Melted pig fat. How to melt bear fat at home: modern and ancient methods

Pork fat is melted internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, was criticized by scientists and doctors, it was blamed for increasing the risk of cardiovascular disease, high cholesterol and other troubles. Today, fat has been rehabilitated and is re-entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to melt it yourself at home. How to melt pork fat and will be discussed in this article.

What is useful pork fat

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was turned to vegetable oils. Now many studies show that they do more harm than good.

Animal fats are made up of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, the acid found in olive oil. It is for the high content of oleic acid that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, there will be no benefit in it, since saturated fat is needed for its absorption. And if it is not enough, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that this fat is slowly oxidized, it does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of release of carcinogens. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Which fat to choose

Pork fat is not the same in quality. For different needs, you need to take different fat for rendering fat.

Firstly, the quality of fat depends on what and how the pig was fed.

Secondly, from what part of the pig carcass will you melt fat.

To make it easier to figure out which fat is better, for which culinary needs to melt fat from which part, take note of these tips.

Salo or bacon. This is subcutaneous fat, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This fat is great for frying and stewing.

Fat from the abdomen or undercuts. Soft layered fat with meat. Mostly bacon is made from this part. This fat is suitable for frying.

Internal fat or internal fat. This is fat that is located on the internal organs of the pig. It is cut off in layers, soft. This is the purest fat. After melting, the fat will have a white color, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough, pies are greased to get a fragrant beautiful crust. It always stays soft.

How to melt pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you will melt it from.

You can melt fat on the stove, in the oven, in a slow cooker. There are two different ways to get fat.

wet way. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce so that the water boils a little and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and fat.

Dry way. In this way, you can melt fat on the stove, oven, slow cooker, pan. Heat the dish in which you will melt the fat, and place the chopped fat in it. In this way, you can render both interior fat and lard. During the melting of fat by this method on the stove or in a slow cooker, periodically stir it with a wooden spatula.

How to melt lard into fat

First you need to cut into small cubes, no larger than 1x1cm in size. like this

The finer the fat is cut, the faster it will melt and you will get more finished fat. You can twist it in a meat grinder.

Transfer the chopped bacon to a bowl. Add water. For 1.5-2.0 kg of fat, about 200-300 grams of water.

Cover with a lid and put on the stove. As soon as the pan warms up well and the first bubbles appear on top, reduce the heat. Fat must be melted at the lowest possible temperature. When rendered at a high temperature, the fat is melted faster, but it turns out darker in color, and may even be brown.

About once every half an hour, the fat should be gently mixed with a wooden spatula. The whole process of rendering such an amount of fat can take from 4 to 5 hours.

Strain the melted fat through a sieve to separate the cracklings, and pour into clean, dry jars. Once cooled to room temperature, put in the refrigerator.

How to render pork fat in the oven

What is good to melt fat in the oven is to prepare it, put it in a pan and you can go about your business while the fat is melted.

Preparation of fat is the same as for rendering on the stove. First you need to finely chop pieces of bacon or visceral fat. The smaller the better. Can be twisted in a meat grinder.

Put everything in a pan that can be put in the oven. It is good to melt in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Put the pot in the oven. The melting time depends on the amount of fat. The more fat, the longer the fat is rendered. You can carefully remove the pan and mix. Just be very careful not to burn your hands with grease.

Separate the melted fat from the cracklings and pour into glass jars.

How to drown internal pork fat

The internal fat is soft and layered. Almost all of it melts.

Cut fat into small pieces. Place in a saucepan.

Add about 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out a softer consistency compared to fat from rendering lard.

Put on the stove on a small fire. After about an hour, check the pan and stir. It is very important at the very beginning not to let the fat burn.

When melted, it will form cracklings, which will gradually settle to the bottom.

Strain the melted fat through a sieve or gauze and pour into jars.

Regardless of what you are rendering fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the heating of the plate is strong, then the fat may burn.

Until the first melted fat appears, you need to monitor this process and mix the fat in time.

As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.

It needs to be stirred periodically. This will ensure that all pieces of fat are melted more evenly.

It is not necessary to melt the fat until the cracklings are crispy. They should remain soft and light. They can then be sautéed separately to make them brown and crispy. They can be used to stew potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat in a glass jar should be pale yellow in color. When it freezes it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Keep fat in a cool place. You can freeze.

