If you have never salted lard in a bag, I suggest using my recipe. Thanks to this method, a minimal amount of salt is consumed, and there are practically no dirty dishes. This recipe will take 3-4 days to salt the lard in the bag, and the result will be the perfect snack. I recommend you try it too!

Ingredients

To salt lard in a bag you will need:
lard - 0.5 kg;
salt - 4-5 tbsp. l.
To wipe off lard:
spices (I cooked with natural seasoning for meat, which includes onions, dried garlic, coriander, black and allspice, rosemary, paprika, nutmeg, dried herbs, marjoram) - 1 tbsp. l.

Cooking steps

To salt the lard, I used fresh lard with meat layer and salt.

Rinse the lard with running water, clean it well with a knife on all sides, and then dry it with a paper towel. Sprinkle salt at the bottom of the bag, then add lard.

Dry the lard well with a paper towel.

Place a piece of lard in a clean bag, add spices, shake the bag again. With this cooking method, even your hands remain clean. Place the bag of lard in the freezer, and in a day the aromatic lard will be ready.

Delicious and pleasant moments!

The lard according to this recipe is both spicy and tender. Pairs perfectly with any side dish. Can be served as a slice or an addition to it, as well as instead of sausage on sandwiches.

The method in packages began to be used relatively recently. Before this, the most popular option was pickling. But this is a long process, so it is not suitable for everyone. Lard cooked in bags can be eaten immediately. Of course, it’s better if it sits for a while, it will turn out even tastier. But in any case, cooking this way is both faster and easier.

Ingredients:

• lard – 1 kg;
• garlic – 1-2 heads;
• seasoning for lard or meat - to taste;
• salt.

Boiled lard in a bag - the most delicious recipe with photos

For this recipe, you can use plain lard. But it will be much tastier if you buy brisket or bacon. The piece should be washed, dried with a paper towel and cut into pieces 10-12 cm in length.

The next stage is salting. You can take salts “by eye”; lard will not take more than it needs. This is such an interesting product.

Then coat the pieces with spices. If there are no ready-made mixtures, you can take universal ones. These are ground black and red peppers, coriander, mustard beans.

Garlic is a must. Even for those who cannot stand the taste or smell of it. It is better to cut into small slices and spread over all surfaces, or stuff, inserting the pieces into small slits.

Afterwards, the lard should be placed in bags. To do this you need 2-3 pieces inserted into each other. Be sure to release the air so that they do not burst during cooking.

Pour water into a wide saucepan and place the bags of lard into it. Bring to a boil over medium heat, then reduce heat to low and simmer for 1.5 hours.

Carefully remove the bags of lard, let cool and place in the refrigerator overnight. In the morning you can take it out and eat it. If the product is made with a reserve, you need to remove the lard from the bags, wrap it in foil and put it in the freezer. But, of course, fresh tastes better.

Bon appetit!

The recipe for lard cooked in a bag has recently begun to gain popularity. We are used to eating smoked and salted pork lard, savoring it with vodka and boiled potatoes, and now we tried to cook it in an unconventional way.

I want to say that this is an awesome and unusual recipe that has already received many rave reviews from my family and guests.

Nowadays, lard is becoming downright a delicacy, but there were times when it was consumed in every village family and stored for the winter. It was both a high-calorie food to maintain strength in the harsh winter and a traditional snack; they used lard for treatment, it was heated and salted, smoked and boiled, and also dried.

The value of lard is determined by the large number of biologically active substances in its composition, and even when melted, this product does not lose its beneficial qualities.

What's in it:

• Animal fats (up to 90%);
• Oleic, arachidonic, linolenic, palmitic fatty acids;
• Vitamins, micro and macroelements.

Lard is useful in quantities that do not harm the body - 20-30 grams per day. Then this is a real medicine for the immune system, lungs and heart, skin and hair, stomach and joints.

Of course, this is a high-calorie and not at all dietary product (about 700 kcal per 100 grams), and you shouldn’t overdo it.

Interesting! Pork lard never contains helminths, does not accumulate radiation, and does not contain carcinogens.

What a delight pork lard is - it heals, invigorates, protects against colds, and satisfies. It has been proven that the beneficial essence of lard is many times greater than the harm that we cause to ourselves by excessively eating this product.

