Some families unfairly ignore lard as a food product, considering it the culprit of excess weight and high cholesterol. However, moderate consumption of lard (100-110 g per week per person) brings only benefits to the body: it improves brain function, strengthens the walls of blood vessels, supplies unique unsaturated acids and a large number of vitamins, and gives a boost of energy. Eating it with lard instead of sausage also has a positive effect on the family budget, especially since there are ways to process even thin and discarded pieces of this product, sold by sellers for next to nothing, into a delicious dish.

Boiled lard, a recipe where lard is rolled with garlic, herbs and seasonings

Required:

Lard – 1 kg substandard

Garlic – 5 large cloves

Salt – 3 full tbsp. l.

Seasoning for salting lard – 50 g

Green onions – bunch

Mixture of peppers, nutmeg - to taste

Boiled lard, recipe with herbs

1. Wash the pieces of lard well under running water. Scrape off any debris from their surface with a knife, if any.

2. Sprinkle the lard on all sides with salt and seasoning, put it in a saucepan and leave for two hours.

3. Pour water into the pan until it completely covers the lard. Cook, depending on the thickness of the pieces, from 40 minutes to 2.5 hours.

4. At the end of cooking, leave the lard to cool in the brine.

5. Finely chop the thin onion feathers.

6. Pass lard with skin, garlic and coarse onion feathers through a meat grinder twice.

7. Season the resulting minced meat with nutmeg and a mixture of peppers.

8. Place minced lard with spices in small portions into bags. Shape the mixture into bars or sausages. To freeze.

Frozen boiled lard is easy to cut and conveniently placed on pieces of bread. Lard with herbs will look even more appetizing and beautiful if you add finely chopped red bell pepper to it when kneading. The lard does not need to be frozen. In this case, minced meat, like paste or pate, is spread on slices of bread.

Sandwich lard, also popularly known as lard spread with garlic, is a popular snack in Ukraine. Sandwich lard has long migrated from Ukrainian cuisine to Russian and Belarusian cuisine and has become popular throughout the post-Soviet space.

Lard twisted with garlic is often used as a compliment in Slavic restaurants. It is also served with Borodino bread for borscht. Sandwich lard is used not only as a spread for sandwiches, but also as a dressing for borscht and other vegetable soups.

Spreads can be prepared from salted or fresh lard. The only difference is that when you cook with fresh lard, you will have to let the lard sit in the refrigerator and soak in the salt and flavors of the spices for several hours.

Lard spread in Ukrainian

Ingredients:

• Salted lard – 300g.
• Ground black pepper - half a teaspoon
• Paprika - half a teaspoon
• Garlic - 4 cloves
• Fresh herbs – dill and/or parsley

How to prepare lard spread in Ukrainian?

Trim the skins and grind the lard in a meat grinder twice. Add crushed garlic, pepper, paprika and finely chopped fresh herbs. Spread on black bread. You can put fresh or pickled cucumber on top.

Ukrainian lard and garlic spread is a great way to satisfy your hunger. Try it yourself!

Salo sandwich snack bar

This lard spread is very spicy and aromatic.

Ingredients.

• Fresh lard – 300 g
• Salt – 1 teaspoon
• Garlic - 3 cloves
• Coriander (ground) – half a teaspoon
• pepper mixture - half a teaspoon
• paprika - a third of a teaspoon
• Mexican seasoning – 1 teaspoon
• Basil greens
• Green onions
• Dill greens

Preparation of lard spread:

Cut off the skin. We pass fresh lard through a meat grinder twice. Add all the spices and crushed garlic. Stir and add chopped fresh herbs. Mix again. The spread is not ready - the lard needs time to absorb the flavors. To do this, cover the container with the spread with cling film and put it in the refrigerator for a day.

Lard and garlic spread

This lard spread recipe is extremely simple. Preparation will not take you much time, and the result will certainly please you.

Ingredients:

• Fresh lard - 500 g;
• garlic - 1 head;
• black peppercorns - to taste;
• salt - to taste;
• dill - 0.5 bunch;
• hot pepper - 1 pod.

