How to salt lard with a layer - two simple recipes

Usually the lard with a layer is the part from the peritoneum. The skin on this type of fat is quite thin and delicate. It can be eaten fresh, just adding a little salt. For long-term storage for the winter, lard must be salted.

Dry salting of lard with a layer

Fresh lard should be thoroughly scraped with a sharp knife if it is dirty. Under no circumstances should lard be washed before dry salting.

Cut the lard into strips and roll it thoroughly in a mixture of salt and pepper. You can use any pepper you like. Wrap the lard in parchment paper, cover the top with cling film and refrigerate for a week.

After a week, the lard should be taken out and put into three-liter bottles, again rolling each piece in a mixture of peppers and salt. Close the jars with lids and put them in the cellar.

Why shouldn’t you immediately salt lard with a layer in jars? Fresh lard contains water, and when salted, this water begins to come out of the lard, accumulating at the bottom of the jar. If you don't drain it every day, the water will go rotten, and so will the lard. Previously, lard was salted in wooden boxes, which absorbed excess water, and the lard was stored for months.In glass jars, the water has nowhere to go, which is why it is necessary to do double salting before storing it for the winter.

Lard with a layer boiled in brine

If the lard is very thick and the pig was not young, dry salting will make it too hard. This can be corrected by preparing tender lard with a layer of brine.

Cut the lard into pieces (not very small) and prepare the brine:

• for 1 l. water - 100 gr. salt;
• 1 packet of khmeli-suneli seasoning, or another.

Pour salt and seasoning into a saucepan, add lard, and fill with water. Place the pan on the fire and bring to a boil. Cook the lard for 20-30 minutes, then turn off the heat under the pan, cover it with a tight lid, and leave the lard in the brine for a day.

After standing, take out the lard, dry it a little on a towel, and wrap each piece in a piece of gauze or linen cloth, or in parchment paper. If desired, you can add fresh spices before wrapping.

Place the bags of lard in the refrigerator, and within a week the lard will stabilize and you can taste it.

Lard with layers is incredibly tasty, and it takes a little work to get it. Watch the video on how to salt lard with a layer: