How to salt lard using the boiled method. Boiled lard with spices

Lard is not only a very tasty product, but also healthy. At one time, its benefits were in doubt, lard was in disgrace: it was accused of all sins, that, they say, cholesterol increases because of it, and excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found 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, you shouldn’t abuse it, everything is good in moderation. But it’s quite possible to treat yourself to a couple of pieces of delicious lard a day.

The taste of lard depends on many factors. The age of the lard, the quality and, of course, the salting. There are dozens of recipes for salting lard, all of them are varied, extremely tasty and aromatic. Store-bought lard cannot compare in taste to homemade lard; the latter will always be better. There is nothing difficult about 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 that you will salt. You need to choose it carefully; even the most successful salting will not save bad lard.

How to choose lard for salting

• Choose lard that is not very tall; the thicker the lard, the older and tougher it is; the optimal size is considered to be from 3 to 6 cm.
• When purchasing, the lard should be white, not yellow. White lard is fresh lard. Alternatively, a soft pink color.
• Choose “beautiful” lard. If you want it with a layer, make sure that the lard ends up looking good in cross-section.
• The skin should be thin, yellow-orange or pinkish in color, without bristles.
• Fresh lard does not have a specific smell, and a knife can easily be cut into it.

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

How to pickle lard at home - recipes

Recipe 1 - Classic recipe

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

Recipe 2 - Simple

Even a child can salt lard 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 also turn out tasty. To do this, the lard is generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

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

Recipe 3 - In saline solution

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

Recipe 4 - Salting boiled lard

• Pour cold, clean water into a small saucepan.
• The onions are peeled, which is then placed in a pan, which will later 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 skins is brought to a boil, salted and fresh lard is sent there. There should be enough salt; it is difficult to over-salt lard; as a rule, it takes as much salt as it needs.
• Don't forget to put a bay leaf on the cut.
• When the lard is cooked it should be completely covered with water. 10-15 minutes of boiling is enough, after which the lard can be taken out and cooled.
• Cold lard is coated with ground black pepper and it is ready to eat. Boiled lard is very tender and suitable for any teeth.

Recipe 5 - Lard in brine

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

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

• The lard is cut into small pieces and placed tightly in a glass jar. When laying it, it should be topped with garlic, bay leaf, and black peppercorns.
• The lard 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 lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6 - Salting lard in 1 day: express method

It happens that you crave lard to the point of trembling. Why wait a whole week in this case? Here even three days will seem like an eternity. Lard can be salted in one day, it turns out very tasty.

I bring to your attention a recipe for the best boiled lard. Previously, I couldn’t even think that I would like boiled lard, but after preparing it according to this recipe, I realized that it was incredibly tasty. The peculiarity of this dish is the preparation of lard in onion skins: it gives an appetizing golden hue and special notes of taste. Homemade lard turns out soft, tender and aromatic. Everything is prepared simply, without unnecessary complications. This dish will certainly delight you with its spicy taste and will diversify the holiday table with meat snacks. If you love lard, then be sure to prepare it in this original way.

Ingredients:

• 1 kilogram of fresh lard;
• 1 liter of cold plain water;
• 150 grams of salt;
• 2 heads of garlic;
• 5 bay leaves;
• 1 teaspoon black peppercorns;
• 1 teaspoon coriander peas;
• a pinch of allspice (corns);
• 3 handfuls of onion peels;
• 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 peels 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 be adjusted to the spiciness and piquancy of the dish. With lard you can use ginger, red paprika, hot chili pepper, 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 release its aroma, you need to make holes in it with a knife.
5. Pour water into a saucepan with all the ingredients and put it on the fire. When the marinade boils, boil it for another five minutes.
6. While the marinade is preparing, 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 layer of meat: pork chops or brisket. You can make it according to your choice, in any case it will be very tasty.
8. When the marinade has boiled for five minutes, you need to add chopped lard to it. It must be placed so that it is completely covered with marinade. Cover the pan with a lid, from the moment it boils, over medium heat, boil the lard for ten minutes.
9. If your marinade does not completely cover the lard, then add a little boiled water, but do not overdo it, so as not to spoil the taste of the marinade.
10. When the lard is boiled, it must be removed from the heat and left to cool at room temperature. When the lard has cooled, it should be placed in the refrigerator for twenty-four hours.
11. When the lard is marinated in the refrigerator, each piece needs to be removed from the pan and wiped well with a paper towel: this will remove excess moisture.
12. After this, take the garlic, peel it, crush it with a press and mix with the lard seasoning, mix well until smooth. Lightly coat each piece of lard with a prepared homogeneous mixture of garlic and seasoning.
13. Ready lard should be stored in the refrigerator in a closed container.