Preparation.

Remove the skin and cut the lard into pieces. Pass through a meat grinder twice. Add ground pepper, pressed garlic, salt, finely chopped dill and crushed hot pepper in a food processor. Mix everything thoroughly. Place the prepared lard and garlic spread in a sealed container in the refrigerator for a day.

The lard and garlic spread is ideal not only for making sandwiches, but also as a seasoning for soups for those who love spicy food. lard and garlic spread on bread is a classic of Ukrainian cuisine, and it’s good!

Lard spread with herbs and spices

This sandwich lard contains a large amount of spices. Add spices to taste. The combination itself is very successful, regardless of the proportions. This salted lard spread is the most flavorful of the recipes presented.

Ingredients:

• salted lard,
• dill,
• parsley,
• caraway,
• coriander,
• paprika,
• basil,
• ground red pepper,
• garlic

How to make lard spread?

Remove the skin from the lard and pass the lard through a meat grinder twice. Add garlic, passed through a press, all the spices and finely chopped herbs. Mix everything thoroughly.

Now you know how to make a spread on bread from lard. Pork lard spread with garlic - what could be better for a quick snack. By making sandwich lard with garlic and putting it in the refrigerator, you will provide yourself with a delicious quick snack at any time.

A classic appetizer - lard with garlic, the best homemade recipes with pepper, wild garlic, through a meat grinder.

Lard with garlic is a traditional Ukrainian appetizer, the popularity of which has been demonstrated more than once in literature and cinema. In ancient times, lard was salted in kilograms in huge wooden barrels and for many days. This step-by-step recipe with photos will tell you how to pickle lard with garlic at home using the dry method. The result is an incredibly tender and satisfying snack that goes well with beer or just as a snack.

In addition to the fact that we will salt the lard, we will also grate it with juicy garlic. Within 10 days, the lard will be completely saturated, salted and saturated with the aroma of garlic. This appetizer is very easy to prepare simply because lard cannot be under-salted or over-salted. By completely covering the pieces of lard with salt, you can be completely sure that this product will absorb only the required amount of salt. Lard with garlic will turn out incredibly tasty, aromatic and tender. You need to eat it with pieces of fresh fragrant black bread. Let's start preparing such a hearty Ukrainian snack as lard with garlic.

• pork lard - 500 g
• garlic - 1 pc.
• black peppercorns - 25 pcs
• table salt - 1-2 cups

To prepare such a snack, select light and fresh lard with a minimal amount of meat layer.

Let's prepare all the necessary ingredients for salting lard with garlic.

Cut the entire piece of lard into equal squares as shown in the photo.

Gently crush the black allspice peas into powder. Peel the cloves of not too large garlic and pass through a press.

In a deep bowl, mix all the crushed black pepper with garlic. Add half of the specified amount of coarse salt there. Thoroughly mix our unique marinade.

Rub each piece of lard thoroughly with the garlic mixture.

Pour a little coarse salt into the bottom of another deep bowl and spread some of the garlic mixture on top in an even layer. Place pieces of prepared lard on top of the mixture. Add the remaining garlic and pepper and pour all the salt on top of it. Cover the bowl with a tight-fitting lid and put it in the refrigerator: there the lard will salt for 10 days.

After the specified amount of time, remove the lard from the refrigerator, remove it from the bowl, and clean it of garlic and salt. Cut each piece into fairly thin slices.

Serve the finished pieces of lard along with black bread and green onions as an appetizer. Now you know how to dry salt lard with garlic so that it turns out really tasty.

Recipe 2: lard in brine with garlic (step-by-step photos)

A simple and reliable recipe that can be performed even by novice cooks. Usually this method of cooking becomes the favorite among most housewives.

• lard – 1 kg;
• salt – 200 gr.;
• water – 1-1.2 l;
• garlic – 5 cloves;
• spices - to taste.

First of all, you need to start preparing the brine: add salt to boiling water, stir until dissolved and leave to cool.

