Salo in brine is the best recipe. Recipe: lard in brine - the result will exceed expectations

Salo is a very tasty, healthy and natural product. Lard is smoked, eaten raw and salted. Properly selected seasonings will help you pickle lard in brine.

The classic recipe for lard in brine

A versatile and appetizing snack - lard in brine in a jar. Such a procedure as salting lard in brine does not take much time.

Ingredients:

3 bay leaves;
1 kg. fat;
100 g of salt;
liter of water;
3 cloves of garlic;
10 peppercorns.

Cooking step by step:

Cut the fat into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and pat dry with a towel. Put the pieces not quite tightly in a jar.
Prepare the brine. Add salt, peppercorns and bay leaves to the water. After the salt has dissolved, remove the brine from the heat and add the minced garlic, mix well.
Pour hot brine into a jar so that the pieces of fat are covered with brine. Close the jar with a lid and put it in the refrigerator for 3 days.
Remove the finished pieces of lard from the jar, dry and serve.

Store delicious lard in brine in the freezer.

Salo with garlic in brine

What a delicious lard without garlic - it is he who adds piquancy and flavor to the product. How to pickle lard in brine with garlic correctly, you will learn below.

Required Ingredients:

5 cloves of garlic;
liter of water;
1 kg. fat;
a glass of salt.

Cooking:

First prepare the brine. Boil water and add salt. Refrigerate the brine.
Cut fresh lard into medium pieces.
Finely chop the garlic and grate the lard.
Put pieces of lard in a jar. Add the remaining garlic.
Pour the cold brine into the jar and cover with a lid.
Cover the jar with a towel and place in the shade for 6 days.
After 6 days, fat can be eaten.

Salo in brine, prepared according to this recipe, is soft and fragrant. Store the product in a cellar or refrigerator.

Salo in hot brine

At home, delicious lard in brine can also be prepared according to a different recipe, where the brine should be hot. In hot brine, lard is very tasty. You can take lard with layers of meat, a brisket is suitable, where such a layer is larger.

Ingredients:

5 sticks of cloves;
1.5 l. water;
8 cloves of garlic;
10 peppercorns;
7 art. l. salt.
800 g of fat;
4 bay leaves.

Ingredients:

star anise;
1 kg. fat;
6 peppercorns;
a glass of salt;
liter of water;
a spoonful of dried herbs;
10 cloves of garlic;
3 bay leaves.

Cooking:

Prepare the brine. Pour salt with hot boiled water and dissolve it. Cool the brine to 40 degrees. Both sea salt and ordinary rock salt will do.
Soak the salo overnight or for 4 hours in cold water, cut into pieces. big chunks. It is better to do this in a deep saucepan so that the pieces are covered with water.
Dry the soaked fat and put it in a jar.
Place chopped garlic, bay leaves and peppercorns between the pieces of lard. Sprinkle the pieces with herbs.
Pour the brine into the jar and place the star anise on top. Cover, but do not tightly close the lid of the jar. Leave the fat in a dark place for 4 days.

Store the finished salted lard in brine in the refrigerator.

It is not necessary to fill the jar with lard closely, so it will not salt well.

Salo with carrots

A bouquet of spices adds flavor to the salo. Such a marinade reduces the salting time - you can enjoy the finished snack a day later. Salo is stored in the refrigerator in a jar along with vegetables, which can also be served at the table.

1 teaspoon of salt;

2 pinches of black pepper;

1-2 cloves;

3-4 peas of allspice.

There are many ways to prepare salo. It can be smoked, boiled in onion skins, grilled on coals, baked in a sleeve, salted in brine, marinated or smeared with a garlic-pepper mixture. Particularly tender, fragrant and moderately salty is lard in brine, the most delicious recipe of which, in addition to salt and sugar, includes spices and dry herbs.

Secrets of choosing fat

When buying bacon in the market, do not hesitate to smell the piece you like. High-quality lard should smell subtly of the smoke from the straw, which was used to coat the pork carcass.
Visual inspection: First-class lard should have a firm but not gristly texture and a well-fitting, soft, scorched or stubble-free skin. The color of a good product is snow-white or with a pinkish tint.
It is better not to buy beautiful-looking pieces with a large number of thick meat veins, since as a result of cold salting, the fat will turn out to be “rubber”. Layered bacon is ideal for smoking or boiling in onion skins.