What part of the pork carcass is used?

Let's return to our recipe for “boiled lard in a bag.” Which pieces to choose to make it especially tasty: not too fatty, but not too dry. To do this, select the following parts:

• The back is often a thick, uniform layer of pure fat;
• Barrel - here the layer of fat is small, on top there is a thin layer of meat, usually of a light shade;
• Cheek: the skin here is thick, and between two layers of fat there is a not very thick layer of meat;
• The neck part of the carcass can also be used, because we are going to cook the product, so the harsh lard and thick skin will become soft and can be easily chewed;
• The lumbar part or crust has a layered consistency (meat plus lard), ideal for our recipe for cooking in a bag;
• Undercut – brisket, abdominal part. The lard here is thin, layered with meat, you can take it too.

Now it has become clear that you can cook almost any part of a pork carcass in a bag. In our family, for example, we like to have layers of meat.

This gives the finished lard a certain shape, a completely different taste, there is something to savor and chew. If you cook pieces that mostly consist of meat, the result will not be very tasty, it will be rather dry. In general, not for everybody.

Important! It is advisable to choose lard for cooking this way with skin; there is no need to cut it off.

Cook lard with spices in a bag

We choose fresh lard, not stale or rancid. The size of the pieces should not be too large, if only because we will be cooking in a saucepan. We decide on this at our own discretion.

For one kilogram of lard we need 2 tablespoons of salt, be sure to use coarse salt.

• We rinse the lard with clean water, let it drain, for which we place the piece on a paper towel.
• We prepare spices: here we also focus on taste, if someone likes to have only salt and garlic (on a grater or in pieces, put in cuts), then others add various peppers, basil, bay leaf, mint, and even vanilla sugar. Lard becomes tasty and aromatic if you add a couple of juniper berries and 1-2 cloves to the bag.
• Mix all the spices (I use them by eye), in my case it’s salt, garlic and ground black pepper in a plate.
• Now we begin to rub the lard with a mixture of seasonings and salt. Each piece is carefully coated on all sides. You can leave it to soak for 2 to 8 hours, but this is not at all necessary, because the temperature during cooking will be high and the lard will take everything it needs.
• Place the pieces of lard, skin side down, in a thick plastic bag. I take special freezer bags, they work best, and put one inside the other. I prefer double protection.
• Along with lard rubbed with spices, I put 3-4 bay leaves in a bag and release the air from the bag.
• Pour water into a large saucepan, immerse a tightly tied bag of lard into it so that the water does not overflow when boiling.
• We attach the bag to the edge of the pan with a clothespin, then it will not dangle throughout the entire container, and water will not accidentally pour into it.
• Bring the water to a boil, reduce the heat, and cook for 1.5 - 2 hours.
• When the lard is ready, remove the pan from the stove and leave the bag to cool directly in it. And only after it has cooled completely do we remove the lard from the bag.

So, our fragrant, most delicate lard is ready. To make it enjoyable to eat, it is better to cool the product in the refrigerator. Then, when cut, it will keep its shape and will be a decoration for a dinner or holiday table.

If you have prepared a lot and are going to store lard in the refrigerator, it is better to do this without garlic, since when cooled over time it acquires an unpleasant odor and transfers it to the lard. Wrap the pieces of lard in parchment paper or cotton cloth and keep them cool in the refrigerator or freezer.

Advice! It is not by chance that we choose a large pan for cooking lard. Firstly, the water will not boil away quickly; after all, the cooking time is considerable. Secondly, this is necessary for safety reasons - if the bottom of the pan exceeds the stove burner, then the clothespin holding the bag on the edge of the container will not melt.

Let's summarize

Lard boiled in a bag is an unusual and easy-to-prepare product. Even a novice housewife can cook it, and do it in a special way.

• It is better to take lard with layers of meat, this way it retains its shape better; we do not cut off the skin; we put it in a bag, skin side down.
• Spices are chosen by eye and absolutely any (favorite), take coarse salt, 2 tablespoons per 1 kilogram of lard.
• Cook the lard over low heat for an hour and a half, tightly tying the bag (you can take two or three pieces) and immersing it in a large saucepan with water.

