Versatile Boiled Lard: The Perfect Snack for Any Occasion

The most tender. Delicious. Quick and easy to prepare! Boiled lard in a bag is a unique product. After all, it is consumed not only on weekdays or on holidays in the form of slices. This versatile product is ideal for any outing, train ride or other transport. This is an excellent snack at work, a hearty meal combined with salads and other dishes. Well, let’s not forget about the benefits. Just remember that everything is in moderation!
cook time: 3h
Isla Thatcher
Versatile Boiled Lard: The Perfect Snack for Any Occasion

Nutrition Facts (per serving)

641
Calories
71g
Fat
1g
Carbs
2g
Protein

Ingredients (20 portions)

Basic:

Garlic 5 clove
Salt 100 g
Ground black pepper to taste
Bay leaf 4 g
Ground red pepper to taste
Salo 500 g

Recipe instructions

Step 1

Step 1
You need to start by separating the required amount of lard. That is, cut off a piece or pieces.

Step 2

Step 2
The product should then be processed. Why use a sharp knife or a special scraper to remove traces of burning of the carcass from the skin. If they are not there, then this process is skipped, but the skin is left.

Step 3

Step 3
Spices can be very different, including those specifically for lard. But it could also be, for example, ground pepper — black and red. In a word, salt and pepper (or spices to taste and discretion) are separated in a vessel.

Step 4

Step 4
After cutting the lard into pieces, they are dumped in salt (or rubbed in).

Step 5

Step 5
And then the workpiece is dumped in a mixture of peppers or selected spices, which can be rubbed in after mixing with salt. In a word, at your discretion.

Step 6

Step 6
Lard will be much more aromatic and tastier if you cook it, for example, with garlic and bay leaf. For the first time, you can take them in the quantity specified in the recipe, and then vary them to taste. The garlic should be divided into cloves.

Step 7

Step 7
You need to make holes in the lard with a knife as deep as the length of the garlic cloves, and then carefully place them in these holes.

Step 8

Step 8
Now all that remains is to transfer the pieces of lard with a bay leaf. You need to leave it in this marinade and with bay leaves for an hour and a half, covering it with a clean rag.

Step 9

Step 9
If the preparation of lard for cooking is completed, you need to place it in a food-grade polyethylene bag.

Step 10

Step 10
Having lowered the hermetically sealed bag into cold water, cook the pieces of lard for at least an hour over low heat after the water has boiled. Then it is allowed to cool in the same water, and then in the refrigerator, and only then is it cut without washing off the salt and spices.

Additional rubrics

Related recipes