In order for the lard to be tender and literally melt in your mouth, it is very important to initially choose a quality product. Fresh lard with a soft, thin skin is suitable for salting. It is easy to check the quality of the product. Pierce it with a knife. If the knife cuts into the lard like soft butter, you can safely take it. If the knife encounters obstacles along the way, the final product will be tough, so it is better not to use such lard. Use only coarse rock salt; extra salt is not suitable for pickling. The quantities indicated in the recipe are approximate. Over time, you will find the optimal proportions for yourself. You can experiment with this recipe and add various herbs and spices that you like.


Take an enamel or glass deep container and generously sprinkle the bottom with salt.


Coat each piece of lard with salt with your hands and place it on the bottom of the pan, skin side down, tightly next to each other. In the case when there are more than one layers, we adhere to the principle of skin to skin, pulp to pulp. That is, the second layer must be laid with the sandpaper up, the next one again with the sandpaper down, and so on. Place the tightly packed lard and salt in the refrigerator under pressure for a day.


After 24 hours, prepare our mixture of garlic and dill. To do this, squeeze the garlic into a separate container and pour in the dill. Pepper the mixture and mix thoroughly.


We take out our salted lard, which has released its juice, and wipe off excess moisture and salt with a paper towel. Using a spoon, coat each piece of lard with a mixture of garlic and dill and wrap it in cling film.

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

  • 1 kg of lard;
  • 200 g salt;
  • 20 g ground black pepper;
  • ½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.



Transfer the lard into a container and refrigerate for 3-4 days.



The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.


mag.relax.ua

  • 2 kg of lard;
  • 5 glasses of water;
  • 200 g salt;
  • 1 head of garlic;
  • 4 bay leaves;
  • peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.


toptuha.com

  • 1 liter of water;
  • 2 handfuls of onion peels;
  • 3 bay leaves;
  • 200 g salt;
  • 2 tablespoons sugar;
  • 1 kg of lard with a layer;
  • 4 peas of allspice;
  • 3 cloves of garlic;
  • paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

Salo is a purely Russian-Ukrainian dish. In the villages it is salted in boxes and barrels, and I will tell you the recipe for how I make salted lard with garlic and pepper in a country style, but only in a city apartment. It’s very quick and easy to prepare, and I don’t think there’s any need to talk about the deliciousness of the dish, since every Russian person knows this taste from childhood.

Step 1


It is very important to choose the right lard for salting, that is, it must be fresh, and it must have meat streaks in it, and the lard skin must be clean and soft. The best option is, of course, brisket.

Step 2


Wash the lard and place it on a paper kitchen towel, then use a sharp knife to make cuts in it in the form of deep pockets. Peel the garlic and cut it into circles; place one clove in each pocket as deeply as possible.

Step 3


Pour ground black pepper into a bowl, if any of you like red pepper, then you can use it, or you can make a mixture of two types of pepper. Then rub a piece of lard with this mixture.

Step 4


After that, pour salt into the same bowl and grate the lard with it. There should be a lot of salt; don’t be afraid that you can oversalt this dish. The lard will take in as much salt as needed. Pay special attention to the skin; if you rub it very well with salt, it will turn out very soft.

Step 5


Put the lard in a bag, put it in a container in which it will be salted, and cover with a lid, so it should stand at room temperature for about a day, and then put it in the refrigerator for 5 days.

Few housewives know how to properly salt lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very beneficial for the human body. Although previously this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most beneficial, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And it’s delicious to cook at home with or without spices. You will learn that salting lard at home is not difficult.

With our recipes you can prepare a traditional Ukrainian dish quickly and tasty. To begin with, you should keep in mind that homemade salted lard has different tastes. And they depend on a huge number of factors:

  1. choice of salting option;
  2. selection of the product itself;
  3. age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, some useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the lard intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale or was stored under improper conditions.
3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, then the product is of good quality.
4. Smell: cut a piece. The fresh product has no specific odor either outside or inside.


How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. It could not only be eaten with bread, but also various hearty dishes could be prepared from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

  • pork lard 1.2 - 1.5 kg;
  • finely ground black pepper - 5 g;
  • salt, always coarse -100 g
  • fresh garlic - 4-5 cloves.

How to dry-salt lard at home - step-by-step recipe with photos:


If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.


Separately, combine salt and pepper and mix.


