How to salt lard using dry salting. How to pickle lard with garlic: success lies in the right choice of raw materials. Simple and complex recipes for salting lard with garlic. Salting lard with soft skin using the dry method

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Few cooks know how to salt lard at home, because it is difficult. You can always learn the process to pamper yourself with a healthy product, 1-2 servings daily, eating it with rye bread to support cholesterol levels and the whole body as a whole. It’s worth learning the secret of salting in more detail.

Salting lard at home

The recipe for how to deliciously pickle lard begins with choosing the ingredients:

High-quality lard should be purchased from a trusted manufacturer or on the market.
The fresh product is distinguished by its pure white color with a pinkish tint and a minimum of meat veins.
Gray color indicates an old product, as do foreign odors.
High-quality lard smells fresh, gives off a slight sweetness, and has a soft, thin skin.

For pickling, it is better to take a thin product up to 5 cm thick, the surface of which does not level out after pressing with a finger. You cannot take pieces from the carcass of a boar or wild boar - not only is the lard tasteless and hard, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting a small piece on fire - the smell will appear immediately. An ideal semi-finished product for salting would be pork roasted on straw. Before salting, wash it and remove dirt with a wire brush.

The product can be salted in different ways: dry, wet (in brine, brine), hot or express. Auxiliary options are considered to be in onion skins, in salt in a jar, or for subsequent smoking. Each of them has its own characteristics, which will be discussed below. It is impossible to say exactly how many days the product is salted - you can keep it for 2-3 days, or up to a month, as they did in the old days.

Dry method

After preparing the components, all that remains is to figure out how much salt to add to the lard. The cold method, or, as it is also called, dry, assumes that the product, rubbed with seasonings, salt and garlic, is wrapped in film for 6-8 hours at room conditions, and then put in the refrigerator for 2 days. Wet or hot methods slow down the process - first, the salting takes 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any cook to learn how to salt lard at home. It’s better to choose a step-by-step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. All that remains is to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional pickling options include using brine, garlic, hot marinade or dry seasonings. The recipes below will tell you how to prepare a delicious dish.

In brine

Preparation time: 1 week.
Number of servings: 40 persons.
Calorie content of the dish: 815 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.

The Ukrainian recipe assumes that lard will be cooked in cold brine from a week to a month. The resulting product is stored in the freezer for up to six months, from where it is taken out as needed and cut into thin strips. It tastes best with rye bread and borscht, cabbage soup with garlic dumplings. The usefulness of the meat product is invaluable - it warms and nourishes the body in winter.

Ingredients:

lard - 2 kg;
water - 1 l;
bay leaf - 4 pcs.;
salt - glass;
garlic - head;
black pepper - 5 peas.

Cooking method:

Prepare the brine: pour water into a saucepan, add salt, boil, cool.
Cut the bacon into small pieces, grate with chopped garlic.
Place the pieces in a jar or other container without compaction, top with bay leaves and black peppercorns. Cover with a lid and marinate for 3 days in room.
Salt and keep in the refrigerator.
After a week, when the meat is salted, store it in the freezer for the winter.

Dry method with garlic

Preparation time: 3 days.
Number of servings: 40 persons.
Calorie content of the dish: 810 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It is possible to salt lard using a dry method, which takes much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleared of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

lard - 2 kg;
spice mixture - packet;
black pepper - 10 g;
sugar - 10 g;
garlic - head;
salt - 2 cups.

Cooking method:

Chop the garlic, mix with pepper, seasonings, sugar and salt, grate the mass with pieces of bacon.
Place a layer of salt and pieces of lard on the bottom of the jar and close with a lid for 3 days. Salt in the refrigerator.

With garlic

Preparation time: 10 days.
Number of servings: 40 persons.
Calorie content of the dish: 816 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. You shouldn’t skimp on garlic heads and salt for it, because the product absorbs exactly the amount needed and doesn’t take in excess. It’s delicious to eat cooked bacon with hot food, or as a snack for an afternoon snack or before a late dinner. The beneficial properties will remain even after freezing.

