It is not always possible to salt lard so that it becomes soft.
We'll tell you about three mistakes when salting lard that make it tough.
Why does lard turn out tough?
Firstly, you shouldn’t choose lard with a wide layer of meat for salting.
The less meat, the faster it will be salted and the more tender the lard will be.
Secondly, you shouldn’t cut the lard into small pieces; they should be medium-sized.
Thirdly, lard should be salted for at least 5-6 days, or even a week. Large pieces are salted longer.
The lard is kept at room temperature (+18-23 degrees) for a day or two, then placed in the refrigerator on the bottom shelf.
Expert: Julia Arkhipova