Salo recipe in cold spicy brine

Ingredients:

bacon with a small amount of meat layers - 1 kg
water - 1 l
bay leaf - 4 pcs.
rosemary - 1 pinch
oregano - 1/2 tsp
basil - 1 tsp
allspice and black pepper - 7 peas each
juniper berries - 5-6 pcs.
garlic - 5 cloves
salt - 100 g.

Cooking

Dissolve the salt in hot water, boil the brine for 10 minutes. Then put crushed peppercorns, dry herbs and bay leaves broken into small pieces into it. Add crushed juniper berries and turn off the heat.
Cover the brine with a lid and leave it to cool in a cool room.
Engage in the preparation of fat. Scrape the surface of the lard with a dull knife blade, especially the skin. If the fat is stained with blood, then rinse it under cold water and dry it with paper towels.
Cut into long strips 6-7 cm wide or cubes with the same size of edges.
Peel and coarsely chop the garlic.
Place the lard mixed with chopped garlic in a three-liter jar sterilized with steam. Pour it with cooled spicy brine, tie a linen cloth around the neck of the jar and put it in the cellar or refrigerator for 5-7 days.
At the end of salting, remove the bacon sticks from the jar, dry them, roll in a mixture of peppers and herbs. Wrap the finished product in parchment and put it in the refrigerator.

Hot brine recipe

Ingredients:

fat - 1-1.2 kg
water - 7 glasses
salt - 8 tbsp. l.
cloves - 5 buds
bay leaf - 4 pcs.
ground chili pepper - 1 tsp.
whole black and allspice - 8-10 peas each
ground paprika - 3 tsp
garlic - 12 cloves.

Salo prepared in this way is excellently stored, does not deteriorate for a long time and retains its taste.

To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.

Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

1 kg of fat;
200 g of salt;
20 g black ground pepper;
½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

Transfer the fat to a container and refrigerate for 3-4 days.

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

mag.relax.ua

2 kg of fat;
5 glasses of water;
200 g of salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.

toptuha.com

1 liter of water;
2 handfuls of onion peel;
3 bay leaves;
200 g of salt;
2 tablespoons of sugar;
1 kg of fat with a layer;
4 peas of allspice;
3 cloves of garlic;
paprika, a mixture of peppers - to taste.

Cooking

Pour water into a saucepan, add washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, hold the fat at room temperature 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

Today I wanted to reveal my most delicious recipe for lard in brine. She opened the cookbook and was confused. The thing is that in Siberia they also love him very much, no less than in Ukraine.

And many pigs are kept in our village, so a whole book of recipes turned out, because every housewife with us is happy to share her secret cooking secrets, in hot or cold brine, in a jar, for long-term storage, with various spices, garlic and God news of what.

For us, the product is almost universal. We love to chew a piece with a meat layer with bread, and an onion. And it’s delicious to make greaves, and then season borscht with them. Boiled is also to many tastes. Well, I’ll keep silent about smoked ones, almost every yard has its own smokehouse. They will make you a delicacy there. Where to shop.

Here I am talking about goodies, but sometimes it’s really easier for city dwellers to buy something ready-made in a store, few of them know about the correct choice of what we will actually cook a homemade delicacy from.

How to cook salo in brine at home

Not everyone has their own homebrew, so I think you will need tips on choosing. After all, the quality of the piece you get will greatly affect the result.

Choose a piece with a layer of meat and preferably a young pig, it is thinner and the skin is softer.
Do not take the paunch, it is usually fatter and the fat on it is tougher. It is best used for rolls.
Frozen lard is not suitable for salting. Of course, you can defrost and salt it, but it will be tough.
Some unscrupulous sellers trade in the meat of boars, uncastrated wild boars. Immediately, meat or lard is difficult to distinguish, but when heated, a sharp and strong smell of urine is released. You can try warming the lard over a lighter and sniff it.
It is also worth paying attention to the color, if it is yellowish or gray, and even “with a smell”, it means that it has been lying for a long time, you should not take this. Buy the one that is pink, with a pleasant aroma, and even better, when the piglet is greased in straw.