Ingredients:

lard - 2 kg;
garlic - head;
black peppercorns - 10 g;
coarse salt - a glass.

Cooking method:

Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
Sprinkle the bottom of an enamel or ceramic pan with salt, lay out the remaining spices, and add bacon. Sprinkle salt on top, close the lid, and leave for 10 days on the refrigerator shelf.

For smoking

Preparation time: 2 days.
Number of servings: 40 persons.
Calorie content of the dish: 817 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard for smoking assumes that a mixture of spices will be used. It is better to place it in specially made slots along the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to wait the required 2 days and then cold smoke the bacon.

Ingredients:

lard - 2 kg;
spices - package;
garlic - head;
salt - glass.

Cooking method:

Cut the bacon into pieces. Make cuts on the surface and place crushed garlic inside.
Rub the pieces with a mixture of spices and salt, place them on the bottom of a glass pan on top of parchment or foil.
Cover with a lid and salt for 2 days.

Homely

Preparation time: 3 days.
Number of servings: 20 persons.
Calorie content of the dish: 813 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The following recipe will help you figure out how to make salted lard at home. The brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For pickling, it is better to take undercuts, which perfectly absorb all the aromas of spices and seasonings. The resulting product will have a rich aroma and delicate taste.

Ingredients:

lard - 1 kg;
water - liter;
salt - 130 g;
garlic - 6 cloves;
bay leaf - 5 pcs.;
black pepper - 7 peas;
allspice - 4 peas.

Cooking method:

Dissolve salt in water, boil, cool.
Cut the bacon into pieces, make cuts, and place flat garlic cloves inside.
Break laurel leaves and sprinkle on top.
Place the bacon on the bottom of the salting container, add peppercorns, and fill with brine.
Place under pressure for a day at room temperature, then salt for 2 days in the refrigerator.

Hot salting-

Preparation time: 2.5 days.
Number of servings: 20 persons.
Calorie content of the dish: 818 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Experienced home cooks offer hot salting of lard, which is distinguished by its moderately smoked salty taste and attractive aroma. It’s delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their jackets, hearty thick soups, buckwheat porridge with meat. Chili adds spiciness to the appetizer, and salting is done. The recipe will teach you how to cook perfect meat.

Ingredients:

fresh lard - 1.25 kg;
garlic - head;
water - liter;
salt - 100 g;
onion peel - a handful;
bay leaf - 2 pcs.;
black pepper - 7 peas;
allspice - 7 peas;
hot red pepper - 1 pod;
spice mixture - packet.

Cooking method:

A brine is made from the husks, filled with water and spices. Boil for 2 minutes, add lard cut into pieces.
After 10 minutes of cooking, cool, close with a lid, and keep on the refrigerator shelf for a day.
Dry from the brine, rub each piece with spices mixed with crushed garlic, and cover with cling film.
Salt for a day in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

Preparation time: 3 days.
Number of servings: 20 persons.
Calorie content of the dish: 812 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how to deliciously salt lard with a layer. This recipe will help you understand how to do it correctly so that you get a tasty, aromatic product that is characterized by increased calorie content and health benefits due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, support and provide the body with the necessary vitamins. The homemade recipe suggests that the dish is simple to prepare.

Ingredients:

fresh lard - 1 kg;
garlic - head;
coarse salt - 100 g;
spices - package.

Cooking method:

Cut the garlic into slices and place them in slits on the surface of the semi-finished product.
Rub each piece with spices and salt, place on a layer of salt in a pan, skin side down. Sprinkle with spices and cover with a cloth towel.
Salt in the room for 2 days, and in the cold for another 1 day.

