Boiled lard is a favorite delicacy among all Slavic peoples, although it is, of course, especially popular in Ukraine. It is served to the table along with black bread, using it as a hearty snack. Boiled lard can also be added to salads and soups, and complemented with meat dishes and side dishes. The recipes for this delicacy are simple and straightforward, so you can start preparing it right away without fear of failure.

Many people prefer boiled lard, because it retains many useful substances, and there are significantly fewer calories in such a treat than, for example, in cracklings. Doctors and nutritionists say that even one piece of lard a day will be an excellent prevention of heart disease. At the same time, all the fats it contains are easily processed by the body, so you don’t have to worry about your figure.

Boiled lard without any spices is unlikely to seem tasty to anyone, so chefs all over the world are coming up with more and more new sets of seasonings for preparing this product. All recipes always contain salt and garlic; ground pepper and peppercorns, paprika, coriander, dried herbs and Provençal herbs are also often added. In stores you can even find special seasonings for lard, which are already collected in one bag.

Lard is served cold, cut into small thin pieces. Along with it, you can offer guests black bread, salt and fresh green onions.

Secrets of making perfect boiled lard

Boiled lard is a delicious Ukrainian appetizer that will decorate any feast. On a holiday table, it is best served with alcoholic drinks, and at home, the dish will sell as a hearty snack. If the recipes how to cook boiled lard, it seemed not enough for you, remember a few more culinary secrets about this delicacy:

Secret No. 1. To make the treat truly tasty, it is important to choose the right lard before cooking it. It must be white, without yellowness or dark spots. The skin should also be light. Be sure to pay attention to the smell of the product - it should be fresh, without signs of rotten meat.

Secret No. 2. It is recommended to store the finished lard in foil. This way it will stay fresh longer and retain its taste and aroma.

Secret No. 3. In order to prepare tasty lard, you will need a large amount of salt. Don’t be afraid to over-salt the dish – it will take exactly as much seasoning as needed.

Secret No. 4. Boiled lard will taste best if it contains at least small layers of meat.

The lard according to this recipe is not actually smoked, but the taste and color are practically no different from smoked lard. You don't need the onion itself for cooking - just the peel. In this case, it is recommended to take the peels of old onions - they give off their color better. The total cooking time will take approximately 3 hours, then the dish can be served to guests. It will look great on the holiday table. It is best to cook lard with husks in a large saucepan, and in a small saucepan you will have to turn it over occasionally.

Ingredients:

• 700 g lard;
• 4 onions;
• 5 peas of allspice;
• 1 liter of water;
• 50 g salt;
• 4 cloves of garlic;
• Salt pepper.

Cooking method:

1. Wash the onion skins and lard thoroughly and dry.
2. Pour a liter of water into the pan and add salt.
3. Place the husks in a saucepan and cook for 10 minutes.
4. Place the lard in a whole piece onto the husks and continue cooking for another 45 minutes.
5. Remove the pan from the heat and leave covered for 10 minutes.
6. Mix all the spices, peel the garlic and cut into halves.
7. Place the prepared lard on a plate and sprinkle with spices on all sides.
8. Place the garlic clove halves evenly over a piece of lard.
9. Wrap the lard in foil and leave in the freezer for 2 hours.

Interesting from the network

For this recipe, you must choose lard with meat streaks. With the help of the most ordinary package, it can be turned into a real delicacy that will cause sincere delight among all tasters. How much salt is needed is not indicated in the recipe - you need to generously rub a piece of lard with it, adjusting the amount at your discretion. Before cooking, be sure to remove the air from the bag of lard. The fat that remains in the bag after cooking can be used for frying.

Ingredients:

• 500 g lard;
• 6 cloves of garlic;
• 1 tsp. Provençal herbs;
• 1 tsp. black pepper;
• 1 tsp. ground paprika;
• Salt.

Cooking method:

1. Wash the lard, let it dry, then make several cuts.
2. Place whole cloves of garlic into the cuts.
3. Rub the lard well with salt and all the other seasonings specified in the recipe.
4. Let the lard brew for 2 hours, then transfer it to a bag and tie tightly.
5. Place the tied bag in two more similar bags and tie them too.
6. Boil a sufficient amount of water in a saucepan, add lard in bags.
7. Cook for 2 hours, cool the lard directly in the bag, and only then remove it to a plate.

