Salted Lard

Preparing salted lard at home is easy. You can change the spices that you add as you like. Try it!

Ingredients

Directions

First, we buy good fresh lard, I love with veins of meat. We cut it into pieces of about 10x5x5, so that it is salted well and evenly.
In a plate, mix coarse sea salt, red and black pepper, chopped garlic. Add a little olive oil and mix everything thoroughly.
We rub each piece of bacon with this mixture from all sides. Put cheesecloth on the bottom of the glass mold, spread the sprigs of sage, thyme, rosemary and bay leaf on it. We put pieces of bacon tightly on top, on top – again twigs. The first times I chopped the seasonings and rubbed the bacon with them, but then, when you eat, hard pieces of seasonings remain in your mouth and this is unpleasant.
We close the top with gauze and put in the refrigerator for 3-4 days. Over time, shake off the unabsorbed salt, wrap each piece in foil and remove the salted lard for storage in the freezer. Before serving, I advise you to chop the salted lard, while the lard has not yet defrosted.

Bon Appetit!

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