Lard is a product that is considered a symbol of such states as Russia, Ukraine, while it is loved in Germany, Poland, Italy. Lard is quite high in calories: 100 grams contains about 800 kcal, but in moderation it can be eaten by everyone. So, let's consider how deliciously salt lard with garlic at home.
For a long time, lard was considered the food of the poor, since rich people got the best pieces of pork. Lard, on the other hand, gave energy to the poor to work. The role of lard in the discovery of America by Columbus is very interesting. Many historians agree that if there was no fat on Columbus's ship, then he would never have reached the New World. Columbus's sailors were exhausted, eating only fish, so the captain sometimes gave them bacon, keeping them alive and giving them energy.
When choosing lard for salting, pay attention to the following points: you need to choose only a product with a thin skin, the lard should be elastic, dense and homogeneous. One of the best ways to test lard is to pierce it with a sharp knife: good quality lard is easy to pierce, but will slightly resist. When cut, the fat should be white or slightly pinkish. Salo, which has a yellowish color, is not worth buying.
Recipe for salting lard at home
For salting you will need:
- fresh bacon - 1 kg;
- garlic - 1 head;
- salt - 100 g;
- seasoning - 1 sachet (intended for lard, smoked meats or bacon);
- bay leaf - 5 pcs.
It is better to choose lard with meat, then it will turn out much tastier.
Combine salt and seasonings intended for smoked meats, rub each piece of bacon with this mixture on all sides. Never use more salt than is required.
Peel the head of garlic and then cut into small slices. Put the rest of the salt, garlic and bay leaf in a small bowl, spread the bacon on top, skin side down, and then sprinkle it with garlic and add a couple more bay leaves.
Cover the container with lard with a cloth and leave at room temperature for 2 days. After the specified time, the container must be removed to the refrigerator for three days. After this time, homemade lard with garlic is ready.
Before use, it is necessary to remove the remaining salt with a paper towel or napkins. Lard should be stored in a plastic bag or in special containers in the freezer. In the event that you want to enhance the taste of garlic, then stuff each piece with it.
Thus, you can salt lard at home, which is many times superior to the taste of the store.
