In ancient times, when there were no modern refrigerators, people came up with a way to preserve excess fat for a long time - salting. This method allowed not only to diversify the diet, but also to keep stocks for the whole winter. No matter how many recipes they came up with: and in onion peel, and in brine, and in brine, and with garlic and hot pepper. Banks of homemade lard have always been in the first place in the underground diligent hostess. In this article, you will learn a lot about lard and its benefits for the human body, as well as learn how to choose and salt it correctly using step-by-step recipes.

Those who strive to eat right and take care of their figure look with horror at salty fat, believing that they will instantly recover from it. This is wrong.

Fat in moderation is good for the human body

You can get fat from eating fat only if you eat it in kilograms day and night. In fact, fat contains a huge amount of useful fatty acids and other trace elements necessary for the human body.

Salo is even able to fight such a “terrible” phenomenon of recent years as cholesterol. With an increased content of cholesterol in the blood, doctors recommend eating a piece of lard with bread every morning. Also, the use of fat is simply necessary for people performing heavy physical work.

Advice! If during a feast you are afraid to get drunk - eat lard. Fat envelops the stomach with a film and prevents alcohol from being absorbed into the bloodstream.

Another factor that scares people is that the cooked solo contains a lot of salt, and it is known to be “white death”. It is a myth. You can pickle lard even in a ton of salt, but it will take only the amount of sodium that is needed. For that unique property lard is so appreciated by all the mistresses of the world, both beginners and experienced ones: it is impossible to spoil it during salting.

The easiest way to harvest for the future is "simple salting". To do this, you need to divide the fat into pieces, rub salt into them, wrap them in a plastic bag and put them in the freezer. All. After 3 days, you can enjoy the most delicious homemade salsa. And for those who want to cook something more complicated, we advise you to try the following recipes.

Delicious lard: salt in brine

First you need to purchase a suitable fat. Each person has his own preferences: with or without layers of meat, peritoneum or back, thin or thick, etc. But there are basic selection criteria:

• fresh, and even better steamed;
• soft, with a delicate yellowish skin;
• the skin is tarred, smelling of smoke;
• piece height of 6 cm or more.

You can pickle lard with or without streaks

Cut the prepared bacon into pieces 5 cm wide and 15-18 cm long and make cuts on each to the skin.

Put garlic cloves, a fragrant bay leaf (several pieces), allspice and black pepper at the bottom of the jar. Fill the jar with bacon, laying it upright. A 1.5 liter container contains about 1 kg of fresh fat.

Make such a brine in which 1 kg of salt falls on 3 liters of clean drinking water. Bring to a boil and heat over low heat until the salt dissolves. When the brine has cooled down, you can fill it with fat and take the jars to a cold place for a couple of weeks.

Attention! To make sure the brine has the right concentration of salt, put a raw potato in the water. As the brine boils, the potato will float. As soon as the potatoes “jump” to the surface, the brine is ready.

You can store jars of salted lard even at sub-zero temperatures, since the saturated saline solution does not freeze, but only thickens. The advantage of this recipe is that the product in brine does not turn yellow, does not acquire a stale aroma, and retains its taste for a long time.

There is an express recipe for lard using brine. Cut the salo into slices “under a sandwich”, put in a jar, interspersed with salt, spices and garlic. Pour boiling water, cork the jar, cool. After 2 hours you will be able to surprise your guests with sandwiches with the most delicate, fragrant lard.

The favorite dish of all men is salted lard with garlic

Those who like spicier and spicier dishes will surely like the way of pickling tender fat using garlic and red pepper. For cooking you will need:

• 1 kg of fresh fat;
• 1 head of garlic;
• 1 cup salt (preferably coarse)

Salo with spices and garlic

• 1 teaspoon red pepper;
• 1 teaspoon black pepper;
• 1 teaspoon ground coriander;
• cumin optional.

Divide the fat into pieces, then cut each of them to the skin: several cuts at a distance of 2-3 cm.

Mix garlic (finely chopped or passed through a press), pepper, salt, coriander and cumin in a glass bowl. Grate each piece of bacon thoroughly with the resulting mixture. It is important that the salt and spices literally envelop the piece from all sides.

