Anyone can salt lard. No complicated manipulations are required.
Place half of the salt, a mixture of garlic, pepper and bay leaf into the container.
Then you can put pieces of lard. The product should be sprinkled with the remaining spices and salt on top.
Then all that remains is to send it to the container for another three days.
When salting lard, you need to remember a few simple rules, the observance of which will allow you to get a real delicacy that gourmets will be happy to try.
The point is that it is important to calculate the amount of ingredients correctly.
For one kilogram of lard you need to take 200 grams of salt, 20 grams of ground black pepper and half a head of garlic.
In this case, the taste will be soft, delicate and balanced.
If you want to get a more original taste, you can pre-roll the pieces of lard in sugar and leave them in the refrigerator for several hours.
Then you need to remove the sugar, and then you can move on to salting.
Earlier we talked about the correct way to eat lard: in the morning or in the evening.
