A popular Ukrainian snack, or sandwich lard.

Lard twisted with garlic is a traditional Ukrainian appetizer, served for dinner not only in ordinary families, but also in many expensive restaurants: chefs offer visitors a small plate of spicy spread on bread as a compliment. The treat is invariably popular - often lard, twisted with garlic, is eaten even before the waiters serve the main course.

A similar appetizer is often prepared for the most popular Ukrainian first course - there is nothing better than rich red borscht with a slice of rye bread, on which a generous layer of twisted lard is spread. However, even without borscht - as a regular snack - such a sandwich is quite good. Let's figure out together how to prepare it.

Ingredients:
a piece of lard weighing approximately 500 g;
5-8 cloves of garlic;
2/3 tsp. salt;
1/2 tsp. black pepper.

Question number one: where to buy lard. Let the shops and supermarkets rest on the sidelines, you go to the market, and there are no options. Look for a seller who does not sell meat every day, but brings home-grown brisket, ham and neck to sell. Well, and lard, of course. Stop here.

How to cook lard with garlic

Many people mistakenly believe that in order to prepare lard twisted with garlic, it is quite possible to buy a cheaper product - all the same, they say, it will not be visible what it was originally. It won’t be visible, that’s for sure, but don’t expect the taste of such a snack to be special: to get a wonderful dish, you need to buy wonderful products. Don’t save money: if you win three pennies, you will get a sea of ​​disappointment and a bunch of vain expectations.

The lard for preparing such a snack should be soft, tender and, oddly enough, not smell of anything. Well, except that the skin may give off a slight smell of burnt straw, which is used to burn the pork skin. By the way, its thickness and density are also directly related to the quality of the lard: it is believed that the skin should be thin, soft and easily pierced with a knife.


When choosing lard, give preference to pieces of medium thickness: a layer of this product that is too thick may well belong to an overly mature “piggy” - who knows how stringy and dense it has become over many pig lives?

There is an old grandmother’s way of checking lard in markets: they run a fingernail over the surface of the product being sold, after which they estimate the amount of “skimmed” fat. If the lard is soft and of high quality, there will be a lot of it. Old, veiny, tough - not enough.

So, you're home - along with the lard, of course. We wash it and dry it with disposable towels to dry it a little.

Carefully cut off the skin - we don’t need it at all in this case. In general, if you are a special fan of this delicacy, you can leave it, but still, the appetizer twisted with garlic should be soft, tender and homogeneous, so it is better to remove the skin.

Sometimes, by slightly prying it with a knife, you can gently pull it and remove the skin without special effort. If this does not work, lift it up with one hand, and with the other, using a knife, carefully separate it from the lard, trying to ensure that there is no second left on the first, and no first on the second.

After the skin is removed, cut the lard into medium-sized pieces - the shape is not important, this is done solely for the convenience of further work.

Garlic. Divide into cloves and peel. Determine the quantity yourself - there are no and cannot be any recommendations. Some people like it spicier, some don’t like a pronounced garlic flavor, others strive for the golden mean, and everyone has their own - so be guided by your taste.

Black pepper is a must. Main secret– the spice must be freshly ground. If you don't have a special mortar, use a pepper grinder. No grinder - place the peas between two layers of clean linen towel and give them a good rolling with the rolling pin. Pay attention to the degree of grinding - do not grind the pepper into fine dust; for this you can use a ready-made industrial ground product. It will be much tastier and more aromatic if the appetizer contains quite tangible pieces of pepper - hot, fragrant, dizzyingly tasty. However, this issue can also be attributed to the competence of taste preferences this or that individual, so decide for yourself when to stop grinding black pepper.

Place the lard, pepper, and garlic into a blender cup. Salt.
If you don’t have a blender, you can use a meat grinder (as our grandparents did for many decades).