In a jar with garlic

Cooking time: 1.5 hours.
Number of servings: 20 persons.
Calorie content of the dish: 819 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard with garlic in a jar will require very little time, because hot brine will be used. After a long period of aging, the finished salted product can be immediately stored in the freezer, so that you can then remove the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

lard - 1.15 kg;
coarse salt - a handful;
garlic - 4 cloves;
bay leaf - 4 pcs.;
allspice - 4 peas;
hot pepper - 4 peas;
ground red pepper - a pinch;
cumin - a pinch.

Cooking method:

Cut the bacon into long pieces and stuff it with garlic cloves.
Roll in a mixture of ground spices and place in jars.
Place the jars in a large basin, pour water into it up to the hangers of the jars. To prevent the cans from floating, press them down with a weight. Boil over low heat for 1.5 hours.
Cool, wrap the pieces in parchment, and store in the freezer.

Fast way

Cooking time: 2.5 hours.
Number of servings: 20 persons.
Calorie content of the dish: 811 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you don’t have time to cook, then quick salting of lard at home will help out. The prepared lightly salted product will not be rich in flavor, but it will still be appetizing and tasty, suitable for quickly serving to guests or decorating borscht or any other soup. Iodized salt is not suitable for cooking, so it’s good to use ordinary rock salt.

Ingredients:

lard - 1 kg;
fine salt - 100 g;
pepper mixture - 10 g;
turmeric - 5 g;
garlic - 2 cloves.

Cooking method:

Cut the piece into long strips, rub with a mixture of spices, and place in a plastic bag.
Salt for 2 hours at room temperature, remove spices, grate with grated garlic. Cool for half an hour.

Salo in adjika

Preparation time: 2 days.
Number of servings: 20 persons.
Calorie content of the dish: 820 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Spicy lovers will love the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the hottest one, but you can coat it with bacon and homemade preparations with a fiery taste, prepared yourself. In any case, you will get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

lard - 1 kg;
garlic - 5 cloves;
adjika - glass;
bay leaf - 3 pcs.;
salt - 100 g.

Cooking method:

Cut the bacon into cubes, stuff it with garlic slices, coat it with adjika, sprinkle with salt.
Place on the bottom of the pan, sprinkle with ground bay leaf and remaining garlic. Salt for 2 days in a warm room, wrap in film, and store in the freezer.

Spices for salting lard

Experienced chefs recognize that spices for salting lard are very important because they give the finished dish a unique taste and aroma. Here are some win-win options for pickling seasoning mixtures:

black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
thyme, cumin, red, allspice and black pepper, bay leaf;
dried garlic, cumin, paprika, coriander;
coriander, cumin, basil, thyme;
hops-suneli, dry dill;
ginger, chili;
chili, coriander, dry adjika, utskho-suneli, basil, dill seeds, shambhala, Svan salt.

Video

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Homemade dry salted lard The product is very tasty, but also very high in calories. Anyone who watches their weight, like me, should not get carried away with such a delicacy. We must remember that everything is good in moderation. At the same time, when else can you please yourself with excellent taste, if not in winter?

Wow, what frosts it turned into, just like in the north. In such frosts, in order not to freeze, you must not only dress properly, but also eat properly. Even doctors and many nutritionists advise eating a couple of slices of lard before going outside in severe frosts. Why not? easy to do yourself. So I offer you a recipe for delicious dry-salted lard at home.

I buy lard at the market or from a farmer I know, this is the only way to buy a product of good quality and the right thickness. for dry salting it must be at least 4 centimeters thick, always from the back of the carcass, looking like butter, with a good soft skin, and anything less than 4 centimeters is better to be salted using the brine method.

Preparation

Pour the pepper onto the board and roll all the pieces of lard in it. In addition, we carefully sprinkle pepper on all sides and wrap it tightly again in the same rag and bag. for a few days. Or better yet, a couple of weeks. Believe me, the longer, the better, the resulting result will definitely please you.

So it's been a couple of weeks for me. It's time to take the delicious, aromatic homemade dry salted lard out of the refrigerator. Slice beautifully and serve with rye bread. You need to cut it into really thin slices. It will be tastier and much more convenient to eat. Bon appetit!

