How to salt lard so that the skin is soft. Salting fat at home - ways

• Salo fresh - 350 grams
• Fresh garlic slices - 5-6 pieces
• Spices for meat and a mixture of peppers - 1 tablespoon
• Coarse table salt - 300 grams

How to pickle lard with garlic at home so that it is soft:

We prepare products. Be sure to buy only coarse table salt, in no case sea or extra. It is best to take rock salt in a pack and grind it yourself.

Immediately prepare the garlic - peel it from the husk, rinse thoroughly under water and dry. Cut the garlic cloves into slices.


We select the container in which we will begin to salt the fat. The bottom is completely covered with half the norm of salt.


We wash a piece of bacon well, clean it with a brush, wipe it with a towel and put it in a bowl with salt. Pre-make shallow cuts with a garlic knife over the entire surface of the fat, you can simply rub the skin with a clove of garlic.


Insert the garlic cloves into the fat.


Roll the fat well on all sides in salt.


Now it's the turn of the spices, rub them into the fat as much as possible. Important! The spices should be on top of the salt, not under it, otherwise the lard will be too spicy, because we use a mixture of 5 peppers.
In this form, leave the fat for 3-4 hours at room temperature, and then place it in the refrigerator on the lower shelf. Do not cover the lard with a lid, you can put a paper napkin on top. Salo must be turned over on different sides once a day.


It looks like bacon that has absorbed salt and spices.


Thoroughly process the fat with a knife from salt and garlic. Wipe it off with a tissue.


Wrap in paper towel and put in the freezer for 1 hour.


Salo can be cut and served on the table. Such salted fat is stored for a long time in the freezer. Now you know how to pickle lard with garlic at home so that it is soft and tasty, as if melting in your mouth.
Bon appetit!

Who and when was the first to come up with the idea of ​​salting pork fat, and then absorbing it with appetite, even the best historians do not know for sure. They, of course, would be happy to break their heads over this problem, if they didn’t have something more important to do. And in general, it seems to me that the exact history of the origin of the dish is not as important as a successful recipe. And I have it. Even as many as two simple and proven ways to prepare this, one might say, cult, snack. After studying the article, you will learn how to pickle lard so tasty that it melts in your mouth, and your hand spontaneously reaches for the next piece. Although I am not a fan of this product, I ate it on both cheeks. Excellent "comes" with black bread, and green onions.

How to choose lard for salting at home

• Color. Notice the cut. Ideally, it will have an even white color with a slight pinkish tint. Stains and yellowness indicate that the product in front of you is not the first freshness.
• Skin. The complete absence of bristles and a pleasant smokey aroma are signs of good, high-quality lard. The skin should not be too thick and rough.
• Smell. An unpleasant or unnatural aroma is a good reason to refuse a purchase. Especially if it smells of chemicals or there are signs of incipient decomposition.
• Consistency. To make the lard after salting tasty and literally melt in your mouth, evaluate the consistency before buying. The easiest way to do this is with a match or other non-sharp wooden stick. It should go in easily and softly. But too watery lard should not be taken. It's probably a poor quality product.
• The presence of meat. Oddly enough, for home salting it is desirable to use pork solid fat with a minimum amount of meat layers. Raw materials, where there is a lot of meat, it is better to cook in the oven.
• Thickness. A piece up to 5 cm thick is considered suitable for salting. If the “material” is thicker, it is recommended to cut it into pieces before immersing in brine or a dry mixture.

Salo salted in hot brine

The recipe couldn't be easier. And the appetizer comes out - you just get pumped! Spicy garlic and pepper emphasize the tenderness of salsa and give it an appetizing aroma. Thanks to the filling with hot liquid, fat literally disappears in the mouth, it is almost not even necessary to chew it!

