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How to salt pork lard at home. Recipe for cooking lard in the microwave. Appetizer made from minced lard with garlic and pepper

Hot salting lard at home is a very exciting, but nevertheless quite painstaking process that requires a lot of time and diligence. To do this, you need to purchase only young pieces of snow-white color, having a light pinkish tint and a delicate sweetish aroma.

1. A piece of fresh bacon (1.5 kg) is cleaned of contaminants using a small knife. Then the lard is cut into small portions, in which it is necessary to make shallow cuts and evenly distribute 6 cloves of previously peeled and cut lengthwise garlic over them.
2. 5 tablespoons are poured into the bottom of the glass bowl. coarse non-iodized salt, which is mixed with 1 tbsp. allspice ground pepper. Pieces of bacon are rubbed on all sides with the prepared mixture and placed tightly in the bowl.
3. 2 laurel leaves are placed on top of the main product. Cover the bowl with a lid and leave overnight at room temperature.
4. After 12 hours, bring a liter of water to a boil in a saucepan, add 6 black peppercorns, 4 bay leaves and a handful of clean onion peels. The brine must be boiled for about 5 minutes.
5. Pieces of salted lard are carefully lowered into the finished boiling brine and boiled for 10 to 15 minutes. The cooking time depends on the thickness of the bacon taken. If the pieces are very thin, then they should be cooked for no more than 7 minutes.
6. After that, pieces of lard, using a slotted spoon, are removed from the marinade onto a paper towel until completely cooled. Then the pieces are wrapped in parchment and put in the refrigerator for at least a day.

When salting lard using a hot method, the amount of salt specified in the recipe can be either increased or decreased, depending on personal preferences and how many layers of meat the product contains.

Homemade salted lard with mustard and onion skins

1. 1.5 liters of cold water is poured into the pan, where 3 tbsp is dissolved. coarse non-iodized salt and 2 tbsp. mustard powder. Then a large handful of clean onion peels is added to the salt-mustard mixture and mixed.
2. A kilogram of fresh lard is cleaned and placed entirely in the prepared brine so that the product is completely immersed under the liquid.
   

   In lard with thick layers of meat, it is necessary to make deep punctures in several places before cooking, otherwise during storage, uncooked meat may begin to fade, which will lead to complete spoilage of the product.

3. A small press is placed in a pan of smaller diameter, and then placed on top of a piece of soaked lard.
4. The marinade is brought to a boil over high heat, after which the product is boiled for 40 minutes. If the piece is more than 4 cm thick, then it is necessary to increase the cooking time by 10 minutes. The finished lard should be soft and can be pierced with a sharp knife without any diligence.
5. The finished product is removed from the brine using a slotted spoon and cooled at room temperature.
6. At this time, you need to mix 1 tbsp. dry mustard powder or mustard grains with 6 chopped garlic cloves. For lovers of spicy food, you can add black pepper and paprika to the spicy mixture.
7. The cooled lard is rubbed with spices, wrapped in parchment and put in the freezer for half an hour.

How to pickle lard in hot brine with garlic?

1. A kilogram of fresh lard with meat layers is cleaned of existing debris and cut into 3-4 parts. The slices are placed in containers for further salting.
2. One and a half liters of water is brought to a boil, after which 7 tbsp is poured into it. coarse non-iodized salt, throw in 4 laurel leaves, 5 clove inflorescences, tsp. allspice, 8 garlic cloves, pre-cut into slices. The brine is boiled for about 3 minutes and removed from the heat.
3. The prepared lard is poured with boiling marinade and left under pressure until it cools completely. Then the container is put into the refrigerator for 3 days, after which the salted pieces are taken out on a paper towel.
4. Separately in a bowl you need to mix 1.5 tsp. mixture of peppers with 4 tsp. coarse non-iodized salt, 2 tsp. sweet paprika and 6 chopped cloves of garlic.
5. Rub chunks of lard with the spicy mixture, wrap them in parchment or a bag and put them in the freezer for about 24 hours.

