Greetings, friends! I want to start today’s post with the following statement: “the best lard is the one you pickle yourself.” If you completely agree with this proposal, then you are absolutely in the right place. Because we will talk about preparing this very tasty and, by the way, healthy snack at home.

Exist different ways salting lard, but the fastest method is considered to be the “wet” method, that is, in brine. It's popular and not at all complicated, and I like it better than the "dry" version. Therefore, I dare to suggest that you examine exactly its features. Well, in the next issues we will look at other methods. 😀

In general, salting lard is not a difficult task, but it is very important to choose the right lard so that the food turns out juicy and melts in your mouth.

So first, carefully read the tips for choosing a product when purchasing it.

• The lard should be light, pale pink or white. In no case grayish or yellow;
• The skin should be soft, clean and without hairs, that is, well processed and without stains. If it is initially hard, then it is recommended to salt the bacon without it;
• When you press on the flesh, the resulting dimple should not be restored;
• When choosing lard with numerous veins of meat, remember that it is more difficult to salt the meat, so the entire salting process will take longer;
• Do not use boar lard for salting, otherwise the appetizer will smell terrible.

Now that you are armed with knowledge, and I am sure that you will buy the appropriate “material,” you can begin to choose the recipe for salting the salsa.

So let's get started with the process. First I show you the easiest way. Follow the instructions and you will succeed.

Before salting, it is advisable to first clean the lard with the blunt side of a knife, rinse and dry.

Ingredients:

• Pork lard (preferably brisket);

For 1 liter of water:

• Salt - 100 gr.;
• Garlic - 2 heads;
• Peppercorns - a pinch;
• Allspice - a pinch;
• Bay leaf - 3-4 pieces.

Cooking method:

1. First prepare the brine. Pour into the pan clean water, add salt, put bay leaves, peppercorns and allspice. Bring the liquid to a boil, then turn off the heat and leave to cool.

Use coarsely ground and non-iodized salt.

2. Cut the lard into pieces of about 150-200 grams. every. Then peel the garlic and cut it into large pieces. Next, stuff each piece on 4 sides with 4 cloves of garlic.

3. After that, place the prepared pieces in a container so that there is a distance between them. Fill everything with cold brine.

4. Place a press on top, close the container with a lid and put it in the refrigerator for 5 days.

5. After 5 days, drain the brine, put the pieces into bags and put them in the freezer. Well, or take a sample right away. 😉

How to salt lard at home so that it melts in your mouth

Now we will use hot brine rather than cold brine. Thanks to this method, the lard will turn out very soft and tender.

By the way, for salting using the “wet” method, it is advisable to use glass jars or pots, but it is better to refuse plastic containers. But plastic containers are perfect for storing the product in the freezer.

Ingredients:

• Lard - 1 kg;
• Salt - 4 tbsp. spoons;
• Pepper - 1-2 tbsp. spoons;
• Water - 1 l;
• Garlic - 2 large heads.

Cooking method:

1. Cut the lard into pieces. Rinse them under running water. Also boil the brine. Pour water into the pan and add salt. Bring to a boil.

2. Place the pieces in a clean deep container and pour hot brine so that they are completely covered with liquid.

3. Leave the workpiece in this form in a cool place for a day.

4. Then drain all the liquid and wipe the pieces dry with a paper towel. Next mix different types pepper (black, allspice, hot) with salt (1 tablespoon) and grated garlic. Cut the lard across the piece to 2 cm in thickness. Coat all the pieces with the resulting mixture, be sure to rub it into the slots. In this case, immediately place the pieces into a clean pan.

5. Cover the pan with gauze and refrigerate for a day. After a day, the snack is completely ready to eat. The pieces turn out very tasty and tender.

Hot salting of lard in brine

The next method is also hot. However, preparing the brine is different from the previous one. It will be more tart and bright in taste, and therefore the lard will be more expressive in taste.

Ingredients:

• Lard with layers of meat;
• Water - 1 l;
• Salt - 100 gr.;
• Garlic (heads) - 2 pcs.;
• Seasoning for meat (of your choice) - 2 tbsp. spoons.

