It is very convenient to salt lard in jars. At the right time, you can open the jar and put a delicious, aromatic snack on the table. Garlic and pepper will give the salsa a special piquant taste. Anyone can pickle it at home. It won't take much time or effort.
For this you will need:
- fresh lard with a layer of meat (no more than 3 cm in height) - 3 kg;
- salt - 1.5 cups;
- mixture of different peppers - 1 tsp;
- laurel leaf - 6-8 leaves;
- black pepper - 1.5 tsp;
- fresh garlic - 3 heads.
This quantity of products is designed for 3 liter jars.
Let's begin the step-by-step preparation process:
1. Take fresh lard with a layer of meat and cut it into medium pieces. In each piece we make cuts down to the skin in the form of 4 centimeter squares. Thanks to the cuts, it will be well saturated with spices.
2. Prepare the pickling mixture. Pour salt, a mixture of peppers, black pepper into a deep bowl, add finely chopped garlic and a broken bay leaf.
3. Mix all ingredients thoroughly until smooth porridge.
4. Rub the prepared lard with this mixture on top, on all sides and in the cuts.
5.Take a deep cup, sprinkle the bottom with salt and place the tightly spread pieces. Close the lid and leave to marinate for 2 days.
6. During this time, the lard will release the brine. We take it out of the container, cut the skin where the cuts were. You get separate small pieces of salted lard.
7. Place the pieces tightly into clean, sterilized liter jars. Then distribute the remaining brine in the cup evenly among the jars and cover them with boiled iron lids.
8. After 15 days, the aromatic lard will be completely ready. For the sudden appearance of guests or when you want something tasty, open the preparation and cut it into thin plastic pieces.
9.Place them on a flat plate and send them to the dining table.
10. The result is tender and soft lard that will melt in your mouth. You can serve this delicacy with borscht or simply with mustard.
