Lard in Brine
Description
The recipe is fairly simple, but not exactly quick, though it’s worth it. The salo turns out moderately salty, slices easily, and keeps in the freezer for about six months. In the refrigerator on a shelf, you can keep it for no more than three weeks. If you like, the second time you can coat it with black or hot pepper along with the garlic. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making salo in brine. Thoroughly wash the pork fat, preferably with a meat layer, and if necessary scrape the skin with a knife.
- 2
Step 2
Pour water into a pot, add salt, and bring to a boil over medium heat. Let the salt dissolve completely, remove from heat, and cool completely.
- 3
Step 3
Peel and mince half of the garlic. Cut the salo into pieces about 3 by 5 centimeters and rub them with the garlic.
- 4
Step 4
Place the lard with garlic in a bowl or a clean jar, add a bay leaf and black peppercorns. Pour brine over the lard so it is completely covered, cover, and leave at room temperature for three days. Move the lard in brine to the refrigerator and leave it there for another five days.
- 5
Step 5
After some time, remove the salo from the brine, rub it with the remaining minced garlic, and place it in a bag.
- 6
Step 6
Place the fatback in the freezer until frozen. Then slice into thin pieces and serve.
- 7
Step 7
The appetizer is ready. Serve at the table.