Despite the fact that salt increases the shelf life of the product, do not forget that garlic, when stored for a long time, tends to change its appearance and aroma for the worse.

Tender and aromatic lard with a Provencal mixture of herbs

1. A liter of cold water is poured into the pan, into which a handful of clean onion peels is thrown. The liquid is brought to a boil, after which the husks must be boiled for 10 minutes. The finished broth is filtered, the husk is squeezed out and thrown away.
2. 6 tbsp dissolves in the strained broth. coarse salt and bring to a boil again.
3. While the brine is boiling, a piece of lard weighing 0.5 kg is cleaned of impurities and cut into small pieces.
4. The bacon slices are carefully lowered into boiling brine and boiled in it for 10 minutes. After the time has passed, the pan is removed from the heat, pressure is placed on top of the lard and left for 12 hours.
5. The finished pieces are taken out of the brine and wiped.
6. 5 cloves of garlic, peeled and cut into slices. Add a tsp to the garlic. Provençal herbs, sweet paprika and pepper.
7. Rub the pieces of lard on all sides with the aromatic mixture, then wrap them in parchment or foil and put them in the freezer for half an hour.

Hot method of salting lard in adjika

1. A thin glass of coarse non-iodized salt is dissolved in a liter of boiling water, then a handful of onion peels is added and boiled for 2-3 minutes.
2. The strained brine is cooled to room temperature, after which a tsp is added to it. allspice, 5 cloves, 3 bay leaves, 5 chopped garlic cloves and tsp. spicy adjika. The resulting mixture is brought to a boil again.
3. A kilogram of fresh lard with layers is cleared of debris, cut into several portions and boiled in a spicy mixture for up to 10 minutes.
4. After turning off the heat, a press is placed on the lard, and the contents of the pan are left overnight in brine at room temperature.
5. The cooled lard is removed from the liquid, dried and rubbed with a mixture of sweet paprika and chopped garlic.
6. The finished pieces, wrapped in cling film, are stored in the freezer.

Multicooker recipe

1. A handful of clean onion peels is evenly distributed along the bottom of the container, and a kilogram piece of lard with a meat layer is placed on top. Another handful of husks and 5 laurel leaves are scattered onto the product.
2. Separately, in a saucepan, bring 2 liters of water to a boil, in which it is necessary to completely dissolve 200 grams of coarse non-iodized salt and a couple of tablespoons. granulated sugar.
3. The hot brine is poured into a container with lard.
4. The multicooker is switched on to the “Quenching” mode for an hour.
5. After the device beeps, it must be disconnected from the power supply and left for 8-12 hours.
6. After the required time has passed, the lard is removed from the marinade and lightly blotted with a paper towel.
7. 3 garlic cloves are crushed and mixed with 1-2 tsp. ground black pepper. A piece of bacon is rubbed on all sides with the finished mixture, which is then wrapped in film or parchment and put in the freezer.

Salting lard, especially with layers of meat, has long been revered as a matter of special importance. There are quite a lot of recipes for how to salt lard with a layer. We are sharing a method that takes only a quarter of an hour and can be stored as long as your heart desires.

To prepare delicious lard with a layer, you will need:

• Fresh lard - calculation per 1 kg. Choose layers so that their thickness is no more than 6-7 cm.

If you buy such a product at the market, ask how the skin was processed. Experts say that scalding with hot steam is not the best option. The skin will then be tough. From time immemorial, in villages they used an ordinary burner for this. Therefore, the skin remains soft and tender when salted.

• Garlic – approximately 1 head.
• Salt – always coarse – about 100g.

Although there is no way to over-salt this product! The structure is such that it absorbs exactly the amount needed.

• Seasonings: it’s convenient to buy a bag of ready-made spices, but you can put together a mix yourself if you take thyme, cumin, a mixture of red, crushed allspice and black pepper, and bay leaf.

You can salt tasty, aromatic lard with a layer like this:

It is better to make the pickling mixture in advance. Mix the crushed spices with salt. It is better to cut the garlic into thin slices and use a knife to stick them evenly into the layers of lard.