Pork fat can be stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. It can fry meat, vegetables, stew. Make the dough on pork fat. Only for baking it is better to take only internal fat and preferably in the kidney area.

Hello reader! Today I thought that it is necessary to educate people about what fat burning is. It's fat burning, not weight loss. After all, there are more questions on this topic than answers. But not for you, after reading this article.

Let's start with the mechanism of formation of adipose tissue. Fat, as you know, is the "reserves" of the body in case of emergencies. For example, a long hunger strike. It is thanks to him that a person can live up to 30 days without food. Without him, this period would be reduced to a maximum of a week. In the process of evolution, the human body has learned to perceive any food stress as a signal for future problems with food, i.e. hunger strike. And the more such interruptions in food, the more intense fat will be deposited. For example, I missed a meal in the morning, the metabolism slowed down, and during the day, the body stores everything that is “not nailed to the floor” in economy mode. You ask, "why do you get fat when, on the contrary, you eat a lot?" Because fat is deposited in two cases:
1. When energy is sorely lacking.
2. When there is a catastrophic amount of energy.
Here we have such a practical and far-sighted organism. Like a squirrel before winter.

Drying

So what's the difference between cutting and fat burning? In general, the concept of "drying" came from bodybuilding and by itself meant the period of maximum "drainage" of the body, i.e. for a certain period it was necessary to expel as much water as possible from the body, which prevented the drawing of muscles. But, usually, athletes combine this period with fat burning, because the mechanisms for achieving the results of these processes are very similar and can go in parallel. Therefore, this general period was called "drying".
Unlike weight loss, where the only indication of the achievement of the result is the numbers or arrows on the scales, fat burning is a set of parameters, such as anthropometric data (waist, hips, arms, chest, body weight, body mass index or percentage of body fat). to mass as a percentage, etc.). That is, weight loss is only a decrease in the total body weight. For anything. Cutting off a hand is also weight loss) Most often, ordinary people lose weight due to muscles. All sorts of stupid diets, without the use of physical activity, entail the splitting of muscle drag. I explain! You are on a carrot diet. Your body does not have enough energy, it does not want to part with the fat layer, but there are muscles that you do not use, so they go into the furnace. Result: fat in place, less muscle, you lost weight, but you look even worse than you were. But satisfied. Plus, if you get off the diet and start eating as you ate before it, the body will begin to store a new portion of fat at a frantic pace. And after a while, you're even fatter. Are you satisfied now?

But with fat burning, things are much better. You're on a carrot diet plus a high protein diet. You train four or five times a week. Your muscles are constantly working, they are damaged and need to be repaired. Protein in your daily food is present, but not enough energy. What does the body do? He begins to use adipose tissue. And in the end, you weigh a little less, but you look better, your muscles are strong and voluminous. Each fiber is drawn. You may even look bigger than you were. Visually. Not according to anthropometric data, but visually. I knew a few fat, drenched guys who looked bigger when dried. Their waists have shrunk and their chests have expanded just a little bit, through the use of heavy cutting cardio. This contrast is significant in bodybuilding.

And so, how to achieve such results? First you need to understand whether you need this kind of figure change? Sometimes I am amazed when a 45-kg girl asks how she can lose weight ...
In fact, you need to have what you need to dry. Muscles. If there are none, then the fat burning itself will be catastrophically slow and almost ineffectual. Remember, muscle is the best fat burner. The more of them, the more energy is spent on their maintenance.
The second thing to understand is your daily calorie content! The number of calories your body needs to function. The basis of the Daily Diet is the Basic Metabolism (RO) - the amount of energy needed by the body at rest, to maintain breathing, heartbeat, etc. OO is calculated by formulas, of which there are millions on the Internet. Here are some examples:

Harris-Benedict formula:

Women: BMR = 655.1 + 9.6 × body weight (kg) + 1.85 × height (cm) - 4.68 × age (years)
Men: BMR = 66.47 + 13.75 × body weight (kg) + 5.0 × height (cm) - 6.74 × age (years)

Mifflin-San Geor formula:

women: OO \u003d 9.99 × weight (kg) + 6.25 × height (cm) - 4.92 × age - 161
men: OO \u003d 9.99 × weight (kg) + 6.25 × height (cm) - 4.92 × age + 5

Then this GR must be multiplied by the coefficient of a person's daily activity:
Minimum activity (light mental work, and evening lying on the couch) - 1.2
Moderate activity (intense mental work and light training 3 times a week) - 1.6 Active activity (intense mental and physical work, plus training) - 1.9

The resulting figure is your approximate diet.

