How to make fresh lard twisted through a meat grinder with garlic and salt, salted lard with herbs, spices, dill, pepper, in Ukrainian for spreading on a sandwich: recipes.

For most people, lard does not cause much enthusiasm, so most often they bake it, boil it, or simply salt it. In fact, from this simple, at first glance, the product can be prepared real delicacy to serve to guests. All you have to do for this is twist the fat and add certain spices or herbs to it.

Such a kind of paste can be spread on a cracker or dried bread and served as a snack with strong alcoholic beverages. We will talk about how to properly prepare snack lard in our article.

TWISTED LAD WITH GARLIC: what is it called?


The twisted mass is correctly called sandwich fat

1. Such a product as twisted bacon with spices is prepared in almost all regions of our vast country. Some add only garlic and salt to it. Others make it more spicy, and mix the finished mass with pepper, herbs, paprika or oriental spices. The most interesting thing is that each housewife calls this dish in her own way.

2. For some, it is called a spread, for others it is a brush, and still others, in general, call this product a snack mass. In fact, this dish has a common name, which is most often used in restaurants and cafes with Ukrainian cuisine. There it is called sandwich fat.

3. It got this name because it was originally made so that people during long journeys would make nutritious sandwiches that would easily remove hunger.

4. And since it was not possible to keep the food cold during the trip, it was necessary to mix the twisted fat with natural preservatives (salt, garlic and hot pepper), and thus extend its shelf life.

HOW TO MAKE FRESH LAT WITH GARLIC AND SALT, TWISTED THROUGH A MEAT GRINDER?


Fresh bacon twisted through a meat grinder with garlic and salt

Although garlic is considered the most ideal additive to lard, it must be used very carefully to prepare a fragrant mass.

If you add too much of it, then in the end you will get a mass with a pronounced taste and smell of garlic, and the aroma and taste of fat will completely disappear.

Products for cooking:

*Soft fat without layer - 1 kg
* Garlic - 4-5 cloves
*Salt and pepper to taste

Cooking:

1. Remove the skin from the fat and cut it into small cubes

2. Send them to the refrigerator to slightly freeze.

3. After about 40 minutes, take them out of the refrigerator and start twisting

4. Grind the garlic with a garlic crusher and periodically add it to the mass while twisting

5. Pepper the twisted bacon, salt and mix thoroughly

6. If you wish, you can roll it in a mixture of peppers, and then wrap it with cling film, after making a sausage out of it

7. You can store such fat both in the refrigerator and in the freezer

HOW TO MAKE SALT LATE WITH GARLIC AND HERBS TWISTED THROUGH A MEAT GRINDER?


Salted bacon twisted through a meat grinder with garlic and herbs

In this case great attention must be given to the preparation of greens. It will need to be thoroughly rinsed and dried thoroughly. Try to dry it in such a way that not even a drop of moisture remains on it.

If you hurry and add wet greens, then in the end the twisted mass will not be completely homogeneous or, in general, will begin to exfoliate.

Snack Ingredients:

* Salted lard - 600 g
* Garlic - 3 cloves
* Parsley and cilantro - 1 large bunch
*Salt and pepper to taste

Cooking:

1. We clean the fat from the skin, cut into small cubes and freeze

3. Add a small amount of greens along with bacon

4. In order for the mass to be more homogeneous, pass it through the meat grinder again

5. At the final stage, add salt and pepper to the twisted lard and mix everything thoroughly

6. Transfer the finished mass to jars or containers with hermetically sealed lids

HOW TO MAKE SALT LATE WITH GARLIC AND SPICES TWISTED THROUGH A MEAT GRINDER?


Salted bacon twisted through a meat grinder with garlic and spices

If you want to make the taste of lard more vivid, then twist it with spices. In principle, you can take only those that you like.

But if in the end you want to eat the most fragrant snack, then add coriander, mustard, a little cloves and allspice to the mass.

Just teach that the taste of the product is as bright as possible, it will be better if you take all the above-mentioned spices in grains and chop them yourself.

