained from the sediment or filtered through a sieve and gauze. If the fat is not filtered, then the remains of the melted greaves will eventually go rancid in it and ruin the taste of fat. Greaves can be used to prepare various dishes from cereals and potatoes.

Pour the finished fat into jars and so the fat can be stored in a cool place for up to six months. Well-melted fat has a uniform consistency and a pleasant smell. White pork ghee (lard) in its composition and physical properties is considered the best for consumption among all animal fats. Beef and mutton are yellowish; fat from geese, chickens and ducks is white and yellowish.

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Kira Stoletova

Pork fat is used by humans for cooking and as a basis for many medicinal products. Salo is a source of a large number of calories and in its pure form is used to quickly replenish energy. In addition, the sebaceous layer from a thoroughbred pig has high palatability.

Lard is often used to lubricate molds before baking, so butter products do not burn. Many housewives wonder how to melt pork fat at home. To do this, you need to get a good greasy layer and follow the rules for warming the product.

Useful properties of fat for the body

Many people wonder if interior pork fat is useful, what are its special properties. It all depends on the correct dosage.

In large quantities, melted internal pork fat is dangerous for humans. This is a heavy product that is difficult to digest and is not suitable for people with weak stomachs.

However, as a dietary supplement, it is often used for first and second courses. The composition of lard contains a large number of nutrients. Among them, vitamin A and linoleic acids are isolated. Also, this product is characterized by low cholesterol compared to other fats of animal origin. Internal intake of lard helps accelerate metabolism and improve the functioning of all body systems.

The benefit from fat also explains the presence of arachidonic acid, since this component is part of human heart cells. Thus, lard supports the work of the heart muscle and improves the production of hormones.

The biological activity of pig fat is 5 times higher than that of fats of other origin. Due to this, the product quickly breaks down and speeds up the metabolism. One of the important positive qualities of fat is that when melted, the product does not lose its beneficial properties, in contrast to fat from cows or sheep.

Useful properties of lard

Smalets benefits the body due to its healing properties. Internal use of this product helps get rid of diseases such as:

• bronchitis;
• pneumonia;
• pneumonia;
• dystrophy.

External use of lard is suitable for the treatment of colds. To do this, do compresses on the throat and chest. From the cough, the internal application of pork fat on the sore throat also helps. Before this, lard is recommended to be mixed with honey.

The benefits of interior pork fat

Interior pig fat is used to treat joints. In traditional medicine, it is recommended to lubricate sick parts of the body with them at night. The limb is wrapped with a dense, damp cloth at room temperature.

In case of disruption of the musculoskeletal system, lard is mixed with salt and applied externally to the injured place. A warm bandage should be applied on top.

A mixture of pork fat and fried onion is used in traditional medicine to treat burns. Crushed tablets of acetylsalicylic acid are also added to the ointment. The damaged area of \u200b\u200bthe skin is lubricated for several days without applying a bandage. Acetylsalicylic acid prevents infection, onion is a powerful antibacterial agent, and lard is used to protect the skin from the appearance of scars.

Interior pork fat in traditional medicine

In folk medicine, there is also a prescription ointment for the treatment of eczema. The following ingredients are used for the medication:

• 2 tbsp. l lard
• 2 egg whites;
• 100 g of nightshade;
• 1 liter of celandine juice.

All components must be mixed and left for three days. Affected skin needs to be lubricated for a week.

Separately, the use of pork fat in the cosmetic industry should be mentioned. Natural soap is made on the basis of lard and oxidizing agents of various types. It can be welded at home, using copper, zinc and heavy metal salts as oxidizing agents.

Regular use of small amounts of pork fat during cooking will improve immunity and help remove many harmful toxins from the body.

Contraindications to the consumption of pork fat

First of all, the wrong dosage of the product, and not the pork melted fat itself, can cause great harm. Despite the low percentage of cholesterol, lard is not recommended for daily cooking. This can complicate the digestive process and disrupt the body. Contraindications also apply to the constant daily use of the product.

Melt pork fat

ON Pork fat slows down the aging process and can be used in medicines

How to Flush Inner Pork Fat

However, in many countries it is not customary to melt lard before consumption. More often, the fat layer is only salted, after which it is kept in places with a low temperature, so many harmful bacteria remain inside the fat tissue. To protect yourself, you should soak the product before salting: this will help get rid of most microorganisms.

