Homemade lard - 11 salting recipes. It’s impossible to resist - I recommend it! Lard “It couldn’t be simpler” Cut the lard into fist-sized pieces, peel the garlic in advance at the rate of 1 clove per 1 piece of lard, and cut the garlic into round pieces. We prepare spices - suneli hops, pepper, ground dill seeds or any others you like. Pour some seasonings, pepper and garlic into the bottom of an enamel pan. Then we take in left hand a piece of lard, into the right handful of coarse salt and rub the piece of lard with this salt over the pan. After this, place the lard in a pan, skin side down, and repeat the operation with another piece of lard, sprinkling everything with spices and garlic. Don't skimp on the salt! Then we compact the lard a little in a container, cover it with a lid of a smaller diameter or a plate, put a small pressure on top (for example, a 3-liter jar of water) - and leave it in a warm place for 3-4 days. After this, the lard is almost ready - all that remains is to take it out of the container, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste. Dry salting of lard For 1 kg of lard you will need 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt. We cut the lard into pieces measuring 10x15 cm, making deep cuts in them every 3-5 cm (until the skin itself). We season the lard with garlic, rub it with a mixture of seasonings, roll it in salt and place it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that salt will not spoil the lard!). Now put it in a cool place - and in 5 days the lard will be ready. Salting lard in brine with onion skins is very the old way. Not only our grandmothers, but, perhaps, our great-great-grandmothers salted lard this way. It is best to take lard with layers of meat, for example, brisket, since such light cooking is the optimal treatment for meat. Salting lard using the wet method In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil onion peels and seasonings. Then reduce the heat, add lard, cut into pieces measuring 10x15 cm, into the brine and cook for 1.5-2 hours. Take out the pieces, let them cool slightly and rub them with a mixture of crushed garlic, salt and seasonings. Wrap in cloth and leave for a day at room temperature, then put in the refrigerator. Lard in onion skins For 2 liters of water you will need a handful onion peel and 3 tbsp. spoons of salt. Boil the brine, strain, add lard (about 2 kg) to this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the lard from the brine, rub generously with garlic, black pepper, wrap in parchment paper and place in the refrigerator for a day or two. Ready. If you've done a lot, don't worry. This lard can be stored in the freezer for a long time. Brisket in onion skins For 1-1.5 kg of brisket or lard you will need 1 small head of garlic. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peels (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns. Place all the spices, along with salt and onion skins, in a saucepan and add water. Bring to a boil, add lard so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, place the pan in the refrigerator. Then remove the lard from the brine and let it sit in a plate for 15 minutes to drain off the excess brine. Squeeze the garlic through a press and coat the lard with it on all sides. Place the lard in the refrigerator for a day. Then transfer to the freezer. Spicy lard with garlic Buy fresh lard. Make cuts down to the skin, salt it with coarse salt and put it in a wide bowl, put pressure on top (you can also use a wide bowl of water or a saucepan). After a day, transfer all the lard and salt into a saucepan, fill it with water one or two fingers above the lard, add all sorts of spices (whatever you like), bay leaves and definitely more onion peels (this is what will later give the original color, taste and smell). All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red or black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that the tracing paper does not unwind, and placed in the freezer. After a day, the lard is ready for use. Spicy lard For the brine you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels. Bring all this to a boil, boil for 5 minutes. Then put pieces of lard into the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave in brine for a day. After this, remove the lard from the brine and let the water drain. Rub with garlic and red pepper. Place in the refrigerator, preferably in the freezer (it tastes better this way). Spicy lard You will need 1 kg of lard, 400 g of salt, onion skins, ground red pepper, garlic and other spices to taste. Prepare a saline solution (400 grams of salt per 1 liter of boiled water). Add a handful of onion peels to the solution. 