Ingredients

1.5-2 kg – pork lard;
60-70 g – salt;
2 heads – garlic;
20-30 g – ground black pepper.

Long before the era of technical progress began, somewhere in the cave ages the first recipes for meat preparations were lost, because even then people had a need to process and store products.

During the heyday of the Roman Empire, lard was an obligatory product in the diet of slaves and plebeians who performed hard work, and such a cheap, complete source of energy replenishment allowed and allows people whose activities are directly related to physical labor to maintain good physical shape.

Lard is a product that has not undergone serious qualitative changes over several millennia, and humanity, having not found an alternative to it, has not abandoned its use. This attention is due to its valuable biochemical composition.

The misconception that lard is a source of cholesterol is caused only by its appearance.

As laboratory studies show, lard contains much less of it than other products consumed by humans every day.

Pork fat is a source of organic acids that are vital for humans.

Of course, like any food high in calories, the product requires a balanced, literally and figuratively, approach to its consumption.

Salting lard with garlic - basic technological principles

It must be said that there are not many ways to prepare lard for future use. Pork lard is an ingredient in many sausages. It is prepared separately by salting, smoking and cooking.

Let's look at ways to salt lard: with garlic, pepper, herbs and roots. But first, let’s dwell on the most important technological points.

Selection of raw materials.

There is nothing complicated in the technology of salting lard, if the main requirement is met - the choice of high-quality raw materials from a young, healthy pork carcass.

Good lard has white or slightly pinkish color. The lard and meat of boars (males who have reached sexual maturity) has an unpleasant odor. So don't be shy to smell the lard before you pay for it. Don't expect to neutralize the smell by soaking, smoking, or adding a lot of spices. It won't work.

Buy lard with skin and pay attention to how it is processed. The ideal option is lard tarred with straw. The skin of such lard has a characteristic odor and brown color. If a blowtorch with gasoline was used to resin the carcass, then the lard will have the smell of a car workshop. Tarring is used to remove stubble, so ideally there should be no residue on the surface of the skin.

After visual inspection and olfactory examination of the product check the density. When pressing, there should be no dents left on the surface of the selected piece, but you should not buy lard that is too hard, because most likely the pig was either too old at the time of slaughter, or it had problems with its diet. Although excess density can be eliminated, add sugar to the marinade by soaking or boiling.

Suitable for pickling lard with a uniform texture, cut from the back and side of the carcass. For home salting, lard is often chosen, cut from the abdominal part, with layers of meat: it all depends on the chosen salting recipe and personal taste, but it should be taken into account that lard “with a slot” reaches ripening a little later. The thickness of the pieces should be from 2.5 to 3 cm. It happens, quite often, that lard has a thickness greater than these values. In such cases, when salting, cuts are made along the middle line of the side cut so that the salt or marinade evenly penetrates deep into the piece. If you do not make cuts in a thick piece, then putrefactive bacteria can penetrate into the deeper layer before the saline solution and spoil the product.

Another important criterion is sanitary and hygienic standards. Remember that pathogenic microbes often “do not see” the difference between humans and animals, and therefore pay attention to whether the seller has a certificate from a doctor or a sanitary-epidemiological control laboratory technician. But even with such a document, special attention should be paid to preparing the product for salting from the first to the last stage of salting.

Salting stops the growth and reproduction of microorganisms, but doesn't kill them. Salt, penetrating into the tissues, partially dehydrates the fat. After 24-48 hours of salting, meat juice usually appears. At the end of salting, it is better to remove the juice and wet salt and transfer the lard to a clean container, sprinkle with dry and clean salt so that there are no gaps between the pieces.

The amount of salt is 10% by weight of lard. Technologists and home craftsmen with extensive experience indicate different figures, but many years of experience show that lard absorbs as much salt as needed, without losing the taste and quality of the meat product. Therefore, the main and correct question will be not about the quantity of salt, but about its quality: choose only kitchen salt, rock salt, medium grind, leaving aside exotic options with inscriptions such as “sea”, “iodized” and so on.