With the help of scientific research, scientists have proved that melted pork fat can cause poor functioning of brain cells. Since lard is not broken down by regular gastric juice, the body uses glucose to process the product. The consequences are a constant feeling of hunger and decreased brain activity.

Diseases in which pork fat is contraindicated

Excessive intake of interior pork fat can seriously harm the cardiovascular system. Severely digested foods increase stress on all internal organs.

There are a number of contraindications for use by people suffering from chronic diseases, such as:

• Hepatitis;
• Cholecystitis;
• Pancreatitis
• Atherosclerosis.

Pork fat

Before you heat the interior pig fat, you should choose the sebaceous layer correctly. Poor or old fat during heating has an unpleasant aroma and yellow color. The use of such lard in cooking can lead to poisoning. A good sebaceous layer has such external characteristics:

• the skin should be soft, without unpleasant odors;
• white color of pulp;
• lard should not have a sour smell;
• fat should be checked for density with a toothpick: it will enter a good greasy layer like in oil;
• the thickness of the product should not be more than 15 cm;
• the presence of a layer of gray-red meat.

At the time of purchase, it is not recommended to try raw lard: this can cause poisoning or infection with serious infections. You should also ask the seller about the breed of the pig. With the meat species of artiodactyls, the sebaceous layer is of poor quality.

How to choose lard for regrind

A good option for melting is pork fat from wild boar. Such fat is best taken from the hands of hunters. It is forbidden to eat raw food. The medical value of fat from wild boar is much higher than from a farm pig. Such lard is used for medicinal purposes, and not for cooking.

To melt fat at home, you should choose a metal container of the appropriate volume. Before you melt the fat, you need to calcine the dishes on both sides. The warming procedure looks like this:

1. The lard is washed in boiled water and dried with paper.
2. The fat is cut into slices and placed in a container.
3. Lard is melted before the appearance of cracklings that need to be removed.
4. The resulting mass is cooled and placed in the refrigerator.

In order not to overfill pork fat, it is necessary to monitor the color of cracklings: they should have a yellowish or slightly pronounced flesh color. Lard can be stored for 18 months at low temperature.

Conclusion

Ghee pork fat is used for cooking and medical purposes. Depending on the dosage, lard can cause both benefit and harm to the human body. To properly melt lard, you should carefully select the source product.

Many housewives think that good lard can be drowned only from fresh, selected, pork fat, but not every housewife knows that from the interior, kidney or subcutaneous fat of a pig, you can also make fragrant good lard. I am pleased to share one of the ways how to melt pork fat at home.

How to cook lard at home.

So, in order to melt the lard according to our home recipe, we need pig’s subcutaneous, internal, or renal fat. Fat cut from meat is also suitable.

For starters, we need to cut the fat into small cubes. We do this for the convenience and speed of heating. Before cutting, I usually freeze a little fat. It’s so much easier to cut.

Then, in order for blood to come out of the chopped fat, it is necessary to soak it in cold water for 24 to 72 hours. During the soaking, you need to change the water every 12 hours.

When the fat is sufficiently soaked, it will acquire a perfectly white color, without blood impurities.

Then, it is necessary to pour clean water (a third of the amount of fat) into the utensils for heating and add 1 tsp to the water. baking soda.

Sliced \u200b\u200bpork fat in a container with water and soda.

Lard begins to appear on the surface of the water after it boils. As it appears, it is necessary to collect it in a separate container with a spoon.

It is possible to collect lard before the formation of a golden crust on fried greaves. Then, the greaves need to be transferred to a colander with a slotted spoon and left them there until cooling. While they are warm, the remaining fat will drain off the greaves.

The next cooking step is to remove the unpleasant odor from the melted lard. To do this, melt it again. During re-heating, for each kilogram of finished lard, add 100 grams of fresh milk. Lard with milk must be heated on low heat until the moment when the milk turns yellow and sinks to the bottom. It is very important to ensure that the lard does not burn and stir in time.

If the unpleasant smell of the insides still remains, then to finally get rid of it, a small amount of very toasted bread crusts should be lowered into the lard.

Homemade lard cooked according to this recipe is very suitable for frying various vegetables, and for many it is tasty, as in the photo.

Today, more and more people monitor their health, weight, adhere to proper nutrition. However, the body should receive 20-30 g of fat daily. Its source can be not only butter and vegetable oil or lard, but also lard. This product is very popular not only among the inhabitants of the villages, it is appreciated, widely used in cooking to create delicacies of cooks from different countries of the world. Most people do not even suspect what useful properties lard has, what can be cooked with it.

