How to cook twisted lard. Lard is a real delicacy made from a simple product.

How to make twisted food through a meat grinder fresh lard with garlic and salt, salted lard with herbs, spices, dill, pepper, in Ukrainian for spreading on a sandwich: recipes.

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 which can be served to guests. All you have to do for this is twist the lard and add certain spices or herbs to it.

This kind of paste can be spread on a cracker or toasted bread and served as a snack with strong drinks. alcoholic drinks. We will talk about how to properly prepare snack lard in our article.

TWISTED LARD WITH GARLIC: what is it called?

The twisted mass is correctly called sandwich lard

1. 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.

2. Some people call it namazka, others call it shaving cream, and still 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.

3. It received this name because it was originally made so that people during long trips made nutritious sandwiches that easily removed hunger.

4. 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.

HOW TO MAKE FRESH LARD WITH GARLIC AND SALT THROUGH A MEAT GRINDER?

Fresh lard twisted through a meat grinder with garlic and salt

Although garlic is considered the most ideal additive to lard, it must be used very carefully to prepare the aromatic mass.

If you add too much of it, you will end up with a mass with a pronounced taste and smell of garlic, and the aroma and taste of lard will completely disappear.

Products for cooking:

*Soft lard without interlayer - 1 kg
*Garlic – 4-5 cloves
*Salt and pepper to taste

Preparation:

1. Remove the skin from the lard and cut it into small cubes

2. Place them in the refrigerator to freeze slightly

3. After about 40 minutes, remove them from the refrigerator and start twisting

4. Grind the garlic with a garlic press and periodically add it to the mass while twisting.

5. Season the twisted lard with pepper, salt and mix thoroughly

6. If you wish, you can roll it in a mixture of peppers, and then wrap it in cling film, after making a sausage out of it

7. You can store such lard either in the refrigerator or in freezer

HOW TO MAKE SALTED LARD WITH GARLIC AND HERBS TWISTED THROUGH A MEAT GRINDER?

Salted lard with garlic and herbs twisted through a meat grinder

In this case, great attention must be paid to preparing the greens. It will need to be washed as thoroughly as possible and dried thoroughly. Try to dry it so that not even a drop of moisture remains on it.

If you rush and add wet greens, the resulting twisted mass will not be entirely homogeneous or, in general, will begin to flake.

Snack components:

*Salted lard - 600 g
*Garlic – 3 cloves
*Parsley and cilantro - 1 big bun
*Salt and pepper to taste

Preparation:

1. Clean the fat from the skin, cut into small cubes and freeze

3. Do not add lard large number greenery

4. To make the mass more homogeneous, pass it through the meat grinder again

5. At the final stage, add salt and pepper to the twisted lard and mix everything thoroughly

6. Transfer the finished mixture into jars or containers with hermetically sealed lids.

HOW TO MAKE SALTED LARD WITH GARLIC AND SPICES THROUGH A MEAT GRINDER?

Salted lard with garlic and spices twisted through a meat grinder

If you want to make the taste of lard brighter, then twist it with spices. In principle, you can only take the ones you like.

But if in the end you want to eat as much as possible aromatic snack, then add coriander, mustard, a little cloves and allspice to the mixture.

Just remember that in order for the taste of the product to be as bright as possible, it will be better if you take all the above-mentioned spices in grains and grind them yourself.

Products for spreading:

*Lard – 800 g
*Garlic – 3 cloves
*Black pepper to taste
*Ground mustard, coriander and cloves - 1 tsp

1. Prepare lard as we taught you a little higher

2. Lay it out on flat dish and sprinkle generously with crushed spices

3. Place everything in the refrigerator to freeze

4. Pass the hardened lard through a meat grinder and form it into a small sausage.

5. Sprinkle it with a thin layer of black pepper and put it in the freezer for storage.

HOW TO MAKE SALTED LARD WITH GARLIC AND DILL THROUGH A MEAT GRINDER?

Preparing such sandwich lard has one little secret. In order to ultimately ready mass had the aroma of garlic and the taste of dill, the latter best used with the stems.

You just need to take young dill, which has thin juicy stems that have a soft structure. If you take older dill, even a meat grinder will not be able to completely soften the fibers of the stems.

Components:

*Salted lard - 500 g
*Garlic – 2 cloves
*Dill - 1 bunch
*Mixture of five peppers - 2 g

Preparation:

1. Remove the skin from the lard and cut it into small pieces

2. Wash the dill and dry it thoroughly

3. Place garlic, a little lard and herbs in the meat grinder, and start twisting them

4. When the whole mass is ready, place it on cling film, previously sprinkled with a mixture of peppers

5. Roll the mass into a sausage and cool it slightly

6. In about an hour, the sandwich lard will be ready for use.

HOW TO MAKE SALT LARD WITH GARLIC AND PEPPER TWISTED THROUGH A MEAT GRINDER?

Salted lard with garlic and dill twisted through a meat grinder

Spicy lovers will surely enjoy twisted lard with the addition of hot and black pepper. Black pepper will make the mass more aromatic, and hot pepper will add piquancy to it.

