If you want the skin of salted lard to be soft and tender, you will have to take care to choose a piece with exactly this kind of skin - if it is initially tough, it will not be possible to “soften” it.
But even soft skin can be easily spoiled, so the expert of the online publication BelNovosti, chef Yulia Arkhipova, told what to do and what, on the contrary, should not be done if you want to enjoy the taste of salted lard with an appetizing skin.
Mistakes when salting lard
Don't try to boil the skin in the hopes that it will become softer. The heat treatment that the skin is subjected to is detrimental to its delicate texture.
In addition, the desired softness will be lost if you tar, fry the skin or dry it in any other way.
What needs to be done to make the skin easy to chew
When salting lard, be careful not to oversalt it - after the salt has been sufficiently absorbed, carefully clean the salt from the skin.
By the way, it is worth scraping the skin with a knife, thereby cleaning it, before pickling. After that, it needs to be rinsed and dried with a napkin.
When you leave a piece of lard to salt, place it on the skin - this way it will definitely not dry out.
And one more note that will help prevent oversalting of the entire piece of lard together with the skin - it is not recommended to use fine salt for salting.
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Expert: Julia Arkhipova
