Cooking salting lard. Salting lard at home is profitable! How to salt lard at home using a dry method, hot, in brine or in onion skins

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.

It’s rare to imagine a picnic without the offer to fry salsa on skewers, and at home this product is no less popular. And if, having returned from the market, you are looking for reliable and proven methods of salting lard, you are not in the wrong place - we will reveal the most popular and delicious recipes. There are many recipes: dry salting with or without seasonings, an unusual recipe with onion peels - you can choose to suit every taste.

In order to get tasty lard that you won’t be ashamed to show off to your friends around the fire, you need to learn how to choose it correctly.

While walking between the meat aisles at the market, take a close look at your future bacon:

The cut of lard should be fresh, not weathered, without any stains. Color: from snow-white to slightly pinkish.
It is good if there are minimal or no blood streaks visible in the formation.
For salting, you don’t need to choose pieces that are too thick; salsa 2 fingers thick (2-3cm) will be tasty and soft. Be interested in which part the pieces are cut from - the most tender and tasty will be from the side or back.
If there is a fire waiting for the bacon ahead, it is advisable that one or two layers of meat be visible in the middle. Usually this is fat from the peritoneum.

How to determine softness

If the thickness of lard can be determined visually, then you will have to tinker with its softness: oily lard that spreads under the nail is only suitable for minced meat or processing into animal fat.

The skin of good lard should smell and be elastic, but not hard. When pressing with a fingernail, the skin should resist SLIGHTLY; if the resistance is strong, the lard will be tough and tasteless.
Run your fingernail along the side of a piece of lard and, when you see a scraping of white fat underneath, consider that you have found what you need. Otherwise (there is no or very little fat scraping), the piece of bacon will turn out to be tough.

And so the material for creativity in the kitchen has been chosen, now we begin to consider recipes for salting lard in a jar or in the freezer.

For salting you will need

- 1 glass + -
- 1 tsp. + -
- 3-4 leaves + -
— approximately 1 head + -
Ground red pepper- 0.5 tsp + -
Cumin, marjoram, hops-suneli — a pinch (optional) + -

Preparation

This method of salting is ideal because you can’t spoil both the porridge with oil and the lard with salt. Any housewife can handle home salting with 5 points!

The recipe is for 1 kg of bacon. For pickling, you can use a plastic container or glass jar of a suitable size.

Mix salt, black and red pepper in a deep container. For lovers of exotic seasonings, we suggest adding your favorites.
Cut the lard into pieces 5-7 cm long or salt the whole piece (this salting option is not suitable for a glass jar).

How to add garlic?
We offer two ways to add it to the mixture for salting lard: make small cuts like pockets and put garlic slices into them; pass the garlic through a press and add it to the mixture of salt and pepper.

We generously roll each piece of salsa in the prepared pickling mixture and place it in a container, to the bottom of which we must add a bay leaf.
We place the pieces in a column in a jar, and it is most convenient to place the lard flat in the container. In the second case, we place the first ball of lard with the skin down, and the second, connecting lard to lard, with the skin up.
5. For the first day, let the bacon salt out at room temperature. On the second day, drain the resulting brine and transfer the dishes to the cold.

After 3-4 days of salting, you can try corned beef.

Procurement for future use

If the lard is salted for future use, part of it after complete salting can be placed in the freezer, placed in a plastic bag. It is advisable to place small portions in bags - 2-3 pieces no more.

Salted in a jar, roll up with an iron lid. The shelf life of such a seal is unlimited.

And now we offer a recipe for true connoisseurs of this delicacy - a recipe for pickling in onion peels. As a final result, we will get lard that tastes and looks like smoked bacon.

Ingredients for pickling

Lard (preferably with a layer of meat) – 1.5-2 kg;
Onion peel - 1 cup;
Water – 1 liter;
Salt – 1 glass;
Garlic - from 10 to 15 cloves;
Bay leaf;
Ground black pepper;
Ground red pepper;
Coriander.