Well, I gave out all the secrets of choice, now let's move on to how to pickle the product in brine. This method is my favorite, because it turns out juicy, soft, fragrant and there are many recipes for every taste.

I advise you to . You will learn how to pickle the royal brisket at home, and it will taste better than in the store.

Recipe in a jar

We will use:

Kilo of fresh lard
A glass of table salt (200 grams)
10 garlic cloves
star anise (if you like)
3 peppercorns fragrant and black
3 leaves of lavrushka
tablespoon dried dill and parsley
Ground black pepper
Liter of clean water

Salting:

First of all, we will prepare the product for salting, I don’t like it when red streaks with blood meet on the skin or the fat itself, so I fill the pieces with cold water at night and send them to the refrigerator. In the morning I take them out, lay them out on a paper towel to remove excess water and cut them so that I can not only put them in a jar, but also pull them out through a narrow neck.

We prepare the jar, it is not necessary to sterilize it, but washing it with soda will not be superfluous. Immediately prepare the garlic cloves, large ones can be cut in half lengthwise and laid, evenly distributing the garlic between the pieces. Just don't tamp it too hard, otherwise it won't salt. It is necessary that there is free space around each piece for the brine.

Then we make a brine, boil water together with salt, cool to 40 degrees. Pour the necessary spices into the jar from above, pour the brine. Now you need to cover the jar with a lid, let it stand at room temperature, about 4 hours. Then we put it in the refrigerator for 4 days. Although already on the third day I begin to try whether it is salted, I don’t like too salty.

Then I take it out of the jar and prepare a mixture of seasonings, a mixture of peppers, chopped garlic, paprika, pieces of parsley. I take out each piece, dry it and sprinkle it with this mixture, put everything in bags, put it in the freezer. It is also delicious to boil or bake such bacon in the oven with homemade adjika.

In hot brine

Simple, fast, and most importantly - extraordinary yummy, each piece melts in your mouth. In general, try, all we need is:

Kilo of fresh fat
Ready seasoning for salting lard
5 tablespoons salt
5 cloves of garlic

Salting in hot brine:

We cut the bacon into rectangular pieces, I always get somewhere around 3x6 cm. We put it in a saucepan, pour it with cold water so that it just covers, Pour in salt, let it just boil, turn off the stove and for three minutes the saucepan should stand on hot. Once the salt dissolves well. We leave the saucepan for 12 hours to stand simply at room temperature.

Then we take out the pieces, remove excess water from them, sprinkle with seasoning mixed with crushed garlic. We put it in a container or just on a plate and let it stand in the refrigerator for several hours. Everything you can try.

with garlic

We need to take:

Kilo fat
200 grams of table salt
Half head of garlic
Lavrushka, allspice and black pepper, paprika, other spices at your discretion

Cooking process:

The soaked lard needs to be cut into small pieces, about 2 by 4 cm, it can be larger, the main thing is to fit into a jar. We clean the garlic and cut each clove lengthwise into 2-4 parts. In the fat with a sharp knife, we cut the pockets into which we stuff the garlic. Roll each piece in salt, put in a jar. Shifting with pieces of parsley and spices.

We make the brine simply, dissolve the salt in warm boiled water, pour it into a jar. Then we put it in the refrigerator for 4 days. After we take it out and freeze, wrapped in parchment.

How to salt in hot brine with onion skins

I have known this famous recipe for many years. They specially collected onion peels, guessed by that time how to cut a piglet. Very, very tasty, soft, low-fat fat. In general, I will not paint, try it yourself and you will understand everything.

We use the following ingredients:

Kilo fat
Liter of cold raw water
A good harvest of onion skins
200 grams of table salt
Garlic with spices

Salting:

We prepare the product, cut it into pieces, which is convenient. We put in a saucepan, pour salt and onion peel on top, pour water and cook for ten minutes after boiling. After set aside to cool and pull out on a paper towel. Rub with spices and garlic and put in the freezer.

Recipe in cold brine

We will take:

2 kilos fat
A glass of regular salt
5 glasses of water
head of garlic
5 leaves of lavrushka
Peas of black and allspice pepper

Cold salting:

Fat, pre-soaked, cut into cubes, put in a jar, distributing with laurel and garlic cloves, we also add peppercorns.

