Tender and soft lard served with black bread and onions is an ideal snack.
If you want the product to be exactly like this after pickling, do not forget to prepare it, reminds the expert of the online publication BelNovosti, chef Yulia Arkhipova.
If you skip this step, the lard will hardly turn out tender, and its taste will be far from perfect.
Luckily, preparing lard for pickling is quite simple, as all you need to do is leave it in the freezer for one day.
As a result, the product will not lose its shape and will be easy to cut.
It is also worth preparing all the spices in advance: for 1 kg of lard you will need 2 tablespoons of salt, 1 teaspoon of paprika, the same amount of ground pepper and mustard.
You can also add spices such as turmeric, cumin, garlic, coriander and bay leaf.
Mix the spices together, make small cuts on a piece of lard, then salt it and leave it in the refrigerator for 5 days, after wrapping it in parchment.
Try adding a little sugar to the marinade (no more than 1 teaspoon), and as a result you will get the most tender and delicious lard.
Expert: Julia Arkhipova
