The easiest way to prepare a snack from lard is to simply rub it with salt.
The classic recipe involves adding spices and seasonings to enhance the aroma and highlight the taste.
How to salt lard correctly
Coarse rock salt is ideal for pickling. Here's why.
It is better not to use iodized salt, so as not to end up with an incomprehensible taste of lard. In addition, iodine will make the lard slippery, as it can draw out moisture.
Fine salt is also not a solution, it will be quickly absorbed and as a result the lard will be too salty. But excess coarse salt can always be removed with a knife.
To ensure that the lard is perfectly salted, take 200 g of salt, 20 g of ground pepper (black) and half a head of garlic per 1 kg of lard.
In general, the amount of salt can be varied and take 100 g of coarse salt per 1 kg of lard. Lard will never take more salt than it needs, so the risk of oversalting the product is minimal.
In 24 hours, the lard is salted to a depth of about 0.5 cm, so it will not be difficult to determine how long the lard should be salted. On average, a piece 2-3 fingers thick will be ready in 5 days. A thick piece will be salted for up to 2-3 weeks.