Products for spreading:

*Salo - 800 g
* Garlic - 3 cloves
*Black pepper to taste
* Ground mustard, coriander and cloves - 1 tsp

1. Prepare the lard the way we taught you a little above

2. Spread it on a flat dish and generously sprinkle with chopped spices

3. Put everything in the fridge to freeze

4. Pass the hardened fat through a meat grinder and form a small sausage out of it

5. Sprinkle it with a thin layer of black pepper and send it to the freezer for storage

HOW TO MAKE SALT LATE WITH GARLIC AND DILL TWISTED THROUGH A MEAT GRINDER?

The preparation of such a sandwich fat has one little secret. In order for the finished mass to have the aroma of garlic and the taste of dill, the latter is best used with stems.

You just need to take a young dill, which has thin juicy stems that have a soft structure. If you take older dill, even a meat grinder will not be able to completely soften the fibers of the stalks.

Components:

* Salted lard - 500 g
* Garlic - 2 cloves
*Dill - 1 bunch
*Mixture of five peppers - 2 g

Cooking:

1. Remove the skin from the fat and cut it into small pieces

2. Wash the dill and dry it thoroughly

3. Place garlic, a little bacon and herbs in the meat grinder, and start twisting them

4. When the whole mass is ready, put it on cling film, previously sprinkled with a mixture of peppers

5. Roll the sausage out of the mass, and cool it slightly

6. After about an hour, the bacon sandwich will be ready to eat

HOW TO MAKE SALT LAT WITH GARLIC AND PEPPER TWISTED THROUGH A MEAT GRINDER?


Salted bacon twisted through a meat grinder with garlic and dill

Spicy lovers will surely enjoy twisted lard with the addition of hot and black pepper. Black pepper will make the mass more fragrant, and hot will add spice to it.

Components:

*Salo - 1.5 kg
* Garlic - 6 cloves
*Black pepper - 1 tsp
* Paprika - 1 tbsp. l
*Hot peppers- taste

Cooking:

1. Prepare the fat as we taught you at the very beginning and pass it 2 times through a meat grinder

2. Transfer it to a deep bowl and add black and hot pepper to it

3. Mix everything thoroughly and form a sausage from the mass

4. Sprinkle it on all sides with paprika and send it to the refrigerator to freeze

5. In order for the wig to soak the mass well, be sure to wrap the sausage with food foam

LAD IN UKRAINIAN FOR PLANTING ON A SANDWICH: recipe


Salo in Ukrainian for spreading on a sandwich: recipe

*If you want to cook Ukrainian-style twisted bacon, then you will have to show a little patience.
* In this case, you will not have to twist the mass, but serve it well.
*In order to get the desired consistency of the spread, you will need a sharp and blunt knife, and a maximum of half an hour of time.

1. Take 700 g of salted bacon and cut it into the smallest possible cube

2. Sprinkle it generously with black pepper, and armed with a dull knife, start beating

3. Keep doing this until you have a homogeneous soft mass without any lumps.

4. When the mass is ready, proceed in the standard way

5. Add a small amount of chopped garlic to it, and mix everything thoroughly

VIDEO: LATE GROUND WITH GARLIC - A COOL SNACK

The classic appetizer is lard with garlic, the best homemade recipes with pepper, wild garlic, through a meat grinder.

Salo with garlic is a traditional Ukrainian snack, the popularity of which has been repeatedly demonstrated in literature and cinema. AT old times fat was salted in kilograms in huge wooden barrels and for many days. This step by step recipe with a photo will tell you how to pickle lard with garlic at home in a dry way. You get an incredibly tender and satisfying snack that goes well with beer or just as a snack.

In addition to the fact that we will salt the fat, we will also rub it juicy garlic. Within 10 days, the fat will be completely saturated, salted and saturated with the aroma of garlic. This appetizer is very easy to prepare, just because it is impossible to undersalt or oversalt the fat. By completely covering the pieces of lard with salt, you can be completely sure that this product will absorb only required amount salt. Salo with garlic will turn out incredibly tasty, fragrant and tender. You need to eat it with pieces of fresh fragrant black bread. Let's start preparing such a hearty Ukrainian snack as lard with garlic.