Boil the brine until the salt is completely dissolved, cool to become room temperature. Pour the pieces and hide in the cold for 5 days. Then take it out and put it in the freezer.

Salo in brine in Ukrainian

We need:

1.5 kilos of fresh fat
Liter of cold filtered water
2 tablespoons of table salt, you can sea
Half a head of garlic
5 leaves of lavrushka
6 peas of allspice and black pepper

Salting process:

We will cut the product into any size sticks and put it in a convenient dish, preferably enameled. Let's completely dissolve the salt in water, add spices. We cut the garlic into cubes, the bay leaf can be broken into several parts. Pour this brine into a bowl with bacon, put oppression on top, in this form we send it to the refrigerator for three days. After we take out the sticks, dry and rub with a mixture of pepper and garlic.

in Belarusian

For this recipe, choose lard without meat layers, as in the original. Salting is not difficult.

Would need:

Salo - 1 kg
Coarse table salt - 4 table. spoons
Sugar - 0.5 tsp
Bay leaf - 3 pcs.
Garlic - 1 head
Cumin - to taste

Cooking process:

Rinse pieces of fresh product under the tap, let dry. You can cut off the skin if you like.
Peel the garlic and finely chop with a knife. Mix it with salt and spices, grate each piece of lard.
Break the bay leaf into pieces and sprinkle on top of the product. Cover with a lid and put in a dark place for 5 days.
After five days, turn the pieces over and put them in the refrigerator for the same time.
Before you try, you need to freeze the fat in the freezer.

Recipe for long-term storage under an iron lid

We use ingredients:

2 kilos of lard
A glass of coarse salt
5 glasses of pure water
Lavrushka
Pepper black peas

Cooking process:

We cut the lard into cubes of such a size that they fit in a jar. It is better to sterilize the jar. We lay the fat in layers and shift it with parsley and peppercorns.

We cook the brine in advance and chill it. Pour into a jar of lard and roll up the lid. Be sure to keep refrigerated. You can eat in a week or leave for the winter.

Recipe for smoking

Required Ingredients:

2 kilos of lard
Liter of water
A glass of regular table salt
2 heads of garlic
10 laurel leaves
Spices

Cooking process:

Cut the fat into large bars and put in an enamel bowl. Boil the brine with salt, garlic and other spices. Let it cool down and pour over the lard to cover it completely. Refrigerate for three days. After that, you can start the smoking process.

Recipe for delicious lard in brine - video

Continuing to fill the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. In it, I will give 5 step-by-step recipes for preparing treats and consider the benefits and harms of salted lard.

For the preparation of delicious lard, high-quality raw materials are required. In different countries, lard has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, while Belarusians use potatoes for this purpose.

Soft fat is suitable for salting and it is easy to determine it when buying by piercing it with a knife or a toothpick. In this case, the tool of labor should not meet with strong resistance.

Helpful Hints

Look at the stigma - a sign of quality. Don't buy the product without it.
Good fat has a soft thin skin (the thicker, the tougher the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
Salo easily absorbs the smell of nearby products. If, upon arrival home, you find that it has been soaked, for example, with fish, soak it in water with the addition of garlic.
For rubbing, I recommend using coarse salt. It will give a salty taste and remove excess moisture.
To speed up salting, cut the fat into pieces. If necessary, make a puncture or incision in each piece. Don't be sorry for the salt. Raw materials will absorb as much as needed, and it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give the popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to sort it out. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when mothers pleased us with salted bacon, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients:

Salo - 1 kg.
Garlic - 1 head.
Laurel - 6 leaves.
Black pepper - 6 peas.
Allspice - 6 peas.
Water - 1 l.

Cooking:

Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper into the water. Boil the liquid and cool until warm.
Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.
Cut the garlic cloves into slices and lay between the pieces of lard. Fill everything with brine, and put oppression on top so that it does not float up. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will seize and be easily cut even with thin plates.

Video recipe

To make the finished delicacy more refined and tastier, add some vegetables or spices. Any store sells a special seasoning for salting. If there is none, add a little cumin, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salted lard with garlic - very tasty!

