For some reason, many people mistakenly consider lard to be harmful food. But doctors and nutritionists are sure that this product has a large and even unlimited amount of useful substances necessary for the human body.

Of course, overeating it is not worth it, but a few bites a day will undoubtedly bring nothing but benefit.

Selection and preparation

Ideally, it should be bought from the market rather than from a store or supermarket. This is the only way you can find out information about the origin of the product and even try it.

Observing a few simple rules, you can purchase a fresh, soft and tasty product.

1. Colour. Yellow and grayish color indicates that the product is not fresh. If the food has reddish streaks, the taste will be slightly worse. Therefore, you need to choose white lard with a pale pink tint;
2. Taste. Here you can only try it yourself and determine according to your taste. Often, sellers give a product a deceptively attractive appearance that does not match its taste. Feel free to taste the product before purchasing;
3. Smell. Boar has a peculiar smell, so it is better to give preference to pig lard. It, as a rule, is very easily separated from the skin, you can easily check it on the market. Ideally, the product should have a delicate aroma, with a sweet-milky tinge;
4. Appearance. The thickest lard is usually three to six centimeters thick. The product should prick easily onto the skewer. The best fat is from the abdominal part of the animal, where it alternates with meat layers.

Make sure the skin is soft and bristle free. Its color does not affect the quality at all, so it can be whatever you want.

It would be nice to pay attention to the presence of the veterinary service stamp on the fat and check the seller's documents for this product.

Before cooking, the bacon must be thoroughly rinsed in running water and allowed to dry.

Recipe for boiled bacon in onion skins

This is a great, healthy and tasty alternative for smoked, not-so-healthy lard lovers. In appearance, they cannot be distinguished.

It is advisable to use the husk of old onions, as it will give a brighter and more piquant shade. We thoroughly rinse the husk from the earth and debris.

Add salt to the pan and send it to the fire. We put the husk in the water, boil for fifteen minutes. The water will acquire a bright golden color, after which we put the bacon in a saucepan.

We boil it over low heat for forty-five minutes. In order for the color of the cooked fat to be uniform, turn it over from time to time. Next, remove the pan from the heat and leave it to stand for fifteen minutes.

Grind the peas a little in a bowl, add coriander, paprika, black pepper, a pinch of salt to it. Mix all ingredients well together. Cut the peeled and washed garlic into thin slices.

Hold the bacon on a plate for thirty minutes and proceed with the further cooking process. Rub it well with the cooked spices on all sides. Stick garlic on top and wrap in foil. You can add any greens if desired.

Wrap the bacon tightly in foil to prevent the juice from flowing out. Place the bacon carefully wrapped in foil in a regular bag and send it to the freezer for a couple of hours.

It is very good to store bacon in foil in the refrigerator, it stays fresh longer and retains useful properties. After two hours, you can already cut the bacon into pieces and put on a plate.

Ideally, lard is served with black bread, green onions and garlic.

Boiled and salted bacon in onion skins

This is a wonderful recipe for salted lard that tastes very similar to smoked ham. Ideal for sandwiches and all kinds of snacks.

Ingredients:

• Pork lard - 3 kilograms;
• Garlic - 4 heads;
• Salt - 6 rounded tablespoons;
• Onion peel - 300 grams.

A peritoneum with layers of meat will work well.

We spread the pieces of bacon in a saucepan, preferably wide, and fill it with water, so that they do not float.

Then we pour the water from the pan with lard into the container in order to understand how much solution we need.

Put the peeled and washed husk in cold water, bring to a boil and boil for ten to twenty minutes.

Straining the water from the husk, dissolve the salt in it. Fill the pieces with the prepared liquid and make a press on top. You can put a plate and put a large jar of water on it.

After boiling, cook for forty minutes over medium heat. Next, set the pan aside and leave it in the same form for about twenty hours. During this time, everything will have time to be salted. There is no need to drain the water.

Then put the pieces on a plate and allow time to dry. Then we coat it with crushed garlic gruel.

For long-term storage, you can keep the product in the freezer. Bay leaf can be added to the solution, if desired.

Boiled bacon with spices in onion skins

Lard according to this recipe turns out to be especially refined and tasty. Therefore, cook immediately more, otherwise it may not be enough for everyone.