1 kilogram raw lard(it can be salted in one piece or cut into small pieces) soak in saline solution for 12 hours. The lard should be covered with the solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more). Allow the lard to cool in the saline solution. Rub the cooled lard with salt (a small amount), garlic and ground red pepper. Allow the lard to soak in the spices - and it is ready to eat. Lard in brine “tuzluk” Lard prepared in this way does not age, does not turn yellow and is stored for a long time, maintaining excellent taste. To salt 2 kg of lard, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine and cool to room temperature. In the meantime, cut the lard into small pieces (to make it easier to get out) and place it loosely (!) in a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers. Fill with brine and cover loosely with a lid. We will keep it in the room for a week (it will be ready to eat), then we will take it out into the cold. Typically, such a container (3-liter jar) requires no more than 2 kg of lard. The main thing is not to pack the pieces very tightly into the jar, otherwise the lard will simply “suffocate.” Lard with garlic We take fresh lard with a soft skin, even better if it has meat veins. We cut it into pieces measuring 5x10 cm. Rub it generously with salt. Place tightly in one layer in an enamel bowl. Cut 5-7 large cloves of garlic into slices (not too finely). Sprinkle so that the lard is evenly processed. Sprinkle with ground black allspice (1 teaspoon per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of lard that we salt. Cover the dishes with a plate that fits tightly into the pan (as if under pressure). And leave it alone at room temperature for about 2 days. On the second day you will already smell it! But it’s better to let it sit for another day. Then remove the lard from the saucepan. We wrap the pieces of lard separately in paper. Leave the garlic that was in the pan along with the lard with it. It is better to store pieces of lard wrapped in a canvas or cellophane bag in the freezer. Lard with dill Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such quantity that those placed in the solution raw egg or the potatoes didn't sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are dipped into the cooled brine. The product is ready for use in about a week. Before use, remove the lard from the brine, dry it with a napkin and place it in the refrigerator for 2-3 hours. With this method of salting, lard retains its “fresh” taste throughout the entire storage period. Country-style lard Fresh lard is cut into pieces of 250-350 g and placed in enamel pan layers, sprinkled with crushed garlic. Black peppercorns are pressed into each block, 6-8 pieces. Then boil water with bay leaf and salt (so much salt that a piece thrown in will float raw potatoes). After the brine has cooled, pour lard into it, press down with pressure and leave for 10-12 days. Then the pieces are removed, dried and stored in the cold. Lard with garlic and spices Any lard can be used for this method of salting - both soft and hard. Cut the lard into pieces the size of your palm or slightly smaller. Using a sharp knife, poke holes in them 1.5-2 cm deep and put pieces of garlic in them (the amount depends on your love for garlic). Then you need to pierce new smaller holes and put peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Place the lard pieces tightly on their sides in a deep enamel pan. Prepare a very cool brine, sparing no salt, because, as we already know, lard will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour lard over it while it is warm. When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week the lard will be ready. It should be removed from the brine, dried slightly, wrapped in tracing paper or parchment paper and placed in the freezer. Salted lard, prepared in any way, can also be smoked if conditions permit. This can be done using the most basic smokehouse.
Hi all! Just recently I went to the market and spotted a very beautiful piece of lard. That's when the idea of salting it came to mind. Quite recently I already salted it in . Today I decided to use brine. Honestly, my wife likes this method. So I’ll please her at least a little!
I know that for many it is easier to buy ready-made, but often it is hard and practically unchewable. Therefore, there is a lot of waste from this. But if you decide to cook it yourself, then buy the part that is cut from the back. She is more tender and soft there. Do you like meat? Great! Take pieces with layers of meat.
Excellent lard can be identified by color and structure. That is, it should be white or slightly pinkish. And it must be homogeneous, without any loose parts. And the fresh smell will be slightly sweet. I think these little tricks will help you choose good piece, which will then be very tasty when prepared.
This is our favorite recipe. The dish prepared using it is not only tasty, but it really melts in your mouth. Therefore, you need to do a lot at once. If you don’t eat something, you can always put some in the freezer and take it out when you really want to eat it.
Ingredients:
- Salo;
- Garlic – 2 heads;
- Water – 1 l.;
- Salt – 4 tbsp. l.;
- Bay leaf – 6 pcs.;
- Black peppercorns – 1 tsp;
- Allspice – 8 pcs.