Preparation

We dilute salt in water.
We wash the onion peel under running water.
Place a ball of washed onion peel into the pan, then pieces of lard and again cover with a ball of peel on top.
Pour the prepared brine of water and salt over everything, bring to a boil and simmer for 40-50 minutes.
Remove the pan from the heat and, without removing the contents, leave it to cool.
For smoked meat lovers, you can try adding liquid smoke. In this case, let the contents cool and infuse, leaving them covered with a closed lid for 24 hours.
In a separate container, mix all the seasonings suggested in the recipe, add the garlic passed through a press.
Remove the cooled lard from the brine, peel it and roll each piece in a container with spices.

We wrap the finished bacon, processed in spices, in parchment paper and place it in the refrigerator for a couple of hours and only after that in the freezer.

Salting lard in brine

Ingredients

Fresh lard – 1 kg (enough to fill a 1.5-liter glass jar);
Boiled water – 1 l;
Salt – 1 glass;
Garlic – 5 cloves;
Bay leaf – 4-5 leaves;
Mixture of peppers (white, black, allspice) – 1 tsp. or 5 peas of each;
Seasoning for lard.

How to salt in brine

Place the prepared lard (cut into portions) in a plastic container or glass jar, sprinkle with chopped seasonings and arrange with slices of cut garlic.
Pour salt into boiled water that has cooled to 40°C and dissolve it completely.
Pour lard prepared in a container with warm brine.
If we salt lard in a container, put pressure on it (it’s easiest to put a jar of water). In any case, make sure that the lard is completely in the brine.
As in the first recipe, we keep the bacon at room temperature for 2 days and an additional 2 days on the refrigerator shelf.
After this, remove the lard from the brine and let it dry on its own or dry it with paper towels.

The final touch remains: rub the bacon with lard seasoning, wrap it in foil or parchment and send it to “rest” in the freezer.

As you can see, salting lard at home is not a complicated process at all; it’s more difficult to buy it correctly. Therefore, we wish you successful shopping in the meat aisles and incredible pleasure from eating aromatic pieces of lard on a picnic!

Bon appetit!

Nowadays, purchasing ready-made lard will not be difficult. But can it compare with a delicious piece of delicious lard, prepared in an unsurpassed way, and with love? Wow!!! Only homemade - for everyone at home!

To make your lard TASTY, you need to properly prepare it for salting. First, carefully scrape the skin with a knife. Secondly, soak in water for at least a couple of hours, ideally 12. And thirdly, dry or soak with a towel. Don’t be lazy to do these three simple steps, in the end you will feel their usefulness - they will make your lard more tender.
If you have everything ready, let's go pickle!

1. Grandmother's lard in onion skins.

Meat layers in lard are the best option for this recipe. To prepare the brine, take onion peels from 5-6 onions, add 1 kg of salt, pour in 1 liter of water and boil for a couple of minutes. Cut the lard into small squares 20 by 20 mm and add to our brine. Cook it over low heat for 2 hours. Then take out the finished pieces, let them cool, rub them with a mixture of crushed garlic and your favorite seasonings. Place the completely cooled lard in the refrigerator.

2. Lard in the popular brine brine.

First, let's prepare the brine. An accurate indicator of the correct brine brine is a floating raw potato placed for testing. If it remains at the bottom, then the brine is not saturated with salt. Approximately: for one and a half liters of water - 1 glass of salt. Wait, stirring, for it to boil and leave to cool. Next, cut the lard into pieces and randomly (not tightly) put it in a jar, topping it with bay leaves, black peppercorns and garlic cloves. Fill the folded lard with cooled brine and tie it with gauze instead of a lid (the lard should breathe). Lard is salted at room temperature away from light. After a week, the lard is ready.

3. Spicy lard.

Brine: for 1 liter of pre-boiled water, use 400 grams of salt. peel of 5 onions, ground red pepper, garlic and favorite spices.
Place everything in a saucepan and mix well. When the salt dissolves, add lard. First, we cut it into not wide, but long strips, fold the lard in half to the lard and rewind it with thread. Leave in brine for 12 hours. Next, simmer over low heat for a couple of minutes and cool. We blot with a napkin and rub with red paprika and pepper.

