How to salt the lard in the marinade so that it is soft with a fragrant crust

Although fasting is still going on now and it is not recommended to eat lard, you can prepare for the time when it is allowed. For example, salt the lard. It can be salted in the usual way, that is, sprinkled with salt, or you can cook it in a special way.

Details

Choose a pan in which you will marinate the lard. Its value depends on how much fresh product you have. Boil water, throw in spices: fragrant and black pepper, cloves, coriander, bay leaves. Add salt (150 g of salt per 1 liter of water). Do not be afraid that the marinade will turn out salty. Lard will not absorb more salt than necessary. Cook the marinade after boiling for 10-15 minutes on low heat. Cool it down.

Meanwhile, cut the lard into large cubes, put it in a pan and cover it with cold marinade. Put the wick on top and leave to marinate in a cool place for 1-3 days. The lard will be white, fragrant, with a soft skin. Now you can eat this delicacy or put it in the freezer for a longer storage period.