Preparation:
1. Let's make the brine first. To do this, pour into a saucepan warm water. Add salt, bay leaf and pepper. Mix and put on fire. Boil for a couple of minutes and then cool to room temperature. You can do this quickly by placing the pan in the frost (if it’s cold outside) or by placing it in cold water.
You can make sure that the brine is salty enough by using chicken egg. Dip it in water with salt. If it floats, then everything is fine. If you drowned, then there is not enough salt.
2. Now let's make lard. Scrape the skin thoroughly under water, this way we will get rid of large quantity mud. Then dry it with a paper towel. Cut into small pieces. Just the kind that you can eat in one or two sittings.
3. Peel the garlic. We chop it with a knife into thin plastics. Place some on the bottom. Place lard on top. There should also be plastics between the layers.
4. Once the marinade has cooled, pour it into the contents of the container. We also send all the spices there. Cover with a lid and leave at room temperature for two days. Then we put it in the refrigerator for the same amount.
After some time, we remove the lard from the brine and dry it using paper towels. Then we pack it into bags and put it in the freezer for storage.
Lard with garlic in brine - quick and tasty
In general, salting lard is really easy. The most time consuming part is the brine, which needs to be cooled. Then garlic, the more of it, the tastier it will be. Always add all other spices according to your taste. You can take any of them. And of course, we will use a jar.
Ingredients:
- Salo;
- Water – 1 l.;
- Salt – 100 gr. (4 tbsp.);
- Garlic – 1 head;
- Bay leaf – 4 pcs.;
- Black peppercorns – 1 tsp.
Preparation:
1. Wash the lard and remove all dirt from the peel. Cut into pieces and place in a clean jar.
2. Peel the garlic and cut into small pieces. We send it there and at the same time try to ensure that it is distributed throughout the entire container. We do the same with spices.
3. Pour water into the pan and add salt. Boil for a minute and cool to cold temperature. Then pour it into the jar and close the lid. Leave at room temperature for a day, then put in the refrigerator for another 2 – 4 days.
How longer lard is in brine, the saltier it will be.
After this time, be sure to remove it from the marinade and package it according to plastic bags and put it in the freezer for storage.
How to salt lard in a jar so that it is juicy and soft
No matter how many recipes we try, they are all, of course, similar to each other. But they still have small differences. Some people make the brine more salty, others less. But this does not mean that the lard is not tasty. It's just great. The only difference can be both in the amount of garlic and in the spices.
Ingredients:
- Salo;
- Water – 1 l.;
- Salt – 8 tbsp. l.;
- Bay leaf – 3 pcs.;
- Black peppercorns – 8 pcs.;
- Allspice – 4 pcs.;
- Garlic – 1 head;
- Coriander – 1 tsp;
- Khmeli-suneli – 1 tsp;
- Ground black pepper – 1 tsp.
Preparation:
1. Prepare the brine in advance. To do this, pour water into a saucepan and add salt, bay leaf, black peppercorns and allspice. Boil for a couple of minutes and cool to room temperature.
2. Peel the garlic and pass it through a press. You can also grate it on a fine grater or finely chop it with a knife. And just mix the seasonings in a plate.
3. Wash the lard and cut into small pieces. Coat each one with garlic and spices. Then put it in a jar. We send the remaining mixture there.
4. Fill the contents of the container with brine and close the lid. Leave it like this for a day, then put it in the refrigerator for two days.
Be sure to remove the lard from the brine after this time. Store it in the freezer.
Lard in hot brine - the most delicious recipe
Have you ever tried it, salted in hot brine? This method of salting has now become one of our family’s favorites. It cooks quickly, but turns out incredibly tender and tasty. Having tried it once, we always try to recommend it to our friends. After all, you always want to share delicious recipes.
Ingredients:
- Salo;
- Bay leaf – 3 pcs.;
- Black peppercorns – 10 pcs.;
- Allspice – 4 pcs.;
- Coriander – 0.5 tsp;
- Salt – 4 tbsp. l.;
- Garlic – 4 cloves;
- Water – 0.5 l.