Cooking ingredients:

• Lard - 1 kilogram;
• Sesame seeds - half a tablespoon;
• Crushed coriander - half a teaspoon;
• Garlic - 1 head;
• Sweet red ground pepper - 1.5 teaspoon;
• Half-bitter red ground pepper - half a teaspoon;

Ingredients for the marinade:

• Water - half a liter;
• Bay leaf - three things;
• Salt - 1.5 tablespoons;
• Black and allspice peppers - 7 pieces each;
• Husk from 8 large onions.

Add all of the above marinade spices, husks and salt to a pot of water. We bring everything to a boil.

Cut the bacon into pieces, put them in a saucepan and fill with the resulting marinade. Boil over low heat for an hour.

In the meantime, prepare the sauce to grease the product. We pass the garlic through a press, mix it with all the listed spices for cooking.

Let the bacon drain for a couple of minutes and then rub it hot with the resulting mixture. We set it aside until it cools completely, after placing it in a bowl with a lid.

After cooling, put it in the refrigerator. After freezing, you can start your meal.

With cucumbers and tomatoes, with potatoes and fresh bread, such a dish will go away.

How to cook boiled bacon in onion skins in a slow cooker

Another interesting and modern recipe for making lard in onion skins. As a result, it will turn out golden and delicate.

Ingredients:

• Sugar - 3 tablespoons;
• Bay leaf - 5 pieces;
• Onion peel - 200 grams;
• Garlic - 3 cloves;
• Lard - 1 kilogram;
• Water - 2.5 liters;
• Salt - 250 grams;
• Pepper to taste.

Rinse the onion peel thoroughly and soak in water for half an hour. Then put half of the husk on the bottom of the cup. Put the pieces on top, then the bay leaf and cover with the rest of the husk.

In boiling water, completely dissolve salt and sugar. Pour the resulting solution over into the bowl. And for one hour, we cook it in a multicooker, turning on the "Quenching" mode.

When finished, turn off the multicooker and leave to infuse for seven hours. Then we remove the product from the multicooker and let it dry.

Mix finely chopped garlic with pepper and rub the product on all sides. Then we put it in cling film, and leave for a couple of hours in the freezer.

The product will taste salty immediately after cooking. After the refrigerator, this effect will be significantly weakened.

Regular consumption of lard in small quantities helps to improve the functioning of the brain and heart, improves blood composition and normalizes kidney function. Remember that everything is good in moderation!

10-12 servings

1 hour

135 kcal

5 /5 (1 )

If you've never cooked lard in a husk, be sure to give it a try. It's so simple that since the first time I did everything myself, I never buy lard on the market! It's inexpensive, fast, and incredibly delicious. Even those who are just learning how to cook will find homemade recipes for this healthy dish useful.

Lard in onion skins at home

Kitchenware: saucepan, board and knife, colander, measuring glass, foil.

Be sure to choose fat on the market. There you can carefully examine it, if it is yellow or gray, then it is old! Fresh product of white color, with a pinkish tinge and delicate aroma. It is better to take lard from the abdominal part, side or back, it tastes better... It is worth paying attention to the skin. It should be pink or yellow in color, a brown tint is a sign of old bacon. I love lard with meat, so I took a pound with a meat layer.

There is another way - to check the lard for smell. You need to set a piece on fire and sniff. If you smell a pig, it's best to take another piece.

I gradually left onion husks, so by the time I decided to start pickling, I had already accumulated a sufficient amount. But you can buy husk in supermarkets, where they sell it before Easter. It will give the lard a beautiful, appetizing color.

Cooking steps

1. I pour a liter of water into a saucepan.
   
   
2. I throw in 3 lavrushkas, pour 180 g of salt and 10 allspice peas.
   
   
3. I add 1/4 tsp there. coriander.
   
   
4. I send half of the onion head to the pan and put everything on the stove.
   
   
5. Onion husks (3 handfuls) thoroughly wash with water using a colander. I transfer the husk to a saucepan, dip it into the water with a spatula and let it boil.
   
   
6. Thoroughly rinse a pound of lard, cut into two parts.
   
   
7. As soon as the brine has boiled, I turn down the heat and shift the bacon.
   
   
8. Cook for 50 minutes under a closed lid.
   
   
9. Then I turn off the heat, and leave the bacon in the brine for at least 12 hours. During this time, the dish will cool down and salted well.
   
