It would seem that there could be anything special about the process of salting lard? But there can be.
There are nuances that will help you make a product that you won’t be able to tear yourself away from and will lick your fingers.
First of all, - noted the expert of the online publication "BelNovosti", chef Yulia Arkhipova , - it is necessary to choose the right product and spices.
It is best to take lard with pink or white flesh, and it should be homogeneous.
Fresh lard should smell sweet, with a milky tint, but not harsh.
At home, we wash the lard under water and dry it with a napkin. Now we can start salting.
The first method is with garlic
We cut a piece of lard weighing about 1 kilo into bars, each 5 cm long, and make cuts in them up to 1 cm deep.
Then you need to rub the pieces with salt and sprinkle with ground black pepper.
As for garlic, for our kilo of lard we will need 5 medium cloves, cut into layers and inserted into the cuts.
Next, we put the product in a food container. After 5 days, we take it out, clean the fat from excess salt and enjoy the excellent taste of the product.
The second method is with brine in a jar
We'll cut two kilos of lard into pieces, but such that they fit through the neck of the jar.
Pour one and a half liters of water into a saucepan, add 200 grams of salt, and bring to a boil.
Place the lard in a jar in layers: the product itself, garlic, bay leaf, and black peppercorns.
Pour the cold brine into the jar with lard, cover with a lid and put in the refrigerator for 5 days.
Then we take it out. And then we will store it in the freezer.
Expert: Julia Arkhipova