Lard contains derivatives of valuable unsaturated fatty acids and is useful in small amounts. Polyunsaturated arachidonic acid, essential vitamin F and fatty acids such as linoleic, linolenic and others are also included in this product. In addition, fat contains fat-soluble vitamins A, D, E and carotene. Salt the slice yourself.
It is necessary
- - pork fat on the skin;
- -garlic;
- -black pepper;
- - bay leaf;
- -caraway;
- -Red pepper;
- -salt;
- -hp-suneli.
Instructions
Step 1
First, make notches in the lard pulp, and then cut the garlic into thin slices. Break two bay leaves into pieces, put the garlic and bay leaf on the lard and press them into the surface of the bacon with your hands.
Step 2
In a mortar, crush the black pepper and the remaining bay leaf. Add a couple tablespoons of cumin and salt and crush as well. Then add the suneli hops and red pepper, mix. Sprinkle the lard with this mixture, and salt well with the remaining salt over the entire surface.
Step 3
The last step in making bacon is to wrap it tightly in foil or parchment paper and leave it at room temperature for half a day. After - put the product in the refrigerator for a week. Then the fat can be frozen.