The main methods of salting: dry, “wet”, mixed. Below, using the examples given in the recipes, we will consider each of these options in order to save time on reading and combine theory with practice.

1. How to salt lard with garlic: dry salting

You will need:

Salt, kitchen

Fat (back) 3 kg

Ground black pepper

Preparation:

Scrape off dirt from the surface with a sharp knife with a long and wide blade. Wash the lard and dry the surface of the piece with a napkin.

Cut into strips of 400-500 g. Small sizes will contribute to faster and more uniform salting.

Chop the peeled garlic. You can also choose its quantity arbitrarily. Mix part of the salt (300 g), garlic and pepper and rub each piece of lard with this mixture.

Pour a small layer of salt into a dry container with a lid and pack the lard tightly. Fill all the cracks between the pieces with salt, leaving no free space, and cover the laid pieces with the next layer of salt. Repeat the operation until all parts are firmly compacted. Cover the top with 1.0-1.5 cm of salt. Close the container with a lid and refrigerate. The temperature for ripening is 2-4 Ϲ, and the time depends on the density of the lard itself and its total mass. Sometimes lard can be consumed as early as 4-5 days.

If you plan to store for 2-3 months, then transfer the lard to a clean and dry container, sprinkling it with new salt, but without garlic and pepper. Wrap each piece tightly with film and place in the freezer. In the same way, you can compact lard into jars, but the container must first be cleaned with soda, rinsed and baked in the oven. Place lard in jars, add salt and seal with sterilized lids.

2.Salting lard with garlic: wet salting

You will need:

Lard (brisket) 5 kg

For the brine:

Salt, table salt

Preparation:

Prepare lard pieces as described in the previous recipe. Do not forget to cut thick pieces in the middle. Boil water and add salt. Try the strength of the brine. It should reach a concentration of 10%. Add cumin, garlic and sugar. Wait for the liquid to cool completely.

Place the lard in a saucepan and fill with brine.

For wet salting, place pieces of lard skin side up, and place a board and weight on the last layer. Place the container in the cold. Make sure that the lard is covered by 2 cm with marinade. After 7 days, take a sample. To store, remove the pieces from the liquid, wipe with a napkin, and leave for a while to air (put on the top shelf of the refrigerator or hang on twine in a draft). Wrap the dried pieces in parchment, place in sealed bags and store in the freezer.

3. How to pickle lard with garlic: complex marinade

Ingredients for the marinade:

Dill seeds 50 g

Cumin or coriander 10 g

Garlic 200 g

Salt 0.5 kg

Black and allspice – 20 g each

Sugar 300 g

Apple cider vinegar or citric acid (6%) 200 ml

Bay leaf 10 g

Carrots, fresh 500-600 g

Bacon 3 kg

Preparation:

Peel the carrots and garlic, wash and cut into cubes or slices. Cut the prepared piece of bacon into strips 4-5 cm wide. Stuff with garlic and carrots. Throw salt and sugar into boiling water, add the rest of the spices and turn off the stove after 5-7 minutes. Let the marinade cool, pour in vinegar or citric acid solution.

4. How to pickle lard with garlic and prunes

You will need:

Brisket 1 kg

Prunes 150 g

Black pepper 15 g

Garlic 100 g

Sugar 50 g

Lemon tincture (50%) 100 ml

Preparation:

Mix salt (100 g), sugar, ground pepper and chopped garlic. Add vodka and rub the prepared brisket stuffed with prunes with this mixture. Pour the remaining salt into a thick plastic bag and place the brisket in it. Tie and place in the refrigerator for 72 hours. When done, scrape off excess salt with a sharp knife, slice and serve.

5. Salting lard with garlic and juniper

You will need:

Lard with slot 1.5 kg

Salt, rock 50 g +200 g

Sodium nitrite 1 g

Sugar 10 g

Bay leaf

Juniper berries

Preparation:

Rub the prepared layer with a mixture of ground spices, sugar and salt. Line a dry container with a layer of salt, put lard in it and, pressing tightly, cover with the second half of the taken amount of salt (100g + 100g). Close the container and refrigerate for 12-15 days.