Cooking method:

1. Pour water into a saucepan and add salt. Stir the liquid. Then peel one head of garlic and cut the cloves into slices. Add it to the saline solution. Bring the liquid to a boil.

2. Cut the lard into pieces and place them in hot brine.

3. Place a weight on top, for example a 3-liter jar. Cool the contents and then put them in the refrigerator for 3 days.

4. After 3 days, remove the salted pieces and dry them. Peel the second head of garlic and pass through a press. Mix garlic with seasoning and black pepper.

5. Place cling film on the table, wipe the pieces of lard with spices and garlic and wrap everything in film.

6. Then put the workpiece in the freezer. Once it freezes, take it out and cut it into slices. Eat for your health!

How to salt lard tasty and quickly with garlic

Here's another interesting recipe. And don’t be afraid to add spices, because they will only add a special taste and aroma.

Ingredients:

• Lard - 1 kg;
• Salt - 1 tbsp;
• Water - 800-1000 ml;
• Garlic - 2-3 cloves;
• Bay leaf - 1-2 pcs.;
• Dried herbs, allspice - to taste.

For salting lard, it is best to use undercuts.

Cooking method:

1. Wash the lard and dry it. Cut it into pieces 3-5 cm thick.

2. Place all the pieces in a saucepan and fill them with warm water (pre-dissolve the salt in it).

4. After 6-12 hours, remove the pieces from the brine and sprinkle with spices as desired. Then cool and serve.

Lard in brine for long-term storage in a jar. Video recipe

Next up we have not just another method of salting bacon in brine, but also its long-term storage in a jar. I found great story, in which the author will teach you how to salt lard in a country style. It turns out amazingly delicious!

If you are going to store lard in a jar in the refrigerator for a long time, then do not add garlic to the brine. With the addition of garlic, the product will be stored for about 6 months.

Also, for long-term storage, it is best to use lard with virtually no meat streaks, since the meat absorbs salt very well and because of this it will become tough, and, accordingly, the entire snack too.

Please note that before filling the containers, the jars must be thoroughly rinsed and sterilized.

And the most important nuance during long-term storage is that lard should never be packed tightly into a jar, otherwise it will quickly deteriorate.

How to cold salt lard so that the skin is soft

Here is another option for pickling in a jar, but for storage in the freezer. The method is also cool and the result is delicious).

Ingredients:

• Fresh lard - 3 kg;
• Salt - 8 tbsp. spoons;
• Mixed peppercorns- 2 teaspoons;
• Ground red pepper- 1 teaspoon;
• Garlic - 1-2 heads;
• Water - 2-3 liters.

Cooking method:

1. Pour water into a saucepan and bring it to a boil. Then add ground red pepper and a mixture of peppercorns, add salt. After the salt has dissolved, remove the brine from the heat and cool until room temperature.

2. Wash the bacon under running water and dry. Cut into pieces.

3. Take clean jars and fill them with pieces.

4. Peel the garlic and grate it.

5. Place garlic in each jar.

7. Salting will take place over the course of a week. Therefore, only after 7 days, take out the pieces and store them in bags in the freezer.

Boiled lard in brine - the most delicious recipe

Also, the recipe will use onion peels, so the color of the snack will turn out awesome.

Ingredients:

• Pork bacon - 500 gr.;
• Table salt - 6 tbsp. spoon;
• Water - 2.5-3 l;
• Garlic - 2 heads;
• A mixture of peppers - to taste;
• Onion peel - to taste.

Cooking method:

1. Choose beautiful and fresh lard. Cut it into pieces.

2. Peel the onion. We will only need the peels from about 7-8 onions.

3. Pour clean water into the pan and bring to a boil. Then add salt and add onion peels. Let the entire mixture simmer for 15 minutes over low heat. Then put pieces of lard into the brine and boil for another 7 minutes.

Keep in mind that the enamel pan will be stained by onion skins, so choose a pan that you don’t mind.

4. After the time has passed, leave the contents to cool directly in the brine. In the meantime, finely chop the garlic and combine it with the pepper mixture.