Based on it, you need to create a calorie deficit to start the process of fat loss. Because If you are not a professional bodybuilder or fiton, then it will be enough for you to subtract 500 kcal from your daily calorie content. For example, if according to the formula you counted 2000 kcal per day, then for a good uniform fat burning process, 1500 kcal per day is enough for you.

You take 1500 kcal a day, you train. The body gets the missing 500 kcal from fat layers.

There is one more option. You may not cut your calories. You can increase your activity. Those. increase the intensity of training, their frequency, change from a car to a bicycle or to the "11 trolley bus", etc.

I have already described how to eat to burn fat in an article about nutrition.
In general, the easiest way is to give up sweets, break your diet into 5 meals. In the morning, before 12 o'clock, consume slow carbohydrates and protein (at a ratio of 2 g per kg of weight), and after 12 o'clock consume vegetables and the same protein. Replace all daily fat with omega-3 fatty acids. Reduce salt intake to a minimum or eliminate it altogether. No sweets. Fruits in the morning, especially grapefruit and pineapples. Natural coffee melts fat, like in an oven. 3 liters of water per day.

And, most importantly, training. You need to train hard and with dedication. Try to maintain strength indicators, it is in them that the secret of maintaining muscle mass lies. Unfortunately, muscle mass, one way or another, will disappear a little, but this is inevitable. Your task is to save her as much as possible. The structure of training should consist, in my opinion, mainly of basic, powerful and energy-intensive exercises. The same royal three would be an ideal choice. In the range of 4 sets of 6-8 reps. So you save muscles and spend a lot of energy. You can add cardio if you like. But if you perform 7-10 basic exercises in 4 sets within an hour, then there is no need for cardio. The minimum frequency is 4 times a week.

That's all. I hope I helped someone. And leave me behind with this question)
Thank you for your attention!

This article will discuss how to render pork fat, why it is needed and whether it has useful properties. This product has long been mistakenly considered harmful to the heart. It had high cholesterol levels. However, in families where they keep pigs for themselves, they never doubted its quality and always used it. Today, lard obtained from melted lard is not considered dangerous. It is widely used for frying during the preparation of many dishes.

Beneficial features

For a long time, vegetable fats were considered more useful than animal fats. However, new studies in this area have presented evidence that the composition of lard is no longer dangerous to health.

Pig fat contains fats related to saturated, that is, solid. They are found in the meat of animals and some birds. This product contains fatty acids, including palmitic, myristic, lauric, stearic, oleic. As for the latter, it is for it that many appreciate olive oil. It is considered the healthiest food.

Saturated fats in lard help the human body absorb fat-soluble vitamins and various nutrients. After all, many elements cannot be fully accepted by the body without the help of other particles. For example, vitamin D needs saturated fats to do this. Without them, it is of no value.

In the composition of pork fat, vitamins A, E and Omega-3 fatty acids can be found. When using the product, these elements are easily absorbed by the body.

Pork fat has a long shelf life due to slow oxidation. All this is due to the low level of polyunsaturated fatty acids. Also, this product is not afraid of high temperatures. When heated and melted, carcinogens will not be released. For example, vegetable oil does not have such properties.

We use it correctly

Pork fat or lard are very high-calorie foods (898 kcal / 100g). Their use in food should be moderate (100 g per day). Only in this way can we talk about a beneficial effect on the human body. Such a product has contraindications for young children.

As already mentioned, in pork fat, all vitamins and minerals are interconnected and interact with each other for better absorption. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. It also has positive effects on the nervous system.

Melted lard can be used to prepare many dishes. The baked goods are especially delicious. Harmful confectionery fat cannot be compared with this natural product. Another lard is simply spread on bread and sandwiches are made. It is also suitable for frying and for dressing cereals.

In folk medicine, many recipes include pork fat. It is used both to lower the temperature and to brew a healing drink for colds. For sore throats, rendered pork fat (50 g) is mixed with vodka (2 tablespoons) and fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Usually, interior fat is used for this recipe, that is, its deposits on the internal organs.