The simplest recipe for boiled lard, which is perfect for beginner cooks. If desired, you can supplement it with your favorite spices, but even without them the dish will turn out tasty and aromatic. Push the garlic as deep as possible into the lard. It's best to cut it into halves or quarters, although small cloves can be used whole. Ready lard should be stored in the refrigerator - it is only marinated in the freezer.

Ingredients:

• 500 g lard;
• 1 head of garlic;
• 500 ml water;
• Salt pepper.

Cooking method:

1. Scrape the lard with a knife, rinse, and stuff with garlic.
2. Boil water in a saucepan and salt it well.
3. Place the lard in the pan and wait until the water boils again.
4. Cook the lard for 20 minutes with the lid closed, then remove from the saucepan and let the water drain.
5. Wrap the lard in cling film and keep in the freezer for half an hour.

Now you know how to cook boiled lard according to a recipe with a photo. Bon appetit!

Lard is one of the main products of the Slavic people. It is often used to prepare various dishes, added to minced meat, used as fat, etc. However, the most popular way of preparing it is salting. At the same time, there is an incredible number of different recipes that differ from each other not only in spices, but also in the method of salting.

Peppercorns 10 pcs;

Salt 5 tbsp. spoon;

Various spices to taste (you can make a mixture based on red pepper).

First you need to rinse the lard and let it dry. After this, it is cut into large pieces, approximately 7-10 cm. Next, to prepare boiled lard, you need to boil a liter of clean water, into which you put all the ingredients except the spice mixture. You should also put lard there and cook it for 15 minutes.

When the required time has passed, the finished lard can be taken out and dried with a napkin, and then rubbed with a mixture of spices. After which the boiled lard can be placed in the refrigerator.

The second recipe involves using. For preparation you need:

Lard 0.5 kg;

Mayonnaise 1 tbsp. spoon;

Salt 1 tbsp. spoon;

Garlic 1 head;

A mixture of various herbs;

Bay leaf;

A plastic bag, but a thermal sleeve is better.

To prepare boiled lard according to this recipe, you need to wash and dry it. After that, the lard is cut into pieces of 10-15 cm and punctures are made in it, which are stuffed with garlic.

Then the lard is rubbed with this mixture and each piece is placed in a separate bag. Such bags must be tightly tied, expelling the air from them, and then placed in a container of boiling water for 2-3 hours. After the allotted time has passed, the boiled lard is taken out without opening the bags, cooled, and then placed in the refrigerator for a day. The next day the packages are opened. Ready lard can be stored in the freezer, and the resulting fat can be used to prepare various dishes. This recipe was used in ancient times, but thick fabric was used instead of bags. At the same time, the resulting fat was also used for food, spreading it on bread.

Boiled lard differs significantly in taste from salted lard, and according to real gourmets, it is the most delicious and at the same time soft.

Lard is a delicious thing. It is served to the table along with black bread, using it as a hearty snack. Lard can also be added to salads and soups, and complemented with meat dishes and side dishes.

Many people salt their own lard at home, and it turns out very tasty.

Salted lard, prepared in any way, can also be smoked if conditions permit. This can be done using the most basic smokehouse.

The most basic way to salt lard

We cut the lard into pieces the size of a fist, peel the garlic in advance at the rate of 1 clove per 1 piece of lard, and cut the garlic into round pieces. We prepare spices - suneli hops, pepper, ground dill seeds or any others you like.

Pour some seasonings, pepper and garlic into the bottom of an enamel pan. Then we take a piece of lard in our left hand, a handful of coarse salt in our right hand and rub the piece of lard with this salt over the pan. After this, place the lard in a pan, skin side down, and repeat the operation with another piece of lard, sprinkling everything with spices and garlic. Don't skimp on the salt!

Then we compact the lard a little in a container, cover it with a lid of a smaller diameter or a plate, put a small pressure on top (for example, a 3-liter jar of water) - and leave it in a warm place for 3-4 days.

