Salting lard at home is a very easy and simple process. It should be noted that such a product is very popular not only in our country, but also in countries such as Germany, Ukraine, Poland, Italy, etc.

general information

Before I tell you about how lard is salted at home, you should tell why this product is so popular in many countries of the world.

Thanks to its aroma and invaluable nutritional properties, bacon is one of the favorite types of snacks. For centuries, salted lard has been considered the food of the poor. After all, the fleshy pieces of carcass always went to those who could pay a decent price for them. But it was thanks to the fat that the working people gained a lot of strength and energy.

By the way, there is interesting fact about this product. Historians believe that if you do not end up on Columbus's ship lard, he would hardly have made it to the New World.

Product properties

Many people are interested in how salting of lard is carried out. Indeed, in their opinion, such a product must be present on every table. This is due to the fact that it contains "long-lasting calories". People who use them quickly restore strength and energy, and also preserve them for a very long time.

So, 100 g of lard contains about 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids that are involved in the formation of hormones, cell building and cholesterol metabolism. That is why in this article we decided to present you the most popular ways of salting lard.

Product selection

Before salting tasty bacon, you should choose the right one. To do this, you need to pay attention to the following nuances:

• It is better to buy lard with skin. After all, the most useful is what is 2.5 centimeters below it.
• To make salted pork fat tasty and healthy, the original product should be purchased wisely. The fat should be firm, homogeneous and dense. You can check it in the following way: pierce it with a sharp and long knife. If the fat is good, then it will slightly resist, but at the same time it will pierce well, without jerking.
• For salting, it is better to purchase fat from sows than boars.
• In the cut, this product should be slightly pinkish in color or have a snow-white color.
• If you notice that the fat is a little yellowish, then it is better not to take it.

It should also be noted that it is better to cook or smoke a product with layers of meat. This is due to the fact that when salting the usual method the bacon can get too tough, and it also spoils quickly even if stored in the refrigerator.

Product preparation and salting methods

To carry out the salting of lard at home, you should carefully prepare the main raw materials. It needs to be washed in warm water, and then cut into layers 4 centimeters thick - then the pieces will be salted well and evenly.

After preparing the product, you should decide what method you want to use for salting lard at home. There are three options in total:

Due to the fact that cooking recipes homemade lard a lot, we decided to give only the most popular of them.

Simple salting of lard (in Ukrainian)

The dry method of salting such a product is considered the most popular. After all, it is the least time consuming. For this we need:

• raw pork lard with skin - about 1 kg;
• medium garlic cloves - about 10 pcs.;
• lavrushki - 2 leaves;
• table salt - 4 large spoons;
• peppercorns - 3-4 pcs.;
• ground paprika - 2 large spoons;
• caraway seeds - dessert spoon;
• chopped chili pepper - dessert spoon.

Product preparation

Dry salting of bacon is quite easy. To begin with, the main product needs to be washed well, dried with paper towels, and then cut into two wide layers 3-4 centimeters thick. Next, they should be laid on the board with the skin down and several cuts 2-3 mm deep should be made.

Salting process

After the product has been processed, you need to peel the garlic cloves and then chop them finely. Next, break the leaves of the lavrushka and press them into the previously made cuts along with the garlic plates.

As for the other components (table salt, peppercorns, ground paprika, caraway seeds, chopped chili pepper), they should be combined and ground into small crumbs. The resulting mixture must be rubbed with layers of bacon, carefully place them on food foil and wrap tightly with it. In this form, the product must be removed to the refrigerator for 1-2 weeks. After the specified time, it will be fully usable.

The fastest salting lard

Lard in Ukrainian style can be salted in another way. To do this, the prepared product needs to be rubbed generously with salt and garlic passed through a press, and then put in a container and tightly closed. We place the product in the refrigerator and keep it for 3-5 days. After that, you can safely put it in the freezer. After a day, the lard must be removed, cut into thin slices, and then served along with the bread.