The best boiled lard turns out amazing and rich, very tasty. It looks simply amazing: the onion skins give it a very beautiful color. The cooking recipe is really simple, even a novice cook can handle it. Before serving, the lard must be removed from the refrigerator, cut into thin slices - and can be served with black bread, mustard and fresh vegetables. Lard just melts in your mouth - this delicacy is perfect for the holiday table and is one of the first to be scattered among meat snacks. On the “Very Tasty” website you can find a lot of interesting recipes. Bon appetit!

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

Lard is rich in “long-lasting calories” - those who eat it restore energy and strength for a long time. There are approximately 800 kcal in 100 g of lard, but this does not mean that weight watchers should not eat this product - everyone can and should eat lard in moderation!

This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism.

In addition, the substances contained in lard help eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing the reasons in favor of consuming lard may take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful.

Athletes, tourists and anyone whose lifestyle involves physical activity can eat more than 30 g of lard per day.

You can buy lard today without any problems. However, lard prepared by yourself will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of the prepared snack, delighting yourself and your family.

Selection of raw lard

A big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:

It is better to choose lard with skin (by the way, the healthiest ones are exactly 2.5 cm of lard under the skin);
The lard should be homogeneous, elastic, dense, the best way to check is to pierce it with a sharp knife (good lard will resist slightly, but can be pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or cook lard with streaks of meat; if salted in the usual way, such lard will either turn out too tough or may spoil in the refrigerator.

Salting lard at home - methods

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired shapes in pieces. There are three methods for salting lard:

Since there are a lot of recipes for preparing lard using these three methods, we will present the most popular ones.

Lard boiled in a bag

Boiled lard prepared according to this recipe in a bag turns out to be so tender that it may appeal not only to lard lovers, but also to those who are in principle indifferent to it.

Ingredients:

• pork belly – 1 kg;

• garlic, salt and ground black pepper.

Preparation

Cut a piece of lard 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 package in another bag and tie it well again.

Place all the packages in a saucepan with cold water and cook the lard 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 lard has cooled, remove it from the bags, wrap it in parchment paper and store it in the refrigerator. When serving, cut into thin slices.

Boiled lard with garlic

The recipe for boiled lard with garlic is very simple, but the result is such that you will simply lick your fingers. Wash the prepared piece of lard and place it in a pan with cold water so that it completely covers it. Add to it 10 black peppercorns, 5 allspice, several bay leaves and one onion.

Place the pan on the fire and cook the lard for 40 minutes. Then take it out and let it cool. Meanwhile, chop 5 large cloves of garlic. Make cuts in the cooled lard, insert chopped garlic into them, thoroughly rub the piece with salt and ground black pepper and put it in the refrigerator for several hours.

Recipe for “Onion lard” – lard salted in onion skins in brine

You will need:

lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.

The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.

There are also very modern methods of salting lard.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can stay in the refrigerator for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.

The resulting lard is very tasty - piquant and spicy, great for main courses, as well as for vodka.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion skins.

Soak the onion skins, then rinse them with running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.

Lard boiled in soy sauce

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

Ingredients:

• lard with meat layer – 500 g;

• regular soy sauce - 1 tbsp;

• dark soy sauce – 6 tbsp. spoon;

• green onions - 3 feathers;

• ginger – 3 cm;

• rice wine – 3-4 tbsp. spoons;

• brown sugar - 2.5 tbsp. spoons.

Preparation

Boil a whole piece of lard for 5 minutes, then rinse and cut into 3x5 cm pieces. Tie each of them well with kitchen twine. Chop the green onions coarsely and the ginger into rings. Heat oil in a pan and fry them until fragrant. Then add 2.5 tbsp. water and cook for about 10 minutes. After this, pour in the soy sauces and wine, bring the brine to a boil, and then dissolve the sugar in it.