Cut the lard into equal pieces of medium size;

Chop a couple of cloves of garlic and grate pieces of lard with them;

Place the preparation inside a three-liter jar and add the remaining cloves of garlic on top;

Pour the previously prepared and cooled brine over the top of the garlic appetizer.

Close the jar with a lid, then cover with a thick cloth and leave to infuse;

You need to wait 4 to 6 days until ready;

The appetizer is ready: you can cut it right away, or you can store it in a cool place.

Recipe 3: how to pickle homemade lard with garlic

Dry salting of lard is the simplest and most common, and also the most delicious, method of preparing lard with your own hands at home for future use. Recipes for salting lard always remain relevant and are passed on from generation to generation, changing slightly in accordance with the realities of the time.

Lard prepared at home by dry salting always turns out tasty and very tender, and it can be made in a jar, in a saucepan, in a deep bowl, or in a bag - the product does not require any special conditions. After salting, lard retains its taste for a long time, and can be stored either in the freezer or refrigerator, or rolled up for the winter in sterile bottles or jars on the shelves of a pantry or basement.

Lard is perfect for preparing simple and nutritious snacks: it can be served cut into slices or strips with homemade borscht, or it can be ground with garlic and fresh herbs, and used as a kind of paste with baked potatoes. It's so delicious you'll just lick your fingers!

It has long been noticed that everything prepared with your own hands with love turns out thousands of times tastier. Without effort and a lot of experience, using the proposed detailed recipe for making salted lard and step-by-step photographs, you will learn how to salt real village lard, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to sneak to the refrigerator.

• pork lard - 1.5 kg
• table salt - 200-300 g
• garlic - 2-3 pcs
• dill - to taste
• Bay leaf
• ground black pepper

Let's start salting lard at home. First, let's prepare the dishes in which we will salt the lard. This can be an ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of lard occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe.

Please note that high-quality salting of lard using the dry method can only be achieved by using ordinary coarsely ground kitchen salt, and in no case iodized salt. Wash the pan in warm water and soda, then rinse thoroughly and leave to dry, turning it upside down. We will also rinse and rinse the bottle and the plate that fits easily into the pan - they will act as a weight.

Let's fill a bottle with clean cold water and start preparing the garlic. In order to easily clean it, we’ll resort to a little trick: put the whole heads in a deep bowl and fill with cold water. After fifteen minutes, add salt to the water, divide the heads into cloves, and, using a sharp knife with a short blade, peel the garlic without much effort and the peels sticking to your hands and the knife. Cut the peeled garlic cloves into slices two to three millimeters thick, such as those shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, spreading it in one layer on a napkin.

Fresh lard that has not been frozen is suitable for salting. The best option would be a piece of so-called village lard, the skin of which is tarred with straw and easily comes away from it when pulled and is quite thin. Experienced chefs choose lard for pickling based on smell. Choose the thickness of the lard at your discretion, but keep in mind that lard, the thickness of which is about five centimeters, is best suited for dry salting, and it is very good if it has streaks of meat along the top of the piece, and not inside it - such lard It will definitely be softer.

The best pieces for pickling are those taken from the back and back of the carcass. The pieces of fat on a pig's belly are always tougher and have a non-uniform structure - such fat stretches behind the knife when cut. It is not recommended to wash lard before dry salting. The optimal solution in preparing the product for salting is to scrape it with a knife and then wipe it with a clean and dry cotton napkin.

Let's cut a piece of lard into strips, the width of which is equal to the height, such that when subsequently cut, the plates of the finished lard have a shape close to a square - this is not a whim, this is an important condition that facilitates the uniform salting of lard at home with dry salting, and the key to obtaining the best result . After this, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean, dry cutting board and then spread it out a little. Roll a piece of lard over the salt and sprinkle a little more into the cuts. You will get blanks as in the photo.

In each cut of the prepared pieces of lard, put one bay leaf and several slices of chopped garlic.

On the bottom of a dry and clean pan we place bay leaf, garlic slices and ground black pepper, as well as chopped dry dill, but the last component is optional.