Feedstock for lard

To get lard (lard) you need the original product - lard or interior fat. The area of ​​​​the brisket or undercuts (peritoneum) is suitable. On occasion, goose or duck fat can be melted.

Properly cooked lard is creamy white in color. It is quite thick in consistency, but it can be scooped up with a spoon, spread on bread. This fat has a long shelf life. In past years, it was used to fill sausages to extend their shelf life.

To prepare high-quality lard, you need to choose good lard. Ideally, there should be a product obtained at home. It's more useful. From interior lard, you also get a good lard. The main thing is that the initial raw material should not be obtained from a breeding boar.

If you set fire to the original lard, then a good quality product will smell like pleasantly fried meat. We will tell you how to drown it yourself below.

We melt in a frying pan

To melt a good lard, the fat is cleaned of dirt and blood or meat inclusions. This can be done by placing the piece in cool, salted water overnight. The fluid can be changed twice during the whole time.

• a piece of bacon is cut into small slices of 1 cm each (this is convenient to do if the product is slightly frozen);
• the pieces are placed in a thick-walled pan (the fire is gradually added);
• all contents should boil for some time (until the cracklings settle to the bottom);
• a small amount of sugar can be added to the fat to improve the taste of the product (after turning off the stove);
• lard must cool, after which it is filtered through gauze (storage in glass or ceramics).

Melted lard can be quickly frozen so that the lard is uniform in consistency and not grainy.

other methods

Internal fat or lard can be boiled on the stove in water (one part lard to three parts water) with 1 tsp. soda. Before the melting procedure, the original product must also be soaked for 24 to 72 hours, periodically changing the water. After that, it is cut into pieces and begin to boil. The smaller the pieces, the more lard you get.

When the contents of the container boil, you can remove the lard from the surface of the water with a spoon into a clean container. This is done before cracklings appear.

It often happens that the resulting lard has an unpleasant odor. To get rid of it, the product can be melted. With this method, 100 g of milk is added to 1 kg of lard. The process of re-heating takes place on low heat until the milk turns yellow. All contents must be mixed so that burning does not happen with fats.

To completely eliminate the unpleasant smell of lard, you can add strongly fried bread crusts to the product. After that, the fat is filtered, packaged in clean containers and stored in the cold.

If you need to melt the fat in the oven, then it is heated to 100 degrees. The product is placed there with a small amount of water. In the oven, the fat will begin to melt and the water will evaporate.

The same principle applies to the multicooker. Finely chopped bacon is placed in a saucepan and 60 ml of water is added. At the lowest temperature, lard is rendered from 2 to 8 hours. Sometimes you have to mix things up.

To explore other possibilities of pork products, we advise you to additionally read the article.

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Write your comments on the topic of rendering pork fat.

There is no unequivocal opinion about the importance of eating or using pork fat. Some consider it a source of energy and strength, others argue that it is harmful to the body.

The benefits and harms to humans depend on how to drown pork fat and from what fat.

Properties of pork fat

Melted pork fat is a homogeneous dense mass of white color, the smell of which is practically not felt. In the liquid state, it becomes an amber hue.

The chemical composition of pork fat includes linoleic, stearic, palmitic, oleic and arachidonic acids. The latter plays an important role in the formation of heart muscles, cell membranes, hormones, and also increases activity in cholesterol metabolism. You should not worry about how to melt pork fat and not lose its healing properties, because heating does not affect its fatty acid composition, which vegetable oil does not have. It also contains carotene, phosphorus, potassium, sodium, calcium, magnesium, vitamins A, E, D, K.

Drain pork fat

HA Pork fat slows down the aging process and can be used in medicines

How to Burn Inner Pork Fat

internal fat. Useful product!

Ointment - Balm Interior pork fat with calendula, lavender and hops

The people believe that it contains a lot of cholesterol, although just in sunflower oil it is much more. But pig fat has a higher calorie content - 900 kcal / 100 g.

How to melt pork fat?

It is produced by the food industry, so it is easy to find in grocery stores. But the manufacturer is not always honest and uses fresh lard to make melted pork fat. Therefore, to be sure of the quality of the product, it is better to cook it yourself at home. The process of how to properly render pork fat from lard is simple and easy.