Salt lard in brine (cold)

The wet process of salting lard takes a little longer than dry. To do this, we may need the following components:

• fresh pork fat - about 800 g;
• garlic cloves - about 6 pcs.;
• table salt is not very coarse - 4 large spoons;
• chopped allspice - a couple of large pinches;
• black peppercorns - 4 pcs.;
• sweet paprika - a couple of small spoons;
• lavrushka - 3 leaves;
• cold water - about 3 liters.

Brine preparation

How to salt tasty bacon? Of course, wet way... To carry out our plans, it is necessary to prepare a fragrant pickle. To do this, pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in the hot liquid, you need to put table salt, chopped pepper, lavrushka leaves and pepper in the form of peas. We mix the ingredients and remove the container from the stove, after which we keep it at room temperature until the brine has completely cooled. In the meantime, you can start preparing the main product.

Bacon processing

After purchasing a suitable piece of lard, wash it thoroughly, scrape the skin off, and then dry it immediately with towels. Next, the product needs to be cut into medium pieces (about 3-4 centimeters wide).

Salting process

Having prepared the raw materials, it must be laid out in glass jar(it is better to take a half-liter), and then fill it with completely cooled brine. In this case, lavrushka and peppercorns should also be placed in a container.

Then the filled jar must be closed with a plastic lid and refrigerated. It is recommended to salt lard in this way for about four days. After this time, the product should be carefully removed from the container and lightly dried with paper towels. Next, it must be seasoned with ground paprika, grated with garlic and wrapped in food foil.

To make the bacon more tasty and aromatic, it is recommended to keep it in the cold for about three more days in this form.

Serving correctly

Now you know how to carry out salting of lard at home with a wet method. It should be noted that if you decide to cook such an appetizer without first cutting it into pieces, then the holding time in brine and foil must be increased by a few more days. This is due to the fact that thick and wide layers of bacon absorb spices much longer than small pieces.

And now the most pleasant thing: a tasty and aromatic appetizer must be taken out, cut into slices, and then presented to the table along with rye or white bread, adjika or mustard.

Hot salting lard

The hot method of salting lard is not very popular among the population of our country. What is the reason for this? First, this method is very laborious. Secondly, most people prefer to salt fresh lard. After all, this way the appetizer turns out to be more aromatic and tasty. It should also be noted that during heat treatment all useful material this product will simply disappear.

So, let's take a look at how hot salting of lard in onion skins is carried out. For this we need:

• pork lard with layers of meat - about 1 kg;
• table salt is not very fine - about 4 large spoons;
• lavrushka leaves - 5 pcs.;
• onion peel - from 4 large heads;
• drinking water - about 1 liter;
• granulated sugar - 2 large spoons;
• ground black pepper - use according to taste and discretion;
• garlic cloves - about 9 pcs.

Ingredient processing

Salting lard in onion skins is a fairly easy process. But in order to implement it, all the ingredients must be processed in advance. To do this, remove all the husks from the onion heads, and then pour it over plain water, let stand for a few minutes and shake vigorously in a colander.

As for the fat, it needs to be washed, cut into layers 5 centimeters thick. It is also necessary to make a brine in advance. To do this, the drinking water should be slightly warmed up, and then granulated sugar and table salt should be dissolved in it.

Food preparation and heat treatment

After making the brine and processing the lard, put ½ part of the onion husk into the multicooker bowl, and then place the main product on top of it (skin side down). After that, lard needs to be flavored with ground black pepper and lavrushka leaves. In this form, it should be sprinkled with the remaining husk and filled with the previously prepared brine.

After completing all the actions described, the bowl of the device must be closed and the extinguishing mode must be set for exactly one hour. This time is quite enough for the product to be fully cooked, saturated with all the spices, and also acquired a pleasant golden hue.

The final stage

If you want to get a more delicate and tasty bacon, then after finishing the heat treatment, it is recommended to keep it in the same brine for about 8-11 hours. After the specified time, the product must be removed and dried immediately with paper towels. Next, you need to grate it with chopped garlic cloves and a small amount of black pepper.

In this form, the future snack should be wrapped with cling film and placed in the refrigerator. In a day salted lard it is necessary to put it in the freezer and wait until it is completely hardened. Only then can it be eaten.