Wrap the fat in a plastic bag. It is necessary to crush the resulting briquette for even distribution of salt and spices in pieces. Leave the fat tightly wrapped in a bag for 7-8 hours, and then put it in the freezer for a couple of days. Then the whole family can enjoy the spicy taste and incomparable aroma. homemade lard with garlic.

Correct salted bacon should be white on the cut, a slightly pinkish tint is allowed. Cut it frozen into thin slices and feel how the delicate aroma slowly opens up, and the tender salsa melts in your mouth.

Advice! If the lard is planned to be eaten quickly, the garlic can be passed through a press, and if salting is done for long-term storage, it is better to wrap the lard with pieces of garlic so that it can be easily removed. At long-term storage garlic begins to taste bitter, negatively affecting the taste of fat.

Fragrant lard with dill and garlic

In summer, when there is an abundance of fresh herbs around, you can pickle lard with dill using the dry salting method. For this:

1. Divide the salo into portions, make cuts in each piece.
2. Cut the garlic into circles.
3. Stuff the pieces of lard with garlic and coat with salt and spices to taste (black pepper, red pepper, coriander, etc.).
4. Chop the washed and dried dill.
5. Thoroughly sprinkle pieces of lard with dill on all sides.
6. Wrap in several layers of gauze, then in a plastic bag and refrigerate.
7. After 3-4 days, the fat is ready for use. Bon appetit!

If you are going to store lard for a long time, do not chop the garlic

An old recipe: lard in onion skins

Our grandmothers have been collecting onion peels all winter in order to paint many eggs for the Easter holiday and to pamper homemade fragrant lard with a beautiful golden-amber crust. Such an appetizing bacon, reminiscent of smoked, turned any meal into a magnificent feast.

For salting lard according to this recipe, you will need:

• the fat itself, preferably with a meat layer - 1.5-2 kg;
• onion peel - the more the better;
• garlic;
• coarse non-iodized salt;
• you can buy a ready-made mixture for salting lard in the store or make it yourself from the spices and seasonings that are most pleasant to you.

Salo, wash, dry with a towel, cut into portions. In a wide container of a suitable volume (pan, cauldron, stewpan), put all the ingredients in layers: husks, salt, bay leaf. All pour 1 liter of cold water. Put chopped bacon into the liquid, cover with parsley leaves on top.

Put the saucepan on the fire, bring the contents to a boil and cook over low heat for 15-20 minutes.
When the fat becomes soft, it is necessary to take out the container in which it was cooked in a cold room for a day. During this time, it will be completely saturated with the taste and aroma of seasonings, and the color will become bright and saturated. If there is no possibility or desire to wait, hold the fat in water for at least 20-30 minutes.

Salo cooked in onion skins

Put the fat on a plate, give it time to dry and weather a little at room temperature.
Grate the garlic on a fine grater, mix it with red pepper, salt and other favorite spices.
Coat each piece of boiled bacon with the resulting slurry. You can make incisions in them with a sharp knife, and when rubbing, try to get as many spices and garlic as possible into them. To give the lard a more piquant taste, you can coat it with Georgian adjika with hot pepper. Wrap the fat in cellophane and put in the freezer for 24 hours.

Prepare the fat different recipes bringing in each of them something new, something of their own.

Salting fat: video

Salo is a national product that has long earned universal love. It is used to prepare a variety of dishes, roasted on a fire when camping, ground up to prepare hearty sandwiches, or served in thin slices as an appetizer. Today we will learn how to salt lard with garlic to get an incredibly tasty snack.

Salting lard in brine is the most popular method, which provides for the presence of:

• 1 kg of fat;
• 200 g of salt;
• ½ head of garlic;
• bay leaf, allspice and black peppercorns, paprika and other spices.

The sequence of actions is to perform the following manipulations:

1. During the night, the lard is soaked so that no blood runs, and then dried on paper towels.
2. The product is divided into medium pieces, which are placed in a pan and filled with water so that it slightly covers them.
3. Next, salt is added.
4. After the contents of the container boil for 3 minutes, the stove is turned off, and the fat remains in the pan with brine for 12 hours at room temperature.
5. After the specified time, the pieces of lard are rubbed with spices and crushed garlic, and then sent to the cold in a container.