Keep in mind that pickling with garlic does not imply long-term storage. If you want to add salt for future use, do not add garlic, but sprinkle or add the appetizers before serving.

Rub each piece thoroughly. Prepare a convenient container for pickling. Be sure to add salt and spices to the bottom. Place the pieces skin side down, and the top layer, on the contrary, skin side up. Sprinkle the future snack with salt, spices and cover with a cotton towel or napkin.

For the first two days, let the lard salt at room temperature, and then let it reach normal levels in the refrigerator. Usually, after three days the product is ready for use.

In villages, especially in Ukraine, lard was salted in oak or walnut barrels. The aroma from such a snack cannot be replaced by any spices. If possible, buy a small jug or barrel. You can salt the “Khryushkin product” in different ways. Read lard pickling recipe in brine. Perhaps you will like this method better.

Watch the video, you will like “I suffer without lard”))) just below!

Few housewives know how to properly salt lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very beneficial for the human body. Although previously this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most beneficial, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And it’s delicious to cook at home with or without spices. You will learn that salting lard at home is not difficult.

With our recipes you can prepare a traditional Ukrainian dish quickly and tasty. To begin with, you should keep in mind that homemade salted lard has different tastes. And they depend on a huge number of factors:

1. choice of salting option;
2. selection of the product itself;
3. age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, some useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the lard intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale or was stored under improper conditions.
3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, then the product is of good quality.
4. Smell: cut a piece. The fresh product has no specific odor either outside or inside.

How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. It could not only be eaten with bread, but also various hearty dishes could be prepared from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

• pork lard 1.2 - 1.5 kg;
• finely ground black pepper - 5 g;
• salt, necessarily coarse -100 g
• fresh garlic - 4-5 cloves.

How to dry-salt lard at home - step-by-step recipe with photos:

If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.

Separately, combine salt and pepper and mix.

Cut the lard into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the cut pieces on all sides in the resulting mixture.

Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.

After a week, the salted pork lard with pepper and garlic is ready. A piece of black bread with salty, aromatic lard tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what you need for this.

Attention! To ensure that the lard is well and quickly salted, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, cut it into several smaller pieces.

Cold salting of lard in brine in a jar

This salting option is considered classic and the salting period is 3-4 days.

• lard in the amount for one three-liter jar, if packed tightly in pieces;
• jar (3 liters);
• water – 1 liter;
• garlic – 4-5 cloves;
• allspice and black pepper (can be ground, or peas);
• salt – 6 tablespoons;
• laurel – 3 leaves;
• a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - recipe with photos step by step:

On a note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

Peel the garlic cloves and cut in half lengthwise. If you took large slices, then cut them into several longitudinal parts. Crush a little with a spoon. Add garlic to the cooled brine and stir.

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

Pour the lard into the jar with completely cooled brine along with the herbs, spices and bay leaves that have settled to the bottom.
Shake the jar and leave it in the room without closing the lid for 2 hours.

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, the correspondingly saltier it will be.

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in this form in the refrigerator.

If you don’t like to eat wet lard, just removed from the brine, you can do the following:

• take it out of the jar, place it on a paper towel;
• After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out incredibly aromatic, strong in consistency, tasty. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

• 1.5 kg. fresh white bacon (preferably with layers of meat);
• salt 100 grams;
• 1.5 liters of water;
• 5 garlic cloves;
• 3 bay leaves;
• 9 black peppercorns;
• 4-6 peas of allspice;
• onion peel (50 grams is enough).

Step-by-step recipe for salted lard in onion skins:

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husk. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! To salt aromatic lard using a hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

On a note! The lard will float in the water; to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the pan on the stove begins to boil, wait 10 minutes and reduce the heat to low. Leave in the hot brine for another 15-20 minutes, then remove from the stove and leave to brew in any cool place for a day.

