Salo is not only a very tasty product, but also a healthy one. At one time, its usefulness was in doubt, fat was in disgrace: it was accused of all sins, that, they say, cholesterol rises because of it, and excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found that lard is unique due 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, it is not worth abusing and it is not worth it, everything is good in moderation. But treat yourself to a couple of bites delicious fat a day is quite possible.

The taste of lard depends on many factors. Fat age, quality and, of course, salting. There are dozens of recipes for salting lard, all of them are diverse, extremely tasty and fragrant. Store-bought lard cannot be compared in taste with homemade, the latter will always be better. There is nothing difficult in salting lard, the main thing is to strictly follow the recipe. If you want to pickle lard at home, then these recipes and tips are for you.

Before salting, you need to acquire 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 tougher it is, the optimal size is from 3 to 6 cm.
• Fat when buying should be white, not yellow. White fat is fresh fat. As an option - soft pink color.
• Choose fat "beautiful". If you want with a layer - see that in the end the fat looks good in the context.
• The skin should be thin, yellow-orange or pinkish in color, without bristles.
• Fresh fat does not have a specific smell, and a knife easily enters it.

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

Recipes for salting lard

Classic recipe: dry

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

simple recipe

Even a child can pickle fat 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 generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

Video recipe for the occasion:

Within 3-4 days, the fat will be ready. A piece will just need to be cleaned and wiped off the salt. Such fat will appeal to those who appreciate the pure taste of the product.

How to pickle lard in brine

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

• Layers of lard 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 fat and the volume of dishes where it will be salted) must be brought to a boil, dissolve a glass of salt in it.
• Salo is poured with hot brine, when it cools down, it is put into the refrigerator.
• Salting lasts 3-4 days, after the fat is considered ready.
• Lard can be removed from the brine or stored directly in it.

Salting boiled lard

• Pour cold clean water into a small saucepan.
• Onions are peeled, which are then placed in a saucepan, later it will give the fat a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a slight yellow tint or a deep orange color.
• Water with onion peel is brought to a boil, salted and fresh fat is sent there. There should be enough salt, lard is difficult to oversalt, it usually takes as much salt as it needs.
• Do not forget to cut the same bay leaf.
• When the lard is cooked, it should be completely covered with water. 10-15 minutes of boiling is enough, after that the fat can be removed and cooled.
• Cold lard is smeared with black ground pepper and it is ready for use. Boiled bacon is very tender and suitable for any teeth.

Salo in brine

Brine is a strong saline solution. It is prepared like this:

• Add to prepared water small portions salt and mix.
• When the salt ceases to dissolve as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It must be strong and tough.

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

Salt fat in 1 day: express method

It so happens that you want fat right up to the shiver. Why wait in this case for a whole week? Three days will seem like an eternity. Salo can be salted in one day, it turns out very tasty.

• To do this, the fat is immediately cut into thin slices - portioned or sandwich.
• Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.
• Pieces of lard are placed, the jar is tightly closed and shaken vigorously.
• It is necessary to leave the lard to salt out of the refrigerator, at room temperature.
• In a day, the fat will be ready.

My aunt is from Ukraine, she always says: “If there is lard in the refrigerator, then I can’t sleep!” And not in vain, because salty boiled lard is an excellent source of nutrients and energy, they can be filled without special efforts, especially if it is with a meat layer.

And now, during the approaching cold weather, there is more and more need for animal fats, which we can fully satisfy by preparing lard according to the recipe described below. And here is a piece of tender appetizing fat, giving off the smell of garlic and the aroma of spices on your slice of black bread. And I assure you, you will not be limited to one piece!

As a rule, salted salo is served with vodka. But we are for healthy lifestyle life, so I recommend eating it with tomatoes, pickles or fresh cucumbers and other vegetables. Salo with boiled potatoes is especially good.

Ingredients:

Pork undercut - 800 g;

Allspice black peppercorns - 20 pieces;

Bay leaf - 2 pieces;

Salt - to taste;

Garlic - 1 head;

Hot red pepper - 1/4 teaspoon;

Ground coriander - 1/4 teaspoon;

Sweet ground paprika - 1/4 teaspoon;

Mustard seeds - 1/2 teaspoon;

Sesame - 1 teaspoon.

Recipe:

1. Pour into a deep saucepan cold water, add salt (I had salt with herbs) and throw in black allspice peas. Bring the brine to a boil for strong fire. While the water is boiling, prepare the lard: wash it, cut into portions into pieces about 20 centimeters long.

I recommend taking pork undercut, as fat with large and numerous meat veins is called. When the brine boils, place the cooked pieces of bacon in it so that it is completely immersed in water. Reduce fire to low. Boil the salo for 60 minutes. 15 minutes before the end of cooking, add bay leaf to the brine with lard.