Ingredients:

How to pickle delicious lard in a “wet” way:

For this amount of water, you can take from 500 g to 1 kg of the main ingredient. The main thing is that the liquid completely covers it. If you need to salt more, proportionally increase the amount of brine components. Wash the fat in cold water. Scrape the skin with a knife. Pat dry with paper towels and place in a deep bowl.
Prepare the brine. Put spices in a saucepan - black and allspice, bay leaf, coriander grains. Pour in the salt. Peel the onion from the husk and cut into 2-4 parts. Send it there. Fill with cold water.
Put on the stove. After boiling, cook for 2-3 minutes.
Filter the brine and fill it with fat. Install oppression from above. Any small but heavy object will do. For example, the usual 3-liter jar of pickles or water. First, cover the future snack with a flat plate (upside down). Put a weight on top. Store in a dark place for 3-4 days. If the kitchen is very hot (more than 23 degrees), after cooling the liquid, hide the bowl in the cold.
Wipe the salted salsa with a paper towel from moisture. Finely chop the garlic or push through a press. Grate the main ingredient with garlic gruel and coarsely ground pepper.
Wrap with cling film or foil. Send to the freezer for a couple of hours. So the fat will become more tender and quickly soaked in the aroma of spices. Serve cut into thin slices. Very tasty with mustard.

Salo, salted in onion peel, just melting on the tongue

The appetizer is equally beautiful and delicious. Incomparable color, delicate aroma of your favorite spices, the optimal amount of salt! The softest consistency is achieved by short cooking in a spicy brine. Such salsa can be eaten immediately after cooling. And if you freeze it, it will be even tastier!

What you need:

Cooking method:

Wash the husk thoroughly. Throw it in a colander. Put in a saucepan. Remove the top layer from a whole onion. Put the onion itself to the husk. Add salt, peppercorns. Add cardamom, a pinch of paprika and red hot pepper. Pour in clean water so that it completely covers all the ingredients. Place no stove. Boil. Boil 5-7 minutes. The liquid will take on a rich orange-brown color and will absorb spice aromas.
While the brine is preparing, wash and cut the main component. Focus on a width of 4-5 cm, no more. Then the product will salt faster and better.
Drop the pieces into the bowl. Put her back on the stove. Boil 10 minutes.
Finely chop the garlic. Or grate on a medium grater. Mix in ground black pepper and paprika. If desired, add cumin, dried dill, crushed mustard seeds, coriander, etc.
Take the fat out of the pot. See what a beautiful color it turned out? Let it cool down a bit. Rub with spice mixture.
Wrap in foil. Send for storage in the freezer. In principle, you can eat the dish right away, do not wait until it freezes. You put the fat in your mouth, and it just melts - it comes out so tasty and tender!

Continuing to fill the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. In it, I will give 5 step-by-step recipes for preparing treats and consider the benefits and harms of salted lard.

For the preparation of delicious lard, high-quality raw materials are required. In different countries, lard has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, while Belarusians use potatoes for this purpose.

Soft fat is suitable for salting and it is easy to determine it when buying by piercing it with a knife or a toothpick. In this case, the tool of labor should not meet with strong resistance.

Helpful Hints

• Look at the stigma - a sign of quality. Don't buy the product without it.
• Good fat has a soft thin skin (the thicker, the tougher the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
• Salo easily absorbs the smell of nearby products. If, upon arrival home, you find that it has been soaked, for example, with fish, soak it in water with the addition of garlic.
• For rubbing, I recommend using coarse salt. It will give a salty taste and remove excess moisture.
• To speed up salting, cut the fat into pieces. If necessary, make a puncture or incision in each piece. Don't be sorry for the salt. Raw materials will absorb as much as needed, and it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give the popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to sort it out. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when mothers pleased us with salted bacon, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients:

• Salo - 1 kg.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Allspice - 6 peas.
• Water - 1 l.

Cooking:

1. Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper into the water. Boil the liquid and cool until warm.
2. Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.
3. Cut the garlic cloves into slices and lay between the pieces of lard. Fill everything with brine, and put oppression on top so that it does not float up. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
4. Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will seize and be easily cut even with thin plates.

