How not to spoil lard: the technology of proper salting

One of the most delicious products that can be prepared for the winter is lard. For people in rural areas, this is a familiar, tried-and-true dish, because they are sure that the product from a domestic pig will be safe and of high quality. But often it has to be bought at the market, so there are many risks.

Today, the FoodOboz editorial team shares the secrets of choosing the right lard and two salting technologies to make it soft.

How to choose the right lard for salting

• The color of the lard can be white or pink, but it should be uniform
• If the product has a pungent and warning odor, it is lard from a boar or sow.
• The skin is smooth and without bristles, always with a mark from a veterinarian.
• The best fat is located on sedentary areas – the back.
• A pig fed with bread produces a special "bread fat" – it is tall and pink in color. This product is best suited for salting.

The technology of salting lard

1. Mix dry ingredients – salt, ground black pepper, turmeric, paprika.
2. Put the lard on a wooden surface.
3. Make cuts for garlic and rub with spices.
4. Wrap the pieces of bacon in foil, either individually or together.
5. Leave in the refrigerator for 4-5 days – this is how long it takes for the lard to absorb all the flavors.

You can also make lard with a smoked flavor. You do not need to use special devices for this.

Lard with smoked flavor in brine

Ingredients:

• lard with layers of meat –1 kg.
• garlic – 2 heads.
• ground black pepper – 3 tbsp.

Ingredients for the brine:

• onion peel – 2 handfuls
• bay leaf – 2 pcs.
• salt – 200 g
• sugar – 2 tbsp.

Method of preparation:

1. Combine all the ingredients for the brine and bring to a boil.
2. Add the lard and cook for 25 minutes.
3. Leave the lard in the brine for 10-12 hours.
4. Mix chopped garlic with pepper.
5. Remove the lard and dry it, rub it with the garlic and pepper mixture.
6. Wrap in cling film.