6. How to pickle lard with garlic in onion broth

You will need:

Onion peel 150 g

Garlic 50 g

Bay leaf

Hot pepper, ground

Sugar 30 g

Preparation:

Wash the onion peelings under running water. Place all the ingredients in a saucepan and pour boiling water over them. Add lard and cook over low heat until tender. Press down the lard with pressure so that it is covered with water during the cooking process. Check the readiness of the lard by piercing it with a fork: the lard should be easily pierced and easily removed from the fork. Wait for the pan to cool and move it into the refrigerator. The next day, remove the lard from the brine, dry it and rub its surface again with pepper and garlic. You can cut and serve the snack.

7. Salting lard with garlic: spread for sandwiches

You will need:

Lard 0.5 kg

Garlic 20 g

Chopped herbs (dill, parsley) 100 g

Mixture of ground peppers 10-20 g

Preparation:

Grind fresh, skinned lard twice in a meat grinder, with herbs and garlic. Add salt and spices to the pasta. Pack the mixture tightly into the jars up to the waist. Place the jars in a pan filled with water and, bringing the water to a boil, cook the lard in the jars: 0.5 liters - 1.5 hours, 1.0 liters - about two hours. After cooling, keep it in the cold for 24 hours.

Before salting, the lard is soaked so that it acquires a delicate, softer consistency. After this, the lard needs to be dried and cooled well.

Salted lard can be stored well in the refrigerator for up to 6 months if it is packed in dry containers and sprinkled with dry, pre-calcined salt, away from moisture and air. The moisture content of the salt should be checked periodically and, if necessary, dried or replaced.

Meat and lard

Description

Dry salting of lard- the simplest and most common, and also the most delicious, way of preparing lard with your own hands at home for future use. Recipes for salting lard always remain relevant and are passed down from generation to generation, changing slightly in accordance with the realities of the time.

The simplest and most delicious is salting lard with the addition of garlic, ground black pepper and herbs. Lard salted in this way is an excellent preparation for smoking, since the lard remains dry, is salted evenly and strictly to the norm - dry salted lard does not absorb excess salt.

Lard prepared at home by dry salting always turns out tasty and very tender, and it can be made in a jar, in a saucepan, in a deep bowl, or in a bag - the product does not require any special conditions. After salting, lard retains its taste for a long time, and can be stored either in the freezer or refrigerator, or rolled up for the winter in sterile bottles or jars on the shelves of a pantry or basement.

Lard is perfect for preparing simple and nutritious snacks: it can be served cut into slices or strips with homemade borscht, or it can be ground with garlic and fresh herbs, and used in the form of a kind of paste with baked potatoes. It's so delicious you'll just lick your fingers!

It has long been noticed that everything prepared with your own hands with love turns out thousands of times tastier. Without effort and a lot of experience, using the proposed detailed recipe for making salted lard and step-by-step photographs, you will learn how to salt real village lard, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to sneak to the refrigerator.

Ingredients

Steps

Let's start salting lard at home. First, let's prepare the dishes in which we will salt the lard. This can be an ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of lard occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe. Please note that high-quality salting of lard using the dry method can only be achieved by using ordinary coarsely ground kitchen salt, and in no case iodized salt. Wash the pan in warm water and soda, then rinse thoroughly and leave to dry, turning it upside down. We will also rinse and rinse the bottle and the plate that fits easily into the pan - they will act as a weight. Let's fill a bottle with clean cold water and start preparing the garlic. In order to easily clean it, we’ll resort to a little trick: put the whole heads in a deep bowl and fill with cold water. After fifteen minutes, add salt to the water, divide the heads into cloves, and, using a sharp knife with a short blade, peel the garlic without much effort and the peels sticking to your hands and the knife. Cut the peeled garlic cloves into slices two to three millimeters thick, such as those shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, spreading it in one layer on a napkin.

