Methods for salting lard. How to salt lard at home. The most delicious and simple recipes for salting pork lard with photos. With onion peel

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 the dry ingredients with coarse salt until evenly combined and roll the 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 separately for each piece in freezer, which will extend its shelf life many times over.
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 pieces.
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 and 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 saturated decoction of the husk onions, in which it becomes soft, beautiful and so aromatic that it can compete with smoked, only not so heavy 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 heat, and place the prepared lard into the hot brine, 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 of your choice 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 his 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 food masher to crush the spice mixture with the salt, garlic and olive oil until paste-like. 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 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 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. At long-term storage lard, 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. Carry out preparatory work for the primary processing of lard. Then rub with coarse salt and ground pepper (red or black) on all sides. Cut large pieces 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 plastic bags, put one inside the other, put 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 salt lard according to recipe a quick fix:

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 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.

Fragrant homemade lard, who would refuse such a temptation? A slice of tender lard with a slice of black bread and garlic is an ideal appetizer. Salting lard at home is quite simple and each housewife has her own recipe, proven by generations. But there are only 3 ways to salt lard at home:

dry salting, salting in brine (without cooking) and boiled-salted lard, and everything else is just their variants.

All recipes are worthy of attention. The lard turns out tender, aromatic and very tasty! It just melts in your mouth!

Secrets of salting lard

1. The main thing is to choose the right lard: first of all, it should be fresh, without the characteristic smell of boar (this smell cannot be masked by any spices), the smell should be subtle, sweetish-milky,
2. Lard should be milky white(without yellow tints), maybe with a slightly pinkish tint, properly scorched (preferably with straw).
3. For dry salting, you need to take pieces of lard - side layers from the back, for hot salting - the peritoneum
4. The size of the pieces of lard for salting affects the cooking time, take pieces of 100-150 grams, large pieces will remain fresh.
5. Lard takes as much salt as needed.
6. Salted lard is cut thinner and easier if it is fresh from the refrigerator.

Dry salting lard with garlic and pepper

For dry salting, it is better to take lard from the side layers or from the back. The lard turns out very tasty and tender.

Products:

• 600 g lard
• 4 table. spoons of salt
• 8 cloves garlic
• 1 tsp. spoon of ground pepper mixture
• 1 tsp. spoon coriander
• 1 tsp. spoon of ground black pepper

Preparation:

This recipe for salting lard is very simple, without cooking, you just need to grate the lard with spices.

We take a piece of lard - it can be lard with or without a meat layer. Cut large pieces of lard into 150 grams.

Prepare the spice mixture:

Peel the garlic and pass through a press into a cup.

Pour in the spices - coriander, ground black pepper and a mixture of peppers.

Mix everything.

Rub a piece of lard on all sides with this spice mixture. Now you need to wrap it in cling film or foil, you can simply put it in a clean plastic bag. Keep at room temperature for 5-6 hours to soak, and put in the refrigerator for 2 days.

After 2 days, the lard will be ready and you can eat it.

Cut into pieces and with black bread...mmmmm...delicious!

Lard salted in this dry way can be stored in the refrigerator for about a month, then the taste is no longer the same.

Salting lard in brine without cooking (step-by-step photo recipe)

This recipe for pickling without boiling lard, but the brine must be boiled, and then salt the lard in it.

Products:

• 1.2 kg of back fat
• 1 liter of water
• 4 tbsp. heaped spoons of rock salt
• 1 table. spoon of dill seeds
• 10-15 pcs. black peppercorns
• 4-5 pcs. bay leaf
• 5 pcs. allspice
• Spices
• Garlic

Preparation:

First, prepare the brine:

Pour 1 liter of water into a saucepan and add so much

And spices.

Boil the brine, let it simmer for 2-3 minutes and turn off

Let it cool.

While the brine is cooling, you need to prepare the lard.

Cut the garlic into cubes,

Cut the lard into small pieces 5 x 5 cm and stuff it with chopped garlic on all sides.

Pour lard with cold brine along with seasonings.

The brine should completely cover it.

Cover the pan with a lid and place the pan with lard in the refrigerator for 3-4 days.

After 3-4 days the lard is ready. You need to remove it from the brine, dry it and store it in the refrigerator.

Be sure to cut into thin pieces and with black Borodino bread, amazingly delicious!

Bon appetit!

