Those who avoid eating lard because they think it is a very high-calorie product simply do not know anything about it. Pork fat can improve immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in consuming this product is to observe moderation, then it will only bring benefits and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be classified as “simple and fast”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

• 1000 g pork lard;
• 1250 ml water;
• 200 g salt;
• 30 g fresh garlic;
• seasonings and spices to taste.

Preparing the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The average calorie content of the product will be 712.0 kcal per 100 g.

Method for salting lard in brine in a jar:

• Dissolve salt in boiling water, let the brine boil a little and leave to cool;
• Cut the product intended for pickling into pieces that will easily fit into the neck of a three-liter jar, grate with garlic and put in a bottle, pressing lightly and sprinkling with spices;
• Pour the cooled marinade over everything, cover with a towel and leave alone away from direct sun rays for the time prescribed by the prescription;
• Dry the salted lard with a paper towel, wrap in parchment (foil or cling film) and store in the freezer.

Salting lard in brine with garlic in a jar

When salting lard, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic it will not have that appetizing aroma and piquancy. Therefore, you can use only one garlic from the spices for pickling, and in the end you will get a soft and aromatic lard.

To salt lard in brine with garlic you will need:

• 1000 g pork lard;
• 1000 ml water;
• 200 g salt;
• 50 g garlic cloves.

You can try salted lard with garlic 6 days after it was put in a jar and filled with brine.

The nutritional value of finished bacon is 815.6 kcal/100 g.

• • Since the saline solution is used cold, the first step is to prepare the brine. For it you need to boil water, dissolve salt in it and cool;
  • While the brine is cooling, you should prepare the lard. It needs to be cut into medium pieces and thoroughly rubbed with garlic on all sides;
  • Then place the prepared pieces of pork product into the jar, sprinkling their layers with the remaining chopped garlic;
  • Pour the contents of the container with cooled brine and place in a cool, dark place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting lard in hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than any other method. Another advantage of this method is that the lard is salted much faster.

To pickle a three-liter bottle you need to take the following amount of the main product, as well as water and spices for the brine:

• • • 2500 g lard with layer;
    • 2000 ml of drinking water;
    • 150 g coarse table or sea salt;
    • 15 g dry mustard;
    • 10 g ground red pepper;
    • 30 g garlic;
    • 15-17 black peppercorns;
    • 7-8 peas of allspice;
    • 5-6 buds of cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Lard poured with hot brine loses some of its fat and calories, so depending on the presence of a layer, the calorie content of such a product will range from 450-500 kcal/100 g.

• Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in ground red pepper. Peel the garlic cloves and chop into thin petals;
• In a three-liter bottle, place the product for pickling, cut into pieces, not too tightly, skin side up. Sprinkle each layer with garlic petals;
• In the clean drinking water dissolve the salt, add clove buds and peppercorns. Bring the brine to a boil and dissolve dry mustard in it;
• Pour lard into a jar with hot brine, then cover it with a lid and leave it alone for several days.

Recipe for salted lard in Ukrainian

Lard is considered a Ukrainian national delicacy. In Ukraine, it is prepared in many different ways: with onion skins, honey, and even chocolate. Every Ukrainian housewife has her own recipe for Ukrainian-style lard. All existing recipes for this delicacy are enough for an entire cookbook. Below is one of them.

For this pickling in Ukrainian you will need:

• 1000 g pork lard with a layer;
• 1000 ml of drinking purified water;
• 200 g coarse sea or table salt;
• 60 g (about 10 medium cloves) garlic;
• 6 peas of allspice;
• 6 black peppercorns;
• 3 bay leaves;
• 15 g dried (or 30 g fresh) herbs;
• 1 star anise;
• a little ground black pepper to taste.

The total time for salting will be from three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average per 100 grams this figure will range from 724 to 816 kilocalories.