Preparation:
1. Pour water into the pan and add salt and spices. Boil for 2 – 3 minutes.
2. During this time, wash and cut the lard into small pieces. We do the same with garlic.
3. Place everything in a jar in layers: garlic, lard. So all the way to the top.
4. Fill the contents of the jar with hot brine. Cover with a lid and leave at room temperature until completely cooled. Then put it in the refrigerator for two days.
As always, we put it in the freezer when it’s ready.
Video on how to salt lard at home
I suggest you watch a video in which the author salts lard in a jar. Of course I already told you how to do this. But I would like you to see in practice how this is done. After all, I could have missed some moment. And you will certainly take something useful for yourself. If you liked it, be sure to share with us in the comments below.
I hope that you have chosen some method for yourself. They are all pretty simple. And all of them turn out to be very tasty lard. You can even treat all your family and friends to this, because they will really like this snack. And if you also boil potatoes with it, mmmm! Yummy! Now I say goodbye to you, see you soon!
Today I’m happy to share a recipe for how to salt lard in brine. Since childhood, I have loved lard, in thin leaves, from the freezer, with black bread and onions - mmm!.. Hold me seven, I still have an ownerless piece of salted lard in the freezer, God, how I love it! Now I’ll write you the best recipe for salting lard and finally get to grips with the delicacy!
Of course, I salted the lard in different ways, but the recipe with brine seemed to me the most optimal. In our city good lard much more expensive than pork tenderloin lately, I don’t even know how to explain this strange phenomenon: scratch: .
To salt lard in brine, we need:
- 1-1.2 kg lard
- 6 tablespoons coarse table salt (without iodine, etc.!)
- 1 medium head (6-8 cloves) garlic
- 6 bay leaves
- 6 black peppercorns
- 6 allspice peas
- 1 liter of water
How to salt lard in brine, recipe:
Soak lard in a bowl with cold water for a couple of hours at least.
We make a brine for lard: add salt to the water (the spoons are indicated without a top, not overfilled), pepper, bay leaf, bring to a boil and cool to a slightly warm state.
We cut our wonderful lard into strips about 3.5-4 centimeters wide and place them in a suitable container - a glass jar or food container.
We cut the garlic cloves into slices and place them between pieces of lard. Fill the lard with brine. To prevent it from floating, we place a suitable weight on top - I have a heavy ceramic saucer.
Leave the lard in the brine for a day at room temperature, and then put the container with lard in the brine in the refrigerator for a day or two, depending on the desired salinity. And don’t be naive when reading pearls like “lard will not take more salt than it needs.” Nonsense.
A day and a half in the refrigerator is enough to get intensely salted, but not yet over-salted lard (this is for my taste - but my husband thought that it was possible to finish salting earlier).
We take the lard out of the brine, let it drain a little, put it in bags and put it in the freezer for at least 4 hours so that the wonderful lard sets and is easy to cut into thin leaves.
I told you how to salt lard in brine in a wonderfully divinely delicious way. It's simple, don't be afraid.
Lard is a very tasty and nutritious snack that can be used both for everyday meals and for festive table. To enjoy the pleasant aroma and spicy taste of this snack, you need to know all the subtleties and nuances of salting lard. From the article you will learn how to properly salt lard in a jar.
Salt lard in a jar using the dry method
For this type of pickling, we take the following set of ingredients per 1 jar with a capacity of 3 liters:
- pork lard (preferably with a slit, in other words it is called “loin”) – 1.5-2 kg
- kitchen salt – 0.5 packs
- ground pepper – 1 bag
- peppercorns – 10 pcs.
- garlic – 1 head
- bay leaf – 3-5 pcs.
- other spices (optional)
So, let's start cooking:
- We carefully clean our lard with a knife: first, the skin, and then the edges. Many experienced chefs advise cleaning it this way, rather than washing it, arguing that the lard may be unevenly salted.