   
10. I put the pieces on a dish, let the water drain and remove the excess husk and spices.
    
    
11. I clean the head of garlic and squeeze it out.
    
    
12. I will leave 4 cloves for the filling. I cut them into thin slices.
    
    
13. I dry the bacon with a paper towel to get rid of excess liquid.
    
    
14. Sprinkle both slices from all sides with a tablespoon of paprika.
    
    
15. Sprinkle lard 1/4 tsp. pepper.
    
    
16. I make cuts with a sharp knife and insert the chopped slices of garlic.
    
    
17. Liberally smear lard with chopped garlic.
    
    
18. I put each piece in foil, wrap it and put it in the freezer for 12 hours.
    
    
19. The prepared bacon is very soft, well saturated with salt, spices and has a wonderful garlic aroma.
    
    
    

Video recipe for cooking lard in onion skins

All stages of preparation are shown in detail in the video recipe. Just see how simple it is.

Do not be afraid to oversalt the bacon, it will take as much as required. I took the indicated amount, because I have brisket and there is a lot of meat in it. If you like without meat, 3 tbsp is enough. l. salt. Everyone chooses spices at their discretion. You can use red pepper, basil, nutmeg, or ginger.

This product will go well with any lunch and dinner, be it the first or second course. Lard also serves as a good basis for preparing various dishes, for example, you can bake potatoes with bacon and mushrooms in the oven. Or toss a few slices into the soup for a hearty first course. If you are cooking a roast, you can put this brisket, made according to my recipe, instead of meat.

It can be done in different ways. I really like it, it is also prepared in a day. And if you have a bar of dark chocolate, do it, it's incredibly tasty and satisfying.

Quick recipe for boiling lard in onion skins

If you like lard without meat, there is another way to salt it. Everything will take less than half an hour, in a day you can eat the delicacy.

Cooking time: 25 minutes.
Servings: 500 BC
Kitchenware: board and knife, saucepan, paper napkins, foil, garlic press.

Ingredients

I needed husks from about a kilogram of onions. Lard absorbs spices well, and my husband likes it sharper, so I added red pepper and hops-suneli.

Cooking steps

1. I prepare the brine: I pour 1 tbsp into a liter of water. l. salt, 1 tsp. sugar, 9-13 black peppercorns, a couple of allspice, 3 lavrushkas.
   
   
2. I put on fire, bring to a boil, leave to boil for 3 minutes.
   
   
3. A pound of my bacon and I clean off the plaque from the skin.
   
   
4. Cut into small pieces.
   
   
5. Wash a good handful of husks thoroughly with water. I remove the brine from the heat and transfer the husks and lard into it.
   
   
6. I put it on the stove, bring it to a boil and cook for 15 minutes.
   
   
7. I leave the lard in the brine until it cools down, put it in a cool place for a day.
   
   
8. I put the pieces of bacon on a paper towel to get rid of the excess liquid.
   
   
9. Grind 8 cloves of garlic in a separate bowl.
   
   
10. I pour 1 tbsp to it. l. hops-suneli.
    
    
11. Sprinkle with 2 tsp. red pepper.
    
    
12. I coat all the pieces well, wrap them in foil and put them in the refrigerator.
    
    
13. You can eat lard right away, but it is better to let it feed with spices for several hours.
    
    
    

Video recipe for cooking boiled bacon in onion skins

It's incredibly simple and delicious. See what beauty you end up with!

Lard is a great snack for a feast. When friends suddenly visit us, lard and pickles always help out while I cook the main course. We use it with mustard, adjika, we especially love with borscht and boiled potatoes with green onions. Any pickles are perfectly combined with bacon.

You can fry eggs in lard or bake, make a roll out of it. Even a kebab will turn out incredibly appetizing if you place pieces of bacon between the meat.

How to cook bacon in onion skins in a slow cooker

This delicacy will not harm your figure if you use it in moderation. Its beneficial properties have been scientifically proven, so everyone should include lard in their diet. It contains a lot of fatty acids, as well as vitamins A, D, E. It is well absorbed and has a beneficial effect on the body.

If you are the owner of a multicooker, you can cook bacon using this wonderful technique. Everything is quite simple and fast, lard with meat turns out to be juicy and tasty. You will learn how to cook lard in onion skins in a slow cooker in the next recipe.

Cooking time: 60 minutes.
Servings: 1 kg.
Kitchenware: slow cooker, grater.

I put half on the bottom of the bowl and fill it with a liter of water.

I put the brisket (1 kg) on ​​top of the husk.

I add 4-5 leaves of lavrushka.

Top with the remaining husk. I fall asleep 2 tbsp. l. sugar and 180-200 g of salt. I put on the "Extinguishing" mode for an hour.

