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Salted lard

It is very easy to pickle lard yourself, but its "maturation" requires time and patience. If you do everything right and wait for the right time, you will get very tasty and flavorful homemade salted lard - both a great appetizer and simply &quot&quot&quot" Ukrainian delicacy. The recipe is from "The Gastronome's Book of Meat"

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salted lard

Composition:

  • pork fat on the skin - 1.5 kg
  • garlic - 4 cloves
  • bay leaf - 3 pcs.
  • dried basil - 1 tsp.
  • zira - 1 tsp.
  • freshly ground black pepper - 1 tsp.
  • coarse salt - 1 tbsp.

Cooking salted lard:

For this recipe you need to buy very fresh home-made lard, you can with thin meat veins. Wash the lard in cold water, dry it with a paper towel and cut it into 4-5 pieces.
Peel garlic and cut each clove lengthwise into 4-5 cloves.
In a separate bowl, mix together salt, pepper, basil and zira. Rub the bay leaf.
With the tip of a knife make deep punctures in the lard and pierce it with garlic.
Rub the lard with a mixture of salt and spices. Put the prepared pieces in a dry enameled dish skin side down. Sprinkle the bay leaf between the pieces.

salting lard

Cover the lard with a wooden circle or board, pressing down on top with a nest. Cover the whole construction with a lid or foil and put it in a cold place for 21 days.
To make the lard better salted, carefully turn the pieces every 2-3 days.
Serve the lard with black or gray bread, garlic and squashed (pickled) cucumbers.

Enjoy!"

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