5. When the lard has cooled, remove it from the water and dry it. Make 3-4 deep cuts in each piece. Next, sprinkle the pieces with garlic and pepper and wrap in food-grade plastic. Place in the freezer for a day. In a day you will be able to eat a snack.

How to quickly salt lard so that it turns out soft

And now I will tell you about this method of salting, in which the pieces turn out transparent in appearance and are well soaked.

I assure you, no one will refuse such a snack. Especially if it is served with hot borscht or a glass of vodka). Also, please note that not only the lard will be soft, but also the skin. Therefore, it can be beautifully and evenly cut into slices.

Ingredients:

• Lard - 0.5 kg;
• Water - 0.5 l;
• Salt - 50 gr.;
• Garlic - 2 cloves;
• Peppercorns - 5 pcs.;
• Bay leaf - 2 pcs.;
• Spices - to taste.

Cooking method:

1. Take a large piece of bacon and cut it into equal parts. The pieces should be approximately 5 cm in length. Rinse them under running water and dry with a paper towel. Next, place the pieces in a clean jar, but not too tightly.

2. Now it’s time to prepare the brine. Pour water into the pan, add salt and spices. Bring the mixture to a boil. After boiling, add finely grated garlic and stir everything well. Turn off the heat and leave it alone for 5 minutes.

3. Pour the resulting liquid into the jar. At the same time, make sure that all the pieces are completely covered with brine.

4. Close the jar with a lid and leave for 3 days in a cool place.

5. After 3 days, the snack is ready to eat. And for its further storage, drain the brine and dry the pieces, put them in bags and put them in the freezer.

Lard in brine for hot smoking

Well, in conclusion, I want to invite you to try cooking a real homemade delicacy. I think after reading this recipe your mouth will water. Personally, I’m “flowing”, especially since the photos are so delicious!

Ingredients:

• Lard - 2 kg;
• Water - 1 liter;
• Salt - 100 gr.;
• Peppercorns - 3 pcs.;
• Bay leaf - 2 pcs.;
• Spices for barbecue - 1 tbsp. spoon;
• Garlic - 2 cloves.

Cooking method:

1. First of all, prepare the brine. To do this, prepare all the products according to the list.

3. Rinse the lard under running water and dry. Cut into pieces.

4. When the brine has cooled, immerse the pieces in it. Place a weight on top and put the container in the refrigerator for 3 days.

5. Afterwards you can begin the smoking procedure. True, first the pieces need to be removed from the marinade and dried, and only then sent to the smokehouse.

6. As a result, you will have a delicious smoked snack.

As you can see, there is nothing complicated in the process of salting lard in brine. The main thing is to buy fresh lard, rinse and dry it. Then properly prepare the brine with your favorite spices, choose hot or cold method, allocate time and patience for the salting itself, dry the pieces again and finally start eating, or put them in the freezer for storage.

So don’t be afraid of new culinary discoveries and cook for your health! Bon Appetit everyone!

The known history of the use of lard goes back to Ancient Rome, even then it was salted and eaten. And at the present time in Italy, the traditions and culture of cooking lard have been preserved. This product has become widespread among us Slavs. For us, lard is a traditional and valuable food product. It is eaten raw, fried, boiled, salted. We will present you two recipes for salting lard in brine.

How to deliciously pickle lard in brine?

Ingredients:

• lard – 0.5 kg;
• salt – 6 tbsp. spoon;
• dill seeds – 1 teaspoon;
• bay leaf – 6 pcs.;
• garlic – 5 cloves;
• allspice – 5 peas;
• pepper – 10 peas;
• water – 1 l.

Preparation

After purchasing completely fresh lard, if it is still soft, it must be put in the refrigerator for two, or even four days. By the way, if you bought more than you need now, then wash it, cut it into pieces and freeze. There will be nothing terrible; if it is then defrosted at room temperature before salting, it will not become any worse. So, the lard is ready for salting; it must be thoroughly washed and the top layer scraped off with a knife on all sides. Check the skin; there should be no bristles on it, if you did not do this when purchasing. Now the lard needs to be cut into pieces that are convenient for placing in brine and for cutting. Garlic lovers can chop it and stuff it with lard, so the taste of garlic will be brighter in the final product. Pour water into a saucepan, add salt and all the spices and boil, let it simmer for a couple of minutes. At this time, chop the garlic, sprinkle it with salt and crush it, when you turn off the heat, add the garlic mixture to the pan. Now the brine must be allowed to cool to room temperature. Then put the lard there and put it under pressure. And after three or four days, remove and dry the lard. You can store it both in the refrigerator and in the freezer, but preferably not in a bag, but in parchment paper or aluminum food foil. Exactly this delicious lard in cold brine.