2. While the lard is cooking, make a garlic mixture with spices. Peel the garlic, wash it, grate it on a fine grater or crush it with a garlic press into a cup, add all the spices, knead with a spoon

to a homogeneous mass. Remove the ready-made pieces of boiled bacon from the brine, let the water drain and, while still hot, rub generously on all sides with a garlic mixture with spices.

3. Put the pieces of boiled lard grated with garlic mixture with spices into a cup, cover with a lid and leave to cool.

4. After 2 hours, our salted boiled lard is ready to eat. It just ends so fast! You can also salt lard without cooking and heat treatment. Here is the recipe for salted lard.

A few tips:

For salting, buy soft, supple lard, if you stick a knife into it, it will go in easily, like in butter;

Do not pour out the brine in which the lard was cooked, it can be used, for example, for soup. It is very tasty.

Photo and recipe: Lorchen

I bring to your attention the recipe for the best boiled lard. Previously, I could not even think that I would like boiled lard, but after preparing it according to this recipe, I realized that it was insanely delicious. The peculiarity of this dish is the preparation of bacon in onion peel: it gives an appetizing golden hue and special notes of taste. Homemade lard it turns out soft, tender and fragrant. Everything is prepared simply, without unnecessary complications. This dish will surely please you with its piquant taste and diversifies the festive table with meat snacks. If you love lard, then be sure to cook it in such an original way.

Ingredients:

• 1 kilogram of fresh fat;
• 1 liter of cold ordinary water;
• 150 grams of salt;
• 2 heads of garlic;
• 5 bay leaves;
• 1 teaspoon black peppercorns;
• 1 teaspoon coriander peas;
• a pinch of allspice (peas);
• 3 handfuls of onion peel;
• garlic to taste;
• seasoning for lard to taste.

The best boiled lard. Step by step recipe

1. First, let's prepare the marinade. To do this, pour dry onion peel into a convenient saucepan, add salt, black peppercorns, bay leaf, allspice and coriander peas.
2. You can use any spices based on your taste: the amount of spices can adjust the spiciness and piquancy of the dish. With lard, you can use ginger, red paprika, spicy pepper chili, ground black pepper, dry ground basil, coriander, saffron and cloves.
3. You can use one or more types of spices to create a mix of flavors.
4. Garlic should be added whole, not peeled, but before that you need to cut off the tails and rinse under cold running water. In order for the garlic to give off its aroma, it is necessary to make holes in it with a knife.
5. Pour water into a saucepan with all the ingredients and send to the fire. When the marinade boils, then boil it for another five minutes.
6. While the marinade is cooking, prepare the lard: it needs to be cut into small pieces, about three centimeters thick.
7. For this recipe, I like to use lard with a meat layer: undercuts or brisket. You can make your choice, in any case - it will be very tasty.
8. When the marinade has boiled for five minutes, you need to send chopped lard into it. It must be placed so that it is completely covered with marinade. Cover the pan with a lid, from the moment of boiling, over medium heat, boil the lard for ten minutes.
9. If your marinade does not completely cover the fat, then add a little boiled water, but do not overdo it so as not to spoil the taste of the marinade.
10. When the fat is boiled, then it must be removed from the heat and left to cool at room temperature. When the fat has cooled, it must be put in the refrigerator for twenty-four hours.
11. When the fat is marinated in the refrigerator, each piece must be removed from the pan and wiped well with a paper towel: this will remove excess moisture.
12. After that, take the garlic, peel it, chop it with a press and mix with the seasoning for the lard, mix well until smooth. Each piece of lard is a little smeared with prepared homogeneous mass from garlic and seasonings.
13. Ready fat should be stored in the refrigerator in a closed container.

The best boiled lard is amazing and rich, very tasty. His view is simply amazing: onion peel gives a very beautiful color. The recipe is really simple, even a novice cook can handle it. Before serving, the fat must be taken out of the refrigerator, cut into thin plates - and can be served with black bread, mustard and fresh vegetables. Salo just melts in your mouth - this deliciousness is great for holiday table and scattered among meat snacks, one of the first. On the site "Very tasty" you can find a lot interesting recipes. Bon appetit!

So, you will need:
Pork fat with a slot and always with a skin.
Garlic.
Salt.
Allspice a couple of peas, the main thing is not to overdo it and not to shift.
Bay leaf.

Cooking takes about 5-10 minutes.

First of all, pour water into the pan, by quantity - so that the fat is subsequently completely closed, but does not float like in the sea-ocean.

Add salt to the water, add the amount as usual to the soup.

We put on fire and leave to boil.