For the preparation of the highest grade, the upper adipose tissue is taken and heated in a water bath until a transparent substance is released, which is filtered and placed in a cool place until it solidifies. Interior (intestinal) fat belongs to the second grade and has a yellowish tint and a slight smell. The process of its preparation is similar to the first case.

Application in the treatment of diseases

It is used for various diseases of the respiratory tract and skin, joints, ulcers, burns, etc. Its use in the treatment can be both internal and external. High calorie content does not allow the use of this product in dietary nutrition, but this does not detract from its beneficial qualities. It is recommended for internal use when the body is depleted. Various recipes are used depending on the diseases.

1. The treatment of joints with pork fat is carried out by applying it before going to bed to the area that worries, and wrapping it with a warm cloth. Keep the compress all night. If the movable part of the joint is concerned due to injury, it is necessary to rub it with salt in the appropriate proportion of 100:30 grams. The treated area must be insulated with a bandage.
2. From burns use the following recipe:
   • How to melt pork fat in a pan, throw in the chopped onion and fry until black.
   • Add 5 powdered aspirin tablets to the cooled mixture and mix. Aspirin is needed to lower body temperature and protect against germs.
   • Lubricate the burn site regularly with the resulting product every hour, not allowing it to dry. Do not apply bandages to the affected area.
   • Keep the mixture in a cool place.

   After 2 weeks, the burn will completely disappear.

3. Pork fat for coughs, colds, bronchitis is most often used to treat a child. After all, medicines lower immunity and can harm a fragile child's body. To prepare the mixture, you need to take 50 grams of raw fat, melt it to a liquid state and mix with 2 tablespoons of vodka and 5-6 drops of fir oil. The resulting substance is rubbed on the chest, covered with a thick cloth, and warm clothes are put on top. In order for cough fat for children to work more effectively, it is recommended to sleep with a compress all night.

Pig fat in cosmetology

It does not irritate the skin and is easily removed with soap and water, which is why facial lard is often used as the basis for moisturizers. It is often combined with wax or resins and is also used in the manufacture of soap.

If you apply it in its pure form, you must carefully follow the rules of storage. Pork fat must be kept in a hermetically sealed container in a dark, cool place for no longer than one and a half years. If it has deteriorated, you can feel an unpleasant odor, and irritation will appear on the skin after application.

Common foods in the human diet are products from the domestic pig and wild boar. Food has long been one of the main sources of "fast" energy. Pork fat is not only a favorite delicacy in the human diet, but also fat from it is popular in treatment.

How to buy and melt lard into fat

One of the main factors is the right choice of fat. The meat rows offer a varied selection, but to choose a quality product, you need to consider the following:

• The skin of the pig should be soft and smell good. It is good when the skin is tarred with straw, but it is also found with the help of gasoline. This fat has a specific smell.
• Lard should be white in color and not have a sour, musty smell.
• To determine the softness - it is recommended to pierce the product with a toothpick during the selection process. The stick should go in like butter.

• The fat should be medium in thickness, plus if there are layers of meat, then they should be grayish-red in color. This is an indicator that the animal was eating well and not starving.

If you are lucky in the market or you have a familiar hunter, then it is optimal to purchase wild boar fat. This is due to a healthier natural diet and lifestyle of the boar. Fat is rendered according to the recipes below, it is also easy to pickle it.

The price may even be inferior to domestic pork - a wild boar is a common hunting prey. Medicinal properties are enhanced. Meat with lard is a healthy and high-calorie food in cooking. The use of fat in cosmetology is also described.

Such lard can be melted or prepared according to various recipes. To get a melted product you need:

• Wash and dry the bacon with a paper towel.
• Cut into small pieces and place in a container.
• Heat the product over low heat until cracklings form, and then remove them.
• Cool the melted mass and put in the refrigerator.

In order not to melt the fat excessively, it is necessary that the cracklings have a flesh or yellowish color.

You can also raise a pig yourself, but the following factors should be taken into account:

• Decide on the breed of the pig (for example, good fat does not work from a bacon pig).
• Provide piglets with optimal housing conditions: a room with machines, a walking area with a canopy and a dug pit for swimming. The scale of construction depends on the chosen breed.
• Provide animals with quality nutrition: boiled vegetables (carrots, beets,
• In order for the fat to be of good quality, piglets should be fattened from the age of three months. The animal should consume 6 kg of feed and 30 g of salt per day. From the age of eight months - 7 kg of feed and 40 g of salt. When a pig reaches 1 year of age, feed intake is 8 kg.