  • pork fat - 500 gr
  • garlic - 1 pc.
  • black peppercorns - 25 pcs
  • table salt - 1-2 cups

Choose light and fresh lard for preparing such an appetizer. the minimum amount meat layer.

Let's get everything ready necessary ingredients for salting lard with garlic.

Cut the whole piece of lard into equal squares as shown in the photo.

Peas of black allspice gently knead into powder. We clean the cloves of not too large garlic and pass through the press.

In a deep bowl, mix all the chopped black pepper with garlic. We also pour half of the total indicated amount of coarse salt there. Thoroughly knead our original marinade.

Thoroughly rub each piece of lard with garlic mixture.

Pour a little coarse salt at the bottom of another deep bowl, spread part of the garlic mixture in an even layer on top. Put pieces of prepared lard on top of the mixture. We fall asleep the remaining garlic with pepper and pour all the salt on top of it. We cover the bowl with a tight-fitting lid and send it to the refrigerator: there the lard will be salted for 10 days.

After the specified amount of time, we take out the fat from the refrigerator, take it out of the bowl, clean it from garlic and salt. Cut each piece into fairly thin slices.

Serve ready-made pieces of lard with black bread and green onions like a snack. Now you know how to dry-salt lard with garlic to make it really tasty.

Recipe 2: Salo in Garlic Brine (Step by Step Photos)

A simple and reliable recipe that even novice cooks can follow. Usually this cooking method becomes a favorite among most housewives.

  • fat - 1 kg;
  • salt - 200 gr.;
  • water - 1-1.2 l;
  • garlic - 5 cloves;
  • spices - to taste.

First of all, you need to take up the preparation of the brine: add salt to boiling water, stir until dissolved and leave to cool.

Cut the fat into pieces of equal pieces of medium size;

Chop a couple of cloves of garlic, and rub them with pieces of lard;

Place the workpiece inside a three-liter jar and top with the remaining cloves of garlic;

Top the appetizer with garlic with the previously prepared and chilled brine.

Close the jar with a lid, then cover with a thick cloth and leave to infuse;

You need to wait until ready from 4 to 6 days;

The appetizer is ready: you can cut it right away, or you can store it in a cool place.

Recipe 3: how to pickle homemade lard with garlic

Dry salting of lard is the simplest and most common, and also the most delicious, way of preparing lard with your own hands at home for future use. Recipes for salting bacon always remain relevant, and are passed down from generation to generation, slightly changing in accordance with the realities of the time.

Lard prepared at home with dry salting always turns out tasty and very tender, and you can make it in a jar, in a saucepan, in a deep bowl, and in a bag - the product does not need special conditions. After salting, lard retains its taste qualities for a long time, and can be stored both in the freezer or refrigerator, and rolled up for the winter in sterile bottles or jars on the shelves of the pantry or basement.

Salo is perfect for preparing simple and nutritious snacks: it can be served cut into plates or strips for homemade borscht, or you can grind it with garlic and fresh herbs, and use it as a kind of pasta with baked potatoes. So delicious that you just lick your fingers!

It has long been noticed that everything cooked with your own hands with love turns out to be a thousand times tastier. Without effort and great experience, using the proposed detailed recipe preparation of salted lard and step by step photos you will learn how to salt real rustic bacon, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to secretly go to the refrigerator.

  • pork fat - 1.5 kg
  • table salt - 200-300 gr
  • garlic - 2-3 pieces
  • dill - to taste
  • Bay leaf
  • ground black pepper

Let's start salting fat at home. First, prepare the dishes in which we will salt the lard. It can be an ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of fat occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe.

Please note that high-quality dry salting of lard can only be obtained using ordinary coarsely ground kitchen salt, and by no means iodized. Wash the pot in warm water with soda, then rinse well and leave to dry, turning upside down. We will also rinse and rinse the bottle and plate, which easily enters the pan - they will play the role of oppression.

We will collect clean cold water in the bottle and start preparing the garlic. In order to easily clean it, let's resort to a little trick: put the whole heads in a deep bowl and pour cold water. After fifteen minutes, salt the water, divide the heads into teeth, and, using a sharp knife with a short blade, peel the garlic without special efforts and sticking of the husk to the hands and to the knife. We cut the peeled garlic cloves into plates two to three millimeters thick, such as shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, laying it out in one layer on a napkin.

