Interior pork fat. Smalets

Once upon a time, lard was stored in every village cellar - fat rendered from lard. They fried potatoes on it, baked pies, or are just popular in our time. Housewives add it to the dough or stuffing, and it gives the dish a special taste. And today we will tell you how to cook this healthy product at home, as well as share interesting recipes that you can use at any time.

Smalets. Recipe

We want to warn you right away that you should not cook this product only from the fact that a not too pleasant smell can be transferred to lard, and then to your favorite dishes. Use only fresh fat for its preparation (it is better if it is with a layer of meat). So, how to cook lard? The recipe is in front of you.

• Rinse a piece of bacon thoroughly in water, and then remove all moisture with a paper towel. This is a very important step, as the remaining water will "shoot" when heated, and you will have to spend a lot of time cleaning your kitchen.
• Cut off the skin and cut the fat into small pieces.
• Transfer the blanks to a saucepan with a thick bottom (the dishes should also be dry), and then send them to the stove. The first five minutes, the heating should be maximum so that the pieces can fry well. Once they start to brown, turn the heat down to low. Heat the fat for about 40 minutes without covering the dishes with a lid.
• When all the fat has been drained, remove the greaves with a slotted spoon and transfer them to paper napkins. Later, you can serve them with fried potatoes or porridge.

Pour the cooled lard into jars through a sieve and two layers of gauze. This way you will be sure that pieces of meat will not fall into the dishes. Cool the product to room temperature, and then put it in the cold. After a few hours, the lard will change color and become white. It can be stored in the refrigerator for up to six months. After that, the fat must be melted to get rid of bitterness.

Smalets. Recipe with garlic through a meat grinder

You can prepare an original spread for sandwiches from lard and garlic. Your guests, gathered at the table, will certainly appreciate the unusual product and will definitely taste it with strong drinks. You can read the garlic lard recipe below, but for now, prepare the necessary ingredients:

• Fat - 500 grams.
• Garlic - four cloves.
• Hot red pepper - one pod.
• Parsley - one bunch.
• Salt - to taste.
• Paprika - to taste.

Recipe for lard with garlic:

• Take without meat layers, process it and remove the skin.
• Peel the garlic, separate the parsley leaves from the stem. Salo cut into cubes.
• Mix food, add salt and spices. Transfer the mixture to a plastic container and marinate for three hours.
• Pass all prepared foods through a meat grinder.

Transfer the mixture to a jar and store it in the refrigerator.

Lard in a multicooker

Cooked with the help of a miracle of modern technology, greaves are very soft and almost melt on the tongue. And lard can be added to any dishes or made from it for spreading sandwiches. If you want a richer taste, then mix it with garlic, pepper or fresh herbs.

Ingredients:

• Fat - 1400 grams.
• Greens - to taste.

So, we cook lard in a slow cooker. The recipe is very simple:

• Cut the fat and send it to the bowl.
• Set the "Extinguishing" mode to four hours.

When the specified time has elapsed, remove the cracklings, and pour the fat into jars.

Bread with lard and whey

Soft and fluffy homemade cakes simply cannot but be liked. To give it a special “fluffiness”, we suggest using lard. The test recipes that we will offer in this article are simple, but guarantee an excellent result.

Ingredients:

• Wheat flour - three glasses.
• Dry yeast - seven grams.
• Sugar - two tablespoons.
• Salt - two teaspoons.
• Powdered milk - one and a half tablespoons.
• Oatmeal - 120 grams.
• Lard - 30 grams.
• Serum - 300 ml.

• Slightly heat the whey, and then dissolve the sugar and yeast in it. To do this, put the products in a warm place and wait until a fluffy “cap” appears on the surface.
• Sift flour, add salt and milk to it.
• Grind the flakes in a blender.
• Combine lard with prepared products and knead the dough. When it rises, knead it with your hands again.
• Give the dough the shape of a loaf, make curly cuts with a knife and leave the workpiece under a towel for one hour.

Bake the bread in a preheated oven until done.

Pie with dried fruits

Pay attention to the unusual set of products and the way this delicious treat is prepared. Lard pastries, the recipes of which we have collected for you in this article, are distinguished by a special taste and softness. Therefore, you can pleasantly surprise your family and friends if you prepare an original pie for them.