Lard in onion skins in a slow cooker, preparing for the winter

For this recipe, it’s good to take undercuts - lard with layers of meat or brisket. It’s very easy to prepare, you can store it in the freezer for up to 1 year, although it’s unlikely that it will live there that long, it’s so delicious!

You can cook it either in a slow cooker or in a regular pan on the stove.

Products:

• 1.5 kg lard
• 150 g salt (grind No. 1)
• 1.2 liters of water
• Pepper (mixture of peppers), bay leaf garlic
• Onion peel

Preparation:

Wash the lard in cold water.

Wash the onion peels in warm (but not hot!) water.

Place half of the onion skins on the bottom of the multicooker.

Place pieces of lard on top and sprinkle spices on it

Add salt

Place onion peels on top in a thick layer and fill with water.

There should be enough water, if not enough, add another 100 ml.

Place the bowl with lard and onion skins in the slow cooker. Close the lid, turn on the “Cooking” mode, wait until the water boils. After the water boils, cook for 20 minutes.

Then turn off the multicooker. DO NOT OPEN THE LID until it cools completely!

When everything has cooled down, remove the bowl of the multi-cooker, cover with a lid and place in the refrigerator for 1-2 days. During this time everything will settle down.

After a day or two, remove the lard from the brine, discard the onion skins, clean the lard from it, dry it with paper towels and rub with spices.

Spices to suit your taste. Here is one option: a mixture of peppers (ground) - you can grind it at home yourself, or you can buy it ready-made. Ground bay leaf and a lot of garlic. You can simply grate it with garlic.

The garlic must be put through a crusher.

Sprinkle the lard on all sides with a mixture of peppers and bay leaf powder. If you like spicy lard, you can sprinkle it on it at this stage hot pepper Chile.

Rub the garlic pulp on all sides.

Wrap the lard, grated with spices, in parchment or foil (whatever you have on hand).

Place in a plastic bag and place in the freezer overnight.

In the morning, take the lard out of the freezer, let it sit at room temperature for 10-15 minutes and cut into thin slices.

That's it, lard in onion skins is ready! Serve it with borscht, make it with it delicious sandwiches or just as a snack. Unforgettably delicious!

This lard can be prepared in larger quantities and stored in the freezer all winter, and you will always have a great snack for the arrival of unexpected guests!

Salting lard with garlic and salt (cold method)

Products:

• Pork lard
• Garlic – 1 large head

Preparation

It is advisable to take lard with layers of meat, clean it, scrape it with a knife on all sides.

Cut into pieces approximately 5 by 5 cm long. You can cut 10 cm pieces and cut in half to the skin.

Stuff each piece of lard with garlic, making cuts and inserting garlic slices into them

Rub each piece generously with salt. Lard will take as much salt as needed

Pour a little salt into the containers in which the lard will be salted. Place pieces of lard in it tightly and sprinkle salt on top

Cover with a lid and refrigerate for 5-7 days.

After a week, we take out the lard and remove the salt. If there is lard with a layer of meat, then the meat will definitely give juice

We put all the pieces in a plastic bag and put them in the freezer for a day.

Now you can eat it. Take out pieces, cut and serve. This lard is perfectly stored in the freezer.

Bon appetit!

Boiled and salted lard in a bag (video recipe)

The simplest recipe for salting lard - classic

This recipe for salting lard is the simplest. Of course, spices add unique taste and the aroma of lard. But if you don’t like spices or don’t have them on hand, then you can simply salt the lard with salt

Products:

• Pork lard (from the back)

Preparation.

Scrape the lard, cut off the meat, and it is better to take lard without meat layers. Because lard and meat have different densities and with this dry salting method the meat will always be over-salted.

Cut the lard into 10-15 cm pieces. Rub generously with salt - as much as you need.

Sprinkle a small layer of salt at the bottom of the container.

Place pieces of lard and grated salt on it. Sprinkle more salt on top. Cover with a lid and place in a cool place - a cellar or refrigerator for 7 days.

After a week, remove the lard and carefully remove the salt with a knife. In principle, the lard is already ready, you just need to cool it in the freezer for 8-12 hours.

But if you grate it with garlic before, it will be even more flavorful.

Finely chop the garlic or pass it through a press and generously rub the lard on all sides.

Place the pieces of lard in a bag and put them in the freezer.

Chilled lard tastes better and cuts better.

In the morning we take out a piece and thinly slice the lard with garlic... and into bread. Delicious!