4. Delicious lard with spices.

For this recipe you will need the following spices: allspice and black peppercorns, cumin, garlic and bay leaves.
If you wish, you can exclude your least favorite ones or add your own. Grind the peppercorns, pass the garlic through a garlic press and mix with other spices, except laurel, until a homogeneous paste is obtained. We cut the lard down to the skin into strips 30 mm wide. Rub it with salt and our gruel, put bay leaves in the cuts. Place in a saucepan in layers - salt, lard, salt, plate, press. Place in the refrigerator. Every day we turn the lard over, moistening it with the extracted juice. In a week we eat.

5. A classic of the greasy genre of dry salting.

Cut into pieces and place tightly in a jar for quick pickling. Or salt in a layer in a large container under pressure - if there is nowhere to rush. Sprinkle generously with coarse salt, not sparing - the lard will not take more than it needs. Salting takes place in the room. Store in the cold for storage.

6. Salting lard in brine.

It is better to salt it in a single layer. Boil the brine: for 1 liter of water - half a glass of salt. Let's cool and pour in our piece of lard. Let's put it under pressure in the cold. After 2 days you can start trying. If, to your taste, it is not ready yet, we return it back under pressure. If you are satisfied with the salting, remove it from the brine, dry it and store it in parchment.

7. Delicious lard, although “lazy”.

To prepare this lard, we need a brine of canned tomatoes without vinegar and 200 grams of salt.
Place the lard into the brine in one piece. Salt for a week in the refrigerator. The recipe is not expensive, and the lard turns out surprisingly tasty.

8. Instant, finger-licking lard in a water bath.

The ideal recipe for meat lard. We cut our meat lard into cubes 20 by 20 mm. Rub with salt and place tightly in a half-liter jar. If desired, add garlic squeezed through a garlic press. We take a pan, put a substrate on the bottom (you can use lids for canning) and put our jar of lard inside, covered with the same lid. Then pour water into the pan, just below the level of the jar. After boiling, turn the gas to a minimum and leave it to simmer for 4 hours, while not forgetting to monitor the water level and, if necessary, add boiling water. Once ready, let the lard cool without removing it from the jar. And put it in the refrigerator for an hour until completely cooled. Done - you can invite guests!

9. Flavored lard in adjika.

Rub the lard with the layer with Georgian adjika and salt. Let it marinate for 1.5 hours. Then we put it in a bag without rinsing it and tie it well, leaving no air inside. Cook our pouch for 50 minutes. Remove, cool and, if desired, rub with garlic and pepper.

10. Salted smoked lard.

You will need: salt, black tea brewing - 3 tbsp and liquid smoke - 5 tbsp.
To prepare smoked lard at home, you first need to salt it. For pickling, you can use any option, but the most delicious is the dry pickling method. Cut the salsa into long layers and rub generously with salt. We add lard to lard and wrap it tightly with thread. Line the bottom of the container where we will salt it with salt, add lard and salt again. Cover with a plate and press down with a heavy weight. Every other day, no longer, take it out and wipe off the salt. Next, we make the marinade for smoking: brew tea in a glass (200 ml), strain from the tea leaves and pour into a saucepan. Add liquid smoke, 800 ml of boiled water and a little salt. We put our salted lard in the marinade and put it under pressure for 12 hours.

11. Spicy lard in mustard.

You will need: lard, salt, dry mustard, black peppercorns, allspice.
We cut the lard into cubes 40 by 40 mm. Rub generously with dry mustard and leave for a couple of hours to soak. Pour a liter of water into the pan, add 3 tablespoons of salt, crushed peppercorns and our lard. Boil for 10 minutes and leave in brine for 12 hours. When ready, remove from the brine and place in parchment in the refrigerator.

12. Salted lard with sugar.

For the alarmists, you don’t feel the sugar. Brine: for 1 liter of water - half a glass of sugar, 1 tbsp salt, bay leaves and peppercorns - to taste. Boil and cool. Pour brine over lard. Let it stand for 1 day in the room and 1 day in the refrigerator. After that, wipe it with a napkin and cut it for the table. The rest is put in the refrigerator.

