The nutritional and energy value of such a product as salted lard cannot be overestimated. Ways to properly salt lard at home will help you navigate and choose the best option. We suggest that you familiarize yourself with step-by-step recipes for salting in a jar using brine, with salting lard with garlic and in onion peel.

Lard. Myths and misconceptions

Salted lard is a traditional Russian product that is actively used not only in nutrition, but also in folk medicine. For centuries it has been fried, boiled, stewed, salted, smoked. Recently, the consumption of food has decreased due to the losing weight of the fair sex. Fat is not included in the diet, although, if you look, a few pieces a day will not do any harm. Why is this product useful?

Myth #1. In fat - one fat, there is nothing useful in it

Fat - perfectly digested, without burdening the liver. It is a source of natural biologically active substances, polyunsaturated and essential fatty acids. It contains trace elements, fat-soluble vitamins A, E, D and carotene.

Myth #2. Get fat from lard

They recover not from the food itself, but from its quantity. Abuse of any product can be harmful. The optimal amount of salting for a normal diet is from 10 to 40 grams. in a day. For those who need a low-calorie diet, 10 gr. in a day.

Salo is a source of many vitamins

Myth #3. Salted lard dramatically increases cholesterol

There is cholesterol in lard, but it is even less than in butter. With cholesterol, the body “repairs” the damaged walls of blood vessels, uses it in the creation of immune cells. In addition, there is more lecithin in fat than cholesterol, and this substance is indispensable for brain activity, for the prevention of atherosclerosis.

Myth number 4. Salo should not be eaten with bread

It is these two products that are amazingly combined and digested, unlike a sandwich with meat. This is not about a bun, but about grain, rye, bran bread. For diet food, dishes such as cabbage or other vegetables stewed with bacon are suitable.

Myth number 5. There are no carbohydrates in the product, which means it does not provide energy.

It turns out that the body gets much more energy from fat than from carbohydrates. According to doctors, a piece of lard is equivalent in energy to a frying pan of stewed vegetables.

Salting lard in brine in jars

Among the variety of salting methods, 3 main groups can be distinguished: wet salting, using brine, dry salting, and preparing boiled lard. Each method differs in the shelf life of the resulting product and the difference in its taste properties. Blanks in jars with metal lids were often used in villages in preparation for winter. Salo in brine can be stored for a long time, it is distinguished by juiciness and a delicate taste.

Before salting, the fat is cut into small pieces.

Attention! A piece of bacon with spices eaten in the morning on an empty stomach is a natural choleretic agent. It will cleanse the liver of bile and start the process of digestion.

Weight and quantity of products for "wet" salting:

• to prepare a 3 liter jar, you will need about 2 kg of fat.
• black peppercorns;
• bay leaf, garlic;
• non-iodized coarse salt, at the rate of 1 pack - for 5-6 liters. water. Or a glass of salt for 4-5 tbsp. water. 1 l. enough brine for about two 3 liter jars.

Lard is placed in a jar and poured with brine

Walkthrough:

1. We start by cutting the fat into pieces. Cooks advise preparing pieces in the form of a trapezoid so that it is easier to put them in jars.
2. Rub each bar with crushed garlic and black pepper. You can skip this step and immediately put the layers of fat in jars, generously sprinkling each “floor” with spices.
3. We boil water with salt, waiting for its complete dissolution. We cool the solution.
4. Pour lard with brine. If it is laid too tightly, you need to move the pieces with a knife, let the water completely fill the jar.
5. Rolls blanks with lids. Such salting can be stored in the basement for about six months. If there is not enough space for jars, then after a while the jar can be opened and its contents transferred to the freezer. If desired, you can close the jar with a plastic lid and eat the finished, tasty product in 2-3 days.

Advice. If you are not sure if the amount of salt is calculated correctly, then you can apply one trick. Add a raw chicken egg to a pot of water. Pour and stir salt there, the water slowly heats up. As soon as the egg floats to the top, salt is enough.

Quick dry salting with garlic

The most famous way of preparing lard is dry salting. The recipe may contain black, red pepper, thyme and other spices. Or you can just limit yourself to salt and garlic.

Advice. For a high-quality and delicious ready-made dish, a meat layer in lard is absolutely not necessary. The most useful part of the fat is 2.5 cm under the skin; neither pesticides nor radionuclides accumulate in it. The larvae of helminths do not live there either.

Ingredients needed to make Garlic Salad:

• 2 kg. fat 2-3 cm thick;
• 12-14 cloves of garlic;
• salt and other seasonings as desired.

Salting steps:

1. Rinse the salmon lightly with water and pat dry with a towel. If you are sure of the source of origin of this product, then simply scrape the skin with a knife.
2. Cut pork fat into layers. The size is up to you, it will depend on the capacity.
3. Mince the garlic or put it through a garlic press. Mix with any spices and salt.
4. Grate the prepared pieces on all sides (except for the skin) so that the surface is completely covered with salt. Do not be afraid, the fat will not take more salt than it needs.
5. Put a delicious result in any container, you can press down with oppression, but this is not necessary. After 2-3 days, the finished dish can be stored in the freezer.

Some housewives advise not to rub the lard with garlic, but to pierce deep holes in it with a sharp knife, and place the chopped garlic there. Another option for this recipe is storage not in the freezer, but in jars. To do this, pieces of lard rubbed with garlic are placed in layers in cylinders, covered with salt and rolled up to avoid air ingress. So the product does not turn yellow for a long time, which means that vitamin F is preserved in it.

How to salt delicious lard in onion peel

For connoisseurs of delicate taste, lard salted in onion peel is perfect. For salting 1 serving of fat, you need 1 liter. water, a glass of salt, onion peel from 10 onions, garlic, pepper, laurel leaves.

1. Stir the salt in a saucepan filled with water. Bring to a boil, add onion peel and cook for 5 minutes.
2. Add lard there and boil for another 10 minutes.
3. Remove from the oven, hold the fat in the solution for 15 minutes. Pull out and leave to drain water.
4. Grate with spices, wrap in foil or foil and freeze.

Ambassador of boiled bacon - a guarantee of softness of the product

Lovers of very tender pulp should try such a proven recipe as salting boiled lard. When cooked, it becomes much softer, in addition, during heat treatment, the risk of infection with helminths will decrease.

Advice. When buying, pierce the fat with a match. If it goes in easily, then the piece is soft. The flesh should be pale pink, the skin should be thin, without spots and bruises. If you doubt the softness of the purchased product, fill it with water for 12 hours before salting, it will become more tender.

The principle of cooking using heat treatment is quite simple:

1. Cut the lard into square or rectangular pieces.
2. Boil in brine with spices for about 3 hours.
3. Cool, pack in foil or bags. After 2 days - in the freezer.

Interestingly, you can cook the workpiece directly in the banks. To do this, pieces of lard are carefully rubbed with garlic, salt, pepper. Store tightly in glass jars. Put in a deep saucepan so that the water in it reaches the top bend of the jar. Cooking lard with this method takes 3 hours, periodically adding water to the pan. Then just close the lid.

With any salting option, a couple of pieces of an environmentally friendly, natural product with bran or Borodino bread replace and even surpass any sausage sandwiches. Bon appetit and good health!

How to pickle lard - video

Salo salted at home - photo