Salt lard in a jar in marinade (video recipe)

More meat recipes:

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It is impossible to spoil lard when salting, i.e. feel free to sprinkle salt...

Much has been said about the benefits of lard, however, the phenomenon of lard still surprises many nutritionists. It seems to be 100% fat, but it is completely harmless if you do not abuse it.

The benefits of lard

Arachidonic acid, found in lard, actively participates in biological exchanges in the body, and thanks to this, fat is not deposited on the walls of blood vessels. Lard has a high calorie content, and it is very filling, because... takes a long time to split.

This product is ideal for tourists, athletes and just snack lovers. Lard also goes well with alcohol. Alcoholic drinks break down fat into water and carbohydrates, while carbohydrates actively mobilize the body's vital energy.

What do you need to know when choosing lard for salting at home?

In fact, choosing good lard is not difficult. Firstly, it should be homogeneous, on one side there is skin, on the other there are several veins of meat. How more meat, the tougher it will be after salting. It is better to smoke meat lard.

Secondly, good lard should be easily pierced with the tip of a sharp knife; if the knife enters with difficulty in stages, it means that the lard is stringy and is not suitable for salting.

It is impossible to spoil lard when salting, i.e. Feel free to add salt, because... it will take exactly as much as it needs. This is the simplicity of the procedure.

For salting lard you will need

• Salt, preferably coarse
• Ground black pepper and peas, red pepper
• Seasonings (you can use cumin, marjoram, kayamon)
• Bay leaf
• 1-2 heads of garlic

Recipe - making lard at home

Lard in onion skins - recipe

You can salt lard in different ways. There is a method of wet pickling, there is pickling with smoking - whatever you like. There is another wonderful recipe - lard in onion peels.

To prepare lard in onion skins you will need

• Lard with meat layer
• 1l. water
• 1 tbsp. salt
• Husk from 7-10 bulbs
• Spices, garlic 5-6 cloves
• 3-4 bay leaves
• 4-6 black peppercorns

Recipe for cooking lard in onion skins

Lard - recipes for cooking at home

For many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was lard that gave energy and health to the people who made up the “labor force” in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of Emperor Justinian so that the legionnaires would have a lot of strength and energy. One of the most interesting facts about lard - its role in Columbus's discovery of America. Historians believe that if Columbus had not had enough lard on his ship, it is unlikely that he would have been able to reach the New World - the sailors would have quickly become “brutal” if they had only eaten fish.

Lard is rich in “long-lasting calories” - those who eat it restore energy and strength for a long time. There are approximately 800 kcal in 100 g of lard, but this does not mean that weight watchers should not eat this product - everyone can and should eat lard in moderation! This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard help eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing the reasons in favor of consuming lard may take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and anyone whose lifestyle involves physical activity can eat more than 30 g of lard per day.

You can buy lard today without any problems. However, lard prepared by yourself will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of the prepared snack, delighting yourself and your family.

Choice raw lard

A big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:

Choose lard is better with skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
The lard should be homogeneous, elastic, dense, best way check - pierce with a sharp knife (good lard will resist slightly, but can be pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or boil lard with streaks of meat when salting in the usual way Such lard will either turn out too tough or may spoil in the refrigerator.

Salting lard at home - methods

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into the desired pieces. There are three methods for salting lard:

Since there are a lot of recipes for preparing lard using these three methods, we will present the most popular ones.

Recipe for salted lard with garlic

You will need:

1 kg of raw lard on the skin,
10 cloves of garlic,
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp. ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.

How to salt lard at home.

Wash a piece of lard, dry it, cut the piece into two layers, place it skin side down on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, slice it thinly, break 2 bay leaves, place the garlic and leaf on the lard, press into the cuts. Grind the remaining bay leaf and black pepper into crumbs with 2 tbsp. salt and caraway seeds, mix, sprinkle one piece of lard generously with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Place the pieces of lard on foil carefully so that the seasonings do not spill out, wrap tightly, and put in the refrigerator for 2 weeks. Or the lard can be put in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Place the layers in a container, liberally sprinkle with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, the second layer up, etc. First, such lard is kept for a day at room temperature, then put in the refrigerator (not in the freezer), and salted for 3-5 days.
For best salting Oppression can be placed on top of the fat. Another trick - don’t be afraid to sprinkle the lard with a lot of salt - the product will take in exactly as much salt as needed.

Quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

Cut the lard into medium or large pieces, grate with salt, pepper, pressed garlic, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

Recipe for “Onion lard” – lard salted in onion skins in brine

You will need:

Lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.

The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.

There are also very modern methods salting lard.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion skins.

Soak the onion skins, then rinse them under running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can last in the refrigerator for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.

Very delicious lard It turns out – piquant and spicy, great for main courses, as well as for vodka.

Delicious lard

Ingredients:

600 g lard (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Preparation:

Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of lard in this mixture (I cut them into small ones, about 3x8 cm).
Place in jars and refrigerate for 3 weeks.

Everything is very tasty!

Baked lard

For the recipe you will need:

Lard or cuttings – 1 kg
- pepper (peas) – 10 pcs.
- coriander (peas) – 10 pcs.
- bay leaf – 5 pcs.
- garlic – 1-2 heads.

Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Lard "Damskoye" - unusually tender

There are many ways to salt lard. What especially stands out among them is the “ladies’ salt” in brine - the salsa turns out tender, tasty and can be stored for quite a long time.

Ingredients:

1.5 kg. lard;
1 l. filtered water;
5 tbsp. l. salt;
5 pcs. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.

Preparation:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel the garlic and crush it with a knife, mash the peppercorns, break the bay leaf and pour it into the brine along with the ground pepper, mix everything thoroughly. Wash the lard and clean the skin well. Slice in large pieces. Place in a bowl, preferably a glass one. Pour the prepared brine and put it in a cool place for two to three days, do not close the lid - the lard must breathe. After salting, remove, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Lard pate

Many people love lard. I suggest making a quick lard pate, which is perfect for a sandwich, especially with green onions and cucumber. A wonderful picnic snack.

You will need:

0.5 kg salted lard,
1 large carrot,
2 heads of garlic,
bunch of dill.

Preparation:

1. Grind lard and garlic through a meat grinder.
2. Grate the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried with paper towels, is cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, and don’t forget bay leaf.

Then cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted lard in onion skins

1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Lard prepared according to this recipe is stored for a long time and can be served in any situation.

It is better to take a not very thick piece of lard, or cubes, about 4*5*15 cm in size.

Dissolve salt in a liter of water, add onion skins and bring to a boil, lower the lard into boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in the brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with the red pepper. Lard should be stored in the freezer.

Salo in Ural style

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

For this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but it is not necessary. You need to make cuts lengthwise on a piece of lard.

Peel the garlic cloves and cut them in half, stuff the garlic halves into the slits in the lard.
Then the piece of lard should be sprinkled on all sides with coarse salt and wrapped in any cotton cloth.

Lard prepared according to this recipe should be stored wrapped in paper; the plastic bag may give it an unpleasant odor.

LAD IN A PACKAGE

Chop the head of garlic with black and allspice peppers, add salt, spread lard with this mixture, wrap it in a bag, wrap the bag with lard in another bag. It is necessary to wrap it carefully so that no air remains inside the bag, which will inflate strongly when heated. Leave the lard in the kitchen overnight to marinate.

In the morning, fill a pan with water, put the lard in it, and put it on the stove to boil. Boil for 2 hours and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut it and surprise yourself, your family and visiting guests with lard that melts in your mouth, which they have never tried before...

Quick recipe. Daily lard.

Very quick salting - cut fresh lard into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or pan, adding garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the lard is ready. It must be stored in the refrigerator.

Lard roll "The Ukrainian night is quiet, but the lard must be hidden..."

Lard roll is a wonderful dish that every connoisseur will enjoy. delicious food, and can also be an excellent component festive table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time. I took lard 3 cm thick. I always take thin lard, the fat cells in it do not yet need support from the connective tissue reinforcement - there are no veins or fibers in it, which sometimes interfere with biting and get stuck in the teeth. the lard was bright white with a subtle pink tint.
Make slits in the layer and insert chopped garlic into them

Next, sprinkled with black and white pepper, dry basil and rosemary and salt. I rolled the layer of lard into a roll and tied it with a strong thread to prevent it from unraveling. In this form in a bag, the lard was kept in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of lard in the freezer and remembered it a week later to cut it.

Lard baked in foil

We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the strength of the brine raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the lard from the brine and let it drain. Wrap each piece in foil and place it on a baking sheet, skin side down. Bake the lard in hot oven 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in the cold. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Place it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.