Place lard on top of the improvised spice bed, pressing the lard strips together as tightly as possible. The best way to lay lard for salting using the dry method is to lay out the pieces on the skin. Be sure to put chopped garlic and bay leaf on top of the tightly laid strips, and then sprinkle generously with ground black pepper and dry dill. We must repeat this operation for each layer until the lard prepared for salting is completely laid.

After laying the final layer of lard, place a plate or a suitable-sized lid on top of it, or, best of all, a wooden blank such as a round cutting board. The load will be a 3-liter jar of water, which has already warmed up a little, so before installation, be sure to wipe off the condensation that appears on the surface of the bottle.

Leave the pan with lard in this position for several days. On the second day, turn all the pieces of lard on their side, on the third - skin side up, on the fourth - on the other side. It is impossible to say specifically how long it takes to salt lard using the dry method (salting) - it all depends on the thickness of the pieces of lard, but on average five days is enough. During the salting process, you will see that the lard will turn pink and the garlic slices will turn light green. This is not an anomaly - this is a normal process, the end of which, that is, the complete readiness of the most delicious home-made dry-salted lard, will be when the pieces acquire a snow-white color.

It is recommended to freeze the finished lard in the freezer, well packed in parchment paper, but be sure to scrape off excess salt before placing it in it. There is an opinion that salt and the freezer are incompatible, and the equipment breaks down faster. Who knows, but it's better not to risk it. Ready lard can be successfully prepared for future use by sealing the pieces, freed from bay leaves and garlic, but with remaining salt, into cooled, clean, sterile jars with a lid for long-term storage. Lard can be consumed immediately after salting; this product is best combined with rye flour bread, generously greased with adjika or freshly prepared homemade mustard.

Recipe 4: homemade lard with garlic and pepper (with photo)

Cooking salted lard in brine is not a labor-intensive process at all. Anyone can prepare such a snack, you just need to be patient. I recommend the recipe for salted lard with garlic and pepper.

• Pork lard
• Salt - 500 g
• Ground black pepper - to taste
• Garlic - to taste
• Water - 1 l

How to cook salted lard in brine, with garlic and pepper: cut the lard into small pieces.

Pour salt (250 g) into water at room temperature and stir. Immerse lard in brine.

Sprinkle the remaining salt on top.

Place under pressure and leave for a day at room temperature, then put in the refrigerator for another 3 days.

Salted lard in brine is ready, dry it. Peel the garlic.

Squeeze the garlic through a press.

Coat the lard with garlic on all sides.

Sprinkle with pepper.

Place salted lard with garlic and pepper in a bag or food container, close tightly to prevent air from entering.

Store salted lard with garlic and pepper in the freezer. Cook with pleasure!

Recipe 5: how to deliciously pickle lard with garlic (step by step)

Salted lard with garlic is the most popular product of Ukrainian cuisine, which you can try in any restaurant. But why order it in these establishments, when you can pickle no less tasty lard in your kitchen?! It will turn out so aromatic and tasty that you will have to prepare another portion of this snack product in a few days, since there will not be a single piece left in the refrigerator.

You can and should serve cooked lard with slices of black Borodino bread, with various spicy sauces, such as mustard, mustard beans, beetroot horseradish and even Japanese wasabi. When preparing a dish, remember that fresh garlic shortens the shelf life of the product, so it is added the day before serving the lard, so that it does not start to taste bitter later!

Salted lard is stored in the refrigerator for about 7 days, then it must be moved to the freezer and removed as needed - you will always have an appetizer available with a glass of white vodka for boiled potatoes, mashed potatoes, fresh vegetables: radishes, tomatoes, etc. .

Since the recipe presents a classic method of preparing lard, you can add other spices to your taste with garlic: ground black pepper, ground dried paprika, dried rosemary or thyme, chopped bay leaves.

• Lard 500 g
• Salt 4 tbsp.
• Garlic 0.5 pcs

Buy fresh white lard, rinse it in water, scrape off the skin and rinse again. Cut the layer of lard into portions.

Rub each piece of lard with salt on all sides and place in a deep container, for example: a dish or bowl - be sure to choose non-iodized salt. Cover the container with parchment paper and refrigerate for about 3-4 days.