Usually fat is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pots are empty. You open the refrigerator and you see fragrant and tasty lard. It with bread and onions easily drives away even severe hunger and replaces a full meal.

Ingredients:

Salo - 1 kg.
Coarse table salt - 6 tbsp. spoons.
Garlic - 1 head.
Laurel - 6 leaves.
Black pepper - 6 peas.
Cumin - 1 tbsp. the spoon.

Cooking:

Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Put the ingredients in a cloth, twist and grind with a hammer. Just don't overdo the pepper. Salt the resulting mixture.
Spread the mixture on each piece of bacon in turn. Don't be sorry for the salt. Salo differs from meat in that it takes as much salt as needed, and the excess is left aside.
Leave the blank for a day in a cool place.
Throw in the garlic. One head is enough. Peel and chop the cloves with a garlic chopper. Process all the pieces with the resulting garlic mass and fold them tightly into a resealable bowl.
Keep everything in the refrigerator for three days, and then arrange it in bags and send it to the freezer for storage.

Many people cook shish kebab during outdoor recreation. Without this dish, you cannot call a full-fledged outing to the river or to the forest. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If it is roasted on coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion peel

The lard that I cook according to this recipe resembles smoked bacon. The delicacy, cut into thin slices, looks on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this fat is cooked on their own, they do not believe it. To convince them, I share a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a ruddy hue and delicate aroma, and taste characteristics will ascend to heaven.

Ingredients:

Salo with a layer - 1 kg.
Salt - 200 g.
Onion peel - 2 handfuls.
Sugar - 2 tbsp. spoons.
Laurel - 3 pcs.
Allspice - 4 peas.
Garlic - 3 cloves.
A mixture of peppers.
Paprika.

Cooking:

Pour a liter of water into a spacious saucepan, add washed onion peel, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product “drowns” in the liquid.
After boiling again, boil for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
Remove the lard from the brine, wait until the liquid drains and rub with a mixture consisting of chopped garlic, paprika and a mixture of peppers. It remains to wrap in a film and send it to the freezer, do not keep it at room conditions.

Before serving, remove the fat from the freezer, wait 5 minutes and cut into thin slices with a sharp knife. The delicacy goes best with black bread and homemade mustard.

How to salt lard in a jar at home

Ingredients:

Salo - for the volume of a 3-liter jar.
Salt - 300 grams.
Black pepper - 2 tbsp. spoons.
Laurel - 3 leaves.

Cooking:

First of all, sterilize a three-liter jar and prepare a tight plastic lid. Cut the salo into medium-sized pieces. I cut into pieces 10 by 7 cm.
Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
Rub each piece thoroughly with the resulting mass. Then put it tightly in a jar, filling the voids with spicy salt. When the fat reaches the neck of the glass container, sprinkle a layer of salt on top and close the container tightly.
If you intend to use the product immediately, keep in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, because under the influence of oxygen it will turn yellow and lose its taste.

Salted bacon prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting bacon in Ukrainian, and it is problematic to say which one is the best, because it is a culinary symbol of Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

Salo - 1 kg.
Salt - 200 grams.
Garlic - 5 cloves.
Carrot - 1 large.
Ground pepper - 1 tbsp. the spoon.
Coriander - 1 tbsp. the spoon.
Paprika - 1 tbsp. the spoon.

Cooking:

First of all, prepare the fat. Using a sharp knife, scrape off the skin and remove debris from the surface. I do not recommend washing. Then stuff each piece with garlic and carrots.
In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the dish in which you plan to salt. The main thing is that the container does not oxidize. Rub the same mixture on each piece.
Place the prepared lard in a dish with the skin down on a pillow of spiced salt. Place a quarter of a bay leaf and a clove of garlic next to each piece.
Cover the container with a lid and leave for 2-3 hours at room temperature.
Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that they are ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep it in a container in which it was salted. Remember, you should not delay eating the delicacy, after a month the taste will change. Salo is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted fat is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is detrimental to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Salo is a source of fatty acids, including arachidonic acid, a substance that has a positive effect on the functioning of organs and blood counts. The composition has another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of the blood vessels.