Ghee

So, lard or lard is fat, which is melted from fat for a long time on low heat. To obtain the product, pork fat is often used, but duck, goose fat is also suitable. Least of all processed nutria fat, which has an unpleasant odor and requires additional processing. In Latin, the name of the lard sounds like lardum, in Polish - smalez, in German - schmaltz, but it is translated from all languages \u200b\u200bthe same way - to melt, drown.

Benefit and harm

During the processing of fat, its chemical composition changes, but melted fat cannot be called harmful, since the product has a number of useful properties:

1. It includes up to 40% of saturated fats, which are less oxidized during decomposition without provoking the formation of free radicals.
2. It contains vitamin E, which is responsible for strengthening the walls of blood vessels and capillaries, preventing the appearance of blood clots, promoting cell regeneration, and improving blood coagulation.
3. It contains vitamin B4 (choline), which has a positive effect on protein-fat metabolism, improves the functioning of the heart, liver, stimulates mental activity, and prevents the development of sclerosis.
4. It includes selenium, which normalizes the function of the thyroid gland, the work of the immune system, which promotes the regeneration of liver cells.
5. It contains fat-soluble vitamin D, which strengthens bone tissue and makes up for the lack of phosphorus and calcium in the blood.
6. It is a source of cholesterol, the lack of which provokes the development of Alzheimer's disease, a depressive state.

The disadvantages of melted fat include its high calorie content, heavy digestibility. In addition, when processing lard, the body uses glucose, which is necessary for the normal functioning of the brain. The product should not be eaten by people with impaired bile production processes, obese, atherosclerosis, pancreatitis. Reasonable use of lard does not lead to disruptions in the functioning of internal organs and human systems.

Cooking lard

Ghee used to be used to lubricate the wheels of wagons, locks, metal parts, skin of the face and hands, which provided protection from frost. Oils, lamps were melted with lard, added to folk remedies of external, and sometimes internal use. After the fat is melted, the greaves remain, which are a great addition to dumplings, mashed potatoes, stewed cabbage, and other delicious dishes. Today, lard is widely used in cooking for cooking:

• goulash;
• fish soup;
• paprika;
• omelet;
• confectionery, bakery products, pastries;
• dressings for buckwheat, wheat, barley and other cereals;
• sandwich snacks;
• frying to any side dishes, beans, peas;
• with lard, replace vegetable oil when frying meat and vegetables.

How to make lard in the home

You can buy melted fat in any large store, but it is better to cook lard from fat yourself, having acquired the original ingredient in the market. The resulting product will be much more useful, due to the fact that farm pigs walk in open pens under the sun, producing vitamin D important for humans. In addition, homemade bacon will be favorably different in taste. To learn how to cook lard, melt lard at home, use recipes with photos.

Pork

First you need to choose lard, the best layer is located in the kidney area. The product must be washed, soaked for about 12 hours in slightly salted water in order to clean it of impurities and blood residues. Then the tenderloin is passed through a meat grinder, placed in a cauldron with a thick bottom and melted over a slow fire until the water evaporates. The remaining amber-colored fat will be lard, which must be filtered into a jar through several layers of gauze, peeling off pieces of meat, skins, and corking.

Goose

To make goose lard, collect subcutaneous, interior fat of poultry, after preliminary preparation, finely chop, put in a bowl with a thick bottom. Put the container on the stove, heat the lard over low heat for about half an hour, not allowing it to boil. Then strain the resulting melted product in a glass jar, cool, put in the refrigerator, cover with a lid or parchment. If this is your first time doing this, follow the steps in the recipes with photos.

With cracklings

If you want to get cracklings, then do not grind the raw materials, but cut them into small identical pieces. Put the prepared component in a cauldron, put on a slow fire, warm, gradually stirring. In the process, greaves of a golden brown hue will float to the surface, which, after hardening and browning, need to be removed with a slotted spoon. The remaining ghee is filtered, poured into jars, and cracklings are used to prepare other dishes.

How to store lard

Storage conditions for melted lard are simple. If you plan to use the product in the near future, cool it and put it on the refrigerator shelf. Lard, intended for long-term storage, must be hermetically sealed, insulated from light, air, and then removed in a cool place, for example, a cellar, where it will retain its properties for a long time.

Lard recipes

Dishes with lard are very tasty, satisfying and even healthy. If you do not know how to cook such treats correctly, stick to the detailed recipes with photos. In addition, remember that food, including melted fat, is very high in calories, so do not abuse it if you monitor your weight and health, take into account contraindications.