After this, the lard is almost ready - all that remains is to take it out of the container, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting of lard

For 1 kg of lard you will need 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt.

We cut the lard into pieces measuring 10x15 cm, making deep cuts in them every 3-5 cm (until the skin itself). We season the lard with garlic, rub it with a mixture of seasonings, roll it in salt and place it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that salt will not spoil the lard!). Now put it in a cool place - and in 5 days the lard will be ready.

Wet salting of lard with onion skins: 6 recipes

Salting lard in brine with onion skins is a very old method. Not only our grandmothers, but, perhaps, our great-great-grandmothers salted lard this way. It is best to take lard with layers of meat, for example, brisket, since such light cooking is the optimal treatment for meat.

Boil onion peels and seasonings in a saline solution (at the rate of 1 kg of salt per 1 liter of water). Then reduce the heat, add lard, cut into pieces measuring 10x15 cm, into the brine and cook for 1.5-2 hours. Take out the pieces, let them cool slightly and rub them with a mixture of crushed garlic, salt and seasonings. Wrap in cloth and leave for a day at room temperature, then put in the refrigerator.

Here are some more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked lard.

Method No. 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, add lard (about 2 kg) to this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the lard from the brine, grate generously with garlic and black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. This lard can be stored in the freezer for a long time.

For 1-1.5 kg of brisket or lard you will need 1 small head of garlic. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peels (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Place all the spices, along with salt and onion skins, in a saucepan and add water. Bring to a boil, add lard so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, place the pan in the refrigerator.

Then remove the lard from the brine and let it sit in a plate for 15 minutes to drain off the excess brine. Squeeze the garlic through a press and coat the lard with it on all sides. Place the lard in the refrigerator for a day. Then transfer to the freezer.

Method No. 3

Buy fresh lard. Make cuts down to the skin, salt it with coarse salt and put it in a wide bowl, put pressure on top (you can also use a wide bowl of water or a saucepan).

After a day, transfer all the lard and salt into a saucepan, fill it with water one or two fingers above the lard, add all sorts of spices (whatever you like), bay leaves and definitely more onion peels (this is what will later give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red or black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that the tracing paper does not unwind, and placed in the freezer. After a day, the lard is ready for use.

Method No. 4 (spicy lard)

This recipe is for those who don't mind indulging in something spicy.

For the brine you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of lard into the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave in brine for a day. After this, remove the lard from the brine and let the water drain. Rub with garlic and red pepper. Place in the refrigerator, preferably in the freezer (it tastes better this way).

Method No. 5 (spicy lard)

You will need 1 kg of lard, 400 g of salt, onion peels, ground red pepper, garlic and other spices to taste.

Prepare a saline solution (400 grams of salt per 1 liter of boiled water). Add a handful of onion peels to the solution. Soak 1 kilogram of raw lard (it can be salted in one piece or cut into small pieces) in a saline solution for 12 hours. The lard should be covered with the solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Allow the lard to cool in the saline solution. Rub the cooled lard with salt (a small amount), garlic and ground red pepper. Allow the lard to soak in the spices and it’s ready to eat.

Lard in brine "tuzluk"

Lard prepared in this way does not age, does not turn yellow and is stored for a long time, maintaining excellent taste.

To salt 2 kg of lard, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine and cool to room temperature.

In the meantime, cut the lard into small pieces (to make it easier to get out) and place it loosely (!) in a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.

Fill with brine and cover loosely with a lid. We will keep it in the room for a week (it will be ready to eat), then we will take it out into the cold. Typically, such a container (3-liter jar) requires no more than 2 kg of lard. The main thing is not to pack the pieces very tightly into the jar, otherwise the lard will simply “suffocate.”

Lard with garlic: 4 recipes

Method No. 1

We take fresh lard with a soft skin, even better if it has meat streaks. We cut it into pieces measuring 5x10 cm. Rub it generously with salt. Place tightly in one layer in an enamel bowl.