Place pieces of lard in a saucepan, boil over high heat for 5 minutes, then reduce heat and cook for another 2-2.5 hours.

Baked lard

For the recipe you will need:

– Lard or cuttings – 1 kg
– pepper (peas) – 10 pcs.
– coriander (peas) – 10 pcs.
– bay leaf – 5 pcs.
– garlic – 1-2 heads.

Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

A white, elastic piece of lard that melts in your mouth is indescribable bliss. Boiled lard is a way to pickle your favorite product at home for the most cautious. Since the soul requires variety, I will offer several recipes: with spices, in onion skins, in a bag. A favorite delicacy among most Slavic peoples, it is a hearty snack and a tasty cure for the nerves. Because there is hardly a person who has tasted the salsa and not enjoyed it. Do you remember how your mood improves?

The most delicious recipes for boiled lard

In order for the appetizer to live up to its stated name, you should know the specifics of preparing boiled lard.

• The cooking time depends on the size of the piece. Do not overcook the product, 30-40 minutes is the maximum; longer cooking does not make sense.
• You will get an excellent snack if you take the choice of pork product seriously. Refrain from buying old lard. Don’t be shy and smell a piece – good lard initially smells delicious. The structure of the product is important - smooth, dense, without looseness, preferably with small layers of meat.
• Don’t be afraid to overdo it with salt, the product will take no more than the required amount.

Seasonings for lard:

Lard without seasoning is a fashionista without makeup. Traditionally, in addition to salt, various types of pepper and bay leaves are added during cooking. But when it comes time to rub the cooked piece with spices, you are allowed to roam to your heart’s content. Take paprika, coriander, ginger, a mixture of Provençal herbs, suneli hops, and any herbs.

Boiled lard in onion skins

Boiled in the husk, a piece of lard is unbearably beautiful, with a smoked effect. I advise you to take leaves from an old onion, it gives off more color.

Prepare:

• Pork lard – 700 gr.
• Husk - several handfuls.
• Water - liter.
• Salt – 50 gr.
• Pepper.
• Garlic cloves – 4 pcs.

How to do:

1. Place the husks in a saucepan and add salt to the water. After boiling, cook for 10 minutes and add the pork piece.
2. Cook for 30-40 minutes depending on the thickness of the piece.
3. Remove from the burner and let cool without removing from the pan.
4. Dry the piece and remove the husks.
5. Combine the garlic pulp with spices and generously spread the lard. If desired, you can simply cut the garlic cloves into slices and cover the piece.
6. Wrap the lard in foil and refrigerate for 2 hours.

Boiled lard with spices - a simple recipe

Lard will turn out incredibly tasty if you generously rub a piece with a variety of spices. Keep the recipe simple.

• Pork lard – 500 gr.
• Water - liter.
• Salt – 150 gr.
• Garlic – 3 cloves.
• Allspice - 3 pcs.
• Bay leaf – 2 pcs.
• Carnation buds – 2 pcs.
• Parsley and dill, a mixture of peppers, coriander, red pepper.

How to do:

1. Boil water with salt, cloves, bay leaves and pepper. Boil lard in brine for 20-25 minutes. Leave to cool directly in the pan. The best way to prepare it is to cook it overnight and rub it with spices in the morning.
2. Remove the lard and dry.
3. Make a seasoning mixture: mix coriander with black and red peppers, add other spices as desired. Lard grated with paprika looks incredibly beautiful.
4. Separately chop the greens, chop the garlic and combine.
5. Rub the seasoning mixture onto the piece, then coat the top with the garlic-dill mixture.
6. Wrap the piece in foil and keep it in the cold for a day.

Boiled lard with garlic

The simplest recipe, but the taste is not inferior to the “sophisticated” ones. Garlic and lard are incredibly well compatible products that complement each other.

There is no point in writing the number of ingredients, since everything is outrageously simple.

1. Take a piece of the best lard and add water in a saucepan to cover completely. Add pepper and bay leaf.
2. Cook and cool.
3. Cut the garlic cloves into slices and stuff the piece over the entire surface.
4. Sprinkle with black pepper, salt and, wrapped in cling film, refrigerate for a couple of hours.