Lard in hot brine - the most delicious recipe

Ingredients:

• lard – 0.5 kg;
• salt – 6 tbsp. spoon;
• bay leaf – 4 pcs.;
• garlic – 6 cloves;
• allspice – 6 peas;
• pepper – 7 peas;
• beets – 50 g;
• water – 1 l.

Preparation

Wash and clean the lard and skin; we repeat that if the lard is very fresh (the pig was slaughtered today or yesterday), it must be kept in the refrigerator for at least two days. You can always find onion peels for free at the market, but even if you collected them and put them aside at home when preparing other dishes, you definitely need to wash them well cold water and more than once. Chop the lard into bars so that it is convenient for you to cut it before serving and conveniently place it in a jar for pickling. Again, garlic lovers can stuff them with lard before salting. Then pour water into a saucepan, add salt and place on the stove. By the way, when choosing a pan, approach it with the understanding that onion skins will also color it, so an enameled one white It’s better not to use it - it takes a very long time to wash it. When the water has boiled, add the onion skins and Boil for 10-15 minutes, check the color, if it is not very rich for you, add more peels or chopped beets, you can also wash the peels of the beets. Wait another 10 minutes and add spices, then after 4-5 minutes add chopped garlic and turn off after a minute. The brine should cool to 40-50 degrees, after which it must be filtered. Place the lard in a jar, topping it with garlic slices if desired, and cover with brine for a couple of days.

This is a very tasty recipe for salting lard in brine, after trying it you will not wonder how best to salt it.

There are a great many ways to prepare lard. It can be smoked, boiled in onion skins, fry over coals, bake in a sleeve, salt in a brine, marinate or coat 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.
• Beautiful looking pieces with big amount It is better not to buy 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 things.
• 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 in hot water salt, 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.

Today we will salt lard in brine according to various recipes, with garlic and spices. I think I won’t be wrong when I say that this is a product loved by everyone. Ask a Belarusian, Russian, Ukrainian and representatives of other nations - when you hear the word “fat” you will see a wide smile. Both the prim Englishman and the cheerful Frenchman will perk up.

Your favorite product will evoke positive emotions in Germans, Swiss, Austrians, and Italians. Lard is smoked, boiled, minced, dry-salted and brine-salted. I am sure that each country has its own methods of pickling. We also won’t lose face; there will be something to surprise you with.

Salting lard in brine at home

There are so many recipes for salting lard that you can get lost in the variety. So let me explain a little. You can salt lard in brine or without it. In this case, the pickling brine is used hot and cold. According to some recipes, lard is pre-boiled by adding spices. For zest and beautiful color add onion peels.

If you want to get delicious lard, follow a few rules to guarantee successful salting:

• A market product must have a mark - a sign of control.
• Choose a piece of attractive color - white, pale pink. Yellowness is a signal of a serious age of the pig.
• Requirements for the skin: thin and soft. A thick-skinned piece can be salted, but be prepared that the lard will also be harsh.
• Be sure to scrape fresh lard purchased at the market with a knife. There is no need to wash it. But if you are not sure about the tenderness of the product, hold it for 12 hours cold water, it will become more pliable.
• It is advisable to fill lard intended for long-term storage and stored in jars with brine.

Lard in brine - the most delicious recipe

An amazing recipe for salting lard in cold brine. I advise you to take small pieces, they will salt faster. A small layer of meat is welcome. Guaranteed to be incredibly tasty and aromatic. If you want to store it in a jar for the winter under a lid, do not put garlic.