After the multicooker turns off, I leave it in this marinade overnight.

Then I take out the brisket and dry it.

Grind the head of garlic on a fine grater or press.

I mix garlic with black pepper (1/4 tsp.), 1 tbsp. l. cumin and two tbsp. l. basilica.

I wipe the fat well with the prepared mixture and wrap it in cling film.

I leave it in the freezer for a day, and you can eat!

Video recipe for cooking lard in onion skins in a slow cooker

You can see what the bacon looks like after cooking here.

As you can see, there is nothing easier than making lard yourself. I always have a piece in the freezer, such an appetizer leaves very quickly. Eating it is much more pleasant than the store one, because it is made with your own hands. Some housewives add mayonnaise, prunes, liquid smoke to the spice mixture. I did not try.

I look forward to your feedback and comments. Share how you cooked lard in the husk and what ingredients you added. Perhaps I will learn a lot of new things.

Usually lard in husks is prepared by hot salting, but sometimes cold salting is used. In the second case, the delicacy turns out to be more viscous, harsh, and the time for its preparation increases. The product is consumed as an independent snack with bread, served with borscht, boiled or fried potatoes, side dishes, and strong alcoholic beverages.

To make lard boiled in a husk turn out appetizing, making you want to "swallow saliva", you need to follow a few simple recommendations while preparing it for salting.

• Excerpt. For cooking, it is better to take a two-day product. To do this, you need to stand fresh lard on the refrigerator shelf for two days, wrapped in a clean cloth.
• Thickness. Do not boil too much shmat, otherwise it will not be able to salt out evenly. It is necessary to cut it into three or four slices or into small pieces the size of a pack of processed cheese "Druzhba".
• Brine strength... In order not to be mistaken with the saturation of the saline solution, you can check its concentration using the "grandmother's" method. When dissolving salt, you need to put a raw egg or half a potato in the water. As soon as the egg or tuber begins to float to the surface, you can stop salt.
• Husk. It must be removed from the bulbs carefully - only the top dry layer is suitable for cooking. If the husk is wet, it must be slightly dried in advance on a battery or in a warm, switched off oven, then rinse thoroughly.
• Spices . To add aroma, you can pour any herbs, seasonings into the pan and the mixture for coating. It is recommended to use all kinds of ground peppers, basil, garlic, cilantro, laurel, dried dill.

You can check the readiness of the product with a knife, fork or toothpick, sticking it into the piece located on top. If the toothpick enters like oil, you can turn off the gas.

Lard in onion skins: a recipe without cooking

Peculiarities . The recipe for salted lard in onion skins without cooking allows you to cook the delicacy in a cold way. It is enough to cut the pieces, pour them with brine, salt them for several days. The method without boiling makes it possible to preserve the taste of the product, to protect the fat from yellowing, rapid deterioration.

What to prepare:

• fat - 1 kg;
• onion husks - 40 g;
• salt - five to six tablespoons;
• garlic - head;
• black pepper - five peas;
• laurel - two or three leaves;
• water - 1.2 l;
• spices.

How to do

1. Pour the washed husk into the water, boil, cook for ten minutes, not allowing the liquid to boil.
2. Cool, squeeze the husk and discard, strain the water if desired.
3. Prepare the brine. Pour salt into red-brown water, boil for three minutes.
4. Rinse the lard cut into bars, transfer to a clean jar without ramming. Send spices, bay leaves, garlic cut into slices there.
5. Pour the contents with cold brine, keep the workpiece in the room for two days.
6. Refrigerate for three days.

You can keep the finished pieces in brine or take them out, dry them, and pack them in bags or foil. The delicacy should be stored in the freezer, cut into very thin slices before serving.

Hot cooking

Most housewives prefer to cook lard in onion skins in order to end up with a delicate, aromatic meat product with a smell and taste similar to smoked. A hot-prepared delicacy can be served on the table in a day, slightly freezing it in the refrigerator. For pungency, spice and aroma, you can add adjika, mustard, garlic, liquid smoke or Provencal herbs to recipes.

With garlic and prunes

Peculiarities . The recipe for lard in onion skins with prunes and sweet peas will appeal to lovers of quick snacks. It is easy to cook it; in time, the whole process will not take more than an hour. If you wish, you can use the "Five Minute" option, if you do not want to cook the pieces for a long time.