How should you use it?

Lard, cooked by hot salting, turns out to be very aromatic and tasty. Moreover, thanks to the onion peel, such a product acquires a pleasant golden hue.

By the way, some housewives use such a product for frying potatoes. In this case, the chopped bacon must be fried in a pan to the state of cracklings, and then put the chopped onions and potatoes. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious.

A selection of what you need! Pick up and choose your pickling method!

Method number 1

The most elementary way of salting bacon.

We cut the bacon into pieces the size of a fist, clean the garlic in advance at the rate of 1 clove per 1 piece of bacon.

We cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds, or any other that you like.

Put some spices, pepper and garlic on the bottom of the enamel pot.

Then we take a piece of bacon in our left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over a saucepan.

After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling everything with spices and garlic. Do not spare salt!

Then we tamp the bacon a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a little oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the bacon is almost ready - all that remains is to pull it out of the vessel, shake off the juice, wrap it in a cotton rag and put it in the refrigerator.

As soon as it freezes, you can enjoy the unique taste.

Method number 2

Dry salting of bacon.

For 1 kg of lard, 2-3 heads of garlic, seasonings (coriander, red ground pepper, cumin, garlic, basil, paprika, Bay leaf, thyme), salt.

We cut the fat into 10x15 cm pieces, make deep cuts in them every 3-5 cm (up to the skin itself).

We sprinkle the bacon with garlic, rub it with a mixture of spices, roll it in salt and place it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you cannot spoil the bacon with salt).

Now we put it in a cool place - and in 5 days the bacon will be ready.

Method number 3

Wet salting of bacon

Salting lard in brine with onion peel- a very old way. Not only our grandmothers, but, perhaps, our great-great-grandmothers also salted lard in this way.

Lard is best taken with layers of meat, such as brisket, as this light boiling is the best treatment for meat.

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil onion peels and seasonings.

Then we reduce the heat, put lard into the brine, cut into 10 × 15 cm pieces, and cook for 1.5-2 hours.

We take out the pieces, let cool slightly and rub with a mixture of crushed garlic, salt and seasonings.

We wrap it in a cloth and leave it for a day at room temperature, then put it in the refrigerator.

Here are a few more ways to pickle lard in onion skins. With this method of salting, lard tastes like smoked lard.

Method number 4

For 2 liters of water, you will need a handful of onion peels and 3 tbsp. tablespoons of salt. Boil the brine, strain.

Put bacon (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the bacon in the brine for 8-12 hours.

After this time, remove the bacon from the brine, rub liberally with garlic, black pepper.

Wrap in parchment paper and send it to the refrigerator for a day or two. Ready.

If you've done a lot, don't worry. Such fat is stored for a long time in the freezer.

Method number 5

For 1-1.5 kg of brisket or bacon, 1 small head of garlic is required.

For brine: 1 liter of water, ½ glass of coarse salt, 1 handful of onion husks (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices together with salt and onion peels into a saucepan and cover with water. Bring to a boil, put lard so that it is covered with brine, simmer for 10 minutes.

Remove the pan from heat and leave in brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the bacon from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat it with lard on all sides.

Remove the bacon in the refrigerator for a day. Then transfer to the freezer.

Method number 6

Buy fresh bacon. Make cuts to the skin, salt it with coarse salt and put it in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the lard and salt in a saucepan, pour water one or two fingers above the lard.

Add all sorts of spices (whatever you like), bay leaves and always more onion husks (it is she who will subsequently give the original color, taste and smell).

All this is brewed within an hour. Then let the contents cool to room temperature.

The bacon is removed from the pan, stuffed (rubbed with crushed) garlic, pepper (ground red, black pepper) to taste.

It is wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that tracing paper does not unwind, and put in the freezer.

After a day, the bacon is ready for use.

Method number 7

Spicy bacon.

This recipe is for those who are not averse to indulging in spicy foods. For the brine, you need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, simmer for 5 minutes. Then put pieces of bacon in the brine (so that the water completely covers them).

Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave in brine for a day.

