Garlic Pepper Lard: A Tempting Snack

Easy to prepare delicious snack! It’s simply impossible to resist the aroma of delicious, tender lard with garlic and pepper. It quickly flies off the table with boiled potatoes, fresh borscht, or simply with a crust of crispy bread. Everyone has their own secrets for preparing it! Iʼm sharing mine!
cook time: 72h
Gavin Tanner
Garlic Pepper Lard: A Tempting Snack

Nutrition Facts (per serving)

589
Calories
64g
Fat
3g
Carbs
2g
Protein

Ingredients (20 portions)

Basic:

Garlic 8 clove
Salt 300 g
Ground black pepper 1 tbsp
Salo 1 kg
Ground pepper mixture 1 tsp
Cardamom 1 tbsp

Recipe instructions

Step 1

Step 1
How to salt lard? Prepare the necessary ingredients for this. You can choose lard according to your taste. I like to salt lard, which contains practically no meat. This lard is salted evenly. But if there are large layers of meat in the lard, they often become over-salted. The lard itself does not take in excess salt, but the meat absorbs it wholeheartedly. For salting, it is best to cut the lard into small pieces of 200-300 grams each.

Step 2

Step 2
Peel the garlic and chop it. You can put it through a garlic press or, like I did, just finely chop it with a knife. I usually press the garlic cloves with the flat part of the knife and then chop them.

Step 3

Step 3
Place chopped garlic in a large bowl and add salt to it. Then add the spices. By the way, for salting lard it is best to use coarse salt. Mix all ingredients well with each other.

Step 4

Step 4
Generously rub the lard pieces on all sides with the resulting mixture.

Step 5

Step 5
For pickling, you can leave the lard in the same bowl, simply covering it with cling film or a lid. You can put it in a bag or jar and close it tightly. Place the lard in the refrigerator for 2-3 days. During this time, the lard will be well salted and ready for use.

Step 6

Step 6
The finished lard can be slightly removed from the spices using a sharp knife. It has already become saturated with aromas. Cut the lard into thin slices and enjoy! Bon appetit!

Additional rubrics

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