After the specified time, peel half the head of garlic, rinse the cloves in water, and press them into a bowl.

Remove the lard from the container, remove a small layer of salt and rub with chopped garlic on all sides. Place back in the container and leave for 1 day in the cold to infuse with garlic aroma. If you want to get a richer taste of the dish, then at this stage add other spices of your choice to the chopped garlic.

Then cut the layers of lard into small plates and place them on a plate or dish for serving.

Recipe 6: lard with garlic and wild garlic through a meat grinder

Lard with garlic through a meat grinder is one of the most popular lard snacks. In essence, this snack is nothing more than a sandwich paste, putty or pate made from lard, salt, garlic and black pepper. Lard with garlic through a meat grinder, prepared at home, can be an excellent alternative to butter, store-bought sandwich spreads and mayonnaise. This appetizer is especially good with black rye and Borodino bread.

The recipe for lard with garlic through a meat grinder is so simple that literally anyone can repeat it. To prepare lard with garlic, you can use both salted and fresh lard. When using already salted lard, significantly less salt is added to the appetizer than when using fresh lard.

• Lard - 500 gr.,
• Garlic - 1-2 heads,
• Ramson - 20 gr.,
• Salt - on the tip of a teaspoon,
• Black pepper - a pinch.

The taste of the finished snack will primarily be influenced by the quality of the lard. Today you can find a lot of different information on the Internet about how to choose the right fresh and tasty lard, so I won’t focus on this point. To prepare this appetizer, you need to select soft lard without a meat layer (this kind of lard is best used for making bacon). If there are areas of meat on top of a piece of lard, they need to be cut off.

Cut off the skin of the lard with a sharp knife. To make it more convenient to grind it in a meat grinder, cut it into small pieces.

Prepare the garlic by peeling the garlic cloves.

In addition to garlic, you can also include wild garlic in the snack. It will add an additional garlic aroma to the lard, and will also color the finished appetizer in a beautiful light green color.

Fold the wild garlic into a bunch, cut lengthwise into strips.

Pass the prepared lard, garlic and wild garlic through a meat grinder.

Add salt and black pepper to the resulting snack ingredients.

Mix all the products in a bowl with a spoon or fork until the mixture is homogeneous in color and structure. As you can see in the photo, the mass of lard turned out to be a beautiful green color. Our appetizer is ready.

Transfer the lard and garlic through a meat grinder into a sterilized jar. It is also advisable to steam the lid. Salt, garlic and black pepper are natural preservatives, so the snack can be stored in the refrigerator for quite a long time - up to about three weeks, but in any case, it is always better to make it fresh rather than store it for a long time.

In addition, you can design it in the form of a sausage. To do this, place the snack on cling film in the form of a “log”. Wrap tightly with cling film. Tie the ends with thread or a knot. Place in the freezer. After about 2-3 hours, the lard will freeze, and the appetizer can be beautifully spread on bread.

Enjoy your meal. I will be glad if you liked this recipe for lard with garlic through a meat grinder and find it useful.

Recipe 7: pork lard appetizer with garlic and spices

Almost everyone loves lard, and it doesn’t really matter what it is - smoked, salted or fried until crispy, or a lard snack. However, the most popular recipe is lard with garlic through a meat grinder. Tender and aromatic, it serves as an excellent spread on bread and is the best addition to a hot first course.

When choosing lard for such a snack, first of all you need to pay attention to its quality, and not be guided only by price. It should be fresh, soft and, most importantly, odorless. The lard skin should be as thin and soft as possible, that is, easily pierced with a knife. The piece itself must be chosen to be small in size; in this case, the likelihood that the pig from which this lard was obtained will not be very old is much higher.

• raw lard – about 500 grams;
• coarse salt - 1 teaspoon;
• black pepper – 7-8 peas;
• garlic – 4-5 cloves.

Rinse the lard in cool water and dry thoroughly, then use a sharp knife to separate it from the skin and cut into medium-sized pieces. If the skin is soft and carefully cleaned, then you don’t have to separate it, but then the snack will not be as uniform and melting in your mouth as you would like.