What to prepare:

• lard with meat layers - 1 kg;
• onion peel - a glass;
• salt - a glass;
• water - 1 l;
• garlic - one head;
• prunes - five to six pieces;
• sugar - two tablespoons;
• bay leaf - two large pieces;
• ground pepper - three tablespoons;
• spices.

How to do

1. Dissolve sugar, salt in water, stir spices, laurel, chopped prunes.
2. Bring to a boil, boil for three minutes.
3. Cut the bacon into two parts, making shallow cuts on each, place in a hot marinade.
4. Cook for about ten minutes, remove from heat.
5. Set aside for 15 minutes.
6. Get it out, wipe it off.
7. Chop the garlic with a knife, mix with pepper. Rub both pieces with this mixture, fill the cuts with the mass.
8. Wrap in foil, put in the freezer. After five to six hours, you can already try.

To make a smoked snack in onion skins according to the "Five Minute" recipe, you need to boil the pieces for five minutes, throw the chopped garlic cloves into the pan, and leave them there for a day. Then squeeze the contents with oppression, wait another day. Take out, grate with pepper, garlic gruel, transfer to bags and freeze.

With mustard

Peculiarities . It only takes a couple of hours to cook boiled bacon in onion skins and mustard. You can taste the product immediately after rubbing it with aromatic spices. Leaving the pieces in the brine for a long time is not necessary for this recipe.

What to prepare:

• lard - 0.9-1 kg;
• dry mustard - one tablespoon;
• mustard diluted with water - 0.5 l;
• water - 1.5 l;
• garlic - three cloves;
• salt - three tablespoons;
• onion peel - a couple of handfuls;
• spices to taste.

How to do

1. Dissolve salt and dry mustard in water, add the husk.
2. Place the washed large pieces in water.
3. Install heavy oppression on top.
4. Boil the solution, cook the bacon for about 40 minutes (depending on its thickness).
5. Take out, cool.
6. Brush with diluted mustard mixed with garlic gruel.
7. Put in the freezer for half an hour, then taste.

For spiciness, you can add soy sauce, ground paprika, hot pepper to the mixture for coating, increase the amount of garlic in the recipe.

With adjika

Peculiarities . You can cook lard in onion skins at home with a variety of spices. Dry adjika will help to set off the spicy taste of the delicacy. You can add liquid smoke during cooking, it will give the snack a "natural" smoked flavor.

What to prepare:

• water - 1.5 l;
• lard (possible with layers of meat) - 1 kg;
• dry adjika - one and a half to two tablespoons;
• garlic - one head;
• onion peel - 70 g;
• salt - one glass;
• laurel - three leaves;
• liquid smoke - three to four tablespoons;
• ground pepper.

How to do

1. Rinse the husk, add water, boil.
2. Pour in salt, pour in liquid smoke.
3. Rinse the bacon, transfer to a saucepan with a dark brown liquid.
4. Add half a tablespoon of adjika, bay leaves, two or three garlic cloves. Boil for eight minutes.
5. Turn off the gas, press down on the contents, leave it there for a day.
6. Chop the rest of the garlic, mix with adjika, pepper.
7. Grate pieces, put in a bag in the freezer.

It is better to cut the pieces not too thick, so that they are better salted in the onion skins, so that they absorb the spicy aroma of liquid smoke and spices. To preserve the smoky flavor, the chunks must be carefully packed in bags or wrapped in foil.

In the oven

Peculiarities . You can even salt lard in onion skins in the oven, spending just an hour cooking. Judging by the reviews of culinary experts, the method allows you to get a fragrant, delicate and juicy product without much effort. It is allowed to use even very hard pieces, it will be very difficult to notice the difference in the output.

What to prepare:

• lard - 0.7 kg;
• husk - 50 g;
• garlic - five cloves;
• salt - 70 g;
• black pepper - 5 g.

How to do

1. Pour salt, husks into the water. Boil the pieces for 15 minutes.
2. Lash with slices of garlic, sprinkle with pepper.
3. Wrap each slice in foil.
4. Bake in the oven at 200 ° C for half an hour.
5. Remove the foil ten minutes before the end of cooking.
6. Cool, freeze.

In a multicooker

Peculiarities . You can also cook lard in onion skins in a slow cooker. For this recipe, it is better to take pieces with meat layers or brisket, they will turn out to be tastier, juicier. It is recommended to choose spices according to your own taste; basil, coriander, parsley are suitable.

