Salting Pork Fat
Description
Perfect for the table and for drinks. To salt the lard, you will need only 10–20 minutes. But for it to absorb the salt and all the other spice flavors, it will take at least 5–7 days. At the same time, the product should be stored in the cold so it does not spoil. The smaller the pieces of lard, the faster they will salt and take on the aromas of the spices.
Instructions
- 1
Step 1
Prepare the specified ingredients. Thoroughly scrape off the skin with a knife, rinse the fatback in water, and pat dry with paper towels.
- 2
Step 2
Cover the salo with salt. Use regular coarse table salt, not iodized. When salting salo with iodized salt, the product can spoil!
- 3
Step 3
Add the ground black pepper. At this stage, you can also add other herbs or spices to taste: ground thyme, oregano, rosemary, etc., if you like their aromas.
- 4
Step 4
Peel the garlic clove, press it onto the lard, and rub it in with the spices, applying firm pressure. Place the bay leaves on the lard and slice the meat into pieces — this will help it cure faster.
- 5
Step 5
Transfer the sliced fatback to a container or a cellophane bag, stacking the pieces on top of each other. You do not need to seal the fatback; simply cover it so air has light access, otherwise the preparation will develop an unpleasant odor. Leave it this way for 5-7 days in a cold place, occasionally turning the pieces to the other side for even salting.
- 6
Step 6
After the specified time, the product will be fully ready. Gently scrape the spices off it with a knife.
- 7
Step 7
Cut several pieces of salo into slices and serve them at the table. Store the remaining appetizer in the freezer, wrapped in parchment paper. You will always be able to slice frozen salted salo into thin slices.