Turn on, grind, check. If the mass has become homogeneous, the tasty and savory snack is ready.
If not, chop it a little more, check it - and then you can definitely take out a piece of rye bread, spread lard twisted with garlic on it, cut a ripe pink tomato in half and enjoy the sky, life, the breeze, freedom and... and a fragrant spread for sandwiches !

Lard with garlic should be stored in glassware under a tight-fitting lid. However, it is better not to store it - garlic loses its aroma over time, so such a spread should be done immediately before everyone sits down at the table.

Twisted lard with garlic is a Ukrainian national snack. This kind of lard is usually placed on a slice of rye bread, and we’ll tell you how to prepare it further..

This delicious appetizer goes especially well with borscht, but you can serve a sandwich with twisted lard just as a snack, putting a slice of pickled cucumber or a slice of bell pepper on it.

Twisted lard with garlic in Ukrainian

  • fresh lard - 0.5 kg;
  • salt - 1 tsp. (without slide);
  • black pepper - 1 tsp;
  • garlic - 6 cloves.

Cooking sequence

To prepare this delicious snack, we go to the market to buy lard. We choose soft, but not very thick lard. Lard that is too thick will be too fatty for such a delicate snack, and lard that is too thin usually becomes hard, which is also not suitable for this dish. Having brought home the lard, lightly scrape it on all sides with a knife.

Be sure to cut off the skin from a piece of lard. The skin is very easy to cut off from soft lard. Place the lard on a cutting board, skin side up. Using a knife, make an incision at one end of a piece of lard just under the skin. At the same time, passing a knife (the blade of the knife should be wide) between the lard and the skin, at the same time using the knife blade we press the lard to the cutting board, and with the other hand we lift the skin up.

Separating the skin from the lard, cut the lard into arbitrary pieces.

Aromatic garlic is definitely added to the appetizer.

Peel the garlic cloves. The amount of garlic depends on your preference.

Now grind the black peppercorns. You can use ready-made ground black pepper, but freshly ground pepper in a mill will be much more flavorful in the appetizer. In addition, pieces of pepper add piquancy and spiciness to the appetizer.

Place pieces of lard, garlic and ground pepper into a blender bowl. Add salt, not very coarsely ground. Use the amount of salt according to the recipe or to your taste.

Blend the ingredients according to the recipe in a blender. If you don’t have a blender, you can use a meat grinder and grind the mixture twice in it.

Place the lard twisted with garlic into a clean jar and close with a lid. Store the snack in the refrigerator.

The combination of lard with spicy garlic and fresh herbs is a taste familiar to everyone. What associations does it evoke? Some people will immediately remember a childhood trip to the nearest forest, others - get-togethers in a student dormitory or a quiet family dinner...

On a hike, at the dacha, at the holiday table...

For hundreds of years, lard has accompanied people everywhere. It stores well, has a universal taste, and does not require complex preparation for long-term transportation (like, for example, syjuk). You can quickly heat up food on it. A lump of lard can be used to lubricate a leaky shoe or a squeaky door, taking it beyond the scope of ordinary food. And when someone came up with the idea of ​​passing lard and garlic through a meat grinder, it became even more convenient! Firstly, raw lard is perfect for this recipe, which, when crushed, is completely salted in a few hours. Secondly, in addition to its direct sandwich purpose, such pate can be added to first courses and side dishes, giving them an amazing aroma and taste. No wonder this dish is so popular among tourists and students. But you can often find this dish on the holiday table.

Cooking lard with garlic

Both salted and raw lard are suitable for cooking. The amount of salt that needs (or does not need) to be added to the pate depends on which product is chosen. In addition, if you pass salted lard with garlic through a meat grinder, you can serve it immediately. Raw food needs to stand for at least 12 hours.

Even the most inexpensive lard, thin and without meat layers, is suitable for the dish. This is usually what this pate is made from. But don’t think that the presence of meat can somehow cause harm. It's just a matter of taste.

The cooking process itself is simple. The lard should be cut into bars and the garlic should be peeled. The proportions of products are arbitrary, and a lot depends on the raw materials. After all, there is garlic so hot that one clove is worth a whole head! You need to taste everything, adding salt and spices to your taste.