Required:

• Lard – 400 gr.
• Salt – 120 gr.
• Mustard, seeds - small spoon.
• Bay leaves - a couple of pieces.
• Garlic – 4 cloves.
• Black peppercorns – 5 pcs.
• Water – 700 ml.
• Allspice peas – 3 pcs.

Step-by-step pickling recipe:

1. Add spices to cold water, except garlic. Bring water to a boil, cook for five minutes, and cool the brine.
2. While the brine is still warm, add the chopped garlic and leave to cool completely.
3. Fill the jar with pieces of lard and pour in the cold marinade, covering the contents completely.
4. Cover with a lid and refrigerate for 3 days. If the pieces are not too large, then two days will be enough.
5. Remove the lard, dry it, and keep it in the freezer for a while before serving. For long-term storage, also place the product in the freezer.

Lard in brine - recipe for smoking

For smoking at home they usually take large pieces, so you will need a fairly large saucepan.

Take:

• Fresh lard – 1 kg.
• Water – 0.5 liters.
• Head of garlic.
• Coarse salt - ½ cup.
• Laurel – 5 pcs.
• Spices as desired.

Preparation:

1. Boil the brine, season with spices, add garlic at the end. Cool.
2. Place the lard bars in a saucepan and fill to the top with cold brine.
3. Keep in a cool place for 3 days. Remove, drain the brine and dry. Then start smoking.

Lard in hot brine - a quick five-minute recipe

Tender boiled lard with soft skin. Once cooled, sprinkle it with paprika and dried herbs and enjoy. If there is any leftover, store it in the freezer. The captivating thing is that the salting goes quickly.

The recipe is ideal for canning homemade lard for the winter. The finished product can be transferred to jars and sent to the cellar for long-term storage.

Take:

• Lard (with layers) – 1 kg.
• Water - liter.
• Garlic - head.
• Bay leaf – 5 leaves.
• Salt – 4 large spoons.
• Ground black, red pepper, black peas.

Salting lard with hot marinade:

1. Cook the brine: boil water, immediately adding the spices indicated in the list of ingredients, except garlic.
2. Look through the piece of lard, remove excess plaque from the skin and cut into small pieces.
3. See if the salt has dissolved in the brine. If this happens, place the pieces in a pan.
4. After boiling, reduce heat, remove scum and cook for 5 minutes.
5. After the specified time, add chopped garlic to the pan. Let it boil and remove from heat.
6. Transfer the pan to the cold and leave for 12 hours.

There is a good selection of salted lard recipes on my website. Follow the links and you will learn how to do:

Lard in brine under an iron lid for long-term storage

The recipe is perfect for home canning lard in a jar with a lid and long-term storage. It is guaranteed to last all winter if you keep the rolled up jars in the cellar.

Required:

• Pork lard – kilogram.
• Coarse salt - ½ cup.
• Water – 5 glasses.
• Spices: peppercorns and bay leaves.

Step-by-step preparation:

1. Sterilize the jar and lids.
2. Prepare rich brine from water and salt. Refrigerate.
3. Cut the fresh lard into bars that can fit through the neck of the jar. Place in layers, sprinkling with bay leaf and pepper.
4. Pour the contents of the jar and roll it under the lid. After a week you can try.

Lard in hot brine with onion skins

I know several recipes for preparing tasty and tender lard with a handful of onion peels. I consider the method that I propose now to be the most successful. You can meet others.

• Pork lard – kilogram.
• Water - liter.
• A large handful of husks.
• Coarse table salt – 100 gr.
• Garlic cloves and spices.

How to pickle delicious lard in onion peels:

1. Place the chopped lard in a saucepan, sprinkle with husks and salt.
2. Fill with water and turn on the gas. After boiling, cook for 10 minutes. Leave to cool directly in the pan.
3. Remove the cooled pieces and dry with a towel.
4. Grind the garlic into a paste and crush the peppercorns. Rub the pieces with seasonings, wrap in film and put in the freezer.

Salted lard in brine in a jar

Take:

• Pork lard – 1 kg.
• Garlic cloves – 10 pcs.
• Salt - a glass.
• Water - liter.
• Spices: bay leaf, star anise, allspice, black peas, a large spoon of dried parsley with dill.

