Salting lard only seems simple at first glance, but in practice many beginners make mistakes.
Even at the stage of choosing ingredients, you need to pay attention to a number of nuances.
Only fresh lard is suitable for pickling. Old product from the freezer will remain "rubbery".
Inexperienced cooks believe that thin slicing of lard is the key to high-quality salting. But in fact, this is not true.
Experienced housewives recommend cutting pieces 15 cm long. 10 cm is the width and thickness of the workpiece. Such pieces are salted for an average of 7-10 days.
Experienced cooks do not recommend choosing a product with more meat than fat. Otherwise, the smaller part will be salted properly, and the second will remain empty.
It is very easy to spoil a good product. For example, storing it in polyethylene has a negative effect on the taste. Therefore, experienced housewives recommend wrapping lard in paper.
