How to salt lard so that the skin is soft and easy to bite off

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They say that it is simply impossible to oversalt lard – it simply does not take in excess salt, but making the skin easy to bite off is not within everyone's power. It happens that very good lard with a layer turns out to be hard, like a sole, and the skin stretches as if it were rubber.

Grandma's secret

If it is true, then there is no such recipe that could make lard better than it is.

Therefore, they do not take a product obtained from an old boar, parts of the body where the mammary glands of animals are located, and other areas for salting.

How to choose lard

It is best to choose for salting lard with a thin skin that can be easily pierced with a match and has a slightly brown color.

The skin of such lard smells like burnt straw.

How to salt

Pour water into a pan, a little, to the very bottom, put the lard skin down and put the pan on the fire.

There should be water should be enough to cover only the skin.

From the moment the water boils, boil the lard for another 5 minutes, then remove and salt according to any recipe you know.

After such processing, it is almost impossible to spoil the lard.