- Next, cut the lard into small rectangular cubes of such a size that they fit freely through the neck of the jar.
- Now let's move on to salting. Grind the garlic using a special crusher or blender. Rub each piece of lard thoroughly on all sides with the resulting garlic mass. If you want to speed up the cooking process, you can simply stuff the lard with garlic cloves without chopping it.
- Next, sprinkle each piece of lard with ground pepper and other spices, if you decide to use them in cooking.
- Pour the salt into a bowl and now each piece of lard needs to be rolled in it.
- At the bottom of a previously prepared, clean, dry jar, place 2-3 bay leaves, 5 allspice peas and pour a couple of tablespoons. salt remaining after salting lard.
- After this, we begin to place the already prepared lard in the jar in layers.
- Lightly sprinkle each layer with salt. When half the jar is filled, add the remaining bay leaf and peppercorns. We continue to fill the jar with lard to the very top.
- Pour 1 tbsp of salt on top of the already filled jar. and cover with a nylon lid.
- We leave the jar of lard to salt for a day at room temperature, and the next day we put it in the refrigerator.
- Literally on day 5-7 we can already enjoy the prepared snack.
- When the lard is ready, you can shake off the salt and put it in the freezer for long-term storage, wrapping each piece either in parchment or in cling film.
Interesting to know! Many housewives worry that they might overdo it with salt, and the lard will turn out over-salted. However, this is not true. Lard is a product that absorbs exactly as much salt as necessary, it does not take in excess. Therefore, it is not necessary to adhere to the proportions of salt when salting. You can salt “by eye”.
Salt lard in a jar using brine
To prepare such a snack we will need the following products:
- pork lard – 1.5-2 kg
- water – 1.5 l
- table salt – 10 tbsp.
- garlic – 7-8 cloves
- peppercorns – 5 pcs.
- allspice – 5 pcs.
- bay leaf – 5 pcs.
Cooking process:
- We cut the lard in the same way as we described in the first recipe.
- At the same time, prepare the brine. Boil 1.5 liters of water, add salt, mix well and let cool to a temperature of 30-35 degrees.
- We stuff each piece of lard with garlic cloves cut into 3-4 parts.
- Place bay leaves, peppercorns and allspice into a clean, sterilized 3-liter jar and layer lard until the jar is completely filled.
- During the installation process, add the above spices again.
- When the brine has cooled to the specified temperature, pour it into a jar of lard, cover it with a lid (do not close it tightly!) and leave to salt in a dark place at room temperature for several days.
- Next, put the jar in the refrigerator for several days. After the specified time, our lard is ready for use. For longer storage, blot each piece of lard with a paper napkin to get rid of excess moisture, wrap it in foil and transfer it to the freezer.
Now you know how to quickly and deliciously salt lard in a jar. Take into account the recipes presented in our article, and your household will be pleasantly surprised by the lard snack you prepared.
Procurement of products for long-term storage in our country is determined not only by climate, but also by mentality. Recipes were passed down from generation to generation. If we talk about conservation - the most affordable and simple method is the salting of foods.
What type of lard can be preserved in a jar?
When choosing lard, pay attention to the following details:
- appearance seller: if you buy lard from a private person and its neatness and appearance do not inspire confidence in you, it is better not to take risks;
- absence of third-party odors: if storage and transportation conditions are violated, lard will instantly absorb the smell environment; the smell of urine does not disappear in any way, because it is the fat of an uncastrated boar;
- the freshness of the lard: it’s easy to determine, you need to pierce a piece of bacon with a match - if it goes in easily, then the lard will melt in your mouth, if it’s tight, it means there are a lot of veins, which means that chewing it will be unpleasant;
- lard thickness: 4 cm – ideal; 2.5 – 5 cm suitable; up to 2.5 cm and from 5 cm – not suitable for pickling, use in other dishes;
- color: must be white or light pink; gray or yellow means that the lard is old; bluish color or bruises indicate incorrect manufacturing technology;
- skin: it is better to take lard with skin, it tastes better; the color should be pink or yellow, the stubble should be completely removed; a thin skin indicates the softness of the lard, a thick skin indicates the opposite.