So, the products are prepared. All that remains is to pass the lard and garlic through a meat grinder and thoroughly stir the resulting pate.

Let's add flavors

You can add other ingredients to the dish. For example, fresh herbs. Regular parsley and dill work well. Watercress also goes well with lard. A bunch of spinach will not only add a wonderful green color, but also enrich it with vitamins. Many people wonder whether it is worth passing lard and garlic through a meat grinder along with herbs? It’s better not to do this, otherwise the screw will squeeze all the juices out of the tender leaves. It is better to simply cut the greens with a knife.

Often a wide variety of seasonings are added to the pate. Many spices are suitable for lard - from the exotic asafoetida. You can use a ready-made set or choose your own blend.

Alternative method

You can prepare lard pate with garlic without the help of a meat grinder. Moreover, many believe that this method is better.

It consists of grinding the ingredients using ordinary kitchen knife. Better than two knives - a sharp one and a dull one. Spicy is used at the first stage, when the lard needs to be cut into pieces. But knocking on it, chopping the ingredients, better with a knife, sharpened not too carefully. Don't think that this method is labor-intensive. The process takes about the same time as turning it through a meat grinder and then washing it. Along with the lard, you can also chop the greens, then the pate will be bright green.

Product compatibility and serving

This pate is served with white and black bread, bruschetta, and pita. You can spread it on thin pita bread, roll it up and cut into small pieces. Sometimes baskets, profiteroles, and valovans are stuffed with this pate.

Lard with garlic and pepper goes well with homemade pickles, fresh seasonal vegetables, sauerkraut, Korean salads, mushrooms, seaweed. It goes with almost any side dish.

Description

Lard through a meat grinder is skipped so that later we can prepare a very tender and unusual appetizer. Even Furthermore, as a result, you will get a pate of lard (lard) with herbs and a set of the most suitable spices and seasonings. Step by step recipe cooking minced delicious lard with garlic thanks detailed photo will provide you with quick and easy preparation of this dish. This is especially true for those who like to exercise unusual recipes at home.

For greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and how spicy your lard pate will be depends on its quantity. Such simple snack suitable even for festive table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing. Let's start creating a snack from lard minced through a meat grinder.

Ingredients


  • Pork bacon (Lard)
    (500 g)

  • (3-4 cloves)

  • (1/2 tsp)

  • (30 g)

  • (taste)

  • (taste)

Cooking steps

    You can use absolutely any lard to your taste to prepare such an unusual snack. Carefully cut off the thick skin and pass the selected piece of lard through a meat grinder, then again.

    In a bowl with lard ground in a meat grinder, add salt to your taste along with ground black pepper.

    The amount of garlic, however, like all other spices, you can regulate yourself. Peel the garlic cloves and pass them through a press directly into a bowl of lard.

    Purchase a fresh bunch of herbs to make this appetizer. Wash it, chop the leaves and add them to the rest of the ingredients.

    At this stage, add red pepper to the dish and thereby give it a little spiciness. Mix all ingredients thoroughly until smooth.

    Unroll a piece of cling film on a dry and flat surface, place the entire resulting mixture in the center and carefully wrap the roll as shown in the photo. Carefully tie the edges of the film, then put the lard in the refrigerator. After 2-3 hours it will be possible to unwrap the lard, cut it and serve it. An excellent and simple appetizer of lard twisted in a meat grinder with garlic is ready.

    Bon appetit!

People are divided into 2 categories: those who love lard and those who do not accept it. At the same time, the ranks of the former are much larger and are constantly replenished. Replenishment occurs due to those who allow themselves to be persuaded to simply try lard, in any form: salted, baked... After all, most of those who claim that they do not like lard have actually never tried to eat it. All you have to do is serve the beautifully appetizing pieces, sprinkled with red pepper, with a slice soft bread, with onion rings, so that there is a desire to find out what this beauty tastes like - and the situation will change.
Another way to prepare delicious lard is to make a flavorful snack with garlic out of it. This recipe is quite simple, but the result is so good that many people cook it this way: in Russia, Ukraine, Belarus, and all over the world. Be sure to try cooking lard through a meat grinder with garlic, and I’m sure you’ll like it!

