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Homemade lard

European cuisine
Description Products Steps
Homemade lard

Lard is a popular snack in the CIS countries, the benefits and harms of which are still debated. At its core, lard is the solid fat deposits of animals. Lard is consumed raw, smoked, salted, fried, stewed and baked. There is no need to come up with complex recipes for preparing appetizers for the holiday table - pickle homemade lard, which all guests will appreciate.

  1. Calories
    56,63 kcal
  2. Protein
    2,63 gram
  3. Fat
    0,35 gram
  4. Carbohydrates
    12,38 gram
  5. ~ Time
    5 Min
  6. Pepper
  7. Complexity

Products per 8 serving:

  1. Salt
    Salt
    5 tbsp. l. = 125 g
  2. Garlic
    Garlic
    2 head = 80 g
  3. Fragrant pepper ground
    Fragrant pepper ground
    to taste
  4. Black pepper peas
    Black pepper peas
    to taste
  5. Bay leaf
    Bay leaf
    4 pcs. = 4 g
  6. Lard
    Lard
    1 piece

Steps:


  1. Peel the garlic and cut into small slices. Cut the lard into pieces.

  2. Pour water into a deep saucepan. Place on the fire, add salt, bay leaves, allspice and peas. Cook until boiling, turn off, leave to cool.

  3. Stuff each piece of lard with 2-4 cloves of garlic. Place in a separate pan so that the pieces do not lie tightly. Fill with chilled brine.

  4. Place a press on the lard in the form of a heavy bowl or plate. Place the pan with the contents in the refrigerator or in a cold room for 5 days. After a while, drain the brine.

  5. Serve the lard chilled, thinly sliced ​​and placed on saucers. Add green onions and black bread.
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