13. Delicious lard with garlic.

Cut the lard with layers of meat into slices 30 by 50 mm and rub with salt. On the wider side, above the meat layer, we make pocket cuts. Lightly crush the garlic cloves with a knife and place them in our pockets, at the rate of one clove per piece of lard.
We line the bottom of the pickling container with salt, then lay out our salsa, add salt again on top and keep it under pressure for 3 days. We put the ready-made salsa in the refrigerator if there is any left after tasting.

14. Gorgeous vanilla lard.

Sprinkle a thin layer of salt onto a baking sheet. Place lard on it, skin side down. We also add a layer of salt on top, rubbing in a little. We wrap everything in a large bag and hide it in a dark place under pressure for a day. Then mix the spices: ground black pepper, sweet red paprika, oregano, dried dill and vanilla sugar - in equal parts. We take our salsa out of the bag and rub it with a mixture of spices. We wait an hour and it’s time to go to the table!

Try these recipes and choose your favorite, and if you have your own favorites, share with us in the comments. Bon Appetit everyone!

In addition to salted lard, you can also prepare lard from this product.

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.

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.

Continuing to fill the “Recipes” section, I decided to write an article on how to deliciously salt lard at home. In it I will give 5 step-by-step recipes for preparing the treat and consider the benefits and harms of salted lard.

To prepare delicious lard you need high-quality raw materials. In different countries, lard has a specific taste. This is due to the diet of animals. In Ukraine, pigs are fed grain, and Belarusians use potatoes for this purpose.

Soft lard is suitable for salting and it is easy to identify it when purchasing by piercing it with a knife or toothpick. In this case, the tool should not encounter strong resistance.

Useful tips

Look at the mark - a sign of quality. Don't buy the product without it.
Good lard has a soft thin skin (the thicker it is, the tougher the dish), white in color with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
Lard easily absorbs the smell of nearby foods. If upon arrival home you find that it has been soaked, for example, in fish, soak it in water with the addition of garlic.
I recommend using coarse salt for grating. It will add a salty taste and remove excess moisture.
To speed up salting, cut the lard into pieces. If necessary, make a puncture or cut in each piece. Don't skimp on the salt. The raw material will absorb as much as it needs, and it is impossible to over-salt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they didn’t have to sort through it. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when our mothers delighted us with salted lard, jacket potatoes and pickled cucumbers.

Salting lard in brine - a classic recipe

Ingredients:

Lard – 1 kg.
Garlic – 1 head.
Laurel – 6 leaves.
Black pepper – 6 peas.
Allspice – 6 peas.
Water – 1 l.

Preparation:

Soak the lard in cold water for several hours. While soaking, make the brine. Add salt, bay and pepper to the water. Boil the liquid and cool until warm.
Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.
Cut the garlic cloves into slices and place between pieces of lard. Fill everything with brine, and put pressure on top so that it does not float. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will set and will be easy to cut even with thin plates.

Video recipe

To make the finished delicacy more refined and tasty, add some vegetables or spices. Any store sells a special seasoning for pickling. If you can’t find one, add a little cumin, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salting lard with garlic is very tasty!

Lard is usually associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. Sometimes you come home from work, want to eat, but the pots are empty. You open the refrigerator and see aromatic and tasty lard. It with bread and onions easily drives away even severe hunger and replaces a full lunch.

Ingredients:

Lard – 1 kg.
Coarse table salt – 6 tbsp. spoons
Garlic – 1 head.
Laurel – 6 leaves.
Black pepper – 6 peas.
Cumin – 1 tbsp. spoon.

Preparation:

Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned method. Place the ingredients in a cloth, twist and crush with a hammer. Just don't overdo it with pepper. Salt the resulting mixture.
Spread the mixture onto each piece of lard one by one. Don't skimp on the salt. Lard differs from meat in that it takes as much salt as needed, and the excess is left aside.
Leave the workpiece for a day in a cool place.
Use garlic. One head is enough. Peel the slices and chop them using a garlic chopper. Process all the pieces with the resulting garlic mass and place tightly in a sealable container.
Keep everything in the refrigerator for three days, and then put it in bags and put it in the freezer for storage.