With garlic for sandwiches

• Time: 1 hour 20 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 740 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Ukrainian.
• Difficulty: easy.

This recipe for lard with garlic is very simple, the dish is cooked quickly, but it turns out incredibly tasty. Best snack in harmony with rye bread, ideal for borsch instead of traditional garlic pampushkas. If you want to enhance the aroma and taste of the dish, add dried dill, marjoram, thyme, chili pepper before the end of cooking.

Ingredients:

• lard (fresh) - 250 g;
• garlic - 5 cloves;
• salt is a pinch.

Cooking method:

1. Finely chop the fat, put in a deep frying pan with a thick bottom, and melt for 1 hour over low heat.
2. Remove the pop-up greaves, pour the lard into a jar.
3. Add squeezed garlic, salt, spices. Stir, cool, put on the shelf of the refrigerator.

Shortbread

• Time: 1.5 hours.
• Servings Per Container: 7-8 Persons.
• Calorie content: 426 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: International.
• Difficulty: easy.

If you don’t know how to cook amazing shortbread cookies, try the recipe with lard that our grandmothers and great-grandmothers used. Ghee not only does not spoil the taste of the dessert, but will make baking softer, crumbly. For a change, you can add nut crumbs, lemon or orange zest to the set of products, make a layer of jam, jam.

Ingredients:

• flour - 0.5 kg;
• sugar - 250 g;
• egg - 2 pcs.;
• smalets - 10 tbsp. l .;
• baking powder - 3 tsp;
• soda - 0.5 tsp;
• powdered sugar.

Cooking method:

1. Beat the eggs with sugar with a mixer until the sugar dissolves, the appearance of foam.
2. Melt the fat in the microwave or in a water bath, cool.
3. Add the melted fat to the egg-sugar mass, mix thoroughly.
4. Gradually adding soda, baking powder, flour, knead the dough.
5. We wrap the dough with cling film, put it on the bottom shelf of the refrigerator.
6. After 20 minutes, take out, roll out with a layer, 5 mm thick.
7. With special molds we cut the blanks of the future cookies.
8. We spread on a baking sheet covered with baking paper.
9. Bake in the oven until golden brown.
10. We take out, cool a little, sprinkle with powdered sugar.

Omelet Ataman

• Time: 20 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 198 kcal / 100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

This dish is an excellent breakfast, saturating not only with fats, protein, but also with energy for the whole coming day. To prepare the omelet, you will need cracklings that pop up when the fat mass is melted. Moreover, this product is not just a flavoring additive, but the most important ingredient. Black pepper, fresh greens will give the omelet an additional flavor.

Ingredients:

• egg - 3 pcs.;
• sour cream - 3 tbsp. l .;
• flour - 1 tbsp. l .;
• salt, caraway seeds - a pinch;
• cracklings - 30 g;
• cheese - 50 g.

Cooking method:

1. Combine eggs with flour, sour cream, salt, caraway seeds. Whip with a mixer (blender).
2. Put the greaves in a hot pan.
3. When fat is released, pour the egg mixture, sprinkle with cheese.
4. Cover, cook over low heat for 8 minutes.

Hungarian goulash

• Time: 2 hours 10 minutes.
• Servings Per Container: 4-5 Persons.
• Calorie content: 171 kcal / 100 g.
• Cuisine: Hungarian.
• Difficulty: easy.

This dish was named after the Hungarian “guiyash”, which means “shepherd”. Initially, goulash was cooked at the stake and was a rich rich soup. Later, the recipe came to the liking of noble persons, began to be used in royal cuisine, and underwent a number of changes. Nevertheless, the original Hungarian goulash recipe is still often used by culinary experts from different countries.

Ingredients:

• beef - 450 g;
• water - 800 ml;
• potato - 3 pcs.;
• onion - 1 pc.;
• lard - 30 g;
• tomato paste - 20 g;
• garlic - 2 cloves;
• paprika (dried) - a pinch.

Cooking method:

1. Cut the meat and vegetables into approximately equal slices.
2. Fry the onion on melted lard, sprinkle with paprika, mix, remove from the stove.
3. Separately, until golden brown, fry meat, transfer to onion frying, squeeze garlic, pour 400 ml of water. Stir, simmer under the lid for about an hour.
4. Add the remaining vegetables, tomato paste, water, mix, simmer for another 15-20 minutes.

