Savory Brined Lard Appetizer

Indescribable aroma and excellent taste. Just what you were looking for! Marinated lard in brine can be served as an appetizer on a festive table or a noisy feast. She will be one of the first to disappear from the table. Everyone will definitely appreciate it!
cook time: 120h 20 min
Logan Winslow
Savory Brined Lard Appetizer

Nutrition Facts (per serving)

360
Calories
39g
Fat
1g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Garlic 4 clove
Salt 70 g
Water 500 ml
Mustard (optional) 0.5 tsp
Bay leaf 2 pc
Peppercorns 6 pc
Vinegar (9%) 25 ml
Khmeli-suneli (optional) 1 tsp
Carnation (optional) 3 pc
Salo (fresh) 500 g
Allspice 1 tsp

Recipe instructions

Step 1

Step 1
How to make pickled lard in brine at home? Prepare everything you need. Choose a fresh piece of peritoneum for pickling that has not been frozen. You can take a piece with a large number of layers of meat or use lard without layers; in both options it will turn out tasty and satisfying.

Step 2

Step 2
Cut the peritoneum into fragments, rinse in running water and dry with paper napkins or a towel. The size of the pieces depends on the container in which you will marinate the lard. You can use a small saucepan and make the pieces longer, or you can salt them in a jar, in which case make the pieces shorter (as in the photo).

Step 3

Step 3
It’s more convenient and easier for me to marinate in a jar. So, wash the marinating container well with the product and rinse it several times in clean water, pour boiling water over it, if desired. Tamp the pieces of lard not very tightly to each other.

Step 4

Step 4
Peel the garlic and wash it. Cut the cloves in a way convenient for you, not very finely. I cut it into circles.

Step 5

Step 5
How to make brine? Pour water into a saucepan, add salt, peppercorns, cloves, bay leaves, garlic, mustard seeds and suneli hops. Place the marinade over high heat and wait until it boils. After boiling, pour in the vinegar, immediately remove the pan from the heat and leave until it cools completely. You can change and add spices to your taste.

Step 6

Step 6
Fill the lard in the jar with brine so that it covers all the pieces. Close with a clean iron or nylon lid. Put the jar in the refrigerator and forget about it for five days.

Step 7

Step 7
After this, the delicious, aromatic pickled lard in brine in a jar is ready and can be served!

Additional rubrics

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