Lard in Brine in a Jar
Description
Perfect for the table and with drinks. Choose a piece of salo with or without meat layers. Either way, the appetizer will turn out very tasty and aromatic. Remember that salo is salted for about 3–5 days in the refrigerator, then placed in a food container or bag and frozen. After that, the salted salo is stored in the freezer and served sliced while still frozen, so the slices come out very thin and melt in your mouth. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the salo in water, scrape any dirt off the skin with a knife, and pat everything dry with paper towels.
- 2
Step 2
Pour the salt into a ladle, cauldron, or pot, add black peppercorns or any other seasonings and spices to taste. You can also add a sprig of thyme, ground paprika, and the like.
- 3
Step 3
Add bay leaves. They will give the lard a light spicy and tart flavor and aroma.
- 4
Step 4
Pour in hot water and simmer the brine on the stove for about 3–4 minutes, then turn off the heat and let the brine cool for another 20–25 minutes until it reaches room temperature. By the way, you can prepare the brine ahead of time—in hot, boiling liquid, all the spices and seasonings develop their flavor best.
- 5
Step 5
While the brine cools, cut the fatback into large portion-sized pieces. Remember: the smaller the pieces, the faster they will cure in salt, and vice versa.
- 6
Step 6
Place them in a jar or food-grade container. Do not fill to the top, as the salo must be completely covered with brine.
- 7
Step 7
Slice the peeled garlic cloves and lay them on the salo. Pour in the cooled brine along with the peppercorns and bay leaves, cover the jar or container, and refrigerate for 3–4 days. When the brine turns cloudy and the salo has become salty and aromatic, remove it from the brine and store it in the freezer.
- 8
Step 8
To serve at the table, slice the salted salo and don't forget black, Borodinsky, or rye bread and a baguette. Enjoy your meal!