Video recipe

To make the finished delicacy more refined and tastier, add some vegetables or spices. Any store sells a special seasoning for salting. If there is none, add a little cumin, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salted lard with garlic - very tasty!

Usually fat is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pots are empty. You open the refrigerator and you see fragrant and tasty lard. It with bread and onions easily drives away even severe hunger and replaces a full meal.

Ingredients:

• Salo - 1 kg.
• Coarse table salt - 6 tbsp. spoons.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Cumin - 1 tbsp. spoon.

Cooking:

1. Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Put the ingredients in a cloth, twist and grind with a hammer. Just don't overdo the pepper. Salt the resulting mixture.
2. Spread the mixture on each piece of bacon in turn. Don't be sorry for the salt. Salo differs from meat in that it takes as much salt as needed, and the excess is left aside.
3. Leave the blank for a day in a cool place.
4. Throw in the garlic. One head is enough. Peel and chop the cloves with a garlic chopper. Process all the pieces with the resulting garlic mass and fold them tightly into a resealable bowl.
5. Keep everything in the refrigerator for three days, and then arrange it in bags and send it to the freezer for storage.

Many people cook shish kebab during outdoor recreation. Without this dish, you cannot call a full-fledged outing to the river or to the forest. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If it is roasted on coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion peel

The lard that I cook according to this recipe resembles smoked bacon. The delicacy, cut into thin slices, looks on any holiday table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this fat is cooked on their own, they do not believe it. To convince them, I share a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a ruddy hue and delicate aroma, and taste characteristics will ascend to heaven.

Ingredients:

• Salo with a layer - 1 kg.
• Salt - 200 g.
• Onion peel - 2 handfuls.
• Sugar - 2 tbsp. spoons.
• Laurel - 3 pcs.
• Allspice - 4 peas.
• Garlic - 3 cloves.
• A mixture of peppers.
• Paprika.

Cooking:

1. Pour a liter of water into a spacious saucepan, add washed onion peel, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product “drowns” in the liquid.
2. After boiling again, boil for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
3. Remove the lard from the brine, wait for the liquid to drain and rub with a mixture consisting of chopped garlic, paprika and a mixture of peppers. It remains to wrap in a film and send it to the freezer, do not keep it at room conditions.

Before serving, remove the fat from the freezer, wait 5 minutes and cut into thin slices with a sharp knife. The delicacy goes best with black bread and homemade mustard.

How to salt lard in a jar at home

Ingredients:

• Salo - for the volume of a 3-liter jar.
• Salt - 300 grams.
• Black pepper - 2 tbsp. spoons.
• Laurel - 3 leaves.

Cooking:

1. First of all, sterilize a three-liter jar and prepare a tight plastic lid. Cut the salo into medium-sized pieces. I cut into pieces 10 by 7 cm.
2. Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
3. Rub each piece thoroughly with the resulting mass. Then put it tightly in a jar, filling the voids with spicy salt. When the fat reaches the neck of the glass container, sprinkle a layer of salt on top and close the container tightly.
4. If you intend to use the product immediately, keep in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, because under the influence of oxygen it will turn yellow and lose its taste.

Salted bacon prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting bacon in Ukrainian, and it is problematic to say which one is the best, because it is a culinary symbol of Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

• Salo - 1 kg.
• Salt - 200 grams.
• Garlic - 5 cloves.
• Carrot - 1 large.
• Ground pepper - 1 tbsp. spoon.
• Coriander - 1 tbsp. spoon.
• Paprika - 1 tbsp. spoon.

Cooking:

1. First of all, prepare the fat. Using a sharp knife, scrape off the skin and remove debris from the surface. I do not recommend washing. Then stuff each piece with garlic and carrots.
2. In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the dish in which you plan to salt. The main thing is that the container does not oxidize. Rub the same mixture on each piece.
3. Place the prepared lard in a dish with the skin down on a pillow of spiced salt. Place a quarter of a bay leaf and a clove of garlic next to each piece.
4. Cover the container with a lid and leave for 2-3 hours at room temperature.
5. Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that they are ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep it in a container in which it was salted. Remember, you should not delay eating the delicacy, after a month the taste will change. Salo is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted fat is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is detrimental to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Salo is a source of fatty acids, including arachidonic acid, a substance that has a positive effect on the functioning of organs and blood counts. The composition has another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of the blood vessels.

