What can be made from fresh lard. What are the harmful and beneficial effects of pork fat?

Since ancient times, lard was the food of the poor, since its price was much lower than for good cuts of pork. But it was precisely this that gave the peasants energy and strength for hard work. Lard is a valuable product, rich in fatty acids important for the functioning of the body. In addition, it contains substances that remove toxins. The recommended intake of lard for a person not engaged in physical labor is 10-30 grams, but athletes, tourists, and people whose work involves large amounts of strength can eat more than 30 grams per day. In addition to the fact that lard is a tasty and healthy product, it has the ability to be stored for a long time, almost does not freeze in the cold and satisfies hunger well. Lard is consumed salted, smoked, fresh, boiled or fried. Any of these methods is tasty and healthy. Here, you will learn the best recipes for making lard at home that will delight you and your family, and step-by-step photos accompanying the cooking instructions make them very necessary in any cookbook.

Appetizer “Lard in onion skins”

A spicy and incredibly aromatic dish will be loved by all members of your family from the first minutes. They can diversify the cold cuts on your table or eat them separately with bread, vegetables or cereals. The appetizer “Lard in onion peels” is practically a homemade way to prepare boiled pork, although it turns out to be three times tastier and healthier.

Despite the fact that salted lard is considered a Ukrainian national product, it is highly valued in Belarus, Poland, Hungary, the Czech Republic and many other countries. The attitude of nutritionists towards lard at different times was very ambiguous. From time to time he was blacklisted. It is now believed to be beneficial in moderation because it contains some unsaturated fatty acids that are essential for the health of the human body. Different peoples have developed their own traditional recipes for salting lard. One of them is Hungarian-style lard, with paprika and garlic.

Lard rolls

It’s not for nothing that they say: everything ingenious is simple. Especially for Russian people, for whom fried potatoes with onions, for the most part, will be tastier and more appetizing than exotic overseas dishes with expensive ingredients. The same can be said about salted lard with garlic or onions for a bite. But even such dishes that are familiar to us from childhood, we will help you diversify and make the main product even more attractive in your home. Next up are lard rolls, which will not leave you indifferent both in terms of speed of preparation and quality of taste.

Lard spread in Slovenian style

Lard spread is a typical example of simple but very tasty country cuisine. Slovenian lard spread goes well with both black bread and homemade pies. This snack is great as an everyday meal. And on the festive table, Slovenian lard spread will become your guests’ favorite dish. Moreover, this appetizer is prepared quickly and very simply. Let's begin!

Dry salting of lard

There are many ways to salt lard. These include lard in brine, lard in onion skins, lard in brine and many other recipes. Today we will introduce you to the dry method of preparing this offal. The recipe is quite simple and very suitable for an appetizer. This lard can be served on a holiday table or taken with you into nature.

American lard roll

Pork lard has been used for many centuries in preparing various dishes; it is fried, boiled, dried and baked. In combination with various ingredients, it changes its taste, complements any dish and remains the same beloved and tasty lard. Today I want to invite you to prepare a very interesting dish that came to us from Turkey. This dish will captivate you with its taste and surprise your guests with its unusual appearance. Prepare a lard roll with ham and cheese.

Turkish lard roll

Delicate, small rolls of lard with cheese and turkey are a delicacy that you can try in sunny Turkey or prepare it at home. The thin layers of this roll are reminiscent of meat puff or everyone's favorite chicken roll. But due to the greasy layer, it turns out more refined and tasty. I am pleased to present to your attention a Turkish lard roll!

Lard in brine

Scientists have proven that despite the fact that lard is 100% fat, its moderate consumption is not only tasty, but also very healthy. Because lard contains acid, which is involved in the body's cholesterol metabolism, immune reactions and hormonal activity. The same acid is present in fish oil, the benefits of which everyone has heard about. Lard can be eaten in any form - raw, salted, smoked, fried, boiled, stewed. Today we will learn how to properly salt lard in brine - a saturated saline solution.

Smoked lard in an air fryer

Smoked lard is very tasty and few people will refuse this treat. You can cook both outdoors and at home in an air fryer. The smoking method can be any, depending on preference, either cold or hot.