There they must be at least 4 hours before serving. Serve an appetizer for strong drinks on bread slices.

Dry cooking

This is another trick used to get delicious fragrant lard, the pieces of which simply melt in your mouth.

Salt the lard in a dry way, having prepared the following ingredients:

• 800 g of the main product;
• 70 g of salt;
• 4 cloves of garlic;
• bay leaf and 10 peppercorns.

The course of work consists in performing the following actions:

1. The lard is washed, wiped with napkins and divided into pieces, which are sprinkled with salt.
2. The prepared product is placed in a container in layers, between which garlic plates and spices are laid out.
3. The container is left on the table for a day, after which it is sent to the cold.
4. When, after 2 days, the fat "ripens", the salt is peeled off from it.

With hot pepper

If the family loves spicy dishes, then the recipe for salting bacon with hot peppers will be very handy.

For a kilo of fat, you will additionally need only:

• a handful of seasonings;
• 1 kg of salt;
• 1.5 heads of garlic;
• 2 pinches of ground hot pepper.

Cooking method:

1. A piece of fat is divided in half.
2. Each part is well rubbed with paprika, sprinkled with spices on all sides, after which it is laid out on the bottom of a deep bowl, covered with salt.
3. On top of the pieces of bacon, laid with the skin down, garlic plates are laid out.
4. Everything is covered with gauze and covered with salt in such a way that a hill forms on top.
5. The bowl is on the table for half a day, then 4 days in the refrigerator, after which the salt is removed.
6. Salo is placed in bags and sent to the freezer.
7. A day later, a delicate product is served at the table.

How to salt lard with garlic in a jar

It is not for nothing that the dry ambassador is very popular.

With this method, it is impossible to oversalt the product, since the fat will take as much salt as it needs.

Components:

• salo;
• salt;
• garlic;
• spicy spices;
• some water.

Step by step cooking instructions:

1. Salo is cut into pieces with dimensions of 5x5 cm.
2. All parts are rubbed with salt.
3. A slurry is prepared from garlic, which is diluted with water to a liquid state.
4. Salo is dipped in dressing and rammed into a jar, where it is sprinkled with spices.
5. The product is salted for a week in the cold.

Advice! To extend the shelf life, salted pieces of fat are sent to the freezer.

Cooking technology in brine

According to this recipe, a universal product is obtained, which is ideal for creating a variety of sandwiches - with pieces of lard and mustard, with garlic paste, etc.

For salting fragrant lard weighing 2 kg, prepare a saline solution from:

• 250 g of salt;
• 2 heads of garlic;
• 1 liter of water;
• 5 bay leaves;
• peppercorns.

The process of salting lard in brine:

1. The main ingredient is cut into pieces, the size of which should correspond to the neck of the jar.
2. Brined is prepared from water and salt. After cooling, it is poured into a jar, where lard with bay leaf and garlic heads disassembled into cloves are already tamped.
3. The fat is aged for 4 days in a dark room, after which it is removed from the container, crumbled in your favorite spices and put away in the cold.

Recipe with herbs

Salo with herbs and garlic flavor is a simple but very tasty snack. The time spent on its preparation does not go to any comparison with the result obtained.

You will need:

• a piece of fat;
• salt;
• 2 heads of garlic;
• 15 g dill.

The appetizer is prepared as follows:

1. Salo is sprinkled with salt and aged for a day at room temperature, and then for 2 days in the cold.

A tasty and tender piece of bacon weighing ½ kg with an unsurpassed garlic aroma is prepared from:

• 20 g of salt;
• 3 cloves of garlic;
• 5 peppercorns.

To taste salty lard, follow this algorithm:

1. Garlic cloves, pepper and salt are ground in a mortar.
2. A piece of bacon is rubbed with a fragrant salty mixture and placed in several bags, which are well tied with twine.
3. The prepared product is lowered into cold water, in which it is boiled for 80 minutes after it boils.
4. When the fat has cooled down (in a bag), it is cut into pieces and served at the table.