After that, remove the bacon from the brine, let the water drain. Grate with garlic and red pepper.

Put in the refrigerator, preferably in the freezer (it tastes better this way).

Method number 8

You will need 1 kg of lard, 400 g of salt, onion husks, red ground pepper, garlic and other spices to taste.

Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion husks to the solution.

1 kg raw bacon(it can be salted in one piece or cut into small pieces) soak in brine for 12 hours. The fat should be covered with a solution.

After soaking, put on fire and bring to a boil. Simmer for 3 minutes (no more). Let the lard cool in a saline solution.

Grate the cooled bacon with salt (a small amount), garlic and ground red pepper. Let the lard soak in the spices - and it's ready to eat.

Method number 9

Lard in brine "brine".

The fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of lard, prepare a brine: 1 glass of salt is required for 5 glasses of water. Boil the brine, cool to room temperature.

In the meantime, cut the bacon into small pieces (to make it easy to get out) and put it loosely in a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.

Fill with brine, cover with a loose lid. We will keep it in the room for a week (it will be ready for use), then we will put it out in the cold.

Usually, no more than 2 kg of bacon is used for such a capacity (3-liter can). The main thing is not to put the pieces very tightly in the jar, otherwise the bacon will simply "suffocate".

Method number 10

Lard with garlic

We take fresh lard with a soft skin, it is even better if it is with meat veins. We cut it into pieces measuring 5x10 cm. Rub generously with salt.

We put it tightly in one layer in an enamel dish. Cut 5-7 large cloves of garlic into slices (not too small).

Sprinkle so that the bacon is evenly processed. Sprinkle with ground black allspice (1 teaspoon per layer).

Then we put, if necessary, the second layer, etc., depending on the amount of lard that we salt.

We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave it alone at room temperature for about 2 days.

On the second day, you will already smell! But it’s better to stand still for a day. Then we take out the bacon from the saucepan. Wrap pieces of bacon separately in paper.

Leave the garlic, which was in the pan with the bacon, with it. It is better to store pieces of bacon wrapped in a canvas or cellophane bag in the freezer.

Method number 11

The water is boiled with bay leaves, black peppercorns, dill and salt. Salt is taken in such an amount that placed in a solution a raw egg or the potatoes didn't sink.

Grated garlic and lard are dipped into the cooled brine, cut into bars 4 cm wide and 20-25 cm long. The product is ready for use in about a week.

Before use, the bacon is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, the bacon retains its "fresh" taste throughout the entire storage period.

Bon Appetit!

Salting lard at home is a very easy and simple process. It should be noted that such a product is very popular not only in our country, but also in countries such as Germany, Ukraine, Poland, Italy, etc.

general information

Before I tell you about how lard is salted at home, you should tell why this product is so popular in many countries of the world.

Thanks to its aroma and invaluable nutritional properties, bacon is one of the favorite types of snacks. For centuries, salted lard has been considered the food of the poor. After all, the fleshy pieces of carcass always went to those who could pay a decent price for them. But it was thanks to the fat that the working people gained a lot of strength and energy.

By the way, there is an interesting fact about this product. Historians believe that if Columbus had not been on lard, he would hardly have been able to get to the New World.

Product properties

Many people are interested in how salting of lard is carried out. Indeed, in their opinion, such a product must be present on every table. This is due to the fact that it contains "long-lasting calories". People who use them quickly restore strength and energy, and also preserve them for a very long time.

So, 100 g of lard contains about 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids that are involved in the formation of hormones, cell building and cholesterol metabolism. That is why in this article we decided to present you the most popular ways of salting lard.

Product selection

Before salting tasty bacon, you should choose the right one. To do this, you need to pay attention to the following nuances:

• It is better to buy lard with skin. After all, the most useful is what is 2.5 centimeters below it.
• To make salted pork fat tasty and healthy, the original product should be purchased wisely. The fat should be firm, homogeneous and dense. You can check it in the following way: pierce it with a sharp and long knife. If the fat is good, then it will slightly resist, but at the same time it will pierce well, without jerking.
• For salting, it is better to purchase fat from sows than boars.
• In the cut, this product should be slightly pinkish in color or have a snow-white color.
• If you notice that the fat is a little yellowish, then it is better not to take it.