Taste Info Meat snacks

Ingredients

  • 200 g fresh lard;
  • 2-3 medium cloves of garlic;
  • salt, pepper to taste.

How to cook lard twisted in a meat grinder with garlic and spices

The most important thing is to choose the right piece of lard for this appetizer. Forget about shops and supermarkets - you definitely won’t find suitable lard there. It is best to go to the market - that is where the freshest lard will be sold. If you are already offered lard with salt, then most likely it is an old piece - this is absolutely not suitable for us. There is lard with meat streaks, it is very tasty, but it is not suitable for this recipe, so do not buy it, no matter how appetizing it looks.


There may be skin on the lard - it needs to be removed. Some people like to eat it separately - great, it means you don’t have to just throw it away.


Wash a piece (this is not necessarily necessary, but I still prefer to do it - how do I know if the seller dropped it on the floor, and in general, how and where it was stored?) and dry it with paper napkins or a towel.


Cut the lard into slices. The size of the slices should be such that it is convenient to work with a meat grinder. Large pieces cannot fit into the feed bowl of my meat grinder (I daresay it’s the same story with your meat grinder).

And we grind the lard in a meat grinder. Just a couple of minutes and you're done! You will spend more time washing your equipment later.


Peel the garlic and pass it through a garlic press. If you want, you can simply cut it into small pieces with a knife - then it will feel better in the finished snack.


Add garlic to lard. The lard in the meat grinder with garlic is almost ready.


Then add salt and pepper. I usually just add black pepper, but you can also use paprika, for example. Some even add Provençal herbs or dried basil - the result is a kind of mixture of culinary cultures: Slavic and Mediterranean (very successful, by the way).


Mix everything thoroughly and be sure to taste to see if any spices need to be added.


That's all: put the appetizer in a convenient container and can serve. By the way, lard with garlic is perfectly stored in the refrigerator if necessary. Just don’t forget to cover the container with a lid or cling film - then the lard will not absorb excess odors and will not share its garlic aroma with anyone.


This appetizer is especially good with fresh black bread and green onions, as an addition to a plate of hot and aromatic red borscht.

Teaser network

Recipe No. 2. Sandwich lard “Cossack appetizer”

There are countless recipes for salting and cooking lard. And you shouldn't try to do this. It's better to try each one. Lard is a healthy product and is simply necessary for the human body. Since ancient times, men have had a special love for it. But if you cook lard with garlic, hot pepper or dill, it will be difficult to find a dish that tastes equivalent. In this recipe we propose to prepare two versions of snack lard, twisted in a meat grinder with paprika and herbs. Who wouldn't want to enjoy a fragrant black bread sandwich with a chilled strong drink?

Scroll necessary products for preparing snacks:

  • 400 grams of lard,
  • 4-5 cloves of garlic,
  • 1 level teaspoon of salt,
  • Additives to taste: ground pepper, dill, paprika.

How to make sandwich lard


First you need to go to the market and buy the right lard. When choosing, be careful, do not take hard lard. It should be soft and tender, that is, easy to pierce with a knife. The softness of the skin does not matter, since we will not cook it. Let the selected lard be without meat layers. It would be nice if you could find lard lard with straw, then the taste of the finished product will be even brighter.
The next step is preparation. Wash the lard and cut off the skin.


Chop into small pieces and grind in a meat grinder on a fine rack.
Add salt, pepper and chopped garlic, stir well.

Then peel the garlic and prepare the spices you want to add. In our case, these are dill and hot paprika.


Divide the snack into two parts.
Add finely chopped dill to one of them.