Lard in brine - 5 cooking recipes

Lard, which we associate with a snow-white tasty morsel on rye bread, is considered to be a dish of Ukrainian national cuisine, but it is also loved in Russia. It is often used as an ingredient for preparing various dishes.

Lard in brine

Salsa is prepared in different ways: smoked, boiled, baked, pickled in brine. The last option is considered the most time-consuming, but the result is worth it! The reward for your painstaking work will be a delicious, tender, melt-in-your-mouth product with a soft skin, which also has a long shelf life. The choice of lard must be taken responsibly. It is worth inquiring about the availability of a certificate from a veterinary hospital, visually inspecting the product and smelling it - it should not smell unpleasantly of medicine or urea.

Recipes for lard in brine are quite simple. The classic recipe for the snack involves using lard directly (take the side or back, the peritoneum is not suitable) and table salt. Many housewives add garlic, all kinds of seasonings, vegetables and even berries to add a spicy original taste. You can prepare lard with spices: bay leaf, a mixture of peppers (red, black, peas), dried basil, oregano, dill, extragonum, cumin, coriander, mustard seeds. Small pieces can be salted whole, large pieces are better divided into several parts so that they have time to prepare in the allotted time.