It should also be noted that it is better to cook or smoke a product with layers of meat. This is due to the fact that when salting with the usual method, the bacon can turn out to be too hard, in addition, it quickly deteriorates, even if it is stored in the refrigerator.

Product preparation and salting methods

To carry out the salting of lard at home, you should carefully prepare the main raw materials. It needs to be washed in warm water, and then cut into layers 4 centimeters thick - then the pieces will be salted well and evenly.

After preparing the product, you should decide what method you want to use for salting lard at home. There are three options in total:

Due to the fact that there are a lot of recipes for making homemade lard, we decided to give only the most popular of them.

Simple salting of lard (in Ukrainian)

The dry method of salting such a product is considered the most popular. After all, it is the least time consuming. For this we need:

• raw pork lard with skin - about 1 kg;
• medium garlic cloves - about 10 pcs.;
• lavrushki - 2 leaves;
• table salt - 4 large spoons;
• peppercorns - 3-4 pcs.;
• ground paprika - 2 large spoons;
• caraway seeds - dessert spoon;
• chopped chili pepper - dessert spoon.

Product preparation

Dry salting of bacon is quite easy. To begin with, the main product needs to be washed well, dried with paper towels, and then cut into two wide layers 3-4 centimeters thick. Next, they should be laid on the board with the skin down and several cuts 2-3 mm deep should be made.

Salting process

After the product has been processed, you need to peel the garlic cloves and then chop them finely. Next, break the leaves of the lavrushka and press them into the previously made cuts along with the garlic plates.

As for the other components (table salt, peppercorns, ground paprika, caraway seeds, chopped chili pepper), they should be combined and ground into small crumbs. The resulting mixture must be rubbed with layers of bacon, carefully place them on food foil and wrap tightly with it. In this form, the product must be removed to the refrigerator for 1-2 weeks. After the specified time, it will be fully usable.

The fastest salting lard

Lard in Ukrainian style can be salted in another way. To do this, the prepared product needs to be rubbed generously with salt and garlic passed through a press, and then put in a container and tightly closed. We place the product in the refrigerator and keep it for 3-5 days. After that, you can safely put it in the freezer. After a day, the lard must be removed, cut into thin slices, and then served along with the bread.

Salt lard in brine (cold)

The wet process of salting lard takes a little longer than dry. To do this, we may need the following components:

• fresh pork fat - about 800 g;
• garlic cloves - about 6 pcs.;
• table salt is not very coarse - 4 large spoons;
• chopped allspice - a couple of large pinches;
• black peppercorns - 4 pcs.;
• sweet paprika - a couple of small spoons;
• lavrushka - 3 leaves;
• cold water - about 3 liters.

Brine preparation

How to salt tasty bacon? Wet, of course. To carry out our plans, it is necessary to prepare a fragrant pickle. To do this, pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in the hot liquid, you need to put table salt, chopped pepper, lavrushka leaves and pepper in the form of peas. We mix the ingredients and remove the container from the stove, after which we keep it at room temperature until the brine has completely cooled. In the meantime, you can start preparing the main product.

Bacon processing

After purchasing a suitable piece of lard, wash it thoroughly, scrape the skin off, and then dry it immediately with towels. Next, the product needs to be cut into medium pieces (about 3-4 centimeters wide).

Salting process

Having prepared the raw materials, it must be put in a glass jar (it is better to take a half-liter one), and then fill it with a completely cooled brine. In this case, lavrushka and peppercorns should also be placed in a container.

Then the filled jar must be closed with a plastic lid and refrigerated. It is recommended to salt lard in this way for about four days. After this time, the product should be carefully removed from the container and lightly dried with paper towels. Next, it must be seasoned with ground paprika, grated with garlic and wrapped in food foil.

To make the bacon more tasty and aromatic, it is recommended to keep it in the cold for about three more days in this form.

