Hungarian-Style Speck
Description
The recipe won't take much time. Hungarian-style fatback is truly delicious. You can buy it at the store, but it's better and more pleasant to make it yourself. Preparing the fatback is simple, but not quick. I'll tell you how—serve the appetizer at the table.
Instructions
- 1
Step 1
Choose pork fatback without meat streaks. Cut it into pieces and coat them in salt. Leave at room temperature for 24 hours, then refrigerate for 2 days. After that, scrape off the salt and trim a few millimeters from each side of the sticks.
- 2
Step 2
Prepare the dry ingredients: mix dried garlic, paprika, and hot pepper. Coat the pieces of fatback in this mixture.
- 3
Step 3
Take parchment paper and cut it into squares. Wrap each piece of fatback separately in parchment. You can tie it with string so the paper does not unfold.
- 4
Step 4
Place all the pieces in a large cellophane bag, tie it tightly, and put it in the freezer for at least 24 hours. Then the lard is ready to try.