Lard boiled in a jar - homemade recipe

A wonderful snack can be prepared in the oven by boiling lard placed in a jar. A product for the peritoneum and cheek is suitable. There is no specific recipe; spices are added by eye.

How to cook:

1. Dry the lard cut into pieces thoroughly. Don’t make them too small, cut them as large as possible, ensuring that they fit into the neck of the jar.
2. Leave about 3 cm at the top.
3. Place the jar in a cold oven, cover with a lid and turn on. Set the temperature to the lowest setting at first. After 10 minutes, increase to 150 o C.
4. Continue cooking for about an hour.
5. Turn off the oven and leave the jar to cool. You can try it right away.

Boiled lard in a bag with spices

Salted lard cooked in a bag is very popular among gourmets. Tip: do not throw away the remaining fat in the bag - use it for its intended purpose.

Take:

• Lard – 500 gr.
• Garlic – 6 cloves.
• Paprika, salt, herbs de Provence, black pepper.

How to cook:

1. Make several cuts on the piece and put the garlic cloves inside.
2. Rub the lard with seasonings, let it stand for a couple of hours so that the piece is soaked, and put it in a bag.
3. Important! Be sure to remove any air from the bag and seal tightly. Place the lard in two more bags, tie it and start cooking.
4. After 2 hours the lard is ready. Cool it directly in the bag.

Lard boiled in soy sauce

Let's show due respect to oriental cuisine and add to the recipe an unusual nuance that came from there - soy sauce. To prepare, choose a beautiful piece of brisket with a layer of meat.

Take:

• Lard with a layer – 500 gr.
• Soy sauce – 7 large spoons.
• Ginger root - 3 cm piece.
• Green onions.
• Sugar – 2-3 spoons
• Rice wine – 3 spoons.
• Sunflower oil.
• Water – 2.5 glasses.

How to cook:

1. Boil the whole piece for 5-7 minutes, let the water drain, cool slightly, and divide into small pieces measuring 3 x 5 cm. Tie with thread.
2. Coarsely chop the onion feathers and the ginger root into rings.
3. Fry in well-heated oil. It is more convenient to fry in a pan with a thick bottom. A strong aroma appears - it’s done, it’s time to move on to the next stage.
4. Pour water into the oil, wait until it boils and add the sauce and wine. Wait until it boils again and add sugar.
5. After the sugar has completely dissolved, add the pieces of lard and let it boil. Cook until tender over low heat for 2 hours (simmer).

Boiled lard roll - recipe

If you see thin pieces of lard on the market, don’t miss the opportunity to buy it for pennies and make a wonderful roll. Save some money and get an excellent snack. Moreover, it doesn’t matter where the piece comes from, the flank or undercut will work well.

You will need:

• Lard – 600 gr.
• Onion peel - a large handful.
• Salt – 2 tablespoons per liter of water.
• Garlic, ground and peppercorns, bay leaves, favorite spices.

How to cook:

1. Place a piece on the board, sprinkle with plenty of spices, and roll into a roll. It's faster and more convenient to cook small pieces. Tie with threads and twine.
2. Boil water with salt, peels, peppercorns and bay leaves.
3. Fold the rolls and cook after boiling for 30 minutes.
4. After removing from the burner, forget the roll directly in the brine for a day.
5. After a day, take it out, peel off the husks, and blot it. Wrap in film and store in the freezer. However, cut off a piece, since you can try the roll right away.

Add to the collection of lard recipes:

Recipe for boiled brisket with layers of meat

Incredibly tasty and beautiful snack. You may salivate while you cook.

You will need:

• A piece of brisket with layers – 1 kg.
• Garlic – 4-5 cloves.
• Onion peel - a handful.
• Water - liter.
• Salt – approximately 100 gr.
• Sugar - a spoon.
• Bay leaf, peppercorns, khmeli-suneli seasoning.

Step-by-step preparation:

1. If desired, cut the brisket into medium pieces; they will salt faster.
2. Boil water, adding husks, salt, bay leaves, sugar and peppercorns. Lower the pieces and cook for half an hour after boiling.
3. Leave the lard to cool in the brine.
4. Clean the pieces from adhering husks and dry.
5. Mix the spices with minced garlic and grate the brisket.
6. All that remains is to wrap the lard in cling film and keep it in the refrigerator for about an hour (ideally overnight). Take a sample and store the remainder in an airtight container and refrigerate.