Lard in garlic-salt solution

There are a large number of different recipes for making salted lard and each housewife chooses the most suitable one for herself. Here is another way to salt lard.

When processing lard, you do not need to wash it, just clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the lard in cold water and leave for fifteen hours, this way we will give the lard softness.

Then the lard must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After this, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want spicier lard, you can coat it with garlic paste.

Then the lard should be sprinkled well with coarse salt and red or black pepper.

Separately, you need to prepare the brine; to do this, take five liters of water for two kilograms of salt and boil it.

After this, the pieces of lard need to be placed in an enamel bowl or pan and pour the prepared already cooled solution, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be completely cooked. At first, this lard will seem very salty, but this is only the first impression. You need to remove the lard from the solution and let it dry, then remove the excess salt, then the lard will taste unsalted. If desired, the lard can also be sprinkled with black or red pepper. You need to sprinkle generously.

Such lard is stored only in a cold place. You can then put it in a glass jar and close it with a lid. Or wrap in foil or parchment paper.

The finished lard is cut into pieces and served; it can also be fried or made into cracklings.

Lard in the oven

Ingredients:

Pork lard with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash the lard and dry it.

Cut the lard into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take paper and cut it into squares. Place two bay leaves and chopped garlic on the sheet.

Lay out a piece of lard. We also put bay leaf and garlic on top.

Wrap the lard in paper. Take a cauldron or a duck pot and put the lard in paper.

Place in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we put the bags in the refrigerator.

Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp.
coarse salt 4 tsp.
sugar 1/2 tsp.
bay leaf 3 pcs.
garlic 1 head

Cooking method:

If the skin is not cleaned, scrape it well with a knife, wash the lard and dry it with a cotton towel. Pass half the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Grease the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic slices and sprinkle lard on top and bottom. Place the lard in a glass or enamel container and cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece over every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the lard in film and put it in the freezer for a day without peeling off the salt and garlic. Peel just before serving, cutting into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Lard or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Cut the lard in half. We take a sleeve or a baking bag, put pieces of lard in it, fill it with marinade, tie it and put it in the refrigerator to marinate for 12 hours. Then we take the pieces of lard and put them in a fireproof dish. Place the dish in the oven and bake the lard at 130 degrees for about 30 minutes, and the brisket at 150 degrees. Cool the finished lard in the freezer, cut into slices and serve.

Lard in a jar

Ingredients:

Large piece of lard with skin
salt
garlic 1 head
bay leaf
allspice
3 liter jar

Cooking method:

Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and a pea of ​​allspice on top. Close the jar with a lid and refrigerate. the lard is ready for 5-7 days.

Pickled lard

Ingredients:

Lard with a large layer of meat
water
salt
bay leaf
peppercorns
garlic

Cooking method:

We take the lard and clean the skin (to do this, put the lard skin side up and scrape it with a knife, being careful not to cut or tear it). Then rinse the lard and dry it. Cut the lard into small pieces 4 cm long. Pour cold boiled water into the pan and add salt at the rate of 100 g. per liter Add spices. Fold the lard in 3 liter jar or enamel pan, pour in brine. Add the garlic cloves crushed in a garlic press to the jar. Close the lid, making sure that all the lard is immersed in the liquid and put it in the refrigerator for 4-5 days.

Lard in brine

Recipe Ingredients

Salo
garlic
peppercorns
bay leaf
brine

Cooking recipe

We cut the lard into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers, standing up!), there is no need to fill the jars tightly. In a 1.5 liter jar you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.

Cook brine.

Pour water into the pan and put it on gas. Place the peeled potatoes into the water. As soon as the water boils (along with the potatoes), turn down the gas and add salt, a few tablespoons, to the water. Bring the water to a boil and simmer over low heat until the salt dissolves. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil a little again. The potato rises even higher. Then we put salt again and boil, and add salt by spoonfuls until the potato is on the surface (it should be “pushed” to the surface by the salt). All this time, we boil the brine quietly (on the quietest flame). As soon as the potato “jumped out,” throw it away and boil the brine for literally one more minute. That's it, the brine is ready. Don’t even think about trying it with the tip of your tongue!
The brine needs to be cooled. As soon as it has cooled, pour it into jars with prepared lard, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them in the apartment for a day, then the jars need to be put in the refrigerator for 10-14 days (for me it’s 2 weeks). I store it on the loggia (but it’s below -35 here now). Brine in jars does not freeze, it becomes very thick (it pours into the jar very slowly, impressively!).

