Salted lard passed through a meat grinder. Lard paste with garlic

Lard twisted with garlic is a popular traditional Ukrainian appetizer, served not only at home, but also in many restaurants. Let's figure out how to cook it today.
Recipe contents:

A similar appetizer is often prepared for popular Ukrainian first courses, like rich beetroot borscht. It is served with a slice of rye bread, which is generously smeared with a thick layer of twisted lard. Although, however, even without borscht - as a regular snack - such a sandwich is quite good. In addition, such a snack is very quick to prepare and very convenient to make for future use. Twisted lard can be put in the refrigerator and put on the table at any time. In addition, such an appetizer can be diversified with different flavor additions, which are added with all kinds of spices, herbs and herbs.

Benefits of snacks

The benefits of lard are undeniable. The product contains many essential fat-soluble vitamins A, D and E, is never radioactive and contains absolutely no carcinogens. Lard has extremely beneficial arachidonic acid, which is one of the unsaturated fats that the human body needs. Its use within reasonable limits is extremely effective for antiviral prevention, especially in the winter season. We can also confidently say that lard contains most of the main part of the periodic table.

Garlic also has an equally rich chemical composition. Its bulbs contain the polysaccharide inulin, phytosterols, carbohydrates, salts, iodine, magnesium, organic acids, phosphorus, vitamins and microelements. The product increases the human body's resistance to infectious and colds, improves the functioning of the digestive organs and heart, has mild diaphoretic and diuretic properties, dilates blood vessels, and has antiscorbutic and antiseptic characteristics.

Calorie content per 100 g - 800 kcal.
Number of servings - 300 g
Cooking time - 5 minutes

Ingredients:

Pork lard - 300 g
Garlic - 3-4 cloves or to taste
Salt - to taste

Cooking lard twisted with garlic

1. Twist the lard in a meat grinder through the middle grill. You can also grind it in a food processor. Depending on the kitchen utensils used, the consistency of the mass will be different, which may differ in its taste. Therefore, with the help of which device it is better and tastier to prepare lard, you need to decide on your own through experiments.

2. Lard passed through a meat grinder will be larger, as shown in the photo, and lard crushed through a food processor will be more uniform.

3. Peel the garlic, wash and squeeze through a press. However, you can also either grind it in a meat grinder or grind it in a food processor at the same time as the lard.

Calories: Not specified
Cooking time: Not specified

A paste made from lard and garlic is very interesting, tasty, but high in calories. We will prepare it in two versions, namely with herbs and spices. I prepared the recipe with photos specifically so that all stages of preparation were clear.
The first portion of snack lard will be with fresh and aromatic dill. The second portion will taste piquant, with smoked ground paprika.
Preparation time: 10 minutes.
Cooking time: 30 minutes.
Yield: 400 ml

Ingredients:
- fresh lard without peel - 340 g,
- garlic - 2-3 cloves,
- salt - 1 tsp,
- black pepper - a pinch,
- a pinch of coriander,
- cumin - a pinch,
- chilli pepper - to taste,
- dill - 3 sprigs,
- ground sweet paprika (smoked) - 2 tsp.

How to cook with photos step by step

Use young fresh lard for this snack; first cut off the skin in a thin layer. If you have a piece of salted lard, you can cook a dish from it, just don’t add more salt. Cut the lard into small cubes with a knife.

Garlic should be taken according to your taste. My amount of lard (340 g) took 3 cloves of garlic. Place all ingredients into a blender bowl.

Grind the lard and garlic in a blender into a homogeneous mass, adding a little salt (1 tsp). Remember that if the lard is already salted, you should not add more salt. If desired, lard can be ground in a meat grinder.

For the aroma of snack lard, take a pinch of black pepper, coriander, and cumin. Use chilli peppers in this recipe if desired, finely chop them.

Grind all the spices into crumbs in a mortar and add hot pepper together to the ground lard. Now mix the lard with a spatula.