There are never too many recipes, so keep the video with lard boiled in a bag and enjoy. Good luck with your culinary vigils in the kitchen.

Many housewives sooner or later think about how to salt lard at home, because homemade lard is a wonderful hearty snack and a very healthy product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Lard contains fats that are valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a beneficial effect on health. Of course, you shouldn’t overuse lard, but eating 10-30 g of lard a day is very useful. If you don’t know how to salt lard at home, tips and recipes from Culinary Eden will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tint, a fresh smell and a dense, elastic consistency. To check the quality of lard, use a sharp knife - a high-quality product will be easily pierced with little resistance. It is better to avoid buying lard that is too soft and has a yellow or gray tint. The thickness of the lard should be between 3 and 6 cm - thicker lard may be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard may be tough and smell bad. As you can see, you should approach the choice of lard with the utmost care, since even the most competent salting will not save a bad product.

Before cooking, rinse the lard under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. If you do end up with thick lard, it should be cut into thin layers, otherwise it will not be salted. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Lard can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the lard is rubbed with salt and spices with the addition of garlic and stored in the refrigerator for 3 to 5 days. With the wet and hot methods, the product is prepared in brine (in the first case, it is filled with brine, in the second case, it is boiled in brine) - these methods are more labor-intensive, but the prepared lard has a very long shelf life (up to 1 year). For better salting of lard, you can use oppression. Also, do not be afraid to sprinkle the lard with plenty of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready lard must be stored in the refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting of lard

Ingredients:
2 kg of lard,
150 g salt,
1 head of garlic,
ground black pepper to taste.

Preparation:
Cut the lard into pieces about 4-5 cm wide and make transverse cuts on it using a knife. Pour salt into a plate and thoroughly rub the lard with salt on all sides. Sprinkle with black pepper and place chopped garlic in the slits. Place the lard in a plastic bag or enamel bowl and place in the refrigerator. The lard will be ready in 3-4 days. After this, you need to remove excess salt and pepper from the lard, place it in a bag or wrap it in parchment paper and store it in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork lard,
3 liters of water,
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 cloves of garlic,
4 heaped tablespoons of salt,
5-7 bay leaves,
2 teaspoons ground paprika.

Preparation:
To prepare the brine, pour water into a saucepan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from heat and cool the brine to room temperature. Place the prepared lard in a glass jar (preferably 0.5 liters) and fill it to the brim with the prepared brine. The bay leaf and pepper should be in the jar. Close the jar with a lid and place in the refrigerator. The lard will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After this, grate the lard with paprika and garlic passed through a press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Hot salting of lard

Ingredients:
1 kg of lard,
1 liter of water,
100 g onion peels,
80-90 g salt,
8-10 cloves of garlic,
10 peas of allspice,
6-7 black peppercorns,
5 bay leaves,
2 tablespoons sugar,
ground black pepper or other spices to taste.

Preparation:
Place onion peels, salt, allspice, black peppercorns, bay leaves and sugar into a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the lard cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the lard from the brine, dry it, grate with garlic passed through a press and ground black pepper. Wrap the lard in foil or cling film and put it in the freezer for 3-4 hours. After this, the lard is ready for use.

A quick method for salting lard

Ingredients:
1 kg of lard,
4 tablespoons salt,
7-8 cloves of garlic,
a mixture of peppers to taste.

Preparation:
Rub the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the lard in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. You can eat lard the next day.

Lard salted in brine

Ingredients:
1 kg of lard,
800 ml water,
1 glass of salt,
5 cloves of garlic,
5 bay leaves,
7 peas of allspice.

Preparation:
To prepare brine (saturated saline solution), you need to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Place small pieces of lard in a glass jar, placing chopped garlic, pepper and bay leaf between them. The lard should not be packed too tightly. Pour brine over lard. The amount of brine should be 1-2 cm higher than the lard. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After this you can try the lard. If it has a dull taste, you should let it salt for a few more days.

Now you know how to salt lard at home to get a high-quality, tasty product for the joy of the whole family. All that remains is to choose the salting method you like best and be a little patient. Bon appetit!