After 2 weeks our lard is ready. To say that it’s delicious is to say nothing! Soft, tender and slightly moist lard... You've been dreaming about this for a long time! Try it, salt it this way too - you won’t regret it.

How to prepare aromatic lard

Ingredients for 10 servings:

Red pepper (coarsely ground) – 50 grams,
dried dill – 30 grams,
turmeric – 20 grams,
bay leaf (ground) – 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch,
nutmeg (crushed) – 50 grams,
lard – 2 kilograms,
salt – 9 tablespoons,
garlic – 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Stage 2: First you need to combine all the described seasonings and mix them well so that they are evenly distributed among themselves.
Stage 3: Cut the lard into small pieces, their size should be 10 centimeters by 10 centimeters. Place it in a saucepan and fill it with water. Bring the lard to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cool place.
Stage 4: After the lard has infused, you need to remove all the water with a towel and rub it with garlic.
Step 5: Rub the product with spices and leave until the lard hardens. After acquiring hardness, the product can be consumed.

Lard in onion skins

The product prepared in this way looks similar to smoked lard, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion peels and spices. The finished lard is cooled well, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard Do not cut it immediately after it is taken out of the freezer, otherwise it will crumble. Let it sit at room temperature for a while.

Ingredients:

Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Preparation:

To prepare the product, you need to take fresh lard of small thickness, rock table salt without additives, water, onion peels, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, add onion peels, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and place the lard cut into pieces into it.

Cook the lard over low heat for 1 hour, then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.

Remove the lard from the brine and dry
Carefully rub the lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before using, let the lard lie for some time at room temperature (so as not to crumble when slicing), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Lard roll recipe

Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time.

For the roll you will need:

Lard (it is advisable to choose thin lard without skin) square or rectangular in shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic clove). First, grease one side with garlic, rub with salt and pepper.

Wash and clean raw carrots, cut into small pieces along the entire length and place on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along its entire length, tie it with thread. To prevent the filling from getting into the water, place the roll in a plastic bag. Place in a saucepan and add water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool in the refrigerator. When the lard has hardened, the roll can be cut into thin circles.

Ukrainian lard recipe

The best fat is considered to be from the sides or back of the pig; it is the softest and most oily. The skin should be thin and well-tarred. The structure should be white, soft and elastic.

For salting, it is better to take thick lard without thick streaks of meat. There are various ways to prepare lard in Ukrainian, but there is one that has been known since ancient times. Let's look at how to salt lard in Ukrainian.

The recipe for Ukrainian lard is quite simple and does not take much time.

Ingredients:

Lard 1 kg,
garlic
1 head,
salt,
spices (ground red and black pepper),
bay leaf 1 pc.

Cooking method:

Cut the lard into pieces approximately 15x7 in size, do not cut off the skin. Sprinkle generously with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head – 7-8 cloves), cut into thin slices. Using a knife, make small indentations (holes) in the lard and insert a clove of garlic into each indentation. Then grate generously with pepper (ground black and red). Grind 1 bay leaf and grate each piece as well.

Place the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the lard pieces and its structure). Then put in the refrigerator for 1-2 hours so that the lard freezes. Before eating, remove salt and spices from the pieces. Store in the refrigerator (best in the freezer). Shelf life is several months. If an undercut is used for salting, the salting period is doubled.

Lard salted in this way is excellent for sandwiches and will become a real delicacy, both on a regular dinner table and at a holiday feast.

How to salt lard with garlic?

Ingredients:

Salo - who likes what?
5-6 cloves of garlic
salt
ground black pepper and peas
bay leaf

Preparation:

Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.

Cut the garlic cloves into slices, mix salt with ground pepper and peas.

Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.

Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place the press on top

Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.

Everyone loves this tasty and healthy product, but only a few know how to pickle lard. We present a unique collection of recipes for your collection.

How to salt lard if you want to surprise your family? A picture from childhood - a laid table, cucumbers, herring, potatoes, and among all this “Russian splendor” - lard. Due to its nutritional value, it saturates the body. Of course, such a snack cannot be called light, but nutritionists have come to a common denominator. A few pieces a day do not harm your figure, but the health benefits are enormous. A complete set of vitamins, microelements, fatty acids. It can give us the energy we need for the whole day. But let's move away from medical terminology. Recipes for salted lard differ in their manufacturing technology and set of ingredients. You can experiment to find your perfect balance of taste, color and smell.