Required products:

• Wheat flour - 450 grams.
• Serum - 300 grams.
• Fast acting yeast - 11 grams.
• Lard and butter - 75 grams each.
• Salt - half a teaspoon.
• Brown sugar - 50 grams.
• A mixture of dried fruits (to your taste) - 220 grams.
• Egg yolk.
• Milk - one teaspoon.

Pie recipe:

• Pour whey into the bowl of the bread machine, put salt, sifted flour and lard cut into pieces (25 grams). Pour in the diluted yeast and set the program for 40 minutes.
• Freeze the remaining lard and butter, and then cut into small pieces.
• Chop dry fruits randomly.
• Roll out the dough on the table and put a third of the fat and butter on it evenly. Sprinkle the surface with some of the sugar and lay out some dried fruit.
• Fold the edges of the dough and connect them in the center. Roll out the workpiece with a rolling pin. Put butter, sugar and dried fruit again.
• Repeat the last operation again.

Place the resulting workpiece in a baking dish, grease the surface with yolk, pre-mixed with milk. Send the cake to bake in the oven for 30-40 minutes. Decorate the cooled treat with powdered sugar and bring it to the table.

pork fat- This is a substance of a thick consistency of light yellow color, which in most cases is odorless. The aroma and color depend on the type of fat. It can be interior, having a pronounced smell, or subcutaneous.

This product is used for melting. The resulting substance is popularly called lard or lard. Traditionally, it is added to the dishes of the village cuisine of different nations. It is a fat that is melted over low heat from interior or subcutaneous fat. Since interior fat has a specific aroma, it is recommended to melt it separately, without mixing with other types of fat.

To date, the food industry produces four varieties of pork fat:

1. Extra - light yellow in color, odorless, with a sweetish taste. When heated, it turns into a transparent liquid, and at a temperature of 10-14 degrees it has a creamy consistency.
2. The highest - similar to the extra variety in all criteria, except for the smell. This variety has a mild aroma.
3. The first grade is made from internal and other types of fat. It has a dense texture and cloudy color. When cooking a dish with the addition of fat of this variety, it acquires a pronounced smell of fried lard.
4. The second grade is produced in the same way as the first. A distinctive feature is the lower quality of fat.

In cooking, the use of all varieties of this fat is very common.

There is another type of pig fat - raw fat. It is a fatty tissue obtained in the process of cutting the carcass of a pig and processing its entrails. Widespread in the production of animal rendered fats.

Externally, melted pork fat is mostly transparent, with a light yellow tint. If this product is placed in the freezer, it will acquire a uniform structure of snow-white color. In a cool dark place it can be stored for a year.

The composition of pork fat is unique, since it includes saturated and unsaturated fatty acids, which retain all the benefits even after the product has been cooked. These are the acids:

• linoleic;
• stearic;
• palmintic;
• oleic.

Pork fat is very common in various areas of human activity and has many useful properties, which we will discuss below.

Useful properties and contraindications

The beneficial properties of pork fat are quite diverse. This product is a fat of animal origin, the benefits of which are quite large for the human body.

Lard is superior to other fats of animal origin in most characteristics and medicinal properties. It has a huge activity of useful components, which is many times more than ordinary butter and even beef fat. In the composition of pig fat, fatty acids necessary for the body are present in high concentrations. Despite the claims of many doctors that fat contains a huge amount of cholesterol, pork fat is an exception. It contains cholesterol, but not as much as other fats.

This type of fat is absorbed in the body many times better than beef or mutton. It contains practically no carbohydrates and proteins.

Pork fat gives a lot of energy and strength. It is rich in vitamins of different groups. Many scientists, after conducting research, came to the conclusion that the composition of pork fat is so diverse and rich in useful components that, with its moderate use, it is possible to fill the body with all vital components.

Arachidonic acid, which is part of the fat, is an important element necessary for the normal functioning of the heart. It is classified as an unsaturated fatty acid. It normalizes cholesterol metabolism and promotes the formation of certain hormones. Arachidonic acid has the ability to enhance brain activity and normalize brain function.