For salting, fresh fat is suitable, which has not been frozen. Best Option there will be a piece of the so-called village fat, the skin on which is tarred with straw and easily moves away from it when pulled and at the same time is quite thin. Experienced chefs choose lard for salting by smell. Choose the thickness of the lard at your discretion, but keep in mind that lard, which is about five centimeters thick, is best suited for dry salting, and it’s very good if it has streaks of meat on top of the piece, and not inside it - such lard will definitely be softer.

The best pieces for salting are pieces taken from the back of the carcass and back. Pieces of lard on the belly of a pig are always tougher and have a heterogeneous structure - such lard, when cut, reaches for a knife. It is not recommended to wash the fat before salting in a dry way. The best solution in preparing the product for salting is to scrape it with a knife, and then wipe it with a clean and dry cotton napkin.

Let's cut a piece of lard into strips, the width of which is equal to the height, so that when subsequently cutting the plates of the finished lard, they have a shape close to a square - this is not a whim, it is important condition, which contributes to uniform salting of fat at home with dry salting, and a guarantee of obtaining the best result. After that, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean and dry cutting board and spread it out a little. Let's roll a piece of lard over salt and sprinkle a little more into the cuts. You will get blanks, as in the photo.

In each section of the prepared pieces of bacon, put one bay leaf and several slices of chopped garlic.

At the bottom of a dry and clean pan, lay out the bay leaf, garlic cloves and ground black pepper, as well as chopped dry dill, but the last component is optional.

On top of the impromptu pillow of spices, lay the lard, pressing the strips of lard to each other as tightly as possible. in the best possible way laying lard for salting in a dry way is considered laying out pieces on the skin. On top of the tightly packed strips, be sure to put chopped garlic and bay leaf, and then sprinkle liberally with black ground pepper and dry dill. This operation must be repeated for each layer, until the fat prepared for salting is completely laid.

After laying the final layer of fat on top of it, we put a plate or a lid of a suitable size, and best of all, a wooden blank such as a round cutting board. The cargo will be 3 liter jar with water that has already warmed up a little, so before installing, be sure to wipe off the condensate that has come out on the surface of the bottle.

Leave the pan with bacon in this position for several days. On the second day, turn all the pieces of bacon on their side, on the third - with the skin up, on the fourth on the second side. It is impossible to say specifically how long it takes to salt the lard in a dry way (salting) - it all depends on the thickness of the pieces of lard, but on average five days are enough. In the process of salting, you will see that the lard will turn pink, and garlic plates - light green. This is not an anomaly - this is a normal process, an indicator of the end of which, that is, the complete readiness of the most delicious fat homemade salting dry method, will be the acquisition of pieces of snow-white color.

Ready fat is recommended to be frozen in the freezer, well packed in parchment paper, but before laying it, be sure to scrape off excess salt. There is an opinion that salt and a freezer are incompatible, and equipment fails faster. Who knows, but it's better not to risk it. Ready-made lard can be successfully prepared for future use by corking the pieces, freed from bay leaves and garlic, but with salt residues, in cooled clean sterile jars under the lid for long-term storage. You can use lard immediately after salting, this product is best combined with rye flour bread, richly greased with adjika or freshly prepared homemade mustard.

Recipe 4: homemade lard with garlic and pepper (with photo)

Cooking salted lard in brine is not a laborious process at all. Everyone can cook such an appetizer, you just need to be patient. I recommend the recipe for salted lard with garlic and pepper.

  • pork fat
  • Salt - 500 g
  • Ground black pepper - to taste
  • Garlic - to taste
  • Water - 1 l

How to cook salted lard in brine, with garlic and pepper: cut the lard into small pieces.

Pour salt (250 g) into water at room temperature, stir. Immerse the fat in the brine.

Sprinkle the remaining salt on top.

Put under oppression and leave for a day at room temperature, then send to the refrigerator for another 3 days.