• First you need to prepare the lard. This culinary process will take place in two stages. The first one needs three to four hours (and better night) Soak the original product cut into pieces in cold water. This is done so that all the blood is washed out of the meat layer;
• After soaking, the pork lard should be placed loosely (so that it does not suffocate) into a prepared jar, not forgetting to add herbs and spices between the layers;
• Prepare a brine from water and salt. You can dissolve salt in cold, hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour the lard in a jar with brine at room temperature;
• Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You need to be very careful when choosing pork lard for salting, so that unscrupulous sellers did not slip the lard of a boar, old or sick animal. A good product has a delicate pink tint that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worth refraining from purchasing gray-yellowish lard with an unpleasant specific odor, the skin of which does not have a mark indicating the certification of the product.

Fat from the back and sides is excellent for salting, but it is better to avoid lard from the sternum and belly, since the stringy layer passing through these parts of the carcass makes it too tough.

After purchasing lard, you should not store it together with other products that have a specific odor, since it can absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use large sea or table fish. Salt will not only help preserve everything useful material, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your taste, but do not be afraid to oversalt this product. Why? Because lard will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process by placing the lard in the refrigerator under pressure. You need to be careful when storing salted pork lard. In addition to the temperature regime, light conditions must also be maintained, since under the influence sunlight the product will age and turn yellow very quickly.

Many people do not limit themselves to compotes, pickles and jams. If you have a cellar at hand, why not roll up some meat? And for everyday use, without long-term storage, it would be a good idea to prepare the delicacy yourself. For example, pickle lard in a jar.

Most delicious recipe Every housewife, no doubt, has her own. Experienced chefs even managed to discover certain tricks of the process and modify existing technologies “to suit themselves.” And for beginners, we will offer several ways to get delicious lard at home. And we’ll share all the secrets of salting it.

Recipe for success

To get tender and aromatic lard in brine in a jar, the recipe for which you have your eye on, you need to follow some rules. And the most important thing here is to choose the original product wisely. There are a few things you need to pay attention to when purchasing:

The only disagreement that arises in the jar is whether to wash it or not to wash it. A number of chefs believe that this is absolutely impossible to do: they say, the product is salted unevenly. They suggest scraping off all the debris with a knife. However, most cooks still prefer to wash the lard and then dry it with a towel. Who to join - decide for yourself.

Long-term reserves

If you are planning to prepare lard for the winter in jars, one of best recipes the next one is considered. The original product is cut into fairly large pieces (as long as they fit into the neck). The bottom of the jar is sprinkled with garlic slices, bay leaves and peppercorns. Lard is laid in rows, each layer is sprinkled similarly to the bottom. A third of a kilo of salt dissolves in a liter of hot water. It won’t all disperse, some will settle to the bottom, but that’s how it should be. When the brine has cooled, it is poured into a jar. Make sure that it seeps to the very bottom and fills all the voids. The sedimentary salt is pushed on top of the lard, after which the solution is poured to the top so that it begins to flow out. The lid is rolled up and into the cellar. This preparation can be stored for a long time, and you can start tasting it in just a couple of days.

Express recipe

What if you don’t have the time or desire to wait for the lard to ripen in the jar? The most delicious recipe for many is the one that gives immediate results. Then the original product should be cut a little smaller than for the previous option, and each piece should be generously and generously rubbed with a mixture of salt, lovingly selected spices and garlic. The slices are placed in a container, which is placed on a napkin - it covers the bottom of a small pan. The neck is covered, and the lard is sterilized for half an hour - as you do with winter preparations. Once it cools down, you can take it to the table.

Dry pickling

Many people like classic salted lard in a jar. The most delicious recipe in this case is made without brine. Slicing the product is similar to the first method, the only clarification is that the pieces are no thinner than five centimeters. They roll well in salt. Only coarse kitchen grade is used; neither sea, nor extra, nor iodized are suitable. If desired, you can mix it with spices (cumin and marjoram would be good), and arrange pieces of lard with garlic slices.

So, the slices are rolled in coarse kitchen salt. It’s even theoretically impossible to over-salt lard, so don’t skimp on the salt. If you are afraid of overdoing it for the first time, take about four spoons for each kilogram of product. A layer of salt is also poured onto the bottom of the jar, then the slices are folded so that they are facing down with the skin. Salt again and the next row, now skin side up. When the entire jar is filled, it is sealed and spent the first day in the kitchen, in the warmth, and then moved to the cold.