To make this picture come true, you need to buy the right fat or pickle it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will definitely get it.

The easiest way is, let's say, "grandmother's". According to the "grandmother's recommendations", for salting 15 kg of bacon, you need 1 kg of salt (that's how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The easiest recipe for salting lard at home

Cut the bacon with the skin into long sticks. Make transverse cuts every 8-10 cm. Rub the salmon on all sides with salt. Lay tightly so that there are no voids in an enamel bowl. Sprinkle again with salt. Place a wooden circle on top, and a weight on it.

Such an amount of fat requires periodically shifting the bottom row up, and the top one, respectively, down. You need to do this every 5 days.

After 20 days, the fat is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For longer storage, spread out in bags - in the freezer.

How to pickle lard with spices at home

Having slightly improved the “grandmother's recipe”, namely, by adding spices, we get the most delicate and delicious bacon to the table. This method is good for lard with a layer.

Salt Salt Ingredients:

• fat - 2 kg
• salt - 150 grams
• black and red pepper - to your taste
• garlic - 1 head

Preparing salty homemade lard

Cut the meat into strips 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

Putting the fat in this container, rub it well with salt on all sides. Sprinkle the top with the pepper mixture.

Sprinkle the top with the pepper mixture.

Place slices of peeled garlic into the slits.

Transfer the fat to a plastic bag, pour the rest of the salt here.

Put the package in the refrigerator. The fat will be salted in 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:

to store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and freezer.

ON A NOTE

The main thing in the salting process is to choose the right fat. It should be soft, with a soft skin (it is desirable that it be tarred with straw, which, of course, is rare these days). Do not take thin fat, good - from 6 centimeters and above.

Although ... both the method of salting and the choice of fat, or rather the part of the carcass from where it is cut, each has its own. Someone likes clean, without meat, someone thinner, someone fat and without meat.

The salting process is simple, and most importantly, do not spoil the fat with salt. It will take what it takes. And this “necessary” is just right for our taste.

Spices. Here, too, everyone has their favorite and most used: from just salt to finely chopped greens. Garlic is also used to taste, not everyone likes it.

In general, all salting methods can be divided into dry and in brine. Above was the recipe for dry salting.

How to pickle lard at home in brine

One of the recipes when lard (and the skin) turns out to be very soft and fragrant. By varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

• fat - 2 kg
• salt - 1 cup
• water - 1 liter
• garlic - 4-6 cloves
• bay leaf - 10-20 pieces
• ground black pepper - to your taste

How to cook homemade lard in brine

Cut the salo into small (about 5x10) pieces. Puree the garlic in a mortar or press.

Dissolve the salt in room temperature water in a saucepan. Put in a bay leaf. Bring the water to a boil. Cool the brine.

Pepper pieces of bacon to taste. Coat with garlic. Put them in a container and fill with brine. Put a lid (plate) and oppression on top.

Put the fat in the refrigerator for six hours.

After this time, the fat is ready for use. Store it in the freezer, after putting it in a bag.

About the benefits of fat and gorilka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once, in the days of natural peasant farms. Today, lard is salted not so much to save, but to get a tasty product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s all “bad” cholesterol, what good can it be ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefit from salted lard.

1 Homemade lard makes useful arachidonic acid(Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value. Calorie content of salty homemade fat 770 Kcal. This is the so-called "good", "long" caloric content, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of bacon sandwiches are a great energy snack if you can't have a full meal.

Especially well fat saturates if you use it. with a glass of vodka. Alcohol breaks down fats into water and "clean" energy, i.e. carbohydrates, turning pork fat into a super nutritious food that satisfies the need for food for a long time.

And this is far from all the benefits that can be extracted from fat.