Divide the lard into two bowls. Place finely chopped dill in one bowl, and add ground paprika into the second bowl with lard.

Smoked paprika will add a special piquant aroma and taste to the finished lard. If you can't find smoked paprika, use regular ground sweet paprika. Mix the lard well with a spoon, add more salt if necessary.

Mix the lard and dill thoroughly; if it seems like there is not enough greenery, add more.

Pack the lard paste into two disposable cups or glass jars. Why are plastic cups convenient for me? If I prepare this kind of snack lard in large quantities, I store the filled cups in the freezer for up to a year. Place the containers with lard in the refrigerator for a day.

Serve the finished aromatic lard with

Lard twisted with garlic is a traditional Ukrainian appetizer, served for dinner not only in ordinary families, but also in many expensive restaurants: chefs offer visitors a small plate of spicy spread on bread as a compliment. The treat is invariably popular - often the lard, twisted with garlic, is eaten even before the waiters serve the main course.

A similar appetizer is often prepared for the most popular Ukrainian first course - there is nothing better than rich red borscht with a slice of rye bread, on which a generous layer of twisted lard is spread. However, even without borscht – as a regular snack – such a sandwich is quite good. Let's figure out together how to prepare it.

Ingredients

a piece of lard weighing approximately 500 g;
5-8 cloves of garlic;
2/3 tsp. salt;
1/2 tsp. black pepper.

Question number one: where to buy lard. Let the shops and supermarkets rest on the sidelines, you go to the market, and there are no options. Look for a seller who does not sell meat every day, but brings home-grown brisket, ham and neck meat to sell. Well, and lard, of course. Stop here.

How to cook lard with garlic

Many people mistakenly believe that in order to prepare lard twisted with garlic, it is quite possible to buy a cheaper product - all the same, they say, it will not be visible what it was originally. It won’t be visible, that’s for sure, but don’t expect the taste of such a snack to be special: to get a wonderful dish, you need to buy wonderful products. Don’t save money: if you win three pennies, you will get a sea of disappointment and a bunch of vain expectations.

The lard for preparing such a snack should be soft, tender and, oddly enough, not smell of anything. Well, except that the skin may give off a slight smell of burnt straw, which is used to burn the pork skin. By the way, its thickness and density are also directly related to the quality of the lard: it is believed that the skin should be thin, soft and easily pierced with a knife.

When choosing lard, give preference to pieces of medium thickness: a layer of this product that is too thick may well belong to a too old “piggy” - who knows how stringy and dense it has become over many pig lives?

There is an old grandmother’s way of checking lard in markets: they run a fingernail over the surface of the product being sold, after which they estimate the amount of “skimmed” fat. If the lard is soft and of high quality, there will be a lot of it. Old, veiny, tough - not enough.

So, you're home - along with the lard, of course. We wash it and dry it with disposable towels to dry it a little.

Carefully cut off the skin - we don’t need it at all in this case. In general, if you are a special fan of this delicacy, you can leave it, but still, the appetizer twisted with garlic should be soft, tender and homogeneous, so it is better to remove the skin.

Sometimes, by slightly prying it with a knife, you can gently pull it and remove the skin without much effort. If this does not work, lift it up with one hand, and with the other, using a knife, carefully separate it from the lard, trying to ensure that there is no second left on the first, and no first on the second.

After the skin is removed, cut the lard into medium-sized pieces - the shape is not important, this is done solely for the convenience of further work.

Garlic.

Divide into cloves and peel. Determine the quantity yourself - there are no and cannot be any recommendations. Some people like it spicier, some don’t like a pronounced garlic flavor, others strive for the golden mean, and everyone has their own - so be guided by your taste.

Black pepper- certainly. The main secret is that the spice must be freshly ground. If you don't have a special mortar, use a pepper grinder. No grinder - place the peas between two layers of clean linen towel and give them a good rolling with a rolling pin. Pay attention to the degree of grinding - do not grind the pepper into fine dust; for this you can use a ready-made industrial ground product. It will be much tastier and more aromatic if the appetizer contains quite tangible pieces of pepper - hot, fragrant, dizzyingly tasty. However, this question can also be attributed to the taste preferences of a particular individual, so decide for yourself when to stop grinding black pepper.

