How to “untraditionally” cook delicious lard

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The simplest and cheapest lard can be prepared in a way that will make you lick your fingers. The dish is cheaper than sausages and much tastier than kebabs, and the whole secret is not to salt the lard, which is usually done with it, but to bake it in the oven.

Preparation

For this recipe you will need: 1.5 kilograms of lard with a rich meat layer, a teaspoon of dried garlic, a pinch of peppercorns, chili pepper, black pepper and bay leaf:

• Pour all the seasonings, dried garlic, chopped bay leaf into a container.
• Cut the lard into large pieces, rub generously with a mixture of spices on all sides.
• You can make deep holes in the flesh with a thin and sharp knife and stuff the lard with garlic, but then you do not need to add dried garlic to the spices.
• Wrap the pieces of lard in foil shiny side out or in regular baking paper. Keep in mind that the diameter of the roll should not exceed 10 centimeters, otherwise it will not be baked in the middle.
• Bake for 50 minutes at a temperature of 180 degrees.
• When the lard is baked, do not remove the foil immediately, but let the lard cool so that it retains all the juices and melted fat.

The lard prepared in this way can be served both with a side dish as a main course and as an appetizer. It is delicious both hot and cold.