Salo salted in brine is ready, dry it. Peel the garlic.

Squeeze the garlic through a press.

Coat the lard with garlic on all sides.

Sprinkle with pepper.

Place salted bacon with garlic and pepper in a bag or food container, close tightly so that no air enters.

Store salted lard with garlic and pepper in the freezer. Cook with pleasure!

Recipe 5: how to deliciously pickle lard with garlic (step by step)

Salted bacon with garlic is the most popular product of Ukrainian cuisine, which you can try in any restaurant. But why order it in these establishments, when at least tasty fat can you pickle in your kitchen too?! It will turn out so fragrant and tasty that you will have to cook another portion of such a snack product in a few days, since not a single piece will remain in the refrigerator.

Cooked lard can and should be served with slices of black Borodino bread, with various savory sauces, such as: mustard, mustard in grains, beetroot horseradish and even Japanese wasabi. When preparing the dish, remember that fresh garlic shortens the shelf life of the product, so it is added the day before the lard is served on the table so that it does not start to taste bitter later!

Salted lard is stored in the refrigerator for about 7 days, then it must be moved to freezer and extract as you use it - you will always have an appetizer for a glass of white vodka for boiled potatoes, mashed potatoes, fresh vegetables: radishes, tomatoes, etc.

Since the recipe contains classic way cooking lard, you can add with garlic and other spices to taste: ground black pepper, ground dried paprika, dried rosemary or thyme, chopped bay leaves.

  • Salo 500 g
  • Salt 4 tbsp.
  • Garlic 0.5 pcs

Buy fresh lard white color, rinse it in water, scrape off the skin and rinse again. Cut the layer of fat into portions.

Grate each piece of lard with salt on all sides and place in a deep container, for example: a dish or bowl - be sure to choose non-iodized salt. Cover the container with parchment paper and place in the cold, stand for about 3-4 days.

After the specified time, peel the floor of the head of garlic, rinse the cloves in water, and press them into a bowl.

Remove the fat from the container, remove a small layer of salt and rub on all sides with chopped garlic mass. Place it back in the container and leave for 1 day in the cold to saturate with garlic aroma. If you want to get a richer taste of the dish, then at this stage add other spices of your choice to the chopped garlic.

Then cut the layers of fat into small plates and put on a plate or dish to serve.

Recipe 6: lard with garlic and wild garlic through a meat grinder

Salo with garlic through a meat grinder is one of the most popular lard snacks. In fact, this appetizer is nothing more than a sandwich paste, putty or pate made from lard, salt, garlic and black pepper. Lard with garlic through a meat grinder, cooked at home can be a great alternative butter, shop sandwich pastes and mayonnaise. This appetizer is especially good with black rye and Borodino bread.

The recipe for lard with garlic through a meat grinder is so simple that literally everyone can repeat it. To prepare lard with garlic, you can use both salted and fresh lard. When using already salted lard, much less salt is added to the appetizer than when using fresh.

  • Salo - 500 gr.,
  • Garlic - 1-2 heads,
  • Ramson - 20 gr.,
  • Salt - at the tip of a teaspoon,
  • Black pepper - a pinch.

The taste of the finished snack will primarily be influenced by the quality of the fat. On the Internet today you can find a lot of different information about how to choose the right fresh and tasty fat, so at this point I will not focus on it. To prepare this appetizer, you need to choose soft bacon without a meat layer (it is better to use such lard for making bacon). If there are sections of meat on top of a piece of fat, they must be cut off.

Cut the skin off the fat with a sharp knife. To make it easier to grind it into a meat grinder, cut it into small pieces.

Prepare the garlic - peel the garlic cloves.

In addition to garlic, wild garlic can also be included in the snack. It will add an additional garlic flavor to the lard, as well as color the finished appetizer in a beautiful light green color.

Fold the wild garlic in a bunch, cut lengthwise into strips.

Pass the prepared lard, garlic and wild garlic through a meat grinder.

Pour salt and black pepper to the obtained snack ingredients.

Mix all the products in a bowl with a spoon or fork until a mass is uniform in color and structure. As you can see in the photo, the mass of fat turned out to be a beautiful green color. Our snack is ready.