In the pharmacological industry, pork fat occupies a significant place. It is added when creating an ointment that treats diseases of the joints. Such a remedy is very easily absorbed into the skin and does not cause allergic reactions or irritations. You can get rid of the remnants of this ointment on the skin with ordinary soap and water. Pork fat has the ability to easily combine with various additives. It is inherent in this fat and the ability to oxidize, so it is not recommended to use it for the preparation of ointments with various oxidizing agents.

Lard made from pork fat has the following properties:

• activates fat metabolism;
• contributes to the rapid absorption of protein;
• protects the liver;
• minimizes the risk of developing atherosclerosis;
• normalizes the work of the heart;
• reduces the risk of blood clots;
• promotes the formation of hormones;
• reduces pain;
• eliminates inflammatory processes in the respiratory organs;
• improves immunity;
• removes waste and toxins from the body;
• fills with strength;
• lifts the mood.

Doctors recommend using this fat for people suffering from anorexia, as well as those with respiratory diseases and skin diseases. It has a beneficial effect on the process of hematopoiesis, the condition of the skin and muscle tissue. Regular moderate use of pork fat will have a rejuvenating effect and reduce the risk of cancer cells. With the use of this fat, hemorrhoids are treated, compresses are applied to diseased joints.

At the same time, pork fat also has harmful properties. Excessive use of this fat in the diet contributes to the development of obesity, as metabolism fails. Scientists explain this process by the fact that the body uses glucose to break down this fat, which enhances brain activity. A person feels hungry all the time, despite the large fat reserves. Pork fat has a very high calorie content, and you need to use it with caution.

The mycotoxins present in the fat, which occur during the life and reproduction of fungi, can cause harm to the body. These ingredients can cause food poisoning and harm your overall health. When a pig is slaughtered, a very harmful and dangerous fungal poison is released in its body, which poses a serious danger to human health.

The use of this fat is contraindicated for people with such diseases:

• atherosclerosis;
• hepatitis;
• duodenitis;
• obesity;
• pancreatitis;
• cholecystitis.

Pork fat should not be consumed by people with individual intolerance, the presence of which you can ask your doctor. You can diversify the diet with pork fat, but you need to know the measure in everything and not abuse it.

Application

The use of pork fat has gained great popularity in folk medicine, cosmetology and cooking. Using it, various ointments, mixtures, soaps, drinks, dishes are prepared. There are many other ways to use this product. We will talk about them below.

In folk medicine

In folk medicine, pig fat is used mainly externally and it is used to treat various colds, respiratory diseases in adults and children. This product is rarely used as part of medicines, mainly only in traditional medicine. When treating a child with a folk remedy, you need to take into account all the nuances and view the ingredients. Many recipes contain alcohol or vodka; children should not be treated with such medicine. Below are several recipes for preparing medicines at home, where the main ingredient is pork fat.

In folk medicine there is a large number of a variety of recipes for the preparation of medicines using pig fat. Everyone can choose the option that suits them.

In cosmetology

In cosmetology, the use of pork fat is not very popular. Basically, it is added to the composition of masks and ointments, it is used to make soap.

A very important feature of internal pork fat is that it does not lose valuable substances during any processing. It also has the ability to quickly absorb into the skin, since its composition is very similar to human.

The use of ointment with pork fat does not clog pores, the skin breathes, and the cream is easily washed off with ordinary soap. Ointments help to eliminate peeling of the skin, nourish it with useful substances. Basically, fat is used to make a cream that is ideal for the skin in winter, when it is most vulnerable and needs additional nutrition and hydration more than ever.

Pork fat is present in the composition of some drugs, or rather, ointments. You can buy this ointment at a pharmacy. But it is not necessary to look for pork fat when buying a cream or mask, you can cook them yourself at home. To prepare the mask, which bears the name of the famous Queen Cleopatra, you need to crush three rosebuds, add 30 grams of melted pork fat, 20 grams of honey to them and mix all the ingredients well. The prepared mask is recommended to be applied to the skin of the face for half an hour, after which we wash it off first with warm water, then cool. The use of this mask will give the skin an amazing shade and help get rid of dryness.

