Lard is our national product. It is loved and revered from generations to generations, they prepare various dishes on its basis and escape from hunger on long hikes and travels. It is fried over a fire, ground into a paste for sandwiches, cut into very thin slices and served as a snack. How to salt lard? Today we will reveal this secret, and even with a bonus, our pickling recipe is not classic, but with aromatic and spicy garlic!
You need to take: 1 kg of lard, 4 tablespoons of coarse salt, 1 tablespoon of ground black pepper, any spices to taste – marjoram, caraway seeds, bay leaf, cardamom, garlic.
Process: Cut the bacon into 5 cm thick slices, cut with a knife and fill the bacon with chopped garlic cloves. Mix seasonings – salt, pepper and spices. At the bottom of the jar or any transparent dish, pour a little dry mixture and put bay leaves, crushed garlic, rub lard on all sides and put lard in layers in the dish. Let the bacon stand at room temperature for a day, and then put it in the refrigerator for 5 days to be salted. Clean the prepared lard from salt, wrap it in plastic wrap and put it in the refrigerator. The fat is cut frozen.