- meat streaks: there are none at all in bacon, or in small quantities; if there is a lot of meat in the lard, it is more like bacon;
- stamp: a good sign of the presence of a stamp, which means that sanitary and epidemiological inspection standards have been met.
Preparing to preserve lard in a jar
Lard processing
The selected piece should not be washed under running water. Needs to be scraped off with a knife top layer(from the skin too) and put the lard in cold water for a day, then it will become even more tender. After this, you need to dry it thoroughly with a towel or wet wipes and leave it for about an hour to dry.
Spices
The necessary ingredients are chosen solely to your taste. The main one is salt.
For the dry method of salting lard, only rock salt coarse grind! Fine salt eats into lard and it is very easy to over-salt it. You can simply shake off coarse salt if there is too much.
Other seasonings: garlic, cumin, coriander, bay leaf, red and black pepper, suneli hops - are intended to improve the taste. Added at your discretion. They are used in accordance with the method of salting lard: either the spice is rubbed into the lard, or mixed in water for brine.
Preparing jars
For high-quality preservation, the most important thing is sterilization of dishes. If you make a mistake here, all your other work will go down the drain. First you need to make sure that the dishes for preservation are intact, there should be no cracks or chips, then wash the jars and lids with soda and treat them with high temperature.
If the jars are small, you can simply fill a pan with water so that the lids and jars are covered. Place them there, boil and hold for 5 minutes. Remove with tongs.
For steaming, a wide pan is required. The water is boiling, and so are the lids. The pan is covered with a wire rack (for example, from the oven), and the jars are placed on it with the neck down. When condensation appears inside the jars, you need to carefully move them (without turning them over) onto a dry, clean, ironed cloth. Remove the lids with a fork/spoon and place inside down. If the jars themselves are not dry, you can wipe them with a clean, dry towel. The dishes can be used for preservation after this treatment within 2 days.
How to prepare lard in a jar for the winter
Dry salting
The lard is cut into small pieces of approximately the same size and rolled in salt and spices. Next, it needs to be compacted into a wide bowl, covered with a lid and placed under a press in the refrigerator for 3-4 days.
Then drain the juice, roll again in a mixture of salt and spices, transfer to prepared jars, cover with lids and store in the cellar or refrigerator. For long-term storage, such lard is wrapped in cotton cloth, then in polyethylene and stored in the freezer. Learn more about dry salting of lard.
Hot Ambassador
Add 4 teaspoons of salt, 1 teaspoon of sugar, and spices to taste to boiling water (volume 600 ml). Tamp the lard into a jar (loosely), pour boiling brine to cover the pieces completely. Cool and close plastic cover. Keep refrigerated. Can be eaten after 2 days. Lard in brine can also be prepared according to.
Baked lard in a jar
One of the most simple recipes preparations delicious lard, however, it is not suitable for long-term storage.
The lard needs to be cut into pieces that will fit into a liter glass jar. Each piece should be rolled in a mixture of salt, spices (necessarily ground black and red pepper, bay leaf) and finely grated garlic.
Transfer to a jar, cover with a metal canning lid (be sure to remove the rubber band first), and place in a cold oven. Then turn on the gas and cook the lard in the oven at a temperature of 180 degrees. at least 1 hour. Then turn off the gas and open the oven after 15-20 minutes. Transfer the lard to a plate and store in the refrigerator in a sealed container.
- Any lard (fresh, salted, smoked, etc.) is stored in the refrigerator or freezer, possibly in the cellar. It is important to divide it into pieces convenient for further use. Wrap these pieces in paper, fabric or polyethylene.
- If the lard has acquired bad smell, you need to rinse it several times with cold water and fill it with a solution at the rate of 200 g of salt per 1 liter of water. Leave for several hours, and the lard will again acquire a pleasant smell.
Lard is a popular and easy-to-prepare product. It will be appropriate for any feast. Allows you to organize a quick snack so as not to wait for the main course.