Fragrant appetizer based on lard with garlic - a traditional dish Ukrainian cuisine. It is successfully used not only for the family table, but also served in bars and expensive restaurants as a present for visitors waiting for their order. We offer several recipes for lard with garlic through a meat grinder, which are worth paying attention to.

Spicy garlic pate made from twisted bacon is best combined with rye bread, on which it is spread with a thin layer and served with hot first courses - cabbage soup, soup, borscht.

Ingredients:

• 500 grams of fresh lard;
• 6 - 8 cloves of garlic;
• 1 teaspoon ground pepper;
• ½ tablespoon of salt.

Cooking technology:

1. Remove the skin from a piece of lard, carefully cutting it with a knife.
2. Rinse under running cold water, dry on a paper towel.
3. Cut into small pieces for further processing.
4. Scroll through the meat grinder two or more times until a paste is obtained.
5. Garlic peel, wash and squeeze through a press.
6. Salt the chopped bacon, add ground black pepper (or a mixture of peppers) and pour garlic into it.
7. Mix everything thoroughly until a homogeneous consistency.
8. Put the paste in a glass container, close the lid and store in the refrigerator.

The finished snack can be stored for 7 - 10 days and will become a godsend when guests unexpectedly appear on the doorstep. While they enjoy the unusual taste of sandwiches with pâté, the hostess will have time to prepare something more serious for dinner.

Salted bacon twisted through a meat grinder with garlic and herbs

From a previously salted product, no less tasty sandwich fat is obtained. The main thing is that the term and conditions of its storage are observed, there is no foreign smell and signs of "aging". Adding fresh herbs will make the appetizer very fragrant and unusually beautiful in color.

Ingredients:

• 450 - 500 grams salty fat;
• large head of garlic;
• 5 - 6 peas of black and allspice;
• a bunch of fresh herbs - dill, basil, parsley, cilantro (optional).

Cooking technology:

1. Clean the surface of the fat from excess salt, wipe with a paper towel, cut into pieces of 3 - 5 centimeters.
2. Grind the peppercorns in a mortar until fine granules.
3. Peel the garlic, rinse.
4. Sort the greens, remove hard branches, rinse with water, cut into several pieces.
5. Put all the prepared products into the blender bowl.
6. Turn on the device, grind to the desired consistency.
7. Transfer the resulting mass into a glass container, store at a temperature of 8 - 15 ° C.

With dill

To make the product really tasty and healthy, you need to choose the right main ingredient - lard. It can be used fresh or pre-salted, and it is better to buy on the market, from trusted and reliable sellers. Fresh fat is even white or pale pink in color, soft, without blood clots and foreign smell. The combination of spicy dill, garlic flavor and lard is perfect.

Ingredients:

• 400 grams of unsalted fat;
• 100 grams of green dill;
• 6 cloves of garlic;
• seasoning from a mixture of peppers; salt.

Cooking technology:

1. Prepare lard and chop in any way.
2. Finely chop the dill greens.
3. Squeeze the garlic through a press.
4. Mix all components.

Spicy appetizer with spices

The thickness of the piece is 4 - 5 cm, thicker fat can be from an old pig, it is more rigid and sinewy. The quality of fat can be determined by the type of skin - it is recommended to choose a product with a thin and soft skin, which is easily pierced with a fork or knife.

Ingredients:

• lard - 0.5 kilograms;
• 8 cloves of garlic;
• black pepper;
• paprika pieces;
• coriander;
• red pepper;
• bay leaf (in powder);
• dried basil;
• ready-made mustard in grains - 2 tablespoons;
• caraway;
• salt.

Take all the spices in ground form, ½ teaspoon each.

Cooking technology:

1. Grind the fat to a paste.
2. Peel garlic, rinse.
3. Add spices to twisted fat, mix.

Salo pate with garlic from Yulia Vysotskaya

The classic taste of a lard snack can be made more savory by adding spices and spices, fragrant - fresh dill, parsley and other greens, spicy - mustard, horseradish, hot pepper.

Ingredients:

• garlic - 2 medium heads.
• bell pepper (red) - 1 piece;
• parsley - 5 branches;
• basil leaves (fresh) - 5 pieces;
• cilantro - 3 branches;
• fat - 500 - 600 grams;
• 6-8 peas of allspice and black pepper.