Serving correctly

Now you know how to carry out salting of lard at home with a wet method. It should be noted that if you decide to cook such an appetizer without first cutting it into pieces, then the holding time in brine and foil must be increased by a few more days. This is due to the fact that thick and wide layers of bacon absorb spices much longer than small pieces.

And now the most pleasant thing: a tasty and aromatic appetizer must be taken out, cut into slices, and then presented to the table along with rye or white bread, adjika or mustard.

Hot salting lard

The hot method of salting lard is not very popular among the population of our country. What is the reason for this? First, this method is very laborious. Secondly, most people prefer to salt fresh lard. After all, this way the appetizer turns out to be more aromatic and tasty. It should also be noted that during heat treatment, all the beneficial substances of this product simply disappear.

So, let's take a look at how hot salting of lard in onion skins is carried out. For this we need:

• pork lard with layers of meat - about 1 kg;
• table salt is not very fine - about 4 large spoons;
• lavrushka leaves - 5 pcs.;
• onion peel - from 4 large heads;
• drinking water - about 1 liter;
• granulated sugar - 2 large spoons;
• ground black pepper - use according to taste and discretion;
• garlic cloves - about 9 pcs.

Ingredient processing

Salting lard in onion skins is a fairly easy process. But in order to implement it, it is necessary to process all the ingredients in advance. To do this, remove all the husks from the onion heads, and then pour it with plain water, stand for several minutes and shake vigorously in a colander.

As for the fat, it needs to be washed, cut into layers 5 centimeters thick. It is also necessary to make a brine in advance. To do this, the drinking water should be slightly warmed up, and then granulated sugar and table salt should be dissolved in it.

Food preparation and heat treatment

After making the brine and processing the lard, put ½ part of the onion husk into the multicooker bowl, and then place the main product on top of it (skin side down). After that, lard needs to be flavored with ground black pepper and lavrushka leaves. In this form, it should be sprinkled with the remaining husk and filled with the previously prepared brine.

After completing all the actions described, the bowl of the device must be closed and the extinguishing mode must be set for exactly one hour. This time is quite enough for the product to be fully cooked, saturated with all the spices, and also acquired a pleasant golden hue.

The final stage

If you want to get a more delicate and tasty bacon, then after finishing the heat treatment, it is recommended to keep it in the same brine for about 8-11 hours. After the specified time, the product must be removed and dried immediately with paper towels. Next, you need to grate it with chopped garlic cloves and a small amount of black pepper.

In this form, the future snack should be wrapped with cling film and placed in the refrigerator. After a day, the salted lard must be removed to the freezer and wait until it is completely hardened. Only then can it be eaten.

How should you use it?

Lard, cooked by hot salting, turns out to be very aromatic and tasty. Moreover, thanks to the onion peel, such a product acquires a pleasant golden hue.

By the way, some housewives use such a product for frying potatoes. In this case, the chopped bacon must be fried in a pan to the state of cracklings, and then put the chopped onions and potatoes. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious.

"Pork lard ... Delicate, cool, fragrant, homemade, with garlic and pepper, melts in the mouth. The phenomenon of lard has been of interest to scientists for a long time. It would seem that almost 100% fat, a burst of cholesterol. But no, there is no harm from it, one benefit (with moderate consumption). The secret turned out to be in arachidonic acid. It is actively involved in cholesterol metabolism, cellular and hormonal activity. And it is found only in fat. And cholesterol in fat is "good", does not accumulate on the walls of blood vessels. high calorie content of this product - 770 kcal per 100 g. Moreover, if we use a term from the field of economics, it is “long calorie content”, that is, it is suitable for a tourist, an athlete and a hero-lover. If you need a small snack to maintain your strength, and there is no way to have a normal lunch, a couple of sandwiches or sandwiches with bacon will provide you with the necessary energy boost. By the way, much more useful than any snickers. So, “Hungry? Don't slow down! Eat bacon! "

The phenomenon of combining lard with alcohol is also surprising. Ukrainians have been using bacon and their "vodka" for centuries - and no one would dare to call this nation slender or sick. The fact is that alcohol actively breaks down fats into water and carbohydrates. Carbohydrates are clean energy. Therefore, lard is an excellent snack when using strong alcoholic beverages... Black scented Russian bread, green or onion or garlic, a piece of bacon and a glass or two of cold vodka - already a very decent dinner.