Lard in brine

This is the name of a very strong saline solution. It is convenient to cook lard in brine in a jar. The recipe, however, allows for the use of an enamel pan, only in this case it is necessary to press down the future delicacy with pressure during salting.

The lard is cut and packed into cans. This time the styling should not be too tight. For aroma, it is sprinkled with ground pepper (black and red, or a mixture of five types), bay leaf, garlic and peppercorns. Brine is made: a glass of salt is boiled in a liter of water. The density of the resulting brine should be such that the egg does not sink in it. Spice lovers can add dill, marjoram and caraway seeds when boiling. The cooled brine is filtered and distributed into jars. The lids are ordinary, polyethylene. Salting lard in brine in a jar according to this recipe lasts from five days to a week - depending on how large the container you took and how coarsely you cut the main component. This lard has a delicate natural color and can be stored for about a year. True, if garlic is added, the period is noticeably reduced.

Lard in a water bath

Boiled lard is popular even among those who are not too fond of this product. However, the multi-stage process of cooking it turns many people away from such a treat. We suggest preparing lard boiled in a jar - the most delicious recipe also turns out to be the least labor-intensive. Although it will take quite some time. For two hundred kilos of lard, mix a third of a glass of salt, several finely broken bay leaves, a crushed head of garlic and a spoon of black pepper. The slices are rubbed with this mixture and compacted into a jar. A napkin is placed in a deep pan, a jar is placed on it, water is poured in so that it is level with the lard. It would be nice to find a saucepan that could be covered with a lid while cooking. When the water starts to boil, turn the heat down to low and let the water bath run for 2-3 hours. The finished boiled delicacy is kept in the refrigerator after cooling.

Baked lard in a jar: the most delicious recipe

Baked dishes are loved by everyone who is not a principled vegetarian. Surely meat-eaters will also like the “oven” lard in a jar. The recipe is simple, and the result is amazing. It is advisable to only take lard with an abundant cut, peritoneum or cheek. It must be dried thoroughly, even if no moisture is visually detected. The cut slices should be as large as possible - small ones will turn out tasteless. Each piece is rolled in meat seasoning; its composition must necessarily include salt, since it is not separately involved in this recipe. Excess spices are shaken off, and the lard is placed in a dry jar. There is no need to compact it to the top: a space of three centimeters is left empty. The jar is placed in a cold oven, covered with a lid, and the oven is turned on to low to warm up.

After ten minutes the temperature is brought to 150-160 degrees. The product will bake from 50 minutes to an hour, after which we turn off the oven and delicious lard leave the jars to cool right in it.

Salo has long been considered one of the most popular Slavic dishes. Perhaps it is impossible to imagine a Russian, Ukrainian or Belarusian who would not treat this product with special reverence and would not know a lot of recipes for its preparation. Lard can be prepared in any form: fried, boiled, smoked, salted.

Sometimes lard is salted, as they say, “just once,” and sometimes large-scale preparations are made for the winter. This is where we recommend salting lard in a jar. We offer you the most delicious recipe for this product today. It is simple, quick, but gives an amazingly tasty and aromatic “result”.

Lard in a jar can be boiled, salted or in brine. Let's look at all these three options, and everyone will choose the one that suits their taste.

How to choose lard for salting

Before you start preparing any dish, you should select suitable, high-quality and correct ingredients for it. It's the same with lard. How to choose it correctly? Firstly, the pieces must be a delicate pink color with a thin skin. If the piece has a grayish tint, it means it is already stale, aged lard. It is not recommended to take it for pickling, and indeed for eating in general.

Many people sometimes think that yellow lard is also stale or old. But in fact, homemade lard with big amount the fat layer sometimes has a yellowish tint, and this is completely acceptable. Such a product is usually made from boars; it is stringy and quite tough. It can be used for frying, but this option is not suitable for pickling.

