Salo

Salting lard has many recipes and methods. We suggest you master this recipe and try cooking lard in brine. The preparation turns out to be very tender and juicy, because it is prepared using the wet salting method.

Try making aromatic lard with garlic and various spices; I think my homemade preparation will not leave your household indifferent. Lard prepared using the dry salting method is moderately salted and can be stored in your refrigerator for a long time.

I suggest preparing nutria stew with the addition of pork fat for the winter according to my simple homemade recipe. Stew prepared in this way turns out juicy, the meat is soft, as they say, “you can eat it with your lips.”

For real gourmets, blood sausage is already a delicacy in itself.But if you add liver and meat to the minced meat, then even the pickiest eaters will not be able to leave the table without trying at least a piece.

Lard in honey has a rather unusual taste, but absolutely everyone likes it. To prepare an original snack, in addition to traditional spices, you will also need quite a bit of high-quality honey. The recipe is extremely simple to follow, so anyone can repeat it.

Everyone knows the recipe for making smoked lard at home in Transcarpathian and Hungarian villages: from old to young. Smoked lard and pork legs hang in the “bottom line” in every home. In this recipe, we invite you to adopt our experience and learn how to make natural, tasty and aromatic smoked lard at home.