Salted pork lard is an excellent useful easily digestible fatty product containing many useful substances, which is recommended to be included in the menu in small quantities. Salted bacon is especially popular among the inhabitants of the northern territories of Eurasia, and for Russia, Belarus, Moldova and Ukraine it is generally a cult product. Also, salted lard is loved in Eastern Europe and many others.
About ways of salting
Salo can be salted dry and in brine (in a simple brine or in a flavorful spicy marinating saline solution). In any case, we are interested in what and how to salt the fat so that it is soft and gentle.
Salad choice for salting
It should be noted, first of all, you need to choose the right product, that is, for our purposes it is desirable to find fresh white fat from young animals, so do not aim for a piece to be thick. Do not choose pink lard (this is the result of an incorrect slaughter). Check the softness of the match, if it easily enters the fat - this is what you need. If the match comes in with jerks, it means that there are many veins in the fat, it is better to choose from another carcass. Another point: the thinner the skin, the softer it is softer.
Delicious soft salted lard in spicy brine - recipe
Ingredients:
- lard pork - 1 kg;
- common salt;
- bay leaves - 5 pcs .;
- cloves - 5 inflorescences;
- pepper peas fragrant - 8 pcs .;
- other fragrant seeds (coriander, fennel, cumin);
- aromatic herbs fresh (parsley, coriander, rosemary);
- garlic - 8 denticles;
- wine strong white or pink - 60 ml.
Preparation
Salo is cut into rectangular pieces the size of a cigarette pack. We clear the garlic.
We put 1 liter of water in a saucepan, add salt, so much that a raw chicken egg or potato pops up. Bring the brine to a boil and put in it all the dried spices. Boil for 3 minutes, pour in the wine and insist under the lid for 10-15 minutes.
Lump pieces are packed tightly and compactly into a non-plastic container alternating with large chopped garlic and green sprigs. You can lay and onion chopped rings.
Fill the bacon with a fragrant pickle so that it closes on the finger (the brine can be filtered, but it is not necessary) and cover the jar. After two days, the fat is ready for consumption.
And if you need faster?
Let's boil pieces of fat in a spicy brine for 10-15 minutes, add the garlic greens and wine and leave to cool under the lid (preferably in an enamel saucepan). It is ready at once, as it will cool down a little. It is better, however, to extract the pieces of fat, wrap it in parchment paper slightly in the freezer compartment in the fridge - it will be more convenient to cut it.
Finished salted lard is sliced in thin slices, it is possible to build sandwiches from coarse grain bread (preferably rye) with onions and herbs - an excellent traditional snack for vodka and various strong unsweetened tinctures.