Cut the lard into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the cut pieces on all sides in the resulting mixture.


Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.


After a week, the salted pork lard with pepper and garlic is ready. A piece of black bread with salty, aromatic lard tastes better than a hamburger from a fast food cafe.


Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what you need for this.

Attention! To ensure that the lard is well and quickly salted, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, cut it into several smaller pieces.

Cold salting of lard in brine in a jar

This salting option is considered classic and the salting period is 3-4 days.

  • lard in the amount for one three-liter jar, if packed tightly in pieces;
  • jar (3 liters);
  • water – 1 liter;
  • garlic – 4-5 cloves;
  • allspice and black pepper (can be ground, or peas);
  • salt – 6 tablespoons;
  • laurel – 3 leaves;
  • a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - recipe with photos step by step:

On a note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

Peel the garlic cloves and cut in half lengthwise. If you took large slices, then cut them into several longitudinal parts. Crush a little with a spoon. Add garlic to the cooled brine and stir.

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

Pour the lard into the jar with completely cooled brine along with the herbs, spices and bay leaves that have settled to the bottom.
Shake the jar and leave it in the room without closing the lid for 2 hours.

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, the correspondingly saltier it will be.

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in this form in the refrigerator.

If you don’t like to eat wet lard, just removed from the brine, you can do the following:

  • take it out of the jar, place it on a paper towel;
  • After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out incredibly aromatic, strong in consistency, tasty. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

  • 1.5 kg. fresh white bacon (preferably with layers of meat);
  • salt 100 grams;
  • 1.5 liters of water;
  • 5 garlic cloves;
  • 3 bay leaves;
  • 9 black peppercorns;
  • 4-6 peas of allspice;
  • onion peel (50 grams is enough).

Step-by-step recipe for salted lard in onion skins:

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husks. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! To salt aromatic lard using a hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

On a note! The lard will float in the water; to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the pan on the stove begins to boil, wait 10 minutes and reduce the heat to low. Leave in the hot brine for another 15-20 minutes, then remove from the stove and leave to brew in any cool place for a day.

After the specified time, lard in onion brine prepared at home will be ready. The product remains to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.


Hot salting of lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For pickling, you need to prepare the following products:

  • 0.5 kilograms of fresh lard;
  • any spices to your liking (you can purchase seasoning “For salting lard” or make your own mixture of garlic, pepper,
  • bay leaf, thyme, coriander, etc.);
  • water – 1.2 liters;
  • salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

Attention! If you use purchased ground spices for pickling, they will be added to the dish last. After filling with brine.

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

Cut the lard into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine and cover with a lid. The lard in the brine should be completely covered.

Place the container in the refrigerator or on the balcony if pickling is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any porridge and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Salted lard is a respected product among many peoples of the world. It is especially loved in European countries. Although there are sometimes lard with layers of meat called bacon, it still remains pork lard. Pork lard is also loved in Italy; it was the ancient Roman soldiers who salted lard in large marble baths and took it on long campaigns. Well, delicious Ukrainian lard is known far beyond the borders of this country.
Lovers of salted lard can prepare it deliciously using the simple recipe below. It is important to choose a good piece of fresh lard with a skin thickness of at least 4-5 cm. The skin should be smooth, without any remaining bristles, and come away well from the lard. If it is impossible to separate the skin with a little effort, then it is better to refuse to buy such lard; in its finished form it will be somewhat harsh.

Ingredients

In order to salt lard with pepper and garlic you need:
  • pork lard with skin 2 kg;
  • coarse salt 150 - 200 g;
  • ground pepper 5-6 g or to taste;
  • garlic;
  • bay leaf.

Salting lard with garlic and pepper

1. If the lard is not heavily contaminated, there is no need to wash it; it is enough to clean the contaminated areas with a knife.


2. Make cuts through the entire thickness of the piece almost to the very skin.


3. Generously rub the lard on all sides with coarse salt. Don't forget to add it to the cuts.
Important! You cannot use fine salt when dry salting lard.


4. Add garlic, bay leaf and pepper. Determine the amount of garlic according to individual taste. Usually 1/2 - 1 head of garlic is enough for this amount of lard. Also take pepper to taste, and 3-4 bay leaves are enough.


5. After this, wrap the lard in parchment and put it in the refrigerator for 6-7 days.
6. After this time, the lard is ready for use.