How to Make Salted Lard: A Recipe That Will Melt in Your Mouth

Lard is a main ingredient in many national dishes and is considered a delicacy in many cuisines.

One of the most popular ways of preparing lard is salting.

Today we will look at how you can prepare salted lard at home, says Yulia Arkhipova .

Ingredients for salted lard

To prepare salted lard you will need the following ingredients:

• Pork fat - 1.5 kg
• Salt - 200-300 g (depending on saltiness preferences)
• Spices (to taste) - pepper, garlic, bay leaf, etc.

Preparation of pork fat

Before cooking salted lard, it is necessary to prepare it correctly. Cut off unnecessary pieces, leaving only the fatty side folds. Then rinse the lard with cold water and dry it with paper towels.

Methods of salting lard

There are two main methods of salting lard: dry salting and wet salting. Let's look at each of them in more detail.

Dry salting

Dry salting is the easiest and fastest way to salt lard. To do this, take the lard and sprinkle it evenly with salt.

Then place the lard in a tightly sealed container or bag so that the salt is evenly distributed and absorbed into the lard. Leave the lard in the refrigerator for a few days.

Wet salting

Wet salting is a method in which the lard is soaked in brine. To prepare the brine, you will need water and salt.

Mix these ingredients to achieve the desired brine concentration. Then place the lard in the brine for several days. It is important to remember that the brine must completely cover the lard.

The process of making salted lard

Drying lard

After salting, the lard must be removed from the container or brine and dried well.

Place the lard on a rack or place a baking sheet underneath to allow excess liquid to drain. Leave the lard at room temperature for a few hours to dry out.

Adding lard to the judiciary

To mature the lard and give it a better taste and aroma, it can be placed in a special vessel, such as a barrel or clay pot.

When laying the lard, it is important to lay it in layers, greasing each layer with salt and spices to taste. This will help distribute the aroma and seasonings evenly.

Maturation of lard

After placing the lard in the vessel, close it with a lid or wrap it tightly with film.

Move the vessel to a cool place where the temperature will be kept between 10-15 degrees Celsius.

The lard must mature in these conditions for several weeks or months, depending on taste and consistency preferences.

Serving and storing salted lard

After the lard has matured, it can be served. It can be cut into thin slices and served as a separate dish or used as an ingredient in various dishes.

Store salted lard in the refrigerator to preserve its freshness and flavor.

Making salted lard is an interesting process that requires patience and time.

However, with proper preparation and following all the necessary steps, you can enjoy delicious and aromatic salted lard at home.

This delicacy will be a great addition to various dishes and will decorate your table. Try to cook salted lard and enjoy its unique taste!

Earlier, the expert talked about making homemade minced meat .