Cooking method:

1. The lard will be the most tender if you soak it in cold water overnight before salting. In the morning, remove excess liquid, dry slightly and cut into pieces suitable for a narrow neck.
2. Place the bars in a jar, but not too tightly, so that they are salted evenly. Place garlic between the pieces.
3. Boil brine from water with salt and cool to approximately 40 o C.
4. Place the rest of the spices in the jar and pour in the brine.
5. Leave in the kitchen for 4-6 hours, covered. Then refrigerate for 3-4 days.
6. Remove the pieces, pat dry with a towel and rub each with the seasoning mixture. Make a mixture of garlic, paprika, bay leaves and different types of pepper.
7. Place the finished product in bags and store.

Lard in brine in a cold way

It is believed that this is a Ukrainian recipe. But I want to say that my parents, immigrants from the central part of Russia, used cold brine to salt lard this way.

Required:

Pork product – 1 kg.

• Table salt – ½ cup.
• Head of garlic.
• Water – 5 glasses.
• Laurel – 5 pcs.
• Peppercorns, black and allspice – 4 pcs.

How to cold salt lard:

1. The day before, cook the brine and cool to room temperature.
2. Place the product in a jar or other container in rows, interspersed with chopped garlic and seasonings.
3. Pour in the brine, press down the lard with pressure, and add salt in the pan. Refrigerate.
4. After five days, drain the liquid and dry the pieces. Wrap in film and store in the freezer.

Recipe for salting lard with garlic in brine

Almost a folk version of home-made salting of lard in brine. Garlic will make the product fragrant and damn appetizing.

• Lard, fresh – kilogram.
• Garlic – ½ head.
• Paprika, different types of pepper, bay.

Step-by-step preparation process:

1. Make the brine in advance by dissolving salt in water at room temperature. Make sure it comes apart completely.
2. Decide for yourself how to salt - in a jar or other container. Cut the pieces to the appropriate size.
3. Cut the garlic cloves lengthwise into 2-4 pieces.
4. Make cuts in the lard and insert the cloves.
5. Grind the seasonings and mix in a separate bowl.
6. Place the garlic-stuffed bars in a salting container, sprinkle with a mixture of spices.
7. Fill with brine, press down with pressure and, placing in a cold place, wait four days.
8. Drain the brine, dry the pieces, wrap in film and freeze.

Video recipe for salting lard in brine, here you can find out step by step recipe pickles. And may it always be delicious for you.

Greetings, dear readers. Today we will look at how to properly salt lard at home, and it will be very tasty.

A lot is said and written about the benefits of lard. Even in Ukraine, lard - a traditional dish. It is actually beneficial for the body, but in moderation. Of course, you need to have moderation in everything and then any product will be useful.

And so, let's look at a few recipes, there are also a huge number of them, and talk a little about its benefits.

The benefits of eating lard.

A lot can be said here. Some talk about the dangers of lard, but again. If consumed in moderation, there will be no harm. Even doctors and nutritionists say that a person needs to consume lard every day, about 30 grams is enough.

There are no carbohydrates in lard, as such. But there is a lot of fat - 89 g. But the protein is only 2.4 grams. This is based on 100 grams. lard And of course, there are a lot of calories in such a piece - 800. Let's figure out what this product consists of:

• fat-soluble vitamins. These are vitamins of groups A, D, F, E, PP, B, C. Such a vitamin extravaganza is rarely found in one product. Lard does not undergo heat treatment during cooking, which means that it retains its vitamin composition almost completely;
• microelements. Phosphorus, zinc, copper, potassium, calcium, magnesium, sodium - this is an incomplete list of lard rich in natural minerals. This composition makes the product indispensable for people living in harsh natural conditions;
• antioxidants. These in lard include selenium, lecithin, carotene;
• fatty acid. Lard contains linoleic, oleic, arachidonic, palmitic, stearic and linolenic acids. Such a set is regarded by doctors as ideal.

The health benefits of lard lie in its special properties. All of the above antioxidants improve vision and make the walls of blood vessels more elastic. Fatty acids significantly increase brain performance, promote hematopoiesis, as well as tissue restoration.