Piglets can be given mashed root crops on the 20th day after birth, until this time - porridge.

Fat composition

The pig has two kinds of fat. It is subcutaneous and internal (internal).

The internal type of lard is considered the most beneficial for the treatment.

The product contains:

• proteins;
• histamines;
• cholesterol (50-80 mg);
• lecithin;
• various vitamins;
• minerals;
• valuable fatty acids.

Trace elements contained in fat:

Vitamins:

Vitamin E	1.7 mg
Vitamin A	0.005 mg
Vitamin B1	0.084 mg
Vitamin B2	0.051 mg
Vitamin B3	0.115 mg
Vitamin B6	0.04 mg
Vitamin B12	0.18 mg

Minerals:

• phosphorus;
• sodium;
• manganese;
• copper;
• selenium;
• zinc;
• iron.

Unsaturated fatty acids:

• oleic;
• stearic;
• linoleic;
• palmetic;
• linolenic;
• arachidonic.

Useful substances and quality of fat do not change when heated, unlike beef and mutton fats.

What are the benefits and harms of fat?

Facts about benefit lard:

• Strengthens the immune system will also be useful to use.
• Introduces harmful cholesterol, toxins and heavy metals from the body.
• Improves the functioning of the digestive tract.

Indications and contraindications for use

Like any remedy, pork fat has a number of indications and contraindications that should be taken into account in order to exclude side effects and manifestations of allergic reactions.

The use of internal pork fat has a number of indications in the treatment of the following diseases:

• Colds, especially those accompanied by a cough.
• Pneumonia.
• Bronchitis.
• Skin diseases: eczema, burns, dermatitis, etc.
• Ulcers.
• Ear disease.
• Exhaustion of the body.

For injuries of the musculoskeletal system, an ointment is used.

• Hepatitis.
• Cardiovascular.
• Atherosclerosis.
• Duodenitis.
• Cholecystitis.
• Pancreatitis.
• And also people suffering.

The norm of an adult is 9-12 g of fat per day, per week - 100 g.

Special indications

When consuming a large amount of pork fat, it may appear:

• , so the composition contains histamines;
• pork products should be well processed thermally, as trichinella, echinococcus, sarcocysts may appear;
• since the product is high-calorie, it is not recommended to use it in large quantities during the diet.

Application in folk medicine and cooking

In folk medicine, pig fat is used inside, and numerous ointments are also made.

Watch the video on how internal (internal) pork fat can be properly rendered at home:

Infusion with pork fat from the flu and for prevention:

Compound:

• rose hip;

Rose hips are brewed in a thermos or sealed container and left overnight. Immediately before use, heat to the optimum temperature and add 1 tsp. honey and 1 tsp. l. fat. Such a drink not only helps to strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and in cosmetology:

• 100 g melted fat;
• 1 tablespoon fine salt;
• The ingredients are mixed and applied to the sore spot with massage movements. After that, parchment paper is applied and tied with a warm cloth. The procedure is recommended to be carried out at night.

In cooking, lard with garlic and scrambled eggs are the most common.

Salo recipe:

• 300 g of fat;
• 4-5 garlic cloves;
• Spices and herbs to taste.

Preparation procedure:

• Peel and wash the garlic. Cut into equal slices.
• In pre-cleaned (washed) fat, make small holes. Put garlic cloves into these holes.
• From above, the fat is rubbed with spices and herbs.
• Wrap the product in parchment and put in the refrigerator for 2 days (but not in the freezer!).

Omelet recipe:

• 3 eggs;
• 1 bell pepper;
• 1 tomato;
• 1 green onion;
• 50 g fat;
• spices.

Baking procedure:

• Rinse vegetables under running water and allow to dry/wipe.
• Cut into medium slices.
• Salo cut into small pieces
• Fry in a pan along with herbs and vegetables for a few minutes.
• Add eggs and turn down the heat.
• Cover the skillet with a lid. Cookies until thickened.

Products such as shortbread on rendered interior pork fat are very tasty and high-calorie, but the beneficial properties are most likely lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees is required here, which will destroy a number of biologically active substances.