Dry salting of lard with garlic and spices

Dry salting of lard with garlic and spices is very simple to perform, and the finished product is stored for quite a long time. My detailed, proven recipe with step-by-step photos is at your service.

To salt lard weighing 1.2 kg I take:

• 2 tbsp. rock salt;
• ground black pepper;
• hot red pepper;
• 2 cloves of garlic;
• 2 tbsp. Armenian seasoning.

The Armenian seasoning includes the following spices: paprika, turmeric, marjoram, coriander, oregano, dill seeds, cinnamon, black pepper. If you don’t have such a seasoning, take a pinch of each spice and mix. This method is even more convenient if you don’t like any spice.

How to salt lard using the dry method

I scrape the freshest lard on all sides with a knife to remove dirt.

Along the block, at a distance of about 7-8 cm, I make cuts all the way to the skin.

Mix all the spices in a bowl.

I peel the garlic and cut it into slices.

I dip all sides of the lard (cut parts too) in the spice mixture. I put garlic between the cut pieces.

I press the pieces tightly against each other and wrap them in parchment paper. I'll leave it for two hours on the kitchen counter, and then put it in the refrigerator.

Lard salted according to this simple recipe turns out moderately salty and spicy.

Dry salting of lard allows you to prepare a product that can be fried with scrambled eggs, baked with potatoes in the oven, or simply thinly sliced ​​and served as an appetizer with bread and herbs.

For better preservation, salted lard prepared for future use is best kept in the freezer.