Halasle Fish Soup

• Time: 3 hours.
• Servings Per Container: 12 Persons.
• Calorie content: 87 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Hungarian.
• Difficulty: medium.

Hungarian Halasle soup is very popular among fishermen, so it should be cooked at the stake. Modern chefs have adapted the recipe for use in the home kitchen. The main conditions are the use of several types of fish, among which carp and catfish must be present, and the addition of hot, sweet paprika. Observing these requirements, you will receive a rich fish broth with the taste of a real Hungarian Halasle.

Ingredients:

• fish (crucian carp, carp, catfish, pike perch) - 3 kg;
• onion - 3 pcs.;
• bulgarian pepper, tomatoes - 2 pcs.;
• sweet paprika - 3 tbsp. l .;
• hot paprika - 1 tbsp. l .;
• smalets - 2 tbsp. l .;
• salt pepper.

Cooking method:

1. We clean and gut the fish, cut it into steaks. The largest pieces are cleaned of skin, freed from bones, slightly salted, removed to the lower shelf of the refrigerator.
2. The remaining parts, heads, tails are filled with water, set to cook.
3. Finely chop the onion, fry in melted fat.
4. After boiling, salt, add tomatoes, onions, peppers, reduce heat, cook for an hour.
5. Then we wipe the fish with vegetables through a sieve, filter the broth, add paprika, pepper, if salt is needed.
6. Dilute with water to the desired consistency, put pieces of fish from the refrigerator and cook for another 20 minutes.

Paprikash

• Time: 2 hours 20 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content: 137 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Hungarian.
• Difficulty: easy.

The Hungarian dish paprikash is prepared from white type of meat (veal, chicken or lamb) with the addition of cream, sour cream and necessarily paprika. Some housewives depart from the original recipes, put pork or beef, but the main rule of chefs during the preparation of paprikash is the slogan: "Neither black nor fatty meat." Paprika, spicy or sweet, to your taste.

Ingredients:

• veal - 1 kg;
• lard - 70 g;
• onion - 2 pcs.;
• sour cream - 100 g;
• meat broth - ¼ st .;
• paprika (spicy, sweet) - 1 tbsp. l .;
• flour - 1 tbsp. l .;
• salt, basil.

Cooking method:

1. Melt pork fat in a pan, add onion, chopped in half rings, fry.
2. Add the veal cut by medium pieces, salt, and fry until the meat is white.
3. Stir with paprika, basil, pour in the broth, simmer for 1.5 hours.
4. Mix sour cream with flour, add to meat, mix, cook for another 10-15 minutes, serve hot.

Bigos in Polish

• Time: 6.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 97 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Polish.
• Difficulty: medium.

Bigos, traditional for Polish cuisine, is also popular in Lithuania, Belarus, and Ukraine. The dish has a delicious smoked aroma, beautiful bronze color. Tasty, satisfying Bigos should be served correctly only 3 days after preparation, cooling and warming several times. In addition to the products indicated in the recipe, refreshments may include prunes, raisins, apples, tomato paste, honey.

Ingredients:

• pork, onions - 300 g each;
• sausages, smoked sausage - 150 g each;
• sauerkraut - 1 kg;
• fresh white cabbage - 0.5 kg;
• dry white wine - 200 ml;
• water - 800 ml;
• lard - 100 g;
• dried porcini mushrooms - 40 g;
• bay leaf - 1 pc.;
• coriander - 0.5 tsp;
• black pepper - ¼ tsp;
• salt is a pinch.

Cooking method:

1. Soak the mushrooms for 2 hours, rinse, add water, let it boil, cook for another hour.
2. Squash the sauerkraut, put in a deep pan (cauldron), pour 300 ml of water, simmer for an hour after boiling.
3. Melt the fat, fry onion on it, sliced \u200b\u200bin half rings, until golden brown.
4. Add pork to the onion, cut into large pieces until golden brown, remove from heat.
5. Grind boiled mushrooms, strain the broth.
6. To sauerkraut add chopped white cabbage, mix, simmer for half an hour.
7. Cut the sausage and sausages into small cubes.
8. When both types of cabbage are equally soft, half-prepared, add meat, sausage, sausages, wine, mushroom broth, coriander, pepper, bay leaf, mushrooms, salt to taste.
9. Stir everything, simmer over low heat for 2-3 hours, stirring occasionally.