Lard appetizer with wild garlic

Contrary to all prejudices, scientists have long proven that lard is not only a harmless product, but also extremely important for human health. The thing is that it contains essential acids, vitamins and carotene, the lack of which often leads to illness and disease. In addition, dishes made from animal fat deposits can be truly tasty. We present to your attention an appetizer of lard with wild garlic that will change your perception of the product and will be loved by your whole family.

Lard baked in foil

The savory snack goes well with boiled potatoes, grilled vegetables, and is also used in making sandwiches. Lard baked in foil can be prepared for future use and stored in the refrigerator for the right occasion. For example, guests unexpectedly come to you, you don’t have time to prepare dinner, or you just want a snack - take out a piece of snack, cut it and serve it. What could be simpler? But even the most sophisticated gourmets will like this deliciousness.

Appetizer “Ships with lard”

Often, from primitive products that are found in almost any kitchen, you can prepare an original and tasty snack. This dish is suitable both for a festive table and on a regular weekday. But from the sight of such beauty and from the appetizing smell, your family will be very grateful for the unexpected and delicious surprise. The “Ships with Lard” appetizer is prepared very simply and quickly, and the effect of such a dish is truly strong and unforgettable.

A traditional tasty Ukrainian dish is lard roll. You can pamper the stomachs of your loved ones and relatives with such yummy food every day. Put aside all the myths that fat makes you gain weight, this product is the only one in the world whose fats are completely broken down in the human body. It is impossible to get better from lard, but you can enjoy it. I present to your attention a very tasty recipe, preparing a lard roll.

Hot salting of lard

It is unknown where hot salting of lard came from, some attribute this recipe to Serbian cooks, others to Polish, others to Romanian, but I guess that this is the most delicious version of everyone’s favorite Ukrainian snack. In any case, whoever came up with the method, thank him very much, because this miracle turns out so tasty that it is simply impossible to tear yourself away from it!

When many people hear the word “snacks,” they first of all mean lard snacks. Not surprising, because you can make dozens of types of snacks from this product. Moreover, each will be delicious in its own way. If you have not served lard to the table before, then make sure that there is garlic in the kitchen. Only it can complement the taste and aroma of lard and make the appetizer simply magnificent.

One of the most versatile types of animal fats in terms of composition and benefits is pork fat, or simply healthy. This is fat-rich tissue from an animal (in this case, a pig), enveloping its internal organs. The beneficial properties of the product and its high healing potential are determined by its rich nutrient content.

Pork fat is beneficial for both adults and children. But many people don't even know about it. Therefore, let's look at its properties in more detail.

The first thing worth noting is a relatively small dose of cholesterol, since a large amount of it can cause harm to human health.

The second advantage is the presence of arachidonic acid from the omega-6 fatty acid class. This compound is beneficial for the brain and can increase mental alertness. In addition, it provides medical assistance to people who suffer from gastritis, stomach and duodenal ulcers.

The last nuance is the content of vitamins A, K, E and D. The human body can receive these nutrients in the required quantities only as part of food. Their purpose:

• A – improves the condition of nails, hair and skin, helps the body fight various infections.
• E – rejuvenates the body, preventing its aging, strengthens the cardiovascular system, participates in the absorption of vitamin A;
• K – affects the degree of calcium absorption, plays an important role in hematopoiesis, affects blood clotting;
• D – fights depression, correlates with calcium and glucose levels in the blood, reduces the risk of cancer, strengthens the immune system, and is involved in the formation of bones and teeth.

Due to its composition, pork fat copes well with vitamin deficiency.

Use in folk medicine

The main purpose of pork fat is to strengthen the human immune system. Eating this product primarily serves as an excellent prophylactic against many ailments.

In folk medicine, the use of such fat is usually external. It copes well with mild colds, coughs and chronic bronchitis. Most often used to prepare compresses.

A few recipes and tips for external use:

• rubs for colds are suitable for treating the chest, back and feet; the main thing is not to use at elevated temperatures;
• cough compress: you need to take a bandage or gauze, fold it and soak it in melted fat, put it on your back and cover with a warm towel;
• ointment for rubbing: add 2 tbsp to 50 g of baked health. l. vodka and move carefully.