After the specified time, lard in onion brine prepared at home will be ready. The product remains to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For pickling, you need to prepare the following products:

• 0.5 kilograms of fresh lard;
• any spices to your liking (you can purchase seasoning “For salting lard” or make your own mixture of garlic, pepper,
• bay leaf, thyme, coriander, etc.);
• water – 1.2 liters;
• salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

Attention! If you use purchased ground spices for pickling, they will be added to the dish last. After filling with brine.

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

Cut the lard into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine and cover with a lid. The lard in the brine should be completely covered.

Place the container in the refrigerator or on the balcony if pickling is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any porridge and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Lard in brine is a favorite snack that can be prepared at home without much hassle. Its soft, delicate and moderately spicy taste is achieved through the use of the right marinade and harmoniously selected herbs and spices.

How to salt lard in brine?

Salting lard in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of ingredients and relevant recommendations for the implementation of the technology, anyone can cope with the task.

1. To get results, you need to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
2. Commonly used herbs and spices: bay leaf, peppercorns and garlic can be supplemented with other spices as desired.
3. Salting lard in brine can be done hot or cold, resulting in a softer or denser structure of the finished snack.

Hot salting of lard in brine

Lard in brine is cooked in a hot method faster than usual, and it turns out soft and aromatic. In a similar manner, you can salt the product from the neck part of the carcass, which is characterized by increased density and with other salting options it turns out not so tasty and harsh. After just 2.5 days, the appetizer will be ready for tasting.

Ingredients:

• lard – 1 kg;
• garlic – 5-7 cloves;
• onion peel - 1 handful;
• water – 1 l;
• salt – 0.5 cups;
• laurel – 2 pcs.;
• allspice and black pepper – 7 pcs.;
• hot pepper – 0.5-1 pod;
• spices.

Preparation

1. The lard is washed, dried and cut into 15x5 cm bars.
2. Let the water boil, add salt and all the spices, and boil for 2 minutes.
3. Place lard slices into boiling brine and leave for 10 minutes.
4. Remove the lard in hot brine from the heat, cool, cover with a lid and place in the refrigerator for a day.
5. Take out pieces of the product, dry them, rub them with a mixture of dry spices and garlic, wrap them in film and put them in the refrigerator for another day.

Cold salting of lard in brine

It is even easier to pickle lard in brine cold than hot, but it will take at least a week for the product to ripen. An appetizer prepared in this manner has a number of advantages: it is stored for a long time without changing its tasty qualities or acquiring an unpleasant yellowness, and pleases tasters with an excellent piquant taste.

Ingredients:

• lard – 2 kg;
• garlic – 7 cloves;
• water – 5 glasses;
• salt – 1 glass;
• laurel – 3-5 pcs.;
• black peppercorns – 10-15 pcs.

Preparation

1. The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
2. Boil water, dissolve it in it, let the brine cool and pour the product into it.
3. After a week of infusion at room conditions, the lard in brine will be ready.

Lard in brine in a jar - recipe

It is convenient to salt lard in brine in a jar. The main thing is to cut a piece of the original product into pieces that can be conveniently placed and removed from the glass container. The vessel should not be left in the sun and should not be tightly covered with a lid: it is better to take for this purpose a small piece of fabric, folded in four, or a saucer, placing the workpiece in a dark place.

Ingredients:

• lard – 2 kg;
• garlic – 5-7 cloves;
• water – 5 glasses;
• coarse salt - 7 tbsp. spoon;
• laurel – 5 pcs.;
• black pepper – 8 pcs.;
• allspice – 5 pcs.

Preparation

1. The lard is placed in a jar, alternating with slices of garlic, bay leaf and pepper.
2. Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
3. After 2 days of infusion of the product at room conditions, move the lard in brine to the refrigerator for another the same time

Lard in brine with garlic - recipe

Salting lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the previous variations. In this case, garlic is used not only to flavor the marinade. Pieces of prongs are stuffed into prepared slices of the original product before immersing them in brine.

Ingredients:

• fresh lard – 1.5 kg;
• garlic – 1.5 heads;
• water – 1 l;
• coarse salt – 5 tbsp. spoon;
• laurel – 5 pcs.;
• black pepper and allspice peas – 5-8 pcs.;
• coriander – 0.5 teaspoon.

