Lard can be called one of the most controversial products.
Some people can’t imagine their diet without it, while others point out its high calorie content and questionable taste.
Therefore, it is worth figuring out how to salt lard so that it becomes tasty and soft. These tips will help you prepare lard that will definitely not leave anyone indifferent, says Yulia Arkhipova .
Preparation for cooking
Before salting lard, it is important to prepare it correctly. It is important to choose fresh, high-quality lard, preferably without skin.
Next, you need to remove all the extra layers of fat and film so that it is evenly saturated with salt and acquires a more delicate taste.
The correct ratio of salt and spices
One of the key points in the process of salting lard is the correct ratio of salt and spices.
You can use coarse sea salt or coarse table salt for pickling, as they penetrate the fat tissue better and promote more uniform soaking.
You can also safely use spices, the most popular ones include:
1. Bay leaf.
2. Black pepper.
3. Coriander and others.
You can experiment with spices, but it is worth remembering that an excess can negatively affect the taste.
How much to salt
The salting time depends on the thickness and type of lard. Usually the average salting time is from 1 to 2 weeks.
However, thin slices of lard may be salted faster, while thicker ones may be salted more slowly. It is important to monitor the process and check the readiness of the lard to achieve the ideal result.
How to store
Special attention should be paid to storage conditions. The best place is the refrigerator.
It makes sense to wrap the lard in parchment paper or foil beforehand to prevent it from coming into contact with air and to preserve its freshness and aroma.
How to achieve perfect softness
You can add a small amount of sugar or honey to the salting process. They will help retain moisture in the lard tissues and make it even more tender.
Many people use this technique, but it is important to understand that sugar and honey directly affect the taste of lard.
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Expert: Elena Gutyro