What to prepare:

• lard with layers - 1.5 kg;
• husk - a large handful;
• garlic - head;
• salt - 140 g;
• bay leaves - three pieces;
• water;
• spices.

How to do

1. Cut the washed piece into three to four pieces.
2. Spread half a handful of onion skins on the bottom of a multicooker bowl.
3. Place lard on top.
4. Cover with husks, broken bay leaves.
5. Prepare the brine separately. In five multi-glasses of water, dissolve the salt, pour the liquid into the contents of the bowl.
6. Close the lid of the device, turn on "Extinguishing" for an hour.
7. After the signal, be sure to turn off the "Heating", leave the workpiece to infuse for about ten hours under the lid.
8. Remove the slices, wipe, coat with a mixture of chopped garlic and spices.
9. Place in the refrigerator for freezing.

To color the fat in a rich amber color, you need to take onion husks. Hulls from red will help to get a purple-brown hue. You can even add some beetroot juice to the brine to simulate a reddish-brown smoked crust.

Knowing how to cook lard in onion skins, it is easy to be considered a skillful hostess, pampering your spouse and guests with a fragrant snack "under vodka". You can serve a high-calorie delicacy with pickles, fried potatoes, soup, in combination with other types of meat and lard.

Reviews: "It's insanely delicious"

A good recipe, I salt lard myself in the same way, and my little family really likes how it turns out, because it tastes like smoked, I advise everyone to try to salt lard in the same way, although I also add to the water itself when cooking, I add the meadow in circles and chopped garlic finely, it turns out very well, and when you take it out of the freezer and cut it, it cuts like butter, it comes out very tasty lard, try not to regret it, and don’t spoil the lard, at least it’s more delicious salted in a marinade than just with salt.

Edelrock, http://www.supergotovka.ru/recipes/solenie-sala-v-lukovoy-sheluhe/comment

I also have a similar recipe. Only I first cook the husk for 10-15 minutes and only then lower the bacon for 10 minutes. It must be dipped in boiling water. I got it boiled only once in all these years. Because I forgot about it and left it for 30 minutes.

Ksenia's mom, http://www.stranamam.ru/post/13029496/

Did. What can I say. Pretty tasty. The taste is significantly different from lard. It turned out just a different product. I really don't quite understand what the onion peel is for? For beauty? The fat does not darken inside, only outside. Doesn't give any taste ... The product is somewhat similar to baked in the oven. But I repeat, delicious. I will do more. Recommend.

Yur. , http://forum.say7.info/topic21120-25.html

And I know and confirm that it is insanely delicious !!! This is my favorite "type" of lard.
With one "but" - I use much more onion peel, and it first boils with water and spices, and then lard gets there. The color is amazing and less fat is digested into the broth.

Kamazic, http://www.yaplakal.com/forum30/topic1296506.html

Slavic peoples love lard. Ytv has many beneficial properties, despite the fact that it contains a lot of fat. The norm for a person is 80 grams of lard per day.

Lard contains arachidonic acid. It strengthens the immune system and promotes the production of hormones in the body. Recipes for lard in onion skins are varied: the product can be boiled, salted or smoked.

Lard in husk with garlic

Give preference to a product that has meat layers. Another advantage of the recipe is that the bacon is well cooked and does not contain harmful substances. The recipe describes in detail how to cook properly lard in onion skins.

Required Ingredients:

• 2 cups husk
• 1 kg. lard with a layer of meat;
• a glass of salt;
• 12 cloves of garlic;
• 10 peppercorns;
• ground pepper;
• 3 laurel leaves.

Preparation:

1. Rinse the husk and place in a bowl of water. The husk should be completely covered with water.
2. Bring the casserole to a boil and simmer for 15 minutes.
3. When the water turns red, salt and add spices, 4 cloves of garlic, mix well.
4. Rinse the pork fat, scrape the skin with a knife, cut into several pieces and rub with a mixture of three chopped cloves of garlic and pepper.
5. Place the chunks in the onion broth to drown in the saucepan. If there is not enough liquid, pour in boiling water.
6. Boiling bacon over low heat should last 1.5 hours.
7. Cover the prepared bacon with a lid and leave in a saucepan until it cools.
8. Remove the bacon boiled in onion skins and wipe off with a napkin.
9. Pass the rest of the garlic through a press and toss with the ground pepper.
10. Rub the prepared lard with the mixture. You can make small cuts in the pieces and fill them with the mixture.
11. Put the bacon in a deep bowl, put a flat plate on top, which is smaller in diameter than the diameter of the bowl. Place the weight on a plate and remove the bowl for 12 hours in a cool place.