Secondly, the correct thickness is important if you are going to salt lard in a jar. The most delicious recipe for everyone, of course, will be different. Some people prefer pure lard with a minimal amount of meat, while others, on the contrary, like a small layer of lard on a large, good-quality and appetizing piece of meat. However, experts say that no matter what piece you choose, the optimal thickness for pickling is three to five centimeters.

Classic dry salting method

So, you have chosen the appropriate pieces and decided to pickle the lard in a jar. The most delicious recipe, according to many housewives, is salted lard without adding liquid. This method is called dry or "in own juice" It is recommended to use completely fresh lard for this recipe.

What do you need?

Cooking process

Selected pieces for pickling must be washed and dried. Salt should be poured into a separate bowl. This salting of lard into jars occurs in stages. Roll a few pieces in salt and place them on the bottom. Then comes the next pair of pieces, also carefully sprinkled with salt. Between the layers you can add a couple of bay leaves, chopped garlic and peppercorns. Try not to fill the jar completely. Salt two-thirds of the jar, leaving some air cushion. This method allows the lard to “ventilate”, and after opening the jar it will not turn sour and have an unpleasant odor.

If you salt the product for future use, use iron lids and a seaming machine. But you can also make delicious lard in a jar for “one time use”. The recipe will differ only in the lid - it will be an ordinary plastic one. After salting, the lard must be stored in a cool, dark room. As a rule, this is a cellar or refrigerator (if the number of cans is small).

Salting in brine method

Many housewives say that the most aromatic and delicious lard is obtained in brine in a jar. Let's look at this method too.

To prepare we will need:

• Small pieces of lard (about 500 grams).
• Four cloves of garlic.
• Two liters of cold water.
• Peppercorns.
• One pack of table salt.

Progress

Take a large three-liter jar and put pre-washed and dried pieces of lard into it. Place a pan of water on the stove, into which we add chopped garlic, bay leaf, and salt. For this recipe, it is recommended to crush the peppercorns so that they release the most flavor and aroma. When the water boils, remove the pan from the stove and wait for it to cool. Pour the pieces over the cooled salty brine and roll up the lid. Since you are already filling the product cold water, then you can immediately store it in the refrigerator.

This option is not suitable for storing lard for future use. But a large number of housewives make just such pickled lard in a jar. The most delicious recipe requires only a couple of days of salting in the refrigerator and the lard is ready for use. After these days, take the lard out of the brine and blot it with a paper napkin to remove excess moisture. We make the topping: ground black, red allspice, paprika. We roll each piece of lard in this pepper “breading”.

Boiled lard in a jar

We had already marinated the lard in brine and simply salted it in its own juice. All that remains is to cook it. So that boiled lard It turned out tasty and aromatic, again we add to it the ingredients we already know - garlic, pepper and bay leaf.

To make boiled lard, you need to choose the right pieces. They should be a little thinner than those we used for pickling and salting. It is recommended to make boiled lard from pieces that do not contain large quantity meat. As you know, lard never takes the salt it doesn’t need. But the meat part will easily absorb everything you offer. It may turn out that the lard will be perfectly salted, but the meat part, as they say, “you can’t put it in your mouth.” We always remember to take this point into account.

Boiled lard can be obtained in several ways. Someone simply pours hot brine over the product, rolls up the lid and gets boiled lard in a jar. The most delicious recipe, according to most housewives, is lard, which was boiled in a saucepan, and then packaged and rolled “under the lid” into jars for storage.

Everything is clear about the brine. But let's take a closer look at the second method. In order to cook delicious lard, we need: the main product itself, salt, black peppercorns, bay leaf, water and onion peels. A large deep saucepan will also be used. If you salt ordinary small pieces, you can put them in a container just like that. If you take a long strip of lard (from the sternum or from the back), then you also need strong twine. With its help, you can tie lard rolled into a roll and cook it in this form.