Recipes for treating cough by oral administration:

• tea for chronic cough: boil milk, add green tea, a piece of lard and black or red pepper on the tip of a knife, drink before bed;
• decoction: add a small amount of zdor to rosehip and bee honey, consume three times a day;
• fat with milk for dry cough: melt a small amount of internal fat in hot milk with honey, drink three times a day.

This is not the entire list of product capabilities. It is used to treat gout and joint diseases, as well as in modern cosmetology.

Cosmetic properties

1. A valuable property of pork fat is its ability not to lose its biological value after heating.
2. Used to prepare various ointments and creams that support and improve the beauty of the skin. The skin absorbs this product quite quickly, since in some biochemical properties it is similar to human fat.
3. Another definite plus is the fast delivery of all the necessary components of cosmetics to their destination due to the high absorbing properties of health.
4. The product does not clog the skin, allowing it to breathe as before, and is washed off without much difficulty.
5. A huge number of skin care emulsions can be prepared on the basis of pork fat, since it is easily mixed with any other types of fats, as well as with aqueous solutions, alcohols, resins, glycerin and medications.

Harm and contraindications

You can list the contraindications and possible harm from using Zdor on the fingers of one hand.

Pork fat is contraindicated for people who have recently suffered a serious illness or surgery, as a result of which the calorie content of their diet has been reduced and should be restored to normal values ​​gradually.

Those who have liver problems should use the product with caution. The rest are advised not to abuse it.

As for external use, individual intolerance is possible. It can be easily identified if you perform a standard test on a small area of ​​skin (wrist, elbow, etc.).

We buy and melt

Melting internal pork fat is a delicate matter, but for those who are doing this not for the first time, it is quite ordinary.

First, it is important to understand how to choose the right product. Attention should be paid to the following characteristics:

• place of production (homemade fat from a familiar farmer or from your own farmstead is beyond competition);
• appearance (choose fat that is a uniform, soft cream or white shade);
• smell (pungent, specific – a sign of dubious quality).

To melt interior fat into lard in the amount of 3 liters and 1 liter of cracklings you will need: 3.5 kg of high-quality fat, a pan (aluminum), a fire divider.

1. You need to take the fat and chop it finely.
2. Then put it in a saucepan and put it on fire.
3. Stir constantly and strain off the finished mixture.
4. Heat until completely evaporated.

Lard can be stored in the refrigerator for up to one and a half years without losing its basic qualities.

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Common foods in the human diet are products from domestic pigs and wild boars. Since ancient times, food has been one of the main sources of “fast” energy. Lard is not only a favorite delicacy in the human diet, but its fat is also popular in treatment.

How to buy and render lard into fat

One of the main factors is the right lard. The meat aisles offer a varied selection, but To select a quality product, you need to consider the following:

• The pig's skin should be soft and smell good. It’s good when the skin is ground with straw, but it can also be done with gasoline. This lard has a specific smell.
• The lard should be white and not have a sour, musty smell.
• To determine softness, it is recommended to pierce the product with a toothpick during the selection process. The stick should go in like butter.

• The thickness of the lard should be medium, plus if there are layers of meat, they should be grayish-red in color. This is an indication that the animal was well fed and was not starving.

If you are lucky at the market or you have a familiar hunter, then purchasing wild boar lard is optimal. This is due to the healthier natural diet and lifestyle of the boar. The fat is rendered according to the recipes below; it is also easy to salt it.

The price may even be lower than that of domestic pork - wild boar is a common hunting catch. The healing properties are enhanced. Meat with lard is a healthy and high-calorie food in cooking. The use of fat in cosmetology is also described.

This lard can be melted or prepared according to various recipes. To get the melted product you need:

• Wash and dry the lard with a paper towel.
• Cut into small pieces and place in a container.
• Heat the product over low heat until cracklings form, and then remove them.
• Cool the melted mass and put it in the refrigerator.

In order not to melt the lard excessively, it is necessary that the greaves have a flesh-colored or yellowish color.

You can also raise your own pig, but for this the following factors should be taken into account:

• Decide on the breed of pig (for example, a bacon pig does not produce good lard).
• Provide piglets with optimal living conditions: a room with pens, a walking area with a canopy and a dug hole for swimming. The scale of construction depends on the chosen breed.
• Provide animals with high-quality food: boiled vegetables (carrots, beets,
• To ensure good quality lard, piglets should be fattened from three months of age. The animal should consume 6 kg of feed and 30 g of salt per day. From eight months of age - 7 kg of food and 40 g of salt. When a pig reaches 1 year of age, feed consumption is 8 kg.

