Salo with garlic and pepper, a simple recipe
Salted lard is a respected product among many peoples of the world. It is especially loved in European countries. Although there are sometimes lard with layers of meat called bacon, it still remains pork lard. Pork lard is also loved in Italy; it was the ancient Roman soldiers who salted lard in large marble baths and took it on long campaigns. Well, delicious Ukrainian lard is known far beyond the borders of this country.
Lovers of salted lard can prepare it deliciously using the simple recipe below. It is important to choose a good piece of fresh lard with a skin thickness of at least 4-5 cm. The skin should be smooth, without any remaining bristles, and come away well from the lard. If it is impossible to separate the skin with a little effort, then it is better to refuse to buy such lard; in its finished form it will be somewhat harsh.
In order to salt lard with pepper and garlic you need:
1. If the lard is not heavily contaminated, there is no need to wash it; it is enough to clean the contaminated areas with a knife.
2.Make cuts through the entire thickness of the piece almost to the very skin.
3. Generously rub the lard on all sides with coarse salt. Don't forget to add it to the cuts.
Important! You cannot use fine salt when dry salting lard.
4. Add garlic, bay leaf and pepper. Determine the amount of garlic according to individual taste. Usually 1/2 - 1 head of garlic is enough for this amount of lard. Also take pepper to taste, and 3-4 bay leaves are enough.
5. After this, wrap the lard in parchment and put it in the refrigerator for 6-7 days.
6. After this time, the lard is ready for use.
Pork lard with garlic and pepper makes delicious sandwiches; it can be served with hot boiled potatoes or placed on the table as a cold appetizer with strong alcohol.
Lovers of salted lard can prepare it deliciously using the simple recipe below. It is important to choose a good piece of fresh lard with a skin thickness of at least 4-5 cm. The skin should be smooth, without any remaining bristles, and come away well from the lard. If it is impossible to separate the skin with a little effort, then it is better to refuse to buy such lard; in its finished form it will be somewhat harsh.
Ingredients
In order to salt lard with pepper and garlic you need:
- pork lard with skin 2 kg;
- coarse salt 150 - 200 g;
- ground pepper 5-6 g or to taste;
- garlic;
- bay leaf.
Salting lard with garlic and pepper
1. If the lard is not heavily contaminated, there is no need to wash it; it is enough to clean the contaminated areas with a knife.
2.Make cuts through the entire thickness of the piece almost to the very skin.
3. Generously rub the lard on all sides with coarse salt. Don't forget to add it to the cuts.
Important! You cannot use fine salt when dry salting lard.
4. Add garlic, bay leaf and pepper. Determine the amount of garlic according to individual taste. Usually 1/2 - 1 head of garlic is enough for this amount of lard. Also take pepper to taste, and 3-4 bay leaves are enough.
5. After this, wrap the lard in parchment and put it in the refrigerator for 6-7 days.
6. After this time, the lard is ready for use.
Pork lard with garlic and pepper makes delicious sandwiches; it can be served with hot boiled potatoes or placed on the table as a cold appetizer with strong alcohol.
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