How to salt lard

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

Ingredients

To pickle lard at home you need:

• fresh lard 2 kg;
  
• salt, coarse 200 g;
  
• ground pepper 5-6 g;
  
• garlic.
  

How to pickle lard at home, step-by-step recipe

1. Inspect the piece of lard selected for salting. If there are small stains, clean them with a knife. Lard can only be washed with water if it is heavily soiled.
2. Cut the lard into large rectangular pieces and make cuts on them to the skin.

3.Mix salt and pepper and add this mixture well to the lard, not forgetting the cuts.

4. Peel 6-7 cloves of garlic, cut them into pieces and sprinkle the lard with garlic.

5. Place the prepared pieces of lard in a saucepan or container.

6. Sprinkle the remaining salt on top.

7. Close the container with salted lard with a lid and leave on the bottom shelf of the refrigerator for 5-6 days.
Before eating, salted lard with garlic and pepper is cleared of excess salt, cut and served as a cold appetizer. A sandwich with salty homemade lard can also be a quick snack.