Piglets can be given mashed root vegetables on the 20th day after birth, before this time - porridge.

Composition of lard

The pig has two types of lard. These are subcutaneous and internal (internal).

The internal type of lard is considered the most useful for treatment.

The product contains:

• proteins;
• histamines;
• cholesterol (50-80 mg);
• lecithin;
• various vitamins;
• minerals;
• valuable fatty acids.

Microelements contained in lard:

Vitamins:

Minerals:

• phosphorus;
• sodium;
• potassium;
• magnesium;
• manganese;
• copper;
• selenium;
• zinc;
• iron.

Unsaturated fatty acids:

• oleic;
• steoric;
• linoleic;
• palmetine;
• linolenic;
• arachidonic

The beneficial substances and quality of fat do not change when heated, unlike beef and lamb fat.

What benefits and harms does lard bring?

Facts about benefit interior lard:

• Consuming vitamin salads will also help strengthen the immune system.
• Removes harmful cholesterol, toxins and heavy metals from the body.
• Improves the functioning of the digestive tract.

Indications and contraindications for use

Like any product, pork fat has a number of indications and contraindications that should be taken into account to exclude side effects and allergic reactions.

The consumption of internal pork fat has a number of indications in the treatment of the following diseases:

• Colds, especially those accompanied by cough.
• Pneumonia.
• Bronchitis.
• Skin diseases: eczema, burns, dermatitis, etc.
• Ulcers.
• Ear disease.
• Exhaustion of the body.

For injuries to the musculoskeletal system, ointment is used.

• Hepatitis.
• Cardiovascular.
• Atherosclerosis.
• Duodenitis.
• Cholecystitis.
• Pancreatitis.
• And also for people suffering from allergies.

The norm for an adult is 9-12 g of fat per day, 100 g per week.

Special indications

When consuming large amounts of pork fat, the following may occur:

• Food allergies, which contain histamines;
• pork products should be well processed thermally, as trichinella, echinococcus, and sarcocysts may appear;
• Since the product is high in calories, it is not recommended to consume it in large quantities during a diet.

Use in folk medicine and cooking

In folk medicine, pork fat is used internally, and numerous ointments are also made.

Watch the video on how internal pork fat can be rendered correctly at home:

Infusion with pork fat for influenza and for prevention:

Compound:

• rose hip;
• pork fat.

Rose hips are brewed in a thermos or airtight container and left overnight. Immediately before use, warm up to the optimal temperature and add 1 tsp. honey and 1 tsp. l. lard This drink not only helps strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and cosmetology:

• 100 g melted fat;
• 1 tablespoon fine salt;
• The ingredients are mixed and applied to the sore spot with massage movements. After this, parchment paper is applied and bandaged with a warm cloth. The procedure is recommended to be carried out at night.

In cooking, the most common are lard with garlic and omelet.

Lard recipe:

• 300 g lard;
• 4-5 cloves of garlic;
• Spices and herbs to taste.

Cooking procedure:

• Peel and wash the garlic. Cut into equal slices.
• Make small holes in the pre-cleaned (washed) lard. Place garlic cloves into these holes.
• On top, lard is rubbed with spices and herbs.
• Wrap the product in parchment and put it in the refrigerator for 2 days (but not in the freezer!).

Omelette recipe:

• 3 pcs eggs;
• 1 bell pepper;
• 1 tomato;
• 1 green onion;
• 50 g lard;
• spices.

Baking procedure:

• Rinse the vegetables under running water and allow to dry/wipe.
• Cut into medium slices.
• Cut the lard into small pieces
• Fry in a frying pan along with herbs and vegetables for a few minutes.
• Add eggs and turn down heat.
• Cover the pan with a lid. Cookies until the consistency thickens.

Products such as shortbread cookies made with rendered pork fat are very tasty and high in calories, but their beneficial properties are most likely lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees will be required, which will destroy a number of biologically active substances.