Place lard with garlic and spices in a jar with a tight-fitting lid and place in the refrigerator. After just an hour you can spread it on bread, preferably black, and eat it with pleasure.

You don’t even realize that in your refrigerator there is a delicacy that is considered the most common product. Of course, this is salsa. I suggest preparing a delicious appetizer - lard twisted with garlic. The recipe is good and simple, it is prepared everywhere, in Russia, Ukraine, Belarus, all over the world. This spread is nutritious, high in calories, popular, goes well as a sandwich with light soup and borscht, it’s best with it!

This is a recipe from Ukrainian cuisine, it is used by ordinary families and served in expensive restaurants. Chefs of gourmet restaurant establishments offer their dear guests a plate of savory spread on bread as a compliment. People who don’t eat lard at all don’t turn down a great snack.

Salsa prepared in this twisted way can be stored for a long time. It’s good to take it with you to nature, a picnic, to work, on the road, just when you come home from work hungry, have a snack. And sometimes at night you want to eat so badly, the spread will help relieve the acute feeling of hunger. A twisted pate will definitely help out in any life situations.

In order for the spread to be tasty, you must first buy lard, which I try to buy at the market. There is an opinion that you can twist any greasy pieces, this is a misconception, they must be fresh, soft, odorless, preferably without layers of meat, and not smell like wild boar.

By the way, when you buy it, sometimes there are slips, you bought it for pickling, made it, but it turned out to be a bit harsh, then this method will do, you can grind it and put it on sandwiches. What will happen? The form will change, the content will remain the same.

Required:

• Pork lard, unsalted - 0.5 kg;
• Garlic cloves – a couple of pieces;
• Coarse salt - 1 teaspoon,
• ground black and red pepper, dill, parsley - to taste.

First, we remove the skin from the lard; some housewives do not remove it, but without it the spread becomes softer and tastier.

Cut the lard into pieces, twist twice through a meat grinder, add salt, pepper, pressed garlic to taste, mix thoroughly.

We combine finely chopped dill with twisted lard to obtain a homogeneous, fluffy mass. This spread is well preserved in a regular glass jar.

I decided to wrap it in cling film and it turned out to be a roll.

Store the pork rub in the refrigerator and cut off the required amount as needed.

Serve well with black Borodino bread (exactly with it!), It will be very tasty, garnish with parsley leaves.

Lard through a meat grinder is skipped so that later we can prepare a very tender and unusual appetizer. Even more than that, as a result you will get a pate of lard (lard) with herbs and a set of the most suitable spices and seasonings. A step-by-step recipe for preparing delicious lard with garlic, minced through a meat grinder, thanks to detailed photos, will provide you with quick and easy preparation of this dish. This is especially true for those who like to make unusual recipes at home.

For greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and how spicy your lard pate will be depends on its quantity. Such a simple appetizer is suitable even for a holiday table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing. Let's start creating a snack from lard minced through a meat grinder.

Ingredients

Pork bacon (Lard)

(3-4 cloves)

Ground red pepper

Ground black pepper

(taste)

Cooking steps

You can use absolutely any lard to your taste to prepare such an unusual snack. Carefully cut off the thick skin and pass the selected piece of lard through a meat grinder, then again.

In a bowl with lard ground in a meat grinder, add salt to your taste along with ground black pepper.

The amount of garlic, however, like all other spices, you can regulate yourself. Peel the garlic cloves and pass them through a press directly into a bowl of lard.

Purchase a fresh bunch of herbs to prepare this appetizer. Wash it, chop the leaves and add them to the rest of the ingredients.

At this stage, add red pepper to the dish and thereby give it a little spiciness. Mix all ingredients thoroughly until smooth.

Unroll a piece of cling film on a dry and flat surface, place the entire resulting mixture in the center and carefully wrap the roll as shown in the photo. Carefully tie the edges of the film, then put the lard in the refrigerator. After 2-3 hours it will be possible to unwrap the lard, cut it and serve it. An excellent and simple appetizer of lard twisted in a meat grinder with garlic is ready.