So, first we prepare the water for cooking. How much salt should I add? For one liter of liquid we need to add one hundred grams of it. We look at how many liters of water will be poured into the pan and calculate the amount of salt. It's simple. What were onion peels needed for? To make the lard a pleasant reddish color and even more flavorful, many housewives use onion peels. When you have already put in the salt, add the husks and put the pan on the fire. As soon as it gives off color, you can take it out. Or you can cook lard directly in it.

There is one more secret. Do not immediately remove the lard from the water if the required cooking time has passed. Turn off the heat and let the product sit in this brine for a while. Having taken the lard out of the pan, blot it a little with a napkin, getting rid of unnecessary liquid, and sprinkle each piece with ground pepper.

Now you can put the lard away for storage. Place the pieces in a jar and sprinkle with chopped garlic. With this method, the skin will taste soft. If you like the skin to be tougher and stronger, then it is recommended to store lard not in a jar, but in foil or parchment paper.

We shared with you three different ways and told how you can cook lard in a jar. Choose the most delicious recipe yourself, but it’s better to try everything at once and only then decide which one is best for your family. Bon appetit!

Salting lard at home or buying it at the market and in stores - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the resulting lard is tastier, don’t even try to argue! I think the majority will agree on the correct opinion: at home it tastes better and is more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction of: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods has its supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!

Homemade recipe for dry salting lard

Ingredients:

• fresh pork lard - 1 kilogram;
• coarse table salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - according to preference or special mixtures for salting lard.

Dry salting of lard according to homemade recipe So:

1. Wash the fresh lard, cleaning the skin. Let it drain and dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
2. In a bowl, mix dry ingredients with coarse salt until evenly coated, roll pieces of lard in this mixture on all sides.
3. Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
4. Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
5. If necessary, place the second layer on top and sprinkle it with the remaining salt. Leave the container with the lard under the lid in a cool place or in the refrigerator for 5 days.
6. Further storage of the finished lard is possible in the refrigerator or in sealed packaging for each piece separately in the freezer, which will greatly extend its shelf life.
7. Homemade recipe for salting lard in brine (brine)

Lard with layers of meat - the most delicious way

Ingredients:

• drinking water - 800 milliliters;
• fresh lard - 1 kilogram;
• sea ​​salt or regular coarse salt - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings - to taste.

To pickle lard in brine according to a simple home recipe:

1. Cut the washed and dried lard into small pieces of 4-5 centimeters.
2. Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
3. Place the lard pieces tightly in glass jar, pour cold brine and leave in the refrigerator, covered, for one day. If the pieces are larger, the salting period is slightly delayed.
4. After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.
5. How to salt lard with garlic and pepper at home

Salting fresh lard

Ingredients:

• fresh lard;
• coarse table salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Season lard with garlic and pepper at home like this:

1. Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
2. Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
3. In different places of a piece of lard, use a sharp-nosed knife to make a depression into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
4. Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
5. Place the bag of lard in a container, keep it for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such lard for eating is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each piece separately in the freezer. Here is a simple homemade recipe for salted lard.

Original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard on the liver.

Ingredients:

• fresh lard - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel - 2 cups;
• garlic and ground pepper - optional.

According to the recipe, lard in onion skins salt like this:

1. Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.
2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
3. Leave the boiled lard to cool in the onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
4. Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.

For those who like a more pungent taste of smoked meats, when cooking lard in onion peels, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

When solving the question: how to salt lard, do not forget this simple and affordable way hot brine. Lard with layers of meat is especially suitable for such salting. The entire process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

• fresh lard - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic - to taste.

According to a homemade recipe, lard is salted in hot brine as follows:

1. Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
2. In a suitable saucepan, where you add all the listed ingredients, the quantities of which, except for salt, are variable, cook after boiling for two minutes.
3. Turn off the fire and hot pickle place the prepared lard, cover with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product cools completely.
4. Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
5. After three days, remove the finished lard from the brine, let it drain, dry with a paper towel and, coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. Can be stored in the freezer for a long time.

You can include horseradish and any seasonings you prefer in the mixture for coating pieces of prepared lard. But there is an option: don’t coat it with anything - it will still be very tasty!

