How to cook salted lard with garlic and pepper

Salted lard is very popular not only in Slavic countries. It is prepared in Germany, England, Spain. It has been historically proven that the soldiers of ancient Rome were the first to salt lard. This product kept well in warm climates. Given the calorie content and content of nutrients, salted lard was taken on long military campaigns. This product could be eaten either without prior preparation or added to a hot dish.
Modern nutritionists have dispelled the myth that salted lard is harmful to health. In reasonable quantities, it has a positive effect on the functioning of the nervous system and brain, improves metabolism, helps absorb vitamins and gives a boost of energy.

Ingredients

In order to salt lard with pepper and garlic at home you need:

• lard, steamed 1 kg;
  
• salt, necessarily coarse 100 g;
  
• ground black pepper 2 tsp;
  
• garlic 6 - 7 cloves.

Salting lard

1. Inspect a piece of lard; if there are visible dirt, clean them with a knife. The lard should not be washed with water; it is better to cut off the contaminated areas with a knife if possible.
2. Make cuts in the lard all the way to the skin.

3. Sprinkle it with salt on all sides.The salt must also get into the cuts.

4. Sprinkle lard with pepper on top of the salt.

5. Peel the garlic cloves and cut them into pieces or slices.

6. Spread the garlic throughout the piece of lard, be sure to place pieces of garlic in all the cuts.

7. Wrap the lard in parchment or place in a container. After this, place the lard on the bottom shelf of the refrigerator.

8. Keep it there for 6 - 7 days.
After this, salted lard with garlic and pepper is ready for use.

You can make sandwiches from it; salted lard, cut into thin slices, can be served with hot boiled potatoes.