Every second person has warm memories of lard. But buying truly tasty lard is not an easy task. In order to avoid buying tough, oversalted or, even worse, old lard, it is important to know several key selection criteria.
What color should lard be?
The first thing to look at is the color. Good lard is white or slightly pinkish. If the shade is grayish, it is better to refuse to buy it: there is a high probability that it is no longer fresh.
Secret: a pinkish tint is more common in young animals; such fat is softer and more tender.
Why is thickness important?
Thickness is an important parameter. Too thin indicates that the animal has not been fed well. The optimal thickness is 3-6 cm. Thicker pieces are also acceptable, but they can be tough.
Smell as the main criterion
The aroma of lard will tell you everything you need to know. It should smell fresh, without any foreign impurities. A sharp smell of ammonia or bitterness indicates that storage conditions have been violated.
What structure should there be?
The texture of the lard is soft and uniform. The presence of seals or hard areas indicates low quality. Press your finger on the surface: a fresh product leaves a small dent, which quickly smooths out.
Secrets of the Perfect Layer of Meat
Fans of lard with a layer of meat know: it should be not only tasty, but also aesthetically pleasing. The meat layer should be uniform, red or pink. A grayish tint indicates improper storage.
Pay attention to the skin
The skin is an important element. It should be soft, without visible defects. The color varies from light yellow to brown, depending on the method of processing. The smell of burnt skin is acceptable: this indicates home production.
How to choose lard for salting
Salo for salting has its own requirements:
- Product freshness is a key criterion;
- thickness of at least 4 cm for uniform salting;
- absence of unpleasant odor and foreign inclusions.
- The fat of young pigs is ideal for salting due to its delicate texture.
Tips for Buying at the Market
At the market, sellers often offer to try the lard before buying it. This approach allows you to be sure of its quality. Don't be shy about asking questions: where the animal was raised, how old it is.
Myths and reality
There is an opinion that the most delicious fat is from a wild boar. However, its smell can be sharp. Sow fat is softer and suits most buyers.
How to store purchased lard
After purchasing, it is important to store lard properly:
- in the refrigerator - up to 5 days;
- in the freezer - up to 6 months.
- Dense packaging preserves its freshness and taste.
Now it will be easier to choose tasty lard if you take into account all these recommendations.