Preparation

1. In the prepared pieces of lard, punctures are made with a knife, into which garlic is inserted.
2. Boil water, dissolve salt in it, let cool.
3. The lard is placed in a suitable container, alternating with spices and chopped remaining garlic.
4. Pour the product with brine, leave it in the room for 2 days, and then move it to the refrigerator for the same amount of time.

Salting lard in Ukrainian style in brine

Lard in brine in Ukrainian is a classic version of your favorite snack. The aging time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices as desired and sent for further storage in the freezer.

Ingredients:

• lard – 1.5 kg;
• garlic – 5-7 cloves;
• water – 1 l;
• coarse salt - 2 tbsp. spoons;
• laurel – 3 pcs.;
• ground black pepper – 1 tbsp. spoon;
• peppercorns – 6 pcs.

Preparation

1. Dissolve salt in boiled cold water, add pepper, bay and garlic.
2. Pieces of lard are dipped into the marinade, pressed down with a weight, covered with a lid and placed on the refrigerator shelf.

Belarusian lard in brine

The following recipe for salting lard in brine is borrowed from Belarusian cuisine. A distinctive feature of this option is the use of caraway seeds, which gives the snack a unique taste and characteristic aroma. Often, the spicy dry mixture for rubbing slices of the product is also supplemented with ground coriander or cardamom.

Ingredients:

• lard – 1 kg;
• garlic – 5-7 cloves;
• water – 1 l;
• coarse salt - approximately 200 g;
• laurel – 2 pcs.;
• ground black pepper and cumin - 1.5-2 tbsp. spoons.

Preparation

1. Brine is being prepared. To do this, dissolve enough salt in water so that a raw potato or egg floats to the surface.
2. Bring the brine to a boil, put pieces of lard into it and leave for a day at room conditions.
3. Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, and chopped laurel.
4. Place pieces of garlic on top, wrap the product in film and place in the refrigerator for a week.

Lard in brine “Five Minute”

Lard in brine, the quickest recipe for which you will learn further, you can try the cut after it has cooled and cooled on the refrigerator shelf, or you can prepare it for future use by placing it in a sterile container and sealing it with boiled lids. For snacks, both a fresh product with and without meat layers is suitable.

Ingredients:

• lard – 1 kg;
• garlic – 7-9 cloves;
• water – 1 l;
• coarse salt – 200 g;
• laurel – 4-5 pcs.;
• black peppercorns – 10-15 pcs.;
• allspice peas – 7-9 pcs.

Preparation

1. Boil water, dissolve salt in it, add lard, garlic and spices.
2. Allow the contents to boil, cook for 5 minutes.
3. After the snack has cooled, let it cool in the refrigerator.
4. To prepare for future use, the pieces are laid out in sterile jars, filled with boiling brine and rolled up. Store refrigerated.

Lard in brine with sugar

Salting lard with sugar in brine according to the following recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly aromatic, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.

Ingredients:

• lard – 0.5 kg;
• garlic – 3-4 cloves;
• water – 1 l;
• coarse salt – 140 g;
• sugar – 100 g;
• laurel – 3-4 pcs.;
• hot pepper, dried basil and marjoram - ½ teaspoon each;
• paprika and black pepper – 1 teaspoon each;
• allspice – 5 peas.

Preparation

1. Heat the water to a boil, add spices and garlic, remove from heat.
2. Place chunks of lard, press down with a weight and leave for 10 hours.
3. The tasty lard in brine is removed onto a paper towel, dried, and placed in the refrigerator.

How to store lard after salting in brine?

Lard salted in brine with the right approach perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting the snack, you need to take care of its proper storage.

1. If desired, salted, spicy lard slices can be grated with black or red pepper, paprika or any other multi-component spicy dry mixture before storage.
2. The slices are placed in a bag or wrapped in film (paper) and stored in the freezer.
3. With this storage, the product remains fresh for a long time and is perfectly cut before serving.
   