Place lard, pepper, and garlic into a blender cup. Salt.
If you don’t have a blender, you can use a meat grinder (as our grandparents did for many decades).

Turn on, grind, check. If the mass has become homogeneous, the tasty and savory snack is ready.
If not, chop it a little more, check it - and then you can definitely take out a piece of rye bread, spread lard twisted with garlic on it, cut a ripe pink tomato in half and enjoy the sky, life, the breeze, freedom and... and a fragrant spread for sandwiches !

Lard and garlic should be stored in a glass container with a tight-fitting lid. However, it is better not to store it - garlic loses its aroma over time, so such a spread should be done immediately before everyone sits down at the table.

Most people are not particularly enthusiastic about lard, so most often they bake it, boil it, or simply salt it. In fact, from this seemingly simple product, you can prepare a real delicacy that you can treat your guests to. All you have to do for this is twist the lard and add certain spices or herbs to it.

A product such as twisted lard with spices is prepared in almost all regions of our vast country. Some add only garlic and salt to it. Others make it more spicy and mix the finished mass with pepper, herbs, paprika or oriental spices. The most interesting thing is that each housewife calls this dish differently.
Some people call it lard, nazazka, others call it shaving cream, and others, in general, call this product snack mass. In fact, this dish has a common name, which is most often used in restaurants and cafes serving Ukrainian cuisine. There they call it sandwich lard.
It received this name because it was originally made so that people during long journeys could make nutritious sandwiches that would easily relieve hunger.
And since it was not possible to keep food cold during the trip, it was necessary to mix twisted lard with natural preservatives (salt, garlic and hot pepper), and thus extend its shelf life.

Recipe No. 1

What do we need?

Salted lard (ready-made or self-salted) – 0.5 kg;
Undercuts – 0.5 kg;
Garlic – 1 medium head;
Salt, pepper - to taste;
Dried or fresh dill - about 30 g.

Cooking method

Before we reveal the secret of making amazing lard, let’s focus on what the original lard should be like. This should be a piece from a fat, high-quality pig, with a minimum of meat layers, about 4-6 cm thick, with a soft skin.

If you have unsalted lard, then salt it yourself using the wet method, using non-iodized (!) coarse salt, peppercorns and bay leaves. We send the salted raw material to the refrigerator and store it there for 3-4 days at a temperature of +1...+3 degrees.

After the specified period has expired, remove the lard from the refrigerator and blot excess moisture with a napkin, then generously rub with garlic and pepper. Wrap in parchment until completely ripe. We send it back to the refrigerator.

After a couple of days, we take out the ripened lard, cut off the skin from it, grind it through a meat grinder together with the undercut, add dill, pepper and coarse salt. Mix everything thoroughly until smooth. The lard is ready!

To serve lard beautifully, place it in a deep bowl, garnish with chili pepper and black bread croutons.

Recipe No. 2

If you want to cook Ukrainian twisted lard, then you will have to be a little patient.
In this case, you will not have to twist the mass, but serve it well.
In order to obtain the desired consistency of the spread, you will need a sharp and dull knife, and a maximum of half an hour of time.

So:

Take 700 g of salted lard and cut it into as small a cube as possible
Sprinkle it generously with black pepper, and armed with a dull knife, start beating
Do this until you have a smooth, soft mass without any lumps.
When the mixture is ready, proceed as usual
Add a small amount of chopped garlic to it and mix everything thoroughly

We prepare lard in Ukrainian: the most delicious sandwich lard according to famous recipes.