How to choose lard for salting.

It is not difficult to choose a good, not stringy lard. First, it is fairly uniform in appearance. Solid white-white-pink mass, with pork skin on the one hand and 1-2 meat veins on the other. Sometimes the manufacturer, trying to increase the number and thickness of meat veins, changes the pigs' diet and the fat turns out to be “striped”. In my opinion, this is no longer fat. Such a product should no longer be salted, but smoked by hot smoking. In salting, it will be harsh. Although this is not for everybody.

Secondly, high-quality lard is easy, practically without special effort pierced with a knife with a sharp end. If the knife comes in jerks, then there are many streaks in the fat.

How to salt lard.

Lard, like red fish (salmon, trout, chum salmon, coho salmon, red salmon and other salmon) is of excellent quality. It cannot be spoiled when salted. Lard will take in as much salt as it can. Fortunately, this "as much as it can" tastes exactly the same as the human "as much as needed." And this determines the popularity of lard as a salty product and the relative simplicity of the procedure for salting lard.

We need the following ingredients:

Salt (best of all, coarse stone, it contains many useful microelements);

Ground black or red pepper;

Allspice black pepper;

Dried aromatic herbs-spices (here I am not an advisor to you, who likes what, who marjoram, who caraway seeds, cardamom, etc.);

Bay leaf;

The head is another garlic.

The composition of the pickling mixture is as follows: For about 1 kilogram of lard, take 3-4 tablespoons of salt, add a tablespoon of ground black pepper or half a spoonful of red pepper to it. Herbs are added to the salt.

The fat is best cut into layers (if it is thicker than 5-6 cm), otherwise it is taken just in one piece. The thickness of the layers is also 4-5 centimeters. If there is a lot of bacon, then you can not cut anything, only it will be salted for a long time. Yes, in fact, it is stored in salt, cutting off the required amount as needed.

If you like lard with a garlic flavor, each layer of lard is stuffed with slices of garlic. To do this, make a small incision in the bacon with a sharp knife, and slightly raising the knife, push a plate of garlic into the incision. It should be warned that lard with garlic is stored somewhat less than without garlic, therefore, such lard can be stored for a long time only in the freezer.

A little salting mixture is poured onto the bottom of a plastic, wooden or glass dish, a little peppercorns are poured and a couple of bay leaves are crumbled. Lay one layer of bacon, sprinkle it with a pickling mixture and pepper with bay leaf, lay the next layer, and so on, until the bacon ends. If thin lard is salted, then the first layer is laid with the skin down, the second - with the skin up, the third - with the skin down, etc. Those. skin to skin, fat to fat.

The first day of salting lard must be kept at room temperature. And the second and several subsequent ones (3-5) - in the cool, but not in the cold. For example in the refrigerator. After that, the fat can already be eaten. It is taken out of the dishes, swept from the pickling mixture with a dry napkin. Wrapping the bacon in parchment paper or in cling film, put the bacon in the refrigerator or freezer.

There are many recipes for salting lard, I gave just one of them. Lard can be salted both wet (in brine) and hot (first it is lowered with hot water, and only then stuffed with spices), and combine salting with smoking. You can find all these recipes on the Internet yourself.

Lard is not only a very tasty product, but also healthy. At one time, its usefulness was in doubt, the fat was in disgrace: he was accused of all sins, that, they say, and because of it, cholesterol rises, and excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found out that lard is unique, thanks to a number of valuable fats contained in it, arachidonic acid - the most important participant in the metabolic process in the body, vitamins A, E, D and carotene. Of course, they should not be abused, and everything is fine in moderation. But treat yourself to a couple of bites delicious bacon a day is quite possible.

The taste of lard depends on many factors. The age of the bacon, the quality and, of course, the salting. There are dozens of recipes for salting lard, they are all varied, unusually tasty and aromatic. Store lard does not match the taste of homemade lard, the latter will always be better. There is nothing difficult in salting lard, the main thing is to clearly follow the recipe. If you want to salt lard at home, then these recipes and tips are for you.