Many housewives sooner or later think about how to salt lard at home, because homemade lard is a wonderful hearty snack and a very healthy product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Lard contains fats that are valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a beneficial effect on health. Of course, you shouldn’t overuse lard, but eating 10-30 g of lard a day is very useful. If you don’t know how to salt lard at home, tips and recipes from Culinary Eden will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tint, a fresh smell and a dense, elastic consistency. To check the quality of lard, use a sharp knife - a high-quality product will be easily pierced with little resistance. It is better to avoid buying lard that is too soft and has a yellow or gray tint. The thickness of the lard should be between 3 and 6 cm - thicker lard may be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard may be tough and smell bad. As you can see, you should approach the choice of lard with the utmost care, since even the most competent salting will not save a bad product.

Before cooking, rinse the lard under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. If you do end up with thick lard, it should be cut into thin layers, otherwise it will not be salted. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Lard can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the lard is rubbed with salt and spices with the addition of garlic and stored in the refrigerator for 3 to 5 days. With the wet and hot methods, the product is prepared in brine (in the first case, it is filled with brine, in the second case, it is boiled in brine) - these methods are more labor-intensive, but the prepared lard has a very long shelf life (up to 1 year). For better salting of lard, you can use oppression. Also, do not be afraid to sprinkle the lard with plenty of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready lard must be stored in the refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting of lard

Ingredients:
2 kg of lard,
150 g salt,
1 head of garlic,
ground black pepper to taste.

Preparation:
Cut the lard into pieces about 4-5 cm wide and make transverse cuts on it using a knife. Pour salt into a plate and thoroughly rub the lard with salt on all sides. Sprinkle with black pepper and place chopped garlic in the slits. Place the lard in a plastic bag or enamel bowl and place in the refrigerator. The lard will be ready in 3-4 days. After this, you need to remove excess salt and pepper from the lard, place it in a bag or wrap it in parchment paper and store it in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork lard,
3 liters of water,
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 cloves of garlic,
4 heaped tablespoons of salt,
5-7 bay leaves,
2 teaspoons ground paprika.

Preparation:
To prepare the brine, pour water into a saucepan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from heat and cool the brine to room temperature. Place the prepared lard in a glass jar (preferably 0.5 liters) and fill it to the brim with the prepared brine. The bay leaf and pepper should be in the jar. Close the jar with a lid and place in the refrigerator. The lard will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After this, grate the lard with paprika and garlic passed through a press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Hot salting of lard

Ingredients:
1 kg of lard,
1 liter of water,
100 g onion peels,
80-90 g salt,
8-10 cloves of garlic,
10 peas of allspice,
6-7 black peppercorns,
5 bay leaves,
2 tablespoons sugar,
ground black pepper or other spices to taste.

Preparation:
Place onion peels, salt, allspice, black peppercorns, bay leaves and sugar into a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the lard cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the lard from the brine, dry it, grate with garlic passed through a press and ground black pepper. Wrap the lard in foil or cling film and put it in the freezer for 3-4 hours. After this, the lard is ready for use.

A quick method for salting lard

Ingredients:
1 kg of lard,
4 tablespoons salt,
7-8 cloves of garlic,
a mixture of peppers to taste.

Preparation:
Rub the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the lard in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. You can eat lard the next day.

Lard salted in brine

Ingredients:
1 kg of lard,
800 ml water,
1 glass of salt,
5 cloves of garlic,
5 bay leaves,
7 peas of allspice.

Preparation:
To prepare brine (saturated saline solution), you need to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Place small pieces of lard in a glass jar, placing chopped garlic, pepper and bay leaf between them. The lard should not be packed too tightly. Pour brine over lard. The amount of brine should be 1-2 cm higher than the lard. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After this you can try the lard. If it has a dull taste, you should let it salt for a few more days.

Now you know how to salt lard at home to get a high-quality, tasty product for the joy of the whole family. All that remains is to choose the salting method you like best and be a little patient. Bon appetit!