Conclusion

Pork fat is rendered internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, has been criticized by scientists and doctors, blamed for increasing the risk of cardiovascular disease, high cholesterol and other ills. Today fat has been rehabilitated and is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to heat it yourself at home. How to render pork fat will be discussed in this article.

What are the benefits of pork fat?

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was paid to vegetable oils. Now many studies show that they do much more harm than good.

Animal fats consist of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, an acid that is abundant in olive oil. It is precisely because of its high content of oleic acid that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, it will not be beneficial because it requires saturated fat to be absorbed. And if there is not enough of it, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, but this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that the fat oxidizes slowly and does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of releasing carcinogenic substances. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Read on topic: Pork fat benefits and harms

Which lard to choose

Pork lard is not uniform in quality. For different needs you need to take different lard for rendering fat.

Firstly, the quality of the fat depends on what and how the pig was fed.

Secondly, from which part of the pig carcass will you render the fat?

To make it easier to figure out which fat is best and for which culinary needs to render fat from which part, take note of these tips.

Lard or lard. This is subcutaneous lard, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This lard is great for frying and stewing.

Fat from the belly or underbelly. Soft layered fat with meat. Bacon is mainly made from this part. This lard is suitable for frying.

Internal lard or internal fat. This is the fat that is located on the internal organs of the pig. It is cut in layers and is soft. This is the purest fat. After melting, the fat will be white, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough, greased with pies to get a fragrant, beautiful crust. It always remains soft.

How to render pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you render it from.

You can render fat on the stove, in the oven, or in a slow cooker. There are two different ways to obtain fat.

Wet method. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce until the water simmers and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and lard.

Dry method. This method can be used to render fat on the stove, oven, slow cooker, or frying pan. Heat the container in which you will heat the fat and place the chopped fat in it. This method can be used to render both interior fat and lard. While rendering fat using this method on the stove or in a slow cooker, stir it periodically with a wooden spatula.

How to render lard into fat

First you need to cut into small cubes, no larger than 1x1cm. Like this

The finer the lard is cut, the faster it will melt and the more finished fat you will get. You can grind it in a meat grinder.

Place the chopped lard into a saucepan. Add water. For 1.5-2.0 kg of lard, approximately 200-300 grams of water.

Cover with a lid and place on the stove. As soon as the pan is well heated and the first bubbles appear on top, reduce the heat. Fat should be rendered at the lowest possible temperature. When rendered at high temperatures, fat melts faster, but it turns out darker in color, and may even be brown.

Approximately once every half hour, the fat should be carefully mixed with a wooden spatula. The entire process of rendering this amount of lard can take from 4 to 5 hours.

Strain the rendered fat through a sieve to separate the cracklings and pour into clean, dry jars. Once it cools to room temperature, put it in the refrigerator.

How to render pork fat in the oven

The best thing about melting fat in the oven is that you prepare it, put it in a pan, and you can go about your business while the fat is melting.

The preparation of fat is the same as for rendering on the stove. First you need to finely chop the pieces of lard or interior fat. The smaller the better. You can twist it in a meat grinder.

Place everything in a pan that can be placed in the oven. It is good to heat in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Place the pan in the oven. The rendering time depends on the amount of lard. The more lard, the longer the fat is rendered. You can carefully remove the pan and stir. Just be very careful so as not to burn your hands with fat.

Separate the rendered fat from the cracklings and pour into glass jars.

How to render internal pork fat

Internal fat is soft and layered. Almost all of it is melted away.

Cut the fat into small pieces. Place in a saucepan.

Add approximately 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out to have a softer consistency compared to fat from rendering lard.

Place on the stove over low heat. After about an hour, check the pan and stir. It is very important not to let the fat burn at the very beginning.

When melting, it will form cracklings, which will gradually settle to the bottom.

Strain the rendered fat through a sieve or cheesecloth and pour into jars.

Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.

Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.

As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.

You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.

There is no need to render the fat until the cracklings are crispy. They should remain soft and light. They can then be further fried separately until they become brown and crispy. They can be used for stewing potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat in a glass jar should be pale yellow. When it hardens, it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Fat should be stored in a cool place. Can be frozen.

Pork fat can be stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. You can fry meat, vegetables, and stew in it. The dough is made with pork fat. Only for baking it is better to take only internal fat and preferably in the area of ​​the kidneys.