Before salting, you need to get lard, which you will salt. You need to choose it carefully, even the most successful salting will not save bad fat.

How to choose lard for salting

• Choose fat that is not very high, the thicker the fat, the older and harder it is, the optimal size is from 3 to 6 cm.
• Buying fat should be white, not yellow. White lard is fresh lard. Alternatively, a pale pink color.
• Choose "beautiful" fat. If you want with a layer - see that in the end the bacon looks good in section.
• The skin should be thin, yellow-orange or pinkish in color, without bristles.
• Fresh bacon does not have a specific smell, and a knife also easily enters into it.

The lard at home must be washed under cold running water, dried thoroughly, and only after that salting can begin. If you still get wide lard, then it must be cut into thinner layers, otherwise it will not cook as it should.

How to salt lard at home - recipes

Recipe 1 - Classic recipe

• Before salting, you need to prepare the bacon - cut it into pieces 10-15 cm long and 4-6 cm thick.
• Next, you will need dry spices, for salting lard, you can use any usual seasonings: black pepper, red pepper, suneli hops, garlic, dry dill, bay leaf, marjoram, cardamom, caraway seeds and many others.
• Lard is rubbed with salt, and on top with spices, quite densely.
• The dishes in which the lard will be salted are also smeared with spices.
• Then the bacon is covered with a lid and put into the refrigerator for 3-4 days.
• When the time is up, take a sample. If the bacon turns out to be tasty, then remove the remaining salt and spices with a knife and paper. If the bacon is still missing something, the taste is not rich enough, leave it to ripen further.

Recipe 2 - Simple

Even a child can salt lard in this way. This recipe is more suitable for salting pure white lard without a layer for a long time, but lard with a layer will turn out delicious. To do this, the fat is rubbed abundantly with salt, placed in a jar or container and sent to the refrigerator.

The bacon will be ready within 3-4 days. The piece will just need to be cleaned and wiped off the salt. Such lard will appeal to those who appreciate the pure taste of the product.

Recipe 3 - In saline

This recipe is similar to the first one, but there is a significant difference, in this case the lard is not salted dry, but in brine.

• Layers of bacon are sprinkled with your favorite spices, black pepper and bay leaves are a must.
• A liter or a little more water (depending on the amount of bacon and the volume of the dishes where it will be salted) must be brought to a boil, dissolve a glass of salt in it.
• Lard is poured with hot brine, when it cools down - put into the refrigerator.
• Salting lasts 3-4 days, after the lard is considered ready.
• Lard can be removed from the brine or stored directly in it.

Recipe 4 - Salted boiled bacon

• Pour cold clean water into a small saucepan.
• Onions are peeled from the husk, which is then put into the pan, later it will give the lard a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a light yellow tint or a deep orange color.
• Water with onion peel is brought to a boil, salted and fresh bacon is sent there. There should be enough salt, the lard is difficult to oversalt, it usually takes as much salt as it needs.
• Do not forget to cut a bay leaf.
• When the bacon is boiled, it should be completely covered with water. 10-15 minutes of boiling is quite enough, after that the lard can be taken out and cooled.
• Cold lard is greased with black pepper and it is ready to eat. Boiled bacon very gentle and suitable for all teeth.

Recipe 5 - Salo in brine

Tuzluk is a strong saline solution. He prepares like this:

• Small portions of salt are added to the prepared water and mixed.
• When the salt stops dissolving as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It should be tough and tough.

• The bacon is cut into small pieces and tightly packed into a glass jar. When laying it, it must be shifted with garlic, bay leaves, black peppercorns.
• Fat is poured with cold brine so that the solution protrudes 1-2 centimeters.
• The jar is closed with a lid and left in a dark place at room temperature for a week.
• Such lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6 - Salt lard in 1 day: express method

It so happens that you want fat to shiver. Where can we wait a whole week in that case? Here even three days will seem like an eternity. Lard can be salted in one day, it turns out very tasty.