Many people cook barbecue while relaxing in nature. Without this dish, a trip to the river or into the forest cannot be considered complete. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If you roast it over coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion skins

The lard that I cook according to this recipe is reminiscent of smoked bacon. Cut into thin slices, the delicacy looks great on any holiday table and leaves plates as quickly as smoked meats or cold cuts.

When guests find out that this lard is prepared independently, they don’t believe it. To convince them, I’m sharing my secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peels, it will acquire a ruddy hue and a delicate aroma, and the taste characteristics will rise to the skies.

Ingredients:

Lard with a layer – 1 kg.
Salt – 200 g.
Onion peel - 2 handfuls.
Sugar – 2 tbsp. spoons.
Laurel – 3 pcs.
Allspice – 4 peas.
Garlic – 3 cloves.
Pepper mixture.
Paprika.

Preparation:

Pour a liter of water into a spacious saucepan, add the washed onion peels, bay leaves, salt and sugar. Bring the resulting mixture to a boil, add pieces of lard into it and cover with a plate so that the product “drowns” in the liquid.
After boiling again, simmer for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, place it in a cool place for 12 hours.
Remove the lard from the brine, wait for the liquid to drain and rub with a mixture of chopped garlic, paprika and a mixture of peppers. All that remains is to wrap it in film and put it in the freezer, do not keep it in room conditions.

Before serving, remove the lard from the freezer, wait 5 minutes and cut into thin slices using a sharp knife. The delicacy goes best with black bread and homemade mustard.

How to properly salt lard in a jar at home

Ingredients:

Lard - the volume of a 3-liter jar.
Salt – 300 grams.
Black pepper – 2 tbsp. spoons.
Laurel – 3 leaves.

Preparation:

First of all, sterilize a three-liter jar and prepare a tight plastic lid. Cut the lard into medium-sized pieces. I cut into pieces 10 by 7 cm.
Mix 300 grams of salt with black pepper. I advise you not to use store-bought pepper, but ground it just before salting; it has a more pronounced aroma.
Rub each piece thoroughly with the resulting mass. Then place tightly in a jar, filling the voids with seasoned salt. When the lard reaches the neck of the glass container, add a layer of salt on top and close the container tightly.
If you intend to use the product immediately, keep it in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, since under the influence of oxygen it will turn yellow and lose its taste.

Salted lard prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting lard in Ukrainian, and it is difficult to say which one is the best, because it is the culinary symbol of Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

Lard – 1 kg.
Salt – 200 grams.
Garlic – 5 cloves.
Carrots – 1 large.
Ground pepper – 1 tbsp. spoon.
Coriander – 1 tbsp. spoon.
Paprika – 1 tbsp. spoon.

Preparation:

First of all, prepare the lard. Using a sharp knife, scrape the skin and remove debris from the surface. I don't recommend washing it. Then stuff each piece with garlic and carrots.
In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the container in which you plan to salt. The main thing is that the container does not oxidize. Rub each piece with the same mixture.
Place the prepared lard in a bowl, skin side down, on a bed of spiced salt. Place a quarter of a bay leaf and a clove of garlic next to each piece.
Cover the container with a lid and leave for 2-3 hours at room temperature.
Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help you verify readiness.

For long-term storage at home, wrap Ukrainian-style lard in parchment paper or keep it in a container in which you have salted it. Remember, you shouldn’t delay eating the delicacy; after a month, the taste will change. Lard goes well with any dish, be it soup, borscht or pasta.

The benefits and harms of lard

It's no secret that the human body cannot function normally without fat. But their high calorie content often leads to obesity. To figure out whether salted lard is harmful or beneficial, we will consider these qualities separately.

Beneficial features

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in a person’s diet is detrimental to health.

Fats promote the production of hormones and ensure the retention of fat-soluble substances. Lard is a source of fatty acids, including arachidonic acid, a substance that has a positive effect on the functioning of organs and blood counts. The composition contains another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of blood vessels.