Other substances and microelements strengthen the overall tone of the body and improve immunity. Fats coat the walls of the stomach, creating comfortable conditions for digestion. This is especially useful during a feast, then the walls of the stomach are protected from the harmful effects of alcohol on them. But lard is not good for overweight people and certain body conditions.

Although, excessive consumption of lard can significantly increase cholesterol levels. But, if you use it in moderation, and mainly before lunch, then these risks become minimal.

Choosing the right product for pickling.

Of course, in order to get a good product, salted lard, we need to choose the right lard. Certainly ideal option you will when you eat your own lard. So they slaughtered the pig and cut it off from the back, at least 3-5 cm. This is best. But if you buy lard in a store, here’s what you need:

1. The lard should be fresh, the pieces should not be large. Approximately 2.5 cm, side or back of the carcass. The fat from the brisket and belly will be tough.
2. Tasty and fresh piglet lard has a pleasant pale pink color, and its layer does not stick to your hands. If the lard is a different color, you cannot take it; most likely it is either old or the animal was sick.
3. When purchasing, smell the lard. If the smell is specific, pungent and unpleasant, then it is boar fat. It is not suitable for pickling.
4. The skin should be thin, a pleasant pinkish or yellowish tint. Certified products must bear a mark.

Folk tricks.

To salt lard correctly, you need to consider some folk wisdom, which are passed down from generation to generation, and we will now get acquainted with some of them:

1. Before salting, be sure to rinse the product thoroughly. If necessary, singe the skin and be sure to rinse thoroughly.
2. For salting, use coarse salt.
3. To make the lard soft and juicy, it must first be soaked in boiled or brine water for half a day.
4. Lard absorbs foreign odors very quickly. If, for example, when purchasing you put it in the same bag with fish, you can get rid of the obvious fishy smell by soaking the bacon in boiled water with a chopped head of garlic for several hours. First wrap it in a thin cloth (gauze will do).
5. Don't be afraid to over-salt the lard. This is impossible! It will absorb as much salt and spices as it needs. If you think that there is not enough salt, then you can take it and add salt again.
6. Do not store lard in the light, as it will quickly turn yellow.
7. It is better to salt lard in the refrigerator, preferably under pressure.
8. It is better to rub lard that is already prepared and intended for consumption with garlic. During storage and especially freezing, the aroma is lost and the taste becomes less pronounced.
9. To cut lard beautifully, neatly and thinly, you need to keep it in the freezer. It will not harden completely and will give in easily to a knife.
10. The meat layers of the prepared lard become darker. If they remain pink, then you need to wait some more. If there is not enough salt on the pieces, you can always add more. But it’s better to immediately make the brine concentrated.

Dry way to salt lard.

I could not help but describe such a simple and not requiring special attention recipe. Although I write about salting in brine, I always use the dry method. Try salting a few pieces with this recipe. It is very simple and quick, just before using you need to scrape off the excess salt and spices and that’s it.

Ingredients:

1. lard - about 1 kg;
2. salt - 1 kg;
3. black pepper.

Step 1.

Let's prepare lard. Clean the skin and rinse well. It’s better to immediately cut into small pieces so that you can eat them at once, as they say. But the size does not matter; the entire layer can be salted.

Step 2.

Mix salt and pepper in a separate bowl. You can add any other spices to taste. Mix thoroughly. Now roll the pieces of lard on all sides, including the skin.

Step 3.

Now pour salt to the bottom of the pan, about 0.5 cm thick.

Step 4.

Now we lay out the pieces of lard in the first layer. Not too tight, leave some space between them. Sprinkle salt and spices on top. You can also add a couple of bay leaves.

Step 5.

We spread the second layer of lard and also sprinkle with the remaining salt and spices. Cover and leave warm for a day. Then we put it in the refrigerator for another 5 days.

Step 6.

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

Salt lard in brine.

It’s also a fairly simple method, the main thing is quickly and relatively.

Ingredients:

1. lard - 200 - 500 g;
2. garlic - a few cloves;
3. spices to taste.