At this time, we take out the fat, singe if necessary, carefully scrape the skin *http://*yourmeal.r*u with a knife so that the skin is clean and smooth.

Cut the garlic into thin slices - quantity - as desired. But you shouldn't skimp too much.

We rub a piece of pork with salt, lay out the chopped garlic from the side of the meat.


Fold a piece of pork in half, or twist into a roll, if the piece allows. Skin on the outside, garlic on the inside, of course.


We wait for the water to boil with pepper and put the prepared bacon into it. We do not reduce the fire, the main thing is to achieve the fastest possible re-boiling.


I cook for time depending on the size of the piece, in this case it was cooked for about an hour and a quarter. The meat must be completely cooked.

10-15 minutes before the end, add bay leaf to the pan. After *http*://*yourmeal.ru the end of cooking, we take out the bay leaf and mercilessly throw it away.

After turning off the fire, leave the fat in the pan to cool in the broth.


After cooling, two scenarios are possible:

If you like an elastic skin, then after cooling, we take the lard out of the pan, wrap it in foil and put it under pressure in the refrigerator.

If you need a soft skin, leave the fat in the broth without a refrigerator for *http://your*meal*.ru night, if it was prepared in the evening, that is, for 8-10 hours.

Then we take out a piece, free it from the shackles and cut it. Store later in the refrigerator in foil or parchment paper.

P.S. From spices, you can add ground black pepper to the garlic inside the fat. Black *http://yourmeal.*r*u peppercorns can be thrown into the water. You can also add a clove bud, a little cinnamon, cardamom to the water.

You can also cook in onion skins.

Salo, boiled in a bag, is very juicy and fragrant. It will be appreciated even by those who were very skeptical about this product before. It is very simple to prepare, but it turns out incredibly tasty.

If you purchased hard bacon with a very coarse skin, cook it in a bag. It will become soft and at the same time retain its dense texture.

For 1 kg of fresh fat you will need:

• 2 tablespoons of salt with a slide;
• 8 cloves of garlic;
• 1 st. l. peppercorns.

Cooking process:

During the cooking process, the fat in the bag will be on the surface of the water. Do not try to sink it to the bottom. Just cover the pot with a lid.

Salo with spices

Boiled lard with spices is a fragrant classic that will perfectly complement any table. It is not difficult to prepare it. But what happens will cause admiration not only in relatives, but also in guests. It is the spices that saturate the fat with an amazing taste, make it perfect.

For the recipe you will need:

• 1 kg fat (not very thick);
• 4 spoons. table salt;
• 6 - 8 teeth;
• peppercorns;
• ground red and black pepper;
• ground paprika;
• a whole leaf of laurel.

Cooking process:

The cooking time of the lard can be varied. If you want it to be very soft, cook for an hour or more. In the case when you want to get the product soft on the outside and hard on the inside, it is enough to cook for 15-20 minutes.

Salo with garlic

Where are those sushi, rolls and other exotic dishes? There he is real delicacy, time-tested and approved by many generations of our citizens. Boiled bacon with garlic is a dish that is never too much.

For the recipe you will need:

• 1 kg of fat (choose with a meat layer, it will be even tastier);
• about three liters of water;
• 10 - 12 garlic cloves;
• 6 tablespoons of salt.

Cooking process:

If there is no room for a pot in the refrigerator, you can put the lard in two bags, tie it well and place it somewhere on a shelf.

Cooked-smoked lard

Everyone will agree that home-made lard is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers and other additives are used for cooking. Boiled-smoked lard is not only surprisingly tasty, but also looks beautiful.

For cooking you will need:

• kilogram of fat;
• water - 4 liters;
• salt - 100 gr.;
• laurel leaf;
• peppercorns;
• foil;
• metal container;
• fruit tree sawdust.

Cooking process:

When smoking lard, it is very important that the lid fits snugly on the vessel. The smoke must not come out.

The most delicious boiled lard

And finally, the most delicious recipe boiled fat. The specialty of this dish is secret ingredient- onion peel. It is she who makes the lard beautiful, adds an amazing flavor note that cannot be found in any other recipe for boiled lard.

Required ingredients per kilogram of fat:

• 2 liters of water;
• 100 gr. salt;
• 1, 5 - 2 heads of garlic;
• laurel;
• onion skins (about four handfuls);
• allspice;

Cooking process:

Spices can be taken any, to your taste. The amount of seasoning is also adjustable. If you like it spicy, you can add red pepper.

Boiled lard is a dish that will never go out of style. It is tasty, healthy and can successfully complement the menu of any holiday. It can be served with fresh bread, mustard, horseradish, vegetables. This fat just melts in your mouth. It is not difficult to prepare it. But at the same time, you can always add something of your own, unusual, to the cooking process, which will make the dish even tastier.