Cooking technology:

1. Remove the core from the pepper, cut into 8 pieces.
2. Coarsely chop greens and garlic.
3. Grind the peppercorns in a mortar or coffee grinder.
4. Place all products in a blender, chop.
5. It turns out very fragrant, beautiful in appearance and tasty pate.

Appetizer of bacon with garlic - easy to prepare, affordable and tasty dish. It contains only healthy foods, and the incredible aroma attracts even children. By adding various herbs, herbs and spices to the main ingredients, you can experiment with taste, spiciness or piquancy and choose the most ideal option for yourself.

Calories: Not specified
Cooking time: Not indicated

Very interesting, tasty, but high-calorie paste is obtained from lard with garlic. We will cook it in two versions, namely with herbs and spices. I prepared the recipe with a photo specifically so that all the stages of preparation were clear.
The first portion of snack bacon will be with fresh and fragrant dill. The second portion will turn out to be spicy in taste, with smoked ground paprika.
Preparation time: 10 minutes.
Cooking time: 30 minutes.
Yield: 400 ml



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

How to cook with a photo step by step

Use young fresh lard for this appetizer, pre-cut the skin with a thin layer. If you have a piece of salty bacon, you can cook a dish from it, just do not add more salt. Cut the fat into small cubes with a knife.




Garlic must be taken according to your taste. My amount of fat (340 g) took 3 cloves of garlic. Transfer all ingredients to a blender bowl.




Grind the lard with garlic in a blender homogeneous mass, adding a little salt (1 tsp). Remember that if the fat is already salty, do not add more salt. If desired, lard can be chopped in a meat grinder.






For the flavor of snack fat, take a pinch of black pepper, coriander, cumin. Use chili peppers in this recipe if desired, finely chop it.




In a mortar, grind all the spices into crumbs and add them together with hot pepper to the ground lard. Now stir in the fat with a spatula.




Divide the fat into two bowls. Put finely chopped dill in one bowl, and pour ground paprika into the second bowl with lard.






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




Mix the lard with dill thoroughly, if it seems that there is not enough greens, add more.




Pack the lard paste in two disposable cups or glass jars. Why are plastic cups good for me? If I cook such a snack fat in a large volume, then I store the filled cups in the freezer for up to a year. Send the containers with bacon to the refrigerator for a day.




Serve the finished fragrant snack lard with

Salo ambassador at home - delicious recipe in a jar for white lard, as well as with meat layers.

Ingredients:

• 1 kg of lard;
• 5-6 cloves of garlic;
• 2 bay leaves;
• 15-16 peas of bitter pepper (1-2 peas for each piece of fat);
• ground black pepper.

for brine:

• 5 tbsp rock salt per 1 liter of water.

Cooking:

Thinly sliced ​​lard with garlic, green onion and black bread! Overeating!

My husband is engaged in salting lard in the house - this is his signature recipe, he salts lard simply and very tasty!

To fully enjoy the taste of lard, you need to be able to choose it correctly, because not everyone has their own farm, most of us buy lard on the market. The best fat for salting is about 4-6 cm thick, with a thin skin, white or pink, possibly with a small layer of meat. When pressed, the formed hole quickly levels out - this is a sign of fresh fat. Light resinous smell, should not be sharp, without impurities.

To begin with, we will cut the fat into small pieces, which will be convenient to put in a jar, when salting, and later, in portions, get it out of the freezer.

Divide the garlic into plates and stuff them with pieces of lard.

Rub each slice thoroughly with ground black pepper.

Season with peppercorns and bay leaf.

Prepare the brine: pour cold water into the dishes and add salt, boil for 5-10 minutes. The amount of brine depends on the size of the salting dish. Cool the brine to 40-50°C. We put the salsa in a glass jar, fill it in such a way that all the contents are covered with brine. The lid is not covered tightly.

Leave in the kitchen cabinet at room temperature for 2 days. After the specified time, tightly twist and rearrange in the refrigerator for another day or two. If you prefer saltier, then I recommend keeping it in brine for two days, if not, one is enough. When ready, take the slices out of the brine.