For the brine we need:

1. water - 1 liter;
2. salt - 0.5 cups, maybe a little more;
3. onion peel - a handful;
4. onion - 1 pc. (not necessary);
5. garlic - a few cloves;
6. spices to taste.

Step 1.

Cook the brine. To do this, mix all the ingredients and bring to a boil.

Step 2.

As soon as it boils, add lard and a small piece and boil for 10 minutes. Then remove the pan from the heat and leave for a day, covered with a lid.

Step 3.

Now we take out the lard, and when the brine has drained, coat it with crushed garlic. You can also use spices if you like. Now we put this piece in the refrigerator for a day. Afterwards we transfer it to the freezer. As soon as the lard freezes, you can eat it, enjoy your appetite.

How to salt lard in brine brine at home.

This recipe is our most common. In this case, I will salt lard weighing 0.5 kg. If you have more, say 1 kg, then you need 2 liters of brine, so multiply the ingredients by 2. If you have 2 kg of lard, then multiply by 4.

Brine ingredients:

1. coarse salt - 8 tablespoons;
2. water - 1 liter;
3. garlic - 8 cloves (summer is better);
4. allspice peas - 16 pcs;
5. black peppercorns - 1 teaspoon;
6. bay leaf - 2 pcs.

Step 1.

Let's prepare lard. Wash it well, scrape the skin, rinse thoroughly and dry with a paper towel. Cut into pieces, about medium size.

Step 2.

Place water in a saucepan and over medium heat.

Step 3.

While the water is heating up, the lard can be placed in a saucepan or container, generally where it will be salted. We chop all the garlic finely and put half of it on the bottom of a saucepan or container, then a layer of lard, then the rest of the garlic and again a layer of lard. And so on, if you have more than 0.5 kg.

Step 4.

The water began to boil. Now put all the spices and salt there. Turn off the stove, mix everything well and cover with a lid.

Step 5.

After 5 minutes, pour in the lard until it is completely covered with brine. Now cover the container with a lid and store in a warm room for 3 days.

Step 6.

Now drain the brine. If you like, you can season it with additional spices on top. We wrap it in food paper and put it in the freezer. Excess spices can be scraped off. Or you can cut one piece and immediately enjoy the delicate taste with black bread.

Salt lard for smoking.

Smoked lard is simply delicious. I hope to write soon how I captcha it. But before that, you need to salt the lard correctly. And so let's get started:

Ingredients:

1. lard - 1.5 kg;
2. salt - 200-250 g;
3. bay leaf - 2 pcs;
4. ground black pepper;
5. garlic - 3-4 cloves;
6. dry mustard - 1 teaspoon.

Step 1.

Peel the garlic and cut into pieces. Then mix salt and pepper thoroughly.

Step 2.

After cutting the lard into the required pieces, rub it with salt and pepper. Transfer the lard into a container, covering it with garlic. Sprinkle the remaining salt and pepper on top.

Step 3.

Place a bay leaf on top and sprinkle with mustard. And pour boiling water over it. The water should slightly hide the fat. Leave it like this until it cools.

Step 4.

Now put it in the refrigerator for 3 days. After this you can smoke or eat it like this.

Belarusian recipe for salting lard.

I really liked this recipe and recently started using it. The lard turns out tender and spicy.

We will need:

1. lard - 650-700 g;
2. salt - 3 tablespoons;
3. cumin seeds - 0.5 spoons;
4. sugar - 1 spoon;
5. cardamom - 0.5 teaspoon;
6. bay leaf - 1 piece;
7. garlic - 1 medium head;
8. pepper to taste.

Step 1.

We wash the lard well and cut into long pieces, not wide, about 2-3 cm.

Step 2.

Now press the garlic cloves through a press and rub the pieces of lard with this garlic.

Step 3.

Now mix all the spices. Finely break the bay leaf and mix with the spices, mixing well.

Step 4.

Now we thoroughly rub all the pieces of lard with the spicy mixture and put them in a glass container, or just a jar, but it’s not convenient. We put it in a cool place.

Step 5.

Every day you need to turn the pieces on the other side. On day 5 you can try, “take a sample”, as they say.

Updated: September 18, 2017 by: Subbotin Pavel