As for the taste of homemade salted bacon, they don’t talk about it. They try it.

Many housewives sooner or later think about how to salt lard at home, because lard prepared by one's own hands is a wonderful hearty snack and a very healthy product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Salo contains fats valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a positive effect on health. Of course, fat should not be abused, but eating 10-30 g of fat per day is very useful. If you do not know how to salt lard at home, tips and recipes from "Culinary Eden" will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tint, a fresh smell and a dense, elastic texture. To check the quality of the fat, use a sharp knife - a quality product will be easily pierced with little resistance. It is better to refuse to buy too soft fat with a yellow or gray tint. The thickness of the lard should be between 3 and 6 cm - thicker lard can be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard can be tough and smell bad at the same time. As you can see, it is worthwhile to approach the choice of fat with all care, since even the most competent salting will not save a bad product.

Before cooking the lard, rinse it under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. In the event that you still got thick fat, it should be cut into thin layers, otherwise it will not salt. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Salo can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the fat is rubbed with salt and spices with the addition of garlic and put in the refrigerator for a period of 3 to 5 days. With wet and hot methods, the product is cooked in brine (in the first case, it is poured with brine, in the second case, it is boiled in brine) - these methods are more laborious, but cooked lard has a very long shelf life (up to 1 year). For better salting of fat, oppression can be used. Also, do not be afraid to sprinkle the fat with a lot of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready fat must be stored in a refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting

Ingredients:
2 kg fat,
150 g salt
1 head of garlic
ground black pepper to taste.

Cooking:
Cut the fat into slices about 4-5 cm wide and make transverse cuts on it with a knife. Pour the salt into a bowl and rub the salt over the lard thoroughly on all sides. Sprinkle with black pepper and place chopped garlic in the cuts. Put the fat in a plastic bag or enameled bowl and refrigerate. Salo will be ready in 3-4 days. After that, it is necessary to clean off excess salt and pepper from the fat, place in a bag or wrap with parchment paper and store in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork fat,
3 liters of water
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 garlic cloves,
4 heaping tablespoons of salt
5-7 bay leaves,
2 teaspoons ground paprika.

Cooking:
To prepare the brine, pour water into the pan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Put the prepared bacon in a glass jar (best of all, 0.5 l) and fill it to the brim with the prepared brine. Bay leaf and pepper should be in a jar. Close the jar with a lid and place in the refrigerator. Salo will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After that, grate the lard with paprika and garlic passed through a press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Salting fat in a hot way

Ingredients:
1 kg fat,
1 liter of water
100 g onion peel,
80-90 g of salt,
8-10 garlic cloves,
10 peas of allspice,
6-7 black peppercorns
5 bay leaves,
2 tablespoons of sugar
ground black pepper or other spices to taste.

Cooking:
Put onion peel, salt, allspice, black peppercorns, bay leaves and sugar in a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the bacon cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the fat from the brine, dry it, rub it with garlic and ground black pepper passed through a press. Wrap the fat in foil or cling film and put in the freezer for 3-4 hours. After that, the fat is ready for use.

Fast salting method

Ingredients:
1 kg fat,
4 tablespoons of salt
7-8 garlic cloves,
a mixture of peppers to taste.

Cooking:
Grate the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the fat in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. Salo can be eaten the next day.

Salo salted in brine

Ingredients:
1 kg fat,
800 ml of water
1 glass of salt
5 garlic cloves,
5 bay leaves,
7 peas of allspice.

Cooking:
To prepare brine (saturated salt solution), it is necessary to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Put small pieces of bacon in a glass jar, laying chopped garlic, pepper and bay leaf between them. The fat should not be packed too tightly. Pour brine over salo. The amount of brine should be 1-2 cm higher than the fat. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After that, you can try the fat. If it has an unsaturated taste, it should be allowed to salt for a few more days.

Now you know how to salt lard at home in order to get a high-quality tasty product to the delight of the whole family. It remains only to choose the most liked method of salting and be a little patient. Bon appetit!