For those who came to Gogol’s homeland, they know well that there is no better snack than a piece of black rye bread and delicious lard. The flavor of Ukraine includes rich borscht, garlic dumplings and juicy delicious lard in all kinds of servings. But as many people note, the most delicious recipe for lard is crushed paste with garlic. In this article you will learn both a simple and a real recipe for making lard in Ukrainian.

Ukrainian appetizer made from lard through a meat grinder: what is it called?

Like many dishes prepared in different regions, lard, minced with garlic, has hundreds of names, but as honored chefs tell us, the correct (established name) is sandwich lard.

This lard is very convenient to take with you on picnics, hunting, fishing, and traveling at any time of the year. It is convenient to transport, as it can be packed tightly into jars and containers. Quickly spread and eat deliciously.

Lard twisted with garlic through a meat grinder in Ukrainian: recipe

The simplest cooking recipe is so elementary that even a child can handle it, but if you want to feel all the aroma and taste of such lard, you will need to work hard!

To prepare we will need:

1 kg fresh lard
2 tbsp salt
6 cloves hot garlic
Meat grinder and minimum time

We peel the fat from the skin, cut it into cubes/strips and grind it through a meat grinder along with the garlic. Add salt, mix thoroughly and let it brew for a day.

And now it’s time for the real recipe for “pounded lard” that Ukrainian tourists love to eat:

0.5 kg of salted lard (after salting it should stand for at least a week)
3-4 cloves hot garlic

We remove the skin. Cut the lard into 4 parts, take one of them and cut it into as thin slices as possible, and then into thin strips. We take the largest and heaviest knife in the house and begin to “beat” the lard with the blade until it becomes homogeneous. During the beating process, lift the layer of lard and turn it over so that all the pieces are processed evenly.

Having turned it into a paste-like mass, move on to the remaining pieces. Having finished with the lard, squeeze out the cloves of garlic through a hand garlic press and use a knife on a cutting board to “drive” the garlic into the lard so that it releases juice and mixes into a single whole with the lard.

Now we take rye bread and spread a piece of crushed lard - try it and enjoy it! This process is labor-intensive and is often abandoned in favor of mass production, but once you try this method, you are unlikely to want lard from the meat grinder.

Sandwich lard for spreading, minced with garlic and herbs: recipe

In order to prepare sandwich lard with herbs, it is important to maintain the proportions correctly. Typically, those who choose this recipe do not like spicy things and are more inclined to have a variety of tastes, so if you want to feel the spiciness, add garlic as in the previous recipe.

1 kg of salted lard or 1 kg of fresh lard and 2 tablespoons of salt;
3 cloves of garlic;
Bunch of: dill, parsley, cilantro and basil.

After removing the skin from the lard, grind everything in a meat grinder, mix additionally and serve immediately. Unlike previous recipes, this one is the most delicious freshly prepared.

Sandwich lard - spreadable pate, minced with garlic and dill: recipe

This recipe is good for strong drinks. It will become indispensable both at the table and during active recreation.

1 kg salted lard;
6-7 cloves of garlic;
A pinch of freshly ground allspice;
A bunch of dill.

Grind everything together with the skin in a meat grinder and additionally pass it through a blender until smooth. If desired, add additional salt and leave in a glass jar for a day in the refrigerator. Serve to the table.

Ukrainian appetizer of lard, lard, lard through a meat grinder with pepper and spices: recipe

And now an “exclusive” method of crushed lard in Western Ukrainian style.

We will need:

1 kg of exclusively fresh lard with streaks;
5-7 cloves of garlic (depending on how you like it spicy);
Bay leaf - 3 pcs;
Black and allspice pepper 2 grains each;
Dried herbs and spices (dill, parsley, parsnips, parsley root, celery, etc. to taste).

Dip fresh lard into boiling water, add salt and pepper, add bay leaf. Cook over low heat (like cold) for 3 hours (until the broth turns yellow). Drain the water and grind the lard (or grind it in a meat grinder, whichever you prefer), season with garlic and dry spices, mix thoroughly, let it brew in the refrigerator for 2 hours to a week.