It is better to serve boiled lard chilled: eat it as an appetizer, an independent dish, with salted cabbage and cucumbers, and also as a snack with borscht or other hot soup.

It doesn’t get any tastier: an incomparable recipe for lard boiled in a bag

Lard is a very popular product that is revered by many people all over the world. In the countries of the former Soviet Union, there is a special attitude towards lard. By the way, this product is ideal for preparing delicious dishes from it. Now, let's talk about one very cool recipe. It turns out delicious!

To prepare you will need

In order to prepare delicious lard in a bag, we need a plastic bag or cling film, 1-1.5 kilograms of lard or meat breast (you choose what you like best), 2 tablespoons of ground black pepper, 2-3 tablespoons of salt, 0.5 teaspoon spoons of red pepper. In addition, you need to add 2 bay leaves, 2 cloves, 2 juniper berries and 1.5 heads of garlic.

Cooking process

To make the lard fragrant and tasty, you first need to rub it properly with spices. Mix pepper, salt, finely chop the garlic, then roll the main product into the resulting mixture. Particular attention should be paid to the sides of the piece of lard. Of course, you can always choose and add spices that suit your taste. Don't be afraid to experiment.

Now that the lard is prepared, it should be placed in a bag, adding bay leaf, berries, and cloves. The bag or film must be carefully sealed so that no water gets in there. If possible, remove air from the bag.

To make the dish tastier, you need to add lardsoak in spices for a few hours. However, this is not a mandatory point.

To cook lard, you will need to get a spacious pan. The bigger, the better. You need to cook the lard over low heat - the water should slowly boil.

You can buy delicious boiled lard in the store, or you can cook it yourself, it will turn out tastier and more profitable. It is advisable to buy lard with cut meat; the softest is obtained from the rib or back part of the carcass. You can simply salt lard with spices, bake it in a sleeve or boil it in a bag.

The resulting lard is soft, flavorful and cooks quickly. You can take different spices for lard, a mixture for meat, barbecue, pork. Be sure to add garlic and bay leaves to make the lard flavorful. To ensure that the lard is well cut after cooking, put it in the freezer for an hour.

Ingredients:

• Fresh lard – 600 g.
• Dry dill – 1/2 tsp.
• Barbecue spice mixture – 1/2 tsp.
• Extra salt – 1/2 tsp.
• Freshly ground black pepper - to taste.
• Garlic – 3 cloves.
• Laurel – 2 leaves.
• Cellophane bag - 2 bags.

Cooking time: 3 hours. Number of servings - 6.

Preparation:

1. We buy a piece of fresh lard, preferably only from the market, so that you do not freeze it, after all, this affects the taste of the boiled lard. If the skin is dirty, clean it with a knife. We wash the piece of lard with the cut of meat and wipe it with a paper towel.

2. We have a large piece of lard, but there is no need to cut it, we will then fold it in half so that it fits in the pan. Sprinkle the dry lard with ground Extra salt, barbecue spices or any other spices, and crush with freshly ground black pepper from a grinder. For the aroma of herbs, add dry dill; if you have coriander, you can use that too.

3. Using your hands, rub the lard with all the spices and salt, well, evenly, over the entire piece of lard.

Peel three cloves of garlic, cut them in half so that the aroma comes out immediately.

Place garlic and bay leaves on the meat inside the piece.

4. Fold a piece of lard in half, with the filling inside. We put it in a bag and tie it tightly in a knot.

We cut off the large tail of the bag with scissors and transfer the lard to another bag.

5. We tie the bag into a knot again to prevent water from getting in, and cut off the tail.

Pour about half of the water into the pan.

We put the lard in bags. Cover the pan with a lid and simmer on low heat.

6. As soon as the lard in the bag boils, time it for 2 hours and wait. Over low heat the lard will cook just fine.

2 hours have passed, we take out the lard onto a plate. When it cools down, you can put it in the bag and put it in the freezer for an hour.

Cut the cooled lard into thin pieces with a sharp knife. Aromas for the whole apartment. Lard is an excellent meat delicacy, healthy and tasty, and will decorate any cut of meat.