An excellent tool for giving hair strength, shine and filling it with useful components will be a mask. It is very simple and effective, but its application is time consuming. It is necessary to carefully rub melted warm pork fat into the hair roots and wrap your head first with cellophane (or put on a shower cap), and then with a warm towel. Keep this mask on your head for two hours. After the time has passed, wash off the mask with shampoo. Oil may not be completely washed out of the hair after one wash, so the procedure may have to be repeated.

There is a recipe for a wonderful lip balm that will not only moisturize them, but also slightly increase the volume. To prepare a miracle balm, you need to mix 7 grams of honey with one teaspoon of purified melted pork fat, cool in the refrigerator and apply to lips if necessary.

To get the desired result from the use of pork fat for cosmetic purposes, you must follow the storage rules and carefully choose the fat. Do not use technical pork fat or unrefined. Prepared masks, creams and other products should be stored in containers with a tight-fitting lid in a dark, cool place (the refrigerator is an ideal storage place). After one and a half years from the date of preparation of a homemade cosmetic product, it must be thrown away. A spoiled product will have an unpleasant odor and after application may cause an allergic reaction in the form of redness..

In cooking

In cooking, the use of pork fat is very diverse. Scientists conducted a study and proved that dishes prepared using fresh pork fat are much better absorbed by the body than with vegetable oil. This is due to the fact that vegetable oil tends to lose its value when heated, which cannot be said about pork fat. Of course, it is best to use natural fresh fat. In addition to the fact that the use of this product in moderation will benefit the body, it will also give great gastronomic pleasure. Dishes cooked with pork fat acquire magical taste qualities.

There are many recipes using pork fat. It serves as an additive in the preparation of fried potatoes, a variety of pastries (shortbread, pies, donuts, etc.), preparations for the winter of mushrooms, in particular, chanterelles. Pork fat is even used in the preparation of chocolate.

Add pork fat to dishes with caution. After all, it itself has a high calorie content, and if it is used with some other ingredient, the calorie content will increase.

Children are recommended to use lard after two years and in small quantities. Many doctors claim that this ingredient is very harmful, and categorically forbid its use by children. Others believe that in moderation it should be added to food. Whom to believe, decide for yourself.

How to melt pork fat at home?

How to melt pork fat at home? At what temperature? These questions are of interest to many lovers of homemade lard. After all, he will not only be able to complement the dish with taste, but with his help you can easily cure various diseases. You need to be very responsible when buying fat or fat. By purchasing an old product, you will get lard with a pronounced unpleasant odor, and if you use it for food, you will only spoil the taste.

Here are some tips for using and choosing fat:

1. For frying and stewing, lard under the skin is ideal. It is mainly bought for salting, but it also melts well into fat. You can buy it in a butcher shop or in the market.
2. Fat from the belly of a pig is best used for frying. It has a layer of fat and meat. It's good to make bacon out of it.
3. Fat, which is rendered from internal fat, is ideal for making various kinds of pastries. They grease pies to get a beautiful crust and prepare the dough using it. This fat is carefully cut off from pig organs, so it is called the purest. This fat does not have any odor..

There are two main methods for melting fat:

• wet;
• dry.

Using the first method, you need to finely chop the fat or fat, then put it in a cauldron with a tight-fitting lid, add a little water and bring to a boil. After boiling, make the fire smaller and melt the fat until it is completely dissolved.

With the dry method, the heating process takes place using an oven, a slow cooker or a frying pan (at your discretion). The dishes you have chosen must be well heated and finely chopped lard or fat should be put into it. In the process of melting, it must sometimes be stirred.

Below I propose to your attention three ways of rendering lard and fat.

When melting fat, it is very important to follow these recommendations:

• lard or fat cannot be melted at a low temperature (35-50 degrees);
• after the fat begins to melt, it must be mixed;
• lard or fat should not be melted until brown cracklings form, they should be light in color, then you can fry them separately and add them when cooking fried potatoes or some other dish;
• the melted fat has a light yellow color, after solidification it is white;
• it is best to store the finished fat in a glass jar with an airtight lid;
• before pouring fat into jars, it must be cooled down so as not to get burned and cracked containers;
• Ready lard is recommended to be stored in the refrigerator, it can also be frozen;
• The shelf life of rendered pork fat is one year.

Pork fat is a very popular additive in cooking, as well as a cosmetic and healing agent. Its uses are very diverse and beneficial for health. But the use of this fat in food should not be abused, because all foods should be added to the diet in moderation. Only moderate consumption can not harm health and benefit the body.

