How to pickle lard

While nutritionists and other experts argue about the benefits of pork salted fat, it remains a very popular product for many people around the world. Salted fat is eaten in Italy, Germany, the Baltic countries, in Ukraine and in Russia. Many myths about the dangers of bacon have long been dispelled. Salted fat is a source of vitamin D, A, E. It contains useful cholesterol and a whole complex of unsaturated fatty acids. Salty fat perfectly cleanses the blood and blood vessels, normalizes the work of the central nervous system and brain. The only drawback of the product is its high calorie content. It is 800 kcal per 100 g. Therefore, obese people should not abuse salty bacon and include it in the diet in minimal quantities.
How to pickle pork lard


To pickle the fat at home you need:
  • fresh lard 2 kg;
  • salt, large 200 g;
  • pepper, ground 5-6 g;
  • garlic.

How to pickle fat at home, step by step recipe

How to pickle lard
1.Selected piece of lard for pickling lard. If there are small dirt, then clean them with a knife. It is possible to wash fat with water only if it is heavily soiled. 2. Cut the fat into large rectangular pieces and make cuts on them to the skin.
How to pickle lard
3. Mix salt with pepper and this mixture is good to fall asleep lard, not forgetting the cuts.
How to pickle lard
4. Peel 6-7 cloves of garlic, chop them into pieces and sprinkle with garlic lard.
How to pickle lard
5. Prepared pieces of bacon put in a saucepan or container.
How to pickle lard
6. Pour the remains of salt from above.
How to pickle lard
7. Close the container with salted lard and leave on the bottom shelf of the refrigerator for 5-6 days. Before eating, salty fat with garlic and pepper is cleaned of excess salt, cut and served on the table as a cold snack. A sandwich with salty homemade lard can also be a quick snack.

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