How to deliciously salt lard so that it melts in your mouth

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One of the most popular and iconic products in Ukraine of all time is lard. Lard is a healthy product rich in vitamins and microelements. Lard contains saturated fatty acids, including oleic, linoleic and others:

• Vitamins: A, D, E.
• Microelements: Se, Zn, Cu, Fe.
• Macroelements: P, Na, K, Ca, Mg.

All of the above affects the acid-base balance in the body's tissues. It is important for the physiological course of all metabolic processes.

Calorie content of lard

Salted lard: 800-830 kcal/100g.
Boiled lard: 400-550 kcal/100g.

When consumed in moderate quantities, it does not lead to obesity.

Tasty options for salting lard

Method No. 1 (without water)

2 kg of lard, 150 g of salt, 7 cloves of garlic, 20 g of ground black pepper.

Take a piece of lard, cut into 3 to 4 cm bars. Make cuts with a knife, but not too deep. So that you can put slices of garlic in them. Rub with a mixture of salt and pepper. Spread thinly sliced ​​garlic.

Put the salted lard in a cellophane bag. Leave in a cold place for 3 days. Then clean off the excess coating, wrap one part for a treat, and wrap the other in parchment and place the package in the freezer.

Method No. 2 (in a jar with brine)

Stage 1

Preparation of the aqueous solution:

• water – 3 l,
• 7 black peppercorns,
• 1 tsp black pepper,
• 7 bay leaves.

Add the seasonings to the boiled water in a large saucepan. Stirring the contents, bring to 100 degrees and cool. Place the lard (1 kg) in a glass container (volume 500 ml). Fill it with the resulting brine. Cork and put in the refrigerator for four days.

Stage 2

You will need 1 head of garlic, 150 g of salt, 15-20 g of paprika powder.

Dry the boiled lard with a clean towel and rub it with a mixture of crushed garlic and paprika. Place in a cold place for another three days, wrapped in parchment.

The taste qualities of these cooking methods will become brighter if you choose high-quality, homogeneous lard. It is sold at the market or on farms. The color of the lard should be white, with a pinkish tint, with layers of meat and a fresh smell.