To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, free of bristles, and preferably with the mark of a veterinarian.

Smell the bacon. The smell of a fresh product is delicate, milky-sweet. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds, and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, whichever way you choose, store ready-made lard will need to be in the freezer.

• 1 kg of lard;
• 200 g of salt;
• 20 g of black pepper;
• ½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put bacon there and rub well with salt on all sides.

Sprinkle with pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1–2 mm thick and place them in the slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

The fat is ready. It tastes best with black bread.

For further storage, peel off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

• 2 kg of lard;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Place the bacon in a jar. Do not try to fold the pieces tightly: the bacon can go bad. Shift the layers of bacon with bay leaves and black pepper.

After that, remove the bacon from the jar, pat dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the freezer. The lard will be ready in a day.

• 1 liter of water;
• 2 handfuls of onion skins
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of lard with a layer;
• 4 allspice peas;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the bacon in it and cover with a plate so that it sinks in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes for small fire... Then remove the pan from heat, cool and place in a cool place for 12 hours.

Remove the bacon, dry it and rub with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. This bacon is best combined with black bread and mustard.

Before talking about salting lard, let me say a few words about the product itself.

People eat lard for many centuries. With it, fried potatoes are tastier, and in dumplings they are a welcome guest, and a sandwich with lard sometimes comes in handy, and many other dishes cannot be cooked without it.

Nutritionists, talking about the high content of fat in lard, argue about the dangers and benefits of this product. But they agree on one thing: the use of lard in reasonable quantities will not harm our body. In addition, lard contains a number of valuable essential fatty acids that a person needs for a normal life. For example, this product contains polyunsaturated arachidonic acid, which is part of all cell membranes, is part of the enzyme of the heart muscle, and is involved in cholesterol metabolism. By the content of fatty acids, lard is close to vegetable oils... The calorie content of lard is up to 900 kcal per 100 g. Biological activity is 5 times higher than that of oil. Therefore, in winter, lard is what you need to maintain vitality and immunity.

How to choose lard for salting

When choosing lard, pay special attention to product color and smell. It is best if the lard itself is white or pale pink, about 4-5 centimeters thick (optimal for salting). If the lard is much thicker, then it can be cut into layers. Fresh fat should not be yellow or gray. The skin of this product should be smooth, without bristles, thin, yellowish or pinkish in color. A knife easily goes into fresh bacon. The fat should not have a foreign smell. Boar fat can smell like urea. Such a product should be discarded. It will be difficult to get rid of the smell.

Exists a large number of recipes for salting lard. We would like to bring to your attention two fairly simple and original recipes.

The classic recipe for salting lard

We cut the bacon into pieces 7-10 cm in size and 4-5 cm thick. Prepare the spices. It all depends on your desire and capabilities. Usually, garlic, red or black pepper, dry ground dill are used for salting lard, Bay leaf, hops-suneli, marjoram, caraway seeds, cardamom and others. Mix salt and spices. Rub each piece of bacon well with this mixture.
Sprinkle the bottom of a wide dish with spiced salt. Pack the bacon tightly. You can sprinkle the rest of the mixture on top. Cover and leave in a cool, dark place for 2-3 days.

Use a knife to free the fat from excess salt. Ready.

Boiled bacon salting recipe

Pour into a saucepan cold water... Put onion skins there (it will give the fat a pleasant golden color). The more onion skins you put, the more intense the color of the boiled bacon will be. Bring the water with the husk to a boil, salt, put the bacon, bay leaf. Don't be afraid to oversalt. The lard will take as much salt as it needs. But remember that the water must completely cover the fat. Lard is cooked in boiling water for 10 - 15 minutes. Then remove it from the pan, cool, add black pepper to taste. Chill and salted lard ready.

Such fat is stored, as a rule, no more than 5 - 7 days.

For salting, you will need
0.5 kg lard
Bay leaf - 1 pc.
Salt - 2 - 3 tablespoons

In our Ukraine, fat is considered national dish , it is salted, baked, pickled, stuffed with vegetables - and I cooked it. The best is the lard from the back or sides of the pig, it is very soft and oily. I have never cooked lard like this before, mostly salted. I learned this recipe from my matchmaker, who is from the Ivano-Frankivsk region, and who shared the recipe. To make the dish even tastier lard is better to take with streaks of meat... And, although, personally, I am not a fan of bacon, (I try to keep the figure), but I want to assure you that it just melts in your mouth. And what a smell! My husband and son appreciated the lard I cooked, I hope you will like it too!

For cooking boiled bacon with spices we will need:

For marinade we will need:

• 500 gr. lard with veins of meat
• 1 liter of water
• 100 ml vinegar (9%)
• 3 bay leaves
• 7-8 peppercorns
• 1/2 tsp black pepper
• 1 tbsp salt

For refueling we will need:

• 1 head of garlic
• 1 tbsp black pepper
• 1 tbsp (with a slide) salt

First, cook the marinade.
Add peppercorns, bay leaf, salt, pepper and vinegar to the water.

Cut the bacon into pieces(I ended up with 4 small pieces).

When the marinade boils, throw pieces of bacon into it and cook for 45 minutes.

While the bacon is cooking, prepare the dressing.
Pass the garlic through a press, add salt, black pepper and mix well.

We take out the cooked bacon from the marinade and let it cool completely.
Rub each piece with plenty of garlic, salt and pepper on all sides.

We wrap each piece of pickled bacon in cling film, put in the tray and put in the refrigerator.

Salo prepared according to this recipe can be eaten the next day.

Before chopping the bacon, you need to scrape off the dressing with a knife, but if you like more spicy bacon, you can leave.

My husband says what is boiled bacon with spices, with black fresh bread, and with a green onion, and under a glass of cold vodka - this is the best that you can think of on a cold winter evening.

BON APPETIT!

Lard is a special product that leaves no one indifferent. It not only possesses unusual taste, but also very beneficial for the body. Some doctors even advise taking small amounts of it every day. That is why we advise you to study the material and.

If you are a fan of this product, then you should also like the delicious boiled bacon, the recipes for which we have selected for you.

Lard, boiled in a bag

The boiled bacon prepared according to this recipe in a bag turns out to be so tender that it can be liked not only by lard lovers, but also by those who, in principle, are indifferent to it.

Ingredients:

• pork belly - 1 kg;
• garlic, salt and ground black pepper.

Preparation

Cut a piece of bacon into small pieces, about 200 g each. Rub them well with garlic, salt and pepper and leave to marinate overnight. After that, put each piece in a bag, and close it tightly, and then wrap each bundle in another bag and tie it well again.

Put all the bags in a saucepan with cold water and cook the bacon over low heat for about 2 hours. Then turn off the heat and leave the pieces in the broth until they cool completely. When the bacon has cooled, remove it from the bags, wrap it in parchment paper and store in the refrigerator. Cut into thin slices when serving.

Boiled bacon with garlic

The recipe for cooking boiled bacon with garlic is very simple, but the result is such that you just lick your fingers. Wash the prepared piece of bacon and put it in a saucepan with cold water so that it completely covers it. Add to it 10 black peppercorns, 5 allspice, a few bay leaves and one onion.

Put the saucepan on the fire and cook the bacon for 40 minutes. Then take it out and let it cool. At this time, chop 5 large cloves of garlic. In the cooled bacon, make cuts, put chopped garlic in them, rub a piece well with salt and ground black pepper and refrigerate it for several hours.

Many people like to eat bacon with onions, and if you are one of them, then you will be interested in how to make boiled bacon in onion skins.

Ingredients:

• lard with meat layer - 800-1000 g;
• water - 1 l;
• garlic - 5-6 cloves;
• salt - 1 tbsp.;
• bay leaf - 3-4 pcs.;
• onions - 7-10 pcs.;
• allspice - 4-6 pcs.

Preparation

Remove the husks from the onions and rinse them. Pour salt into the water, bring to a boil, then put the husk in it and cook for 5 minutes. Place the lard in the boiling brine to cover it completely, bring to a boil, reduce heat, and cook for another 10 minutes. After that, turn off the heat and leave the bacon in it for another 15 minutes.

Transfer it to a plate and let cool. At this time, chop the garlic, bay leaf, and peppercorns and combine. Make cuts in the bacon and rub it with spices. Wrap the piece in foil and place in the freezer. When the bacon is frozen, cut it into thin slices and serve.

Lard, boiled in soy sauce

If you prefer non-standard combinations, then you will love the recipe for making boiled lard in soy sauce.

Ingredients:

Preparation

Boil a whole piece of bacon for 5 minutes, then rinse and cut into 3x5 cm pieces. Tie each of them well with kitchen string. Green onions chop coarsely and chop the ginger into rings. Heat the oil in a saucepan and fry them until the aroma appears. Then add 2.5 tbsp. water and cook for about 10 minutes. Then pour in soy sauces and wine, bring the brine to a boil and then dissolve the sugar in it.

Put pieces of bacon in a saucepan, boil on high fire 5 minutes, then reduce heat and cook for 2-2.5 hours.

Lard, boiled in brine, is very tender. There is simply a real pleasure - it melts in your mouth, you don't even need to chew it. It is better to cook such preparations from bacon in small portions so that there is always the most fresh product, because then it is especially tasty.

How to cook boiled bacon at home.

Boil a saturated brine from one faceted glass of salt and one liter of water. Add any spices to it: laurel leaf, garlic, peppercorns. Cool the brine.

Divide the fresh lard into approximately the same size large pieces and place them in the infused liquid.

After three days, the pan with bacon is placed on the stove and brought to a boil. Cook over low heat for no more than thirty minutes. During this time, it will soften and become even more saturated with the aromas of spices.

Cool the boiled bacon directly in the brine and only then take it out and dry it with napkins.

After that, rub with dry ground red pepper, finely chopped, or better grated, garlic, any ground spices to taste or a ready-made seasoning mixture called "Khmeli-suneli".

Boiled bacon with garlic is perfectly preserved simply in the refrigerator, previously placed in a plastic bag. But in order to be able to thinly cut lard in spices - store it in the freezer.