Today I will tell you how to heat lard for fat and give you some valuable tips.

But first, a little preface. Ghee or lard comes from the Latin (lardum) - this is fat rendered over low heat from lard.

For rendering, lard is most often used - intramuscular fat (undercuts, brisket) or lard as the most unsuitable for other purposes.

You can also make lard from goose or duck fat. What lard is used for, I think many of you know, if not, watch an interesting and informative video clip.

I will share with you several ways of preparing this product, which were used by our Grandmothers, and which are being used with great success now.

What is lard for in our kitchen about its energy value and not only, I think many of you know that in cooking lard is a traditional product of the village cuisine of many peoples, if not, watch an interesting and informative video clip.

Method 1 - lard from intramuscular fat.

Usually such fat is sold in rolls, before buying it is necessary to unroll the roll and smell it, there should not be any extraneous and musty odors.

Then at home we unfold the roll, remove the films, if any, and cut the fat into small pieces, 0.5-1 cm thick.

We preferably take a stainless pan with a thick bottom, pour 1 centimeter of water there and put the chopped pieces of fat, you can add a little salt on top.

We put on fire, close the lid and bring to a boil, stirring occasionally. Then reduce the heat to the very minimum, and melt the fat. At the same time, do not forget to stir every 40-50 minutes.

At first, the pieces of fat will begin to slowly rise, and then they will slowly sink to the bottom. It takes about 4 hours, maybe more or less.

Allow the fat to cool slightly, strain (greaves can be used to prepare other dishes, such as) and carefully pour into jars, let cool and store in a cold place.

2 way - lard from fat.

Cut the salo into small pieces no more than 1 cm thick. For this, undercuts or brisket are usually used. In order for it to cut better, you can freeze it a lot in the freezer.

Pour a little warm water into a saucepan with a thick bottom or cauldrons, put pieces of chopped bacon, put on fire and slowly increase the heat to bring to a boil.

Then also strain the slightly cooled melted fat through cheesecloth or other cloth into jars, store the remaining cracklings separately in a small amount of fat, they will serve you as an addition to various dishes, to your taste.

Put the jars in the freezer to chill quickly, the quick chill will prevent the formation of grains in the fat.

Fat can be stored for a long time in a cold place.

Many housewives think that good lard can only be rendered from fresh, selected, lard, but not every housewife knows that fragrant good lard can also be prepared from the interior, kidney or subcutaneous fat of a pig. I am pleased to share one of the ways how to melt pork fat at home.

How to cook lard at home.

So, in order to melt lard according to our homemade recipe, we need subcutaneous, visceral or kidney fat of a pig. Fat trimmed from meat is also suitable.

First, we need to cut the fat into small cubes. We do this for convenience and speed of heating. Before cutting, I usually freeze the fat a little. This makes cutting much easier.

Then, in order for the cut fat to bleed, it must be soaked in cold water for 24 to 72 hours. During soaking, you need to change the water every 12 hours.

When the fat is sufficiently soaked, it will acquire a perfectly white color, without blood inclusions.

Then, it is necessary to pour pure water into the dish for rendering (one third of the amount of fat) and add 1 tsp to the water. baking soda.

We shift the chopped pork fat into a container with water and soda.

Lard begins to appear on the surface of the water after it boils. As it appears, it must be collected with a spoon in a separate container.

You can collect lard until a golden crust forms on the fried cracklings. Then, the cracklings must be shifted with a slotted spoon into a colander and left there until cool. While they are warm, the fat remaining on them will drain from the cracklings.

The next stage of preparation is to remove the unpleasant odor from the melted lard. To do this, you need to melt it again. During re-melting, for each kilogram of finished lard, you need to add 100 grams of fresh milk. Lard with milk must be heated over low heat until the milk turns yellow and sinks to the bottom. It is very important to make sure that the lard does not burn and stir it in time.

If the unpleasant smell of the insides still remains, then in order to completely get rid of it, it is necessary to lower a small amount of heavily fried bread crusts into the lard.

Homemade lard prepared according to this recipe is very well suited for frying various vegetables, and for many it is delicious and just like in the photo.