Fresh lard that has not been frozen is suitable for salting. The best option would be a piece of so-called village lard, the skin of which is tarred with straw and easily comes away from it when pulled and is quite thin. Experienced chefs choose lard for pickling based on smell. Choose the thickness of the lard at your discretion, but keep in mind that the best lard for dry salting is lard, the thickness of which is about five centimeters, and it is very good if it has streaks of meat along the top of the piece, and not inside it - such lard It will definitely be softer. The best pieces for pickling are those taken from the back and back of the carcass. The pieces of fat on a pig's belly are always tougher and have a non-uniform structure - such fat stretches behind the knife when cut. It is not recommended to wash lard before dry salting. The optimal solution in preparing the product for salting is to scrape it with a knife and then wipe it with a clean and dry cotton napkin.

Let's cut a piece of lard into strips, the width of which is equal to the height, such that when subsequently cutting, the plates of the finished lard have a shape close to a square - this is not a whim, this is an important condition that facilitates the uniform salting of lard at home with dry salting, and the key to obtaining the best result . After this, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean, dry cutting board and then spread it out a little. Roll a piece of lard over the salt and sprinkle a little more into the cuts. You will get blanks as in the photo.

In each cut of the prepared pieces of lard, put one bay leaf and several slices of chopped garlic.

On the bottom of a dry and clean pan we place bay leaf, garlic slices and ground black pepper, as well as chopped dry dill, but the last component is optional.

Place lard on top of the improvised spice bed, pressing the lard strips together as tightly as possible. The best way to lay lard for salting using the dry method is to lay out the pieces on the skin. Be sure to put chopped garlic and bay leaf on top of the tightly laid strips, and then sprinkle generously with ground black pepper and dry dill. We must repeat this operation for each layer until the lard prepared for salting is completely laid. After laying the final layer of lard, place a plate or a suitable-sized lid on top of it, or, best of all, a wooden blank such as a round cutting board. The load will be a 3-liter jar of water, which has already warmed up a little, so before installation, be sure to wipe off the condensation that appears on the surface of the bottle.

Leave the pan with lard in this position for several days. On the second day, turn all the pieces of lard on their side, on the third - skin side up, on the fourth - on the other side. It is impossible to say specifically how long it takes to salt lard using the dry method (salting) - it all depends on the thickness of the pieces of lard, but on average, five days is enough. During the salting process, you will see that the lard will turn pink and the garlic slices will turn light green. This is not an anomaly - this is a normal process, the end of which, that is, the complete readiness of the most delicious home-made dry-salted lard, will be when the pieces acquire a snow-white color.

It is recommended to freeze the finished lard in the freezer, well packed in parchment paper, but be sure to scrape off excess salt before placing it in it. There is an opinion that salt and the freezer are incompatible, and the equipment breaks down faster. Who knows, but it's better not to risk it. Ready lard can be successfully prepared for future use by sealing the pieces, freed from bay leaves and garlic, but with remaining salt, into cooled, clean, sterile jars with a lid for long-term storage. Lard can be consumed immediately after salting; this product is best combined with bread made from rye flour, generously greased with adjika or freshly prepared homemade mustard.

Bon appetit!

A traditional Ukrainian dish, salted lard, has become a favorite in many countries. There are different ways to salt lard at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into so-called wet salting - in a jar based on cold brine and hot salting - when boiled salted decoction of spices is used. Lard is salted both in whole pieces and in smaller pieces or even pre-chopped in a meat grinder. Each preparation option is delicious in its own way. All you have to do is choose the one that is right for you. With our website, even a novice housewife will be able to prepare homemade salted lard. The most detailed step-by-step recipes with photos presented here will help you with this.

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If you urgently need to prepare salted lard, then you will probably need this homemade, quick salting recipe. Using this method of salting you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and affordable recipe, you will have a new delicious product on the table every time.