How to salt lard for smoking according to a village recipe

Lard smoked according to home recipes is still a delicacy! Only a significant share of success comes from proper salting before the smoking process.

Ingredients:

• fresh lard - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

According to the village recipe, lard for smoking is salted as follows:

1. Peel and chop the garlic.
2. Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
3. Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
4. The container with lard reaches natural cooling and is placed in the refrigerator for 3 days with the lid closed, after which it can be smoked or eaten.

Roulette lard

This recipe for making combined lard takes a little time and effort, but the finished product fills the house with an intense meaty aroma.

Components:

• lard with meat layer - 1.8 kilograms;
• dill seeds - 2 tablespoons;
• ground black or red pepper and rosemary - 1 tablespoon each;
• coarse salt - 1 tablespoon + 2 teaspoons kosher salt;
• garlic - three cloves;
• olive oil - 2 tablespoons.

Cooking instructions

1. The shoulder part of a pork carcass, brisket and loin, which should have a small layer of meat, are well suited for cooking.
2. Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a coffee grinder with the rosemary until the texture is fine but not mealy.
3. In a small bowl, use a masher to grind the spice mixture with the salt, garlic and olive oil to a paste. Other seasonings that are included in the recipe can be used as a topping.
4. Separate the meat layer from a whole piece of pork, turn the piece skin side up and use a knife to make a shallow cut so that the finished product does not crack later.
5. Separate the meat layer from the lard pulp, season to taste, and generously rub the lard with the prepared seasoning mixture.
6. Chop the meat part into pieces, season to taste and place on the prepared semi-finished product, retreating 1/3 from the edge. Roll everything up and place it in the refrigerator overnight for eight hours.
7. Place in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with parsley and dill branches

This recipe was recommended to me by a good friend of mine, and it was passed down to her by her mother and grandmother. The lard turns out very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper are used.

Components:

• lard - 6 kilograms;
• garlic - 2-3 heads;
• green dill and parsley - 2 bunches;
• dry mustard (powder) - 1 teaspoon;
• salt - 600 grams.

Technology for preparing salted lard in jars

Cut the lard with a small layer of meat into pieces that should fit into three-liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, dry the healthy sprigs of dill and parsley on a kitchen towel after washing. Peel the garlic, separate the cloves and chop.

Afterwards, sprinkle the bottom of clean three liter jars with three tablespoons of a mixture of salt and pepper, then sprigs of herbs and garlic. Dip all the pieces in the salt seasoning and place in a bowl, topping with herbs and garlic. And do this all the way to the top.

At the end, sprinkle the surface of the laid lard with mustard and close it with a nylon lid or tie it with food paper and cellophane. When storing lard for a long time, mustard slows down its deterioration.

Boiled lard with cherry twigs

People say: “There is no such thing as too much lard.” Lard is never bad, it can be delicious! I want to offer an ancient method of salting lard, then they used only natural additives, which were only beneficial, and the taste was excellent!

Components:

• lard - 2.5 kilograms;
• water - 2 liters;
• cherry branches - at least 250 grams;
• onions - 5 small onions;
• garlic - 14 cloves;
• husk - how much will go in;
• salt - two glasses;
• pepper - in preferred quantity.

Instructions for preparing boiled lard with cherry twigs

1. Conduct preparatory work for primary processing of lard. Then rub with coarse salt and ground pepper (red or black) on all sides. Large pieces cut into four parts, but do not cut at the base.
2. Cut cherry branches from a healthy tree, dry them slightly, then break into pieces. Then add onion and garlic peels, onions and garlic, cut into two parts.
3. Take two standard ones plastic bags, put one inside the other, place the proposed combination of spices and flavorings on the bottom and sides - but bay
   Do not add a sheet under any circumstances!
4. The delicate aroma from the cherry branches will be immediately lost. Seal the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the bag.

A quick way to pickle lard

What ingredients will you need:

• A kilogram of lard;
• 400 grams of salt;
• Garlic – 5-6 cloves;
• A little ground black pepper.