Lard loves to absorb foreign odors. For example, if it was lying with fish products. It's easy to get rid of them. Soak a piece of bacon in garlic water for several hours.

You should approach the process with all responsibility, otherwise you risk ruining the dish.

Salting lard will bear fruit if you select a part of a young pig. Preferably a place near the brisket, a barrel. The fat on the belly is a bit harsh.

The first thing we look at is color. It should be white, pinkish (if streaked), but not yellow! Secondly, we evaluate the consistency. Loose or too soft lard is an indicator of improper storage or raising of the pig. The hard part is that they are trying to sell you an old product. Hardness can also be determined by the skin. Its size is directly proportional to this indicator. Do not buy hair with bristles or blood streaks. The last one is traces of slaughter. This will definitely affect the taste. If you don't want to upset your receptors, pass by. Ideally, the piece should be no lower than 5-7 cm, have a uniform white structure with a subtle odor, and the skin should be light brown and thin. Hard lard usually comes from boars. For salting you need a female pig.

So, we have chosen a piece, now we decide on the cooking method.

How to pickle lard: recipes for all occasions

There are 3 methods in total:

1. Hot
2. Cold
3. Dry

The difference is in the cooking time and shelf life of the resulting nutritious product. Hot way It’s not quick, but the finished lard can be stored in the refrigerator for six months. The dry method takes a long time. A piece is infused for 2-3 weeks, but is stored for only a month. The cold recipe is the longest lasting. The bacon will last for a year, emitting an incredible aroma. And now, in more detail.

To salt lard at home you don’t need expensive equipment. All recipes are simple and straightforward. Meet us!

Classic recipe

Do you trust store-bought seasonings? You can buy ready-made ones for marinade. This bag already contains herbs and spices in the required dosage.

Ingredients

We will need spices:
• Red pepper
• Cardamom
• Marjoram
• Bay leaf
• Khmeli - suneli
• Garlic

Recipe

Lard is cut into standard cubes. The thickness is 4-5 cm, and the length is 10 cm. We begin breading. Rub the pieces generously with salt. Add a thick layer of spices on top. Take the prepared dishes and rub the edges generously with spices and herbs. Put lard there, cover with a lid and put in the refrigerator for 3 days. Next, take a sample. If the taste is not rich enough, leave the product to “ripen”.

Go ahead, don't be sorry. The lard will absorb the required portion. The only danger is for lovers of lightly salted product. Then follow the dosage. In the USSR it was 1 kg of salt per 15 kg of lard.

Lard with spices

The recipe is especially good for a piece with a layer. In this way, the meat vein acquires a rich hue, complementing the salty taste.

Ingredients

• Black pepper (powder or ground)
• Red pepper
• Garlic

Recipe

Mix black and red pepper. Make cuts in the bacon, rub generously with salt and roll in hot spices. Place the garlic cloves into the spaces created by the cuts. Place the resulting masterpiece in a plastic bag and refrigerate it for 4 days. Do you want to save the finished product? Wrap in cloth, removing excess salt, and place in the freezer.

Lard in saline solution

The recipe is almost a copy classic version, but differs significantly in execution technology. In this case, we prepare lard using the wet method. You can choose any spices. Only black pepper and bay leaf are required. The rest are to your taste - coriander, cloves, cardamom, basil.

Recipe

Pour a liter of water into the pan, maybe a little more. Boil the liquid, dissolve salt (glass) in it. It turns out to be a hot brine, pour it over our delicacy and put it in a cool place. Within 3-4 days you will receive tender and aromatic ready-made salsa. By the way, you can store it in the same brine.

Cold salting of lard in marinade

We will need water and salt in proportions: 1 glass per 1 liter. Cool the resulting marinade to 23 degrees (recommended temperature).

Recipe

We cut the lard into portions and place it in a glass container. Between each layer you place a layer of spices, garlic and bay leaves. Pour the cooled brine over the contents and close the lid loosely. Infuse for 7 days in a dark place (cupboard). If you want the pickling to last longer, you need to slightly modify the technique. Take lard, remove the skin, scald with boiling water (this is a prerequisite). Pour in the remaining marinade, but add salt at the rate of 1 kg per 5 liters of water. Leave the solution in the container for three days, then drain and pour a new one. After three days, repeat the manipulations again. Only on the 9th day can you take out the lard, rub it with salt, wrap it in linen and store it for a whole year! Unless, of course, you eat such yummy food quickly.