Transfer the lard with garlic through a meat grinder into a sterilized jar. It is also desirable to steam the lid. Salt, garlic and black pepper are natural preservatives, so the snack can be stored in the refrigerator for quite a long time - up to about three weeks, but in any case, it is better to always make it fresh than to store it for a long time.

In addition, you can arrange it in the form of sausages. To do this, put the appetizer on cling film in the form of a "log". Wrap tightly with cling film. Tie the ends with a thread or a knot. Put in the freezer. After about 2-3 hours, the fat will freeze, and the appetizer can be beautifully spread on bread.

Enjoy your meal. I would be glad if you liked this recipe with lard with garlic through a meat grinder and come in handy.

Recipe 7: Appetizer of lard with garlic and spices

Almost everyone loves lard, and it doesn’t really matter what it is - smoked, salted or fried until crispy, or a lard appetizer. However, the recipe for lard with garlic through a meat grinder is most popular. Delicate and fragrant, it serves as an excellent spread on bread and is the best addition to a hot first course.

When choosing fat for such an appetizer, first of all, you need to pay attention to its quality, and not be guided only by the price. It should be fresh, soft and, most importantly, free of foreign odors. The skin of fat should be as thin and soft as possible, that is, it should be easy to pierce with a knife. The piece itself must be chosen in a small size, the likelihood that the pig from which this fat is obtained will not be very old, in this case it is much higher.

  • raw lard - about 500 grams;
  • coarse salt - 1 incomplete teaspoon;
  • black pepper - 7-8 peas;
  • garlic - 4-5 cloves.

Rinse the lard in cool water and dry thoroughly, and then, using a sharp knife, separate from the skin and cut into medium-sized pieces. If the skin is soft and carefully peeled, then it may not be separated, but then the appetizer will not turn out as homogeneous and melting in the mouth as we would like.

Put the lard with garlic and spices in a jar with a tight-fitting lid and place in the refrigerator. After an hour, you can spread it on bread, preferably black, and eat it with pleasure.

Ready to cook and taste something really special?

What do we need to prepare?

Before you go to, check if your kitchen has everything you need for cooking. for cooking lard with garlic according to this recipe you will need:


  • two medium heads of garlic, preferably homemade;
  • salt - to taste;
  • a mixture of freshly ground black pepper, mustard seeds and coriander, taken in approximately a 1: 1 ratio;
  • optional - a pair of petioles of cloves. In season: a bunch of dill, parsley and basil, shoots of young garlic. Please note! Adding fresh herbs reduces the shelf life to a few days!
  • what to twist. AT original recipe cooking, which I happened to try, lard was ground in a mortar, with the gradual addition of garlic and spices. You can replace it with a blender or a good old cast-iron meat grinder that you inherited from your grandmother.

Ready to Cook lard according to the most delicious recipe? Then let's start!

We grind more carefully!

Let's start by preparing all the parts of our sandwich spread:


  1. Add spices to the finished mass and mix thoroughly until completely homogeneous. We try to taste, spread on a crust of rye bread. Do you add more salt and spices if needed? Spicy lovers can not do without red pepper and paprika.
  2. Knead again and put in the fridge for an hour.

How is the finished product?

Like salted lard with garlic, ground fat is stored for up to a week even without a refrigerator. The only condition is protection from sunlight and sealed packaging. The same goes for refrigeration. lard, cooked, so delicious recipe:

  • tightly rammed into a glass container right size, close the lid;
  • after the initial cooling, put it on a cling film, form a sausage, wrap it and let it freeze in the refrigerator.

The most delicious serving!

Lightly toasted rye bread vegetable oil at both sides. Spread with sandwich fat. Serve with mustard as an appetizer for vodka, borscht, potato pancakes.

You don’t even realize that in your refrigerator there is a delicacy that is considered the most common product. Ultimately, it's salsa. I propose to prepare an exquisite appetizer - lard twisted with garlic. The recipe is good and simple, they cook it everywhere, in Russia, Ukraine, Belarus, all over the world. Such a spread is nutritious, high-calorie, popular, goes well as a sandwich with light soup and borscht, it is best with it!