Video

Interior lard is a lumpy white fat that does not have a pronounced odor and covers the internal organs of animals. Unlike ordinary fat, which appears to be a solid mass, it is a crumbling product. It has inherent important healing qualities used to treat a wide variety of diseases. It should be noted that ordinary fat, which is customary to use, for example, in salted or smoked form, does not possess these properties. So about what interior lard is valued for, what good it is for the body and whether it can harm, we will talk on this page www ..

Useful properties of pork lard

The composition of interior fat contains arachidonic acid, which is part of the enzymes of the heart muscle and the membrane of human cells. With its help, some hormones are formed and cholesterol is exchanged. The biological activity of interior fat exceeds their other fats by several times. If, when heated, many animal fats lose their beneficial qualities, then its properties remain unchanged. It is easy to mix with wax, glycerin, alcohol or resins for the preparation of therapeutic ointments.

Rules for the preparation and storage of pork fat

Using interior lard, various formulations of therapeutic effect are prepared. For external use, they do not irritate the skin and it is easy to wash it off with a normal soap solution.

In order to cook pork fat, suitable for use in food or for medicinal purposes, you can use the following methods:

Finely chop the lard or chop it with a meat grinder, put in a saucepan and put on a slow fire. When the fat reaches a transparent state, it is drained through a colander, cooled and sent for storage in the refrigerator;

Chopped lard, placed in a metal container, is melted in the oven until ready.

Properly prepared liquid fat is transparent (without sediment), having an amber color. After freezing, it turns white.

Store prepared fat in a dark, cold place. Storage at high air temperature and in the presence of light results in a product with an unpleasant, pungent odor and a bitter taste. It becomes unsuitable for use, as it has an irritating effect. Pork fat can be stored on the shelf of the refrigerator for up to one and a half years, while it does not lose its useful and medicinal properties.

Still good pork lard

Pork fat obtained from lard is a rich source of energy. It contains vitamins A, E, D and K. Cholesterol is present in it in small doses. Its useful properties also include the presence in the composition of a sufficient amount of magnesium, zinc, potassium, phosphorus, and a number of macro and microelements necessary for human life.

Its reasonable consumption in food allows you to maintain the vital functions of the body, and also give the skin a healthy, "radiant" look. Pork fat is widely used in the treatment of a number of diseases, as a means for external and internal use.

Medicinal use

1. Joint pain

Sore joints are lubricated with pork fat at night, compress paper and warm cloth are applied on top;

2. Skin diseases

Those suffering from weeping eczema are recommended a composition of the following components: pork fat - 2 tablespoons, protein of two eggs, nightshade - 100 grams, celandine juice - 0.5 liters. The mixture must be kept for three to four days, and then rub into the affected areas;

For burns, use an ointment prepared as follows. In half a liter of lard, one medium-sized onion is fried. Five crushed tablets of acetylsalicylic acid are added to it. Apply ointment to the burn several times.
Fat will avoid the formation of scars and scars, and with the help of aspirin, it is possible to prevent infection of the burn. If the affected area is large, you need to lubricate it with this composition every two hours. This will allow the formation of new healthy skin.

3. Respiratory diseases (bronchitis, pneumonia and others)

For internal use, dissolve a teaspoon of pork fat in a glass of hot milk. To improve the taste, you can add a little boiled honey to the resulting drink, since in the usual state it can intensify a cough;

For external use, lard is mixed with a small amount of alcohol and rubbed into the patient's chest;

To treat a cold, you need to rub the feet of the feet and put on warm socks at night;

For prophylactic purposes, an infusion is used, made from one glass of rosehip broth with the addition of two teaspoons of honey and half a teaspoon of lard. This will help strengthen the immune system and increase the activity of the body.

Now we’ll talk about whether interior fat is dangerous, what harm it can do ...

Possible harm

A pig is a very clean animal, however, eating a lot of things that get in the way. Therefore, interior fat, like meat, is sometimes infected with helminths and microbes that are dangerous to humans. It may also contain mycotoxins, which are formed during the decay of fungi and are collected in large quantities in adipose tissue. Therefore, before consuming interior lard, it must be subjected to thorough heat treatment.

A healthy human body normally absorbs pork fat, as the latter melts at 33-40 degrees Celsius. In this case, a feeling of satiety appears.

Consumption restrictions

Duodenitis;
  Metabolic disorder;
  Obese
  Diseases of the pancreas and liver.

Based on the foregoing, we can conclude that pork fat obtained from lard is a useful product, but only if the conditions for its preparation and proper use are met.