How to pickle lard according to a quick recipe:

1. The lard must first be washed, cleaned of dirt and wiped with paper napkins;
2. Peel the garlic and cut into thin slices;
3. Cut the lard into small slices and pierce them in several places;
4. Then rub each piece with salt, garlic and pepper, insert the garlic into the puncture sites;
5. Place all the grated pieces in a jar, sprinkle with the remaining salt and pepper;
6. Place the jar in a container of water, put it on fire and sterilize in boiling water for 30-45 minutes;
7. We recommend eating the finished lard within a short period of time, otherwise it will spoil.

Secrets and tips on how to salt lard correctly

• When salting lard, there is no need to be afraid of an overdose of salt and spices: lard will only take a certain amount of salt, and spices can always be removed from its surface.
• The peritoneum is suitable for hot types of salting of lard, but in the dry version it will remain very tough. Side layers of fat and from the back - here best material for dry salting.
• The smell of garlic, when first used in pickling, disappears quite quickly. For this reason, it is better to rub pieces of lard with it before eating them.
• If the lard is a bit harsh, you can soften it by soaking it in cold water for 10-12 hours, adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
• Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
• In ripe salted bacon, the meat strips darken. If they are still pink, then you need to give the lard time to brew. When dry salting, you can sprinkle salt on unsalted pieces of lard, but the salt in the brine should be no less than normal.

There are a great many ways to prepare lard. It can be smoked, boiled in onion skins, fried over coals, baked in a sleeve, salted in a brine, pickled or coated with a garlic-pepper mixture. Lard in brine is especially tender, aromatic and moderately salty, the most delicious recipe for which, in addition to salt and sugar, includes spices and dry herbs.

Secrets of choosing lard

• When buying bacon at the market, feel free to smell the piece you like. High-quality lard should have a subtle smell of smoke from the straw that was used to lubricate the pork carcass.
• Visual inspection: first-class lard should have a dense, but not gristly, consistency and a well-fitting, soft skin, without scorching or stubble. The color of a good product is snow-white or with a pinkish tint.
• It is better not to buy beautiful-looking pieces with a lot of thick meat veins, as this will result in cold pickling the lard will turn out “rubbery”. Lard with layers is ideal for smoking or boiling in onion skins.

Recipe for cooking lard in cold spicy brine

Ingredients:

• lard with a small amount of meat layers - 1 kg
• water – 1 l
• bay leaf – 4 pcs.
• rosemary – 1 pinch
• oregano – 1/2 tsp.
• basil – 1 tsp.
• allspice and black pepper – 7 peas each
• juniper berries – 5-6 pcs.
• garlic – 5 cloves
• salt – 100 g.

Preparation

1. Dissolve salt in hot water and boil the brine for 10 minutes. Then add crushed peppercorns, dry herbs and bay leaves broken into small pieces. Add crushed juniper berries and turn off heat.
2. Cover the brine with a lid and leave it to cool in a cool room.
3. Start preparing the lard. Scrape the surface of the bacon with a dull knife blade, especially the skin. If the lard is stained with blood, rinse it under cold water and dry with paper towels.
4. Cut into long strips 6-7 cm wide or into cubes with the same size edges.
5. Peel and coarsely chop the garlic.
6. Place lard mixed with chopped garlic in a steam-sterilized three-liter jar. Fill it with cooled spicy brine, tie a canvas cloth around the neck of the jar and place it in the cellar or refrigerator for 5-7 days.
7. At the end of salting, remove the lard sticks from the jar, dry them, roll them in a mixture of peppers and herbs. Wrap the finished product in parchment and put it in the refrigerator.

Recipe for cooking lard in hot brine

Ingredients:

• lard – 1-1.2 kg
• water – 7 glasses
• salt – 8 tbsp. l.
• cloves – 5 buds
• bay leaf – 4 pcs.
• ground chili pepper – 1 tsp.
• whole black and allspice – 8-10 peas each
• ground paprika – 3 tsp.
• garlic – 12 cloves.

Lard prepared in this way is excellently stored, does not spoil for a long time and retains its taste.