Components:

*Lard – 1.5 kg
*Garlic – 6 cloves
*Black pepper - 1 tsp
*Paprika - 1 tbsp. l
*Hot pepper - to taste

Preparation:

1. Prepare lard as we taught you at the very beginning and pass it through a meat grinder 2 times

2. Place it in a deep bowl and add black and hot pepper to it

3. Mix everything thoroughly and form the mass into a sausage

4. Sprinkle it with paprika on all sides and put it in the refrigerator to freeze.

5. To ensure that the wig soaks the mass well, be sure to wrap the sausage in food foam

UKRAINIAN LAD FOR SPREADING ON A SANDWICH: recipe

Ukrainian lard for spreading on a sandwich: recipe

*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 receive the right consistency lubricants, you will need a sharp and dull knife, and a maximum of half an hour of time.

1. Take 700 g of salted lard and cut it into as small a cube as possible

2. Sprinkle it generously with black pepper, and armed with a dull knife, start beating

3. Do this until you have a smooth, soft mass without any lumps

4. When the mass is ready, proceed as usual

5. Add a small amount of chopped garlic to it and mix everything thoroughly

VIDEO: GRATED LARD WITH GARLIC - AWESOME SNACK

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 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, a tint to the finished lard. You won't find it smoked paprika use regular ground sweet. 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 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

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 no best snack than a piece of black rye bread and delicious lard. The color of Ukraine implies rich borscht, dumplings with garlic and juicy delicious lard in all kinds of servings on the table. But as many people note, the most delicious recipe sala - crushed paste with garlic. In this article you will learn both simple and real recipe cooking 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. We 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 homogeneous mass. 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 let's take rye bread and spread some crushed lard on a piece - try it and enjoy it! This process labor-intensive and is often abandoned in favor of mass production, but after trying this method, you are unlikely to want lard from a 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: 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 glass jar“reach” 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 (everyone likes 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).

Place fresh lard in boiling water, add salt, pepper, and 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.

Video: Recipe: Lard SNACK with garlic (sandwich spread)

I love how the taste of fresh lard and garlic combines. Therefore, I often cook at home using these products. unusual snack. Why do I like her? First of all, it’s tasty and nutritious. Secondly, it is very convenient and quick to prepare, and can be stored for a long time. You can find a similar snack in the store, but a product prepared at home is always tastier, fresher and without harmful additives. An appetizer of lard and garlic, spread on fresh bread - great idea for sandwiches. Also, it can be used as a dressing for borscht or to season fried potatoes. I suggest you cook delicious snack- ground lard with garlic - very simple recipe, and step-by-step photos will demonstrate the preparation.

Ingredients:

fresh raw lard– 400 gr;
garlic – 5 cloves;
salt;
ground pepper.

How to prepare an appetizer of lard with garlic

When starting to cook, cut the lard into pieces and grind through a meat grinder. To make this easier, do not defrost the lard until the end. We also grind the garlic in a meat grinder with lard.

If you have fresh dill, finely chop it and add to the mixture. It will be perfect combination. Unfortunately, I didn't have one. Mix the resulting mixture very well, add salt and pepper to taste.

Leave the appetizer for an hour without refrigeration so that the taste and aroma of all the ingredients mix. Now, our lard and garlic appetizer is ready, and you can safely spread it on bread.

The lard and garlic appetizer is stored in the refrigerator. Also, you can prepare a large quantity of this wonderful product at once and store it in portions in the freezer, which will significantly save your time.

I hope you enjoy this wonderful and very easy recipe. Ukrainian cuisine. 🙂 May you always have delicious food!

In order for the lard to be tender and literally melt in your mouth, it is very important to initially choose quality product. Fresh lard with a soft, thin skin is suitable for salting. It is easy to check the quality of the product. Pierce it with a knife. If the knife enters the lard as if it were soft butter, you can safely take it. If the knife encounters obstacles along the way, the final product will be tough, so it is better not to use such lard. Use only coarse rock salt; extra salt is not suitable for pickling. The quantities indicated in the recipe are approximate. Over time, you will find the optimal proportions for yourself. You can experiment with this recipe and add various herbs and spices that you like.

Take an enamel or glass deep container and generously sprinkle the bottom with salt.

Coat each piece of lard with salt with your hands and place it on the bottom of the pan, skin side down, tightly next to each other. In the case when there are more than one layers, we adhere to the principle of skin to skin, pulp to pulp. That is, the second layer must be laid with the sandpaper up, the next one again with the sandpaper down, and so on. Place the tightly packed lard and salt in the refrigerator under pressure for a day.

After 24 hours, prepare our mixture of garlic and dill. To do this, squeeze the garlic into a separate container and pour in the dill. Pepper the mixture and mix thoroughly.

We take out our salted lard, which has released its juice, and wipe off excess moisture and salt with a paper towel. Using a spoon, coat each piece of lard with a mixture of garlic and dill and wrap it in cling film.