This is a recipe from Ukrainian cuisine, it is used by the most ordinary families, served in expensive restaurants. The chefs of gourmet restaurant establishments offer a plate of spicy spread on bread to their dear guests as a compliment. People who do not use lard at all do not refuse a cool snack.

Prepared in such a twisted way, lard is stored for a long time. It is good to take it with you to nature, a picnic, to work, on the road, just when you come home from work hungry, have a bite to eat. And sometimes you want to eat so much at night, the spread will help relieve an acute feeling of hunger. Twisted pate will definitely help out in any life situations.

In order for the spread to turn out delicious, you must first buy lard, which I try to buy on the market. There is an opinion that any greasy pieces can be twisted, this is a delusion, they must be fresh, soft, odorless, preferably without layers of meat, not smell like a wild boar.

By the way, with the purchase sometimes there are overlays, they bought it for salting, they did it, but it turned out to be harsh, then this method will do, it can be ground, put on sandwiches. What will happen? The form will change, the content will remain the same.

Would need:

  • Pork fat not salted - 0.5 kg;
  • Garlic cloves - a couple of pieces;
  • Coarse salt - 1 teaspoon,
  • ground black and red pepper, dill, parsley - to taste.

To begin with, we remove the skin from the fat, some housewives do not remove it, but without it, the spread is softer, tastier.

We cut the bacon into pieces, twist it twice through a meat grinder, add salt, pepper, crushed garlic in a press to taste, mix thoroughly.

Finely chopped dill is combined with twisted bacon, a homogeneous, lush mass is obtained. Such a spread is well preserved in an ordinary glass jar.

I decided to wrap it in cling film, it turned out a roll.

Store the pork paste in the refrigerator, cut off the right amount as needed.

This is truly a Ukrainian appetizer, I think it has always been prepared on the territory of Ukraine. The Ukrainian appetizer with bacon and garlic is very satisfying and high-calorie, especially since it is not a perishable product, and if you store it in the refrigerator, then it can be eaten for a month. In ancient times, such an appetizer was taken with them by ordinary hard workers in the field, with a piece of bread. Prepare it in advance and take it with you on a picnic or give it to your husband for hunting or fishing, with a glass of vodka. And with a pickled cucumber, such bacon with garlic will sell with a bang, and you will also be praised.

Headings:
Preparation time: 10 minutes
Time for preparing: 30 minutes
Total time: 40 minutes
Exit: 700 grams

Ingredients for Salo and Garlic Appetizer

  • fat - 0.5 kg
  • onion - 1-2 pieces
  • garlic - 1 head
  • salt - 1 hour, lie
  • ground black pepper - 0.5 tsp

Step by step recipe with photo

The products that we need to prepare this simple and at the same time hearty Ukrainian snack with lard and garlic are very simple, and these are: lard, salt, garlic, onion, ground black pepper. also in this species snacks, you can add greens or bell peppers.

You can take any lard for this recipe, fresh, frozen or salted from a jar. If you use frozen food, you need to thaw it completely first.

We remove the skin from the fat, we do not need the skin, it will only spoil the dish.

We cut the bacon into small pieces about 2 by 2 centimeters and put them in a blender bowl.

Onion we clean from the husk, we also clean the garlic from the husk. If your family likes spicy foods, then you can take more garlic.

Cut the onion into several pieces. approximately 3 by 2 centimeters. And you can crumble even smaller. Garlic can not be cut at all, it will grind well in a blender. Add salt, if the lard was pre-salted, keep this in mind so as not to oversalt the dish. Also add ground black pepper to the blender bowl.

Grind in a blender into a homogeneous mass. The mass should be creamy, without lumps and pieces. I'm in my blender, and I have it with a power of 900 W, I grinded it for 3-7 minutes.

And if you don’t have a blender, then all the ingredients can be crushed through a meat grinder, and then add salt and pepper to the resulting mass and mix well.

We spread the resulting snack on a piece of bread. You can decorate sandwiches with cucumber or herbs from the top.
Enjoy your meal!

Rubric -