Salted lard with garlic

This couple is inseparable culinary arts. Garlic is a spicy spice that complements and decorates the taste of bacon. It is advisable to choose a piece with a meaty layer. Let it be the pork neck part.

Ingredients

• Salt (2-3 tablespoons)
• head of garlic
• Black pepper (1-2 teaspoons)
• Bay leaf (5-7 pieces)
• Lard (1 kg)

Recipe

Mix the ingredients in a deep bowl. You can chop the bay leaf and squeeze out the garlic. Stir, you get a mixture of a pleasant brown hue. We wash the mat. The skin can be peeled off. This is not for everyone. For aesthetics, it's worth leaving it this way. Cut the piece into equal proportional parts. Bread each slice with the mixture. Place the finished pieces in cling film. After half an hour you can start eating. But for better pickling, it’s worth keeping it in a cool place (refrigerator) for at least a day.

Can be used dry or
granulated garlic.

Lard roll

Applies to dishes Ukrainian cuisine. We take lard with skin. You can buy lard with a small meat coating (preferably from the sides of the carcass). We wash it and remove the skin.

Ingredients

• Coriander
• Pepper
• Bay leaf
• Parsley, finely chopped

Recipe

Rub salt on both sides of our piece. Each roll will take approximately a teaspoon. Rub in the above additives in the same way. We simply place the heads of garlic in a chaotic sequence on the roll. Cover the top with bay leaves. Sprinkle with pepper. Leave the layers alone for 10 minutes to soak. Roll it into a tube. We wrap the “structure” on top with pork skin (cut) and tie everything with chef’s thread. You can bake in foil or a special sleeve. The taste will vary, so experiment.

Another sign of fresh goods -
easily removable skin.

Salting boiled lard

Ingredients

• Onion peel
• Black pepper (ground)
• Bay leaf (5 pieces)

Recipe

Pour running water into the container. Remove the skins from the onions and put them there. The lard becomes golden in color. Cooking time - 15 minutes. Boil water, add salt and add lard. Add laurel. Make sure that the product is completely hidden under water. Fifteen minutes of cooking will be enough. Remove the delicacy and cool. Grease the already cooled part with black pepper. The result is a very tender delicacy that melts in your mouth.

Lard in brine

Recipe

Salt (concentrated solution) is added to the water in portions and mixed. When it settles to the bottom, your brine is ready. We put the lard in layers in a jar and mix it with garlic and spices. Fill with the resulting marinade so that the level is 1-2 cm higher. Close with a lid and put away in a dark place for 7 days.

The husk does not impart any taste,
it just adds shade.

"Onion" lard

We answer how to salt lard in this way.

Salting lard in a slow cooker in onion skins

With the advent of this gadget in our lives, we are all trying to cook with it. Lard is used with a layer of meat.

Ingredients

• Garlic (2 cloves)
• Onion peel
• Black pepper (peas)
• Bay leaf (5 pieces)
• Coarse salt

Recipe

We cut the lard so that it fits into the device; wash the onion skins; first we put the husks, pork shat on it, then peppercorns and laurel; on top everything is covered again with husk. Dissolve salt in 1 liter of boiling water and pour the liquid into the bowl. In the menu, put the program “stewing meat”. Set the time to 1 hour. Once ready, leave the bacon for 10 hours to steep. In the morning, rub it with garlic for flavor.

Express method - Quick salting of lard

It will take a day!

Recipe

We cut the lard, put it in a jar, add the seasonings you already know. Close the jar, shake it and do not put it in the refrigerator. It will brew quickly, and the next day you will be able to taste the aromatic treat.

Lard with a layer

Now you know how to deliciously pickle lard. But why should you choose a product with a meat layer? Outwardly, it looks like brisket, and when cooked it resembles smoked bacon. For this type, it is better to always use hot brine or pre-scald the pieces. To infuse better, you can use additional pressure.

The salting process is not always labor-intensive. There are express options if you really want to enjoy fresh lard. Be sure to look at the characteristic features before purchasing useful product. Most quick way- pierce with a toothpick or match. She should go in like clockwork. If you encounter resistance, the product is old. Cook with pleasure without worrying about your figure. By the way, salted lard helps to cope with toothache if you apply it to the gum. A tasty panacea without medications.

Bon appetit everyone and even more healthy recipes!