Salted lard
Description
The recipe won’t take much time. Everyone has different tastes, but many people love lard with garlic — these two components simply pair perfectly. During the salting process, I always add garlic, and in quite a large amount. The finished lard can be served as is, with bread and horseradish, mustard; it can be served with first courses; you can make sandwiches and scrambled eggs. I don’t know about you, but my lard never sits around for long. Keep this in mind and cook with pleasure.
Instructions
- 1
Step 1
Prepare the ingredients. Take lard, garlic, salt, and pepper. You can use lard with meat layers.
- 2
Step 2
Rinse and pat dry the lard, then cut it into medium-sized pieces. Peel the garlic; you can use more cloves if desired. I had 8 large cloves.
- 3
Step 3
Grate all the garlic on a fine grater, place it in a bowl, add a tablespoon of salt and a teaspoon of pepper. Mix the prepared ingredients thoroughly. The mixture for the lard is ready.
- 4
Step 4
Now you need to thoroughly rub each piece of pork fat with the prepared mixture.
- 5
Step 5
Prepare a container for the pork fat. In the container, spread salt so that it completely covers the bottom. Place the pork fat in and generously sprinkle it with salt.
- 6
Step 6
Layer lard on top, sprinkle with salt. Seal the container tightly and refrigerate for 4–5 days. After that, take out the lard, remove the salt, slice the lard, and serve.
- 7
Step 7
Done. Serve with herbs.