Dry salting of lard with garlic and spices - how to salt lard at home.

Categories: Salo

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.

Ingredients: coriander, Bay leaf, salo, salt, caraway, ground black pepper, garlic

Ingredients (all spices are added to taste):

lard (fresh) – 2 kg;
salt;
caraway;
garlic;
laurel leaf;
coriander;
ground black pepper.

How to pickle lard with garlic and spices deliciously.

At the beginning of cooking, you need to wash the lard and dry it with a paper towel.

Then, place the washed and dried lard in an enamel container and generously sprinkle it with table salt. For salting, we put our preparation in the refrigerator for five days.

During this time, it has already been salted enough, so we remove excess salt. This is easy to do, just shake it lightly.

Now, rub the pieces of lard with chopped and pounded garlic in a mortar and sprinkle with ground and mixed spices.

This salted lard can be immediately cut into thin slices and served. But it will be better if you are patient and wait another 24 hours. During this time, it will infuse and become saturated with the aromas of spices. To do this, wrap the workpiece in linen cloth, then put it in a plastic bag and put it in a cool place.

The aromatic salty lard harmonizes very well with horseradish seasoning and fresh rye flour bread.

See the alternative recipe in the video: How to deliciously pickle lard at home with garlic and pepper.