Lard with garlic and pepper, a simple recipe
Salted lard is a respected product from many nations of the world. Especially love him in Europe. Although there is sometimes a fat with layers of meat called a beautiful word bacon, it still remains pork lard. Pork fat is also loved in Italy, it was the ancient Roman soldiers who salted bacon in large marble baths and took it on long hikes. Well, about the delicious Ukrainian fat is known far beyond this country. Salt lard lovers can cook it delicious according to the following simple recipe. It is important to choose a good piece of bacon on the skin with a thickness of at least 4-5 cm. The pelt should be smooth, without the remains of stubble and well away from the fat. If, with a little effort, the skin can not be separated, then it is better not to buy such fat, it will be harsh in the finished form.2. Through the entire thickness of the piece almost to the skin, make cuts.3. Abundantly rub fat from all sides with coarse salt. Do not forget to add it to the incisions. Important! It is impossible to use fine salt in dry salted pork fat.4. Add garlic, bay leaf and pepper. The amount of garlic to determine in accordance with the individual taste. Usually for this amount of bacon 1/2 - 1 head of garlic is enough. Pepper is also taken to taste, and 3-4 leaves are enough for bay leaf.5. After that, fat is wrapped in parchment and sent to the refrigerator for 6-7 days. 6.After this time, the fat is ready for use.Pork lard with garlic and pepper makes delicious sandwiches, it can be served with hot boiled potatoes or put on the table as a cold snack for strong alcohol.
IngredientsTo salt the lard with pepper and garlic you need:
- lard pork on the skin of 2 kg;
- coarse salt 150 - 200 g;
- pepper,ground 5-6 g or to taste;
- bay leaf.
Salting of bacon with garlic and pepper1. If the fat does not have strong contaminants it is not necessary to wash it, it is enough to clean the contaminated places with a knife.
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