Wrap the tasty bacon in the onion skins in foil and store in the freezer.

Ingredients:

• ground pepper;
• 1 kg. lard;
• 3 handfuls of husks;
• 1.5 cups of salt.

Preparation:

1. Cut a piece of bacon into squares, but not completely. Rub lard with salt and pepper, leave for half an hour.
2. Pour a thick layer of salt on a baking sheet, put lard on it and put in the oven at full power for 20 minutes, then reduce the heat and bake for 1 hour.
3. Squeeze out the garlic and dilute in a little water.
4. Remove the lard baking sheet 10 minutes before the end of cooking and rub with a mixture of garlic and water. Put it back in the oven.
5. The finished bacon should cool in salt for 30 minutes, then it can be transferred to a plate and left to cool further. Put the completely cooled lard in the refrigerator. You can cut it into squares or roll it up.

This is one of the most delicious recipes for lard in onion skins. Make a marinade with black pepper, mayonnaise, paprika, and salt. Rub the lard with the resulting mixture, leave to soak for an hour and then bake.

Lard in onion skins with liquid smoke

The lard is smoked and boiled, with an unusual taste and aroma. You can salt the product with the addition of liquid smoke.

Ingredients:

• 2 laurel leaves;
• 600 g lard;
• 2 cups husk
• 3 tbsp. l. liquid smoke;
• 4 cloves of garlic;
• 7 tbsp. l. salt;
• a mixture of peppers.

Preparation:

1. Put the husk, bay leaves, salt in the water. Cook for 5 minutes after adding liquid smoke.
2. Put bacon in the brine so that it is completely covered with liquid.
3. After boiling, cook over medium heat for 20 minutes.
4. Leave the bacon in the saucepan and let it cool.
5. Sprinkle the cooled bacon with a mixture of peppers and squeezed garlic.
6. Put the pieces of bacon in a bag and mix well so that the garlic is evenly distributed over them. Send it to the freezer.

If cooked properly, lard makes a great snack on the table.

Lard with adjika in husk

Another way of hot cooking salted bacon with husks, but with the addition of spicy dry adjika.

I tried to cook boiled bacon in onion peel with garlic for the first time, and then only because I received a letter from a reader in my mail with a question: “Do you have such a recipe on your blog?”. As it turned out, he somehow escaped my attention during all the years that I have been blogging, so I decided to urgently fill this gap in my culinary biography.

To prepare today's dish, we need the following products: lard, water, salt, onion husks, pepper, bay leaves and garlic. I can confidently say that lard cooked in onion skins is a culinary masterpiece of the most affordable ingredients! The main moment in its preparation comes even at the stage when you walk around the market in search of this yummy. I do not recommend buying lard in the store, but the market where you will be happy to taste lard before buying it will be the best place where you can find a fresh, high-quality and aromatic product. This simple wisdom was taught to me by my dad, and I always try, he adheres to it.

Now it's worth mentioning the onion skins. It is used in the recipe to give the finished lard an appetizing smoked look. The taste qualities of the finished dish will not leave indifferent any "fat-eating".

Boiled bacon in onion skins can be served on the table the next day after cooking, but the time itself for cooking is no more than for similar meat dishes. The result that you get in the end will delight not only your household members, but also friends and acquaintances who have come to visit!

Ingredients:

• 800 g lard
• 1 liter of water
• 1 glass of salt
• Husk 5-6 onions
• Black peppercorns (about 10 pcs)
• Allspice, coriander (to taste)
• 4 bay leaves
• 5-6 cloves of garlic in marinade
• 4 cloves of garlic for the lard

Cooking a dish step by step with a photo:

Bon Appetit!

Boiled lard in onion skins can be cooked by anyone, regardless of the culinary experience they have. The whole process of cooking this lard snack is extremely simple, and every housewife and owner can cope with this task. Finally, I want to give some tips so that your boiled bacon turns out to be tasty and pleases all tasters:

• To boil lard, we need 1 glass of salt, and this is not a typo. Prepare the dish based on the amount of products indicated in the list of ingredients;
• Responsibly approach the choice of lard, since the final result of all your cooking will depend on this;
• Try to use onion peels from fresh onions for cooking;
• Before serving, be sure to let the prepared lard lie in the refrigerator before cutting it into portions.