Cut 5-7 large cloves of garlic into slices (not too finely). Sprinkle so that the lard is evenly processed. Sprinkle with ground black allspice (1 teaspoon per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of lard that we salt. Cover the dishes with a plate that fits tightly into the pan (as if under pressure). And leave it alone at room temperature for about 2 days. On the second day you will already smell it! But it’s better to let it sit for another day.

Then remove the lard from the saucepan. We wrap the pieces of lard separately in paper. Leave the garlic that was in the pan along with the lard with it. It is better to store pieces of lard wrapped in a canvas or cellophane bag in the freezer.

Method No. 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in the solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are dipped into the cooled brine.

The product is ready for use in about a week. Before use, remove the lard from the brine, dry it with a napkin and place it in the refrigerator for 2-3 hours.

With this method of salting, lard retains its “fresh” taste throughout the entire storage period.

Method No. 3

Fresh lard is cut into pieces of 250-350 g and placed in an enamel pan in layers, sprinkled with crushed garlic. Black peppercorns are pressed into each block, 6-8 pieces. Then boil water with bay leaf and salt (so much salt that a piece of raw potato thrown in will float). After the brine has cooled, pour lard into it, press down with pressure and leave for 10-12 days. Then the pieces are removed, dried and stored in the cold.

Method number 4 (with garlic and spices)

Any lard, both soft and hard, lends itself to this method of salting.

Cut the lard into pieces the size of your palm or slightly smaller. Using a sharp knife, poke holes in them 1.5-2 cm deep and put pieces of garlic in them (the amount depends on your love for garlic). Then you need to pierce new smaller holes and put peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Place the pieces of lard tightly on their sides in a deep enamel pan.

Prepare a very cool brine, sparing no salt, because, as we already know, lard will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour lard over it while it is warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week the lard will be ready. It should be removed from the brine, dried slightly, wrapped in tracing paper or parchment paper and placed in the freezer.

If you are a fan of this product, then you should also like delicious boiled lard, the recipes for which we have selected for you.

Lard is rich in “long-lasting calories” - those who eat it restore energy and strength for a long time. There are approximately 800 kcal in 100 g of lard, but this does not mean that weight watchers should not eat this product - everyone can and should eat lard in moderation!

This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism.

In addition, the substances contained in lard help eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing the reasons in favor of consuming lard may take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful.

Athletes, tourists and anyone whose lifestyle involves physical activity can eat more than 30 g of lard per day.

You can buy lard today without any problems. However, lard prepared by yourself will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of the prepared snack, delighting yourself and your family.

Selection of raw lard

A big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:

It is better to choose lard with skin (by the way, the healthiest ones are exactly 2.5 cm of lard under the skin);
The lard should be homogeneous, elastic, dense, the best way to check is to pierce it with a sharp knife (good lard will resist slightly, but can be pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or cook lard with streaks of meat; if salted in the usual way, such lard will either turn out too tough or may spoil in the refrigerator.

Salting lard at home - methods

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired shapes in pieces. There are three methods for salting lard:

Since there are a lot of recipes for preparing lard using these three methods, we will present the most popular ones.

Lard boiled in a bag

Boiled lard prepared according to this recipe in a bag turns out to be so tender that it may appeal not only to lard lovers, but also to those who are in principle indifferent to it.

Ingredients:

• pork belly – 1 kg;

• garlic, salt and ground black pepper.

Preparation

Cut a piece of lard into small pieces, about 200 g each. Rub them well with garlic, salt and pepper and leave to marinate overnight. After that, put each piece in a bag and close it tightly, and then wrap each package in another bag and tie it well again.

Place all the packages in a saucepan with cold water and cook the lard over low heat for about 2 hours. Then turn off the heat and leave the pieces in the broth until they cool completely. When the lard has cooled, remove it from the bags, wrap it in parchment paper and store it in the refrigerator. When serving, cut into thin slices.

Boiled lard with garlic

The recipe for boiled lard with garlic is very simple, but the result is such that you will simply lick your fingers. Wash the prepared piece of lard and place it in a pan with cold water so that it completely covers it. Add to it 10 black peppercorns, 5 allspice, several bay leaves and one onion.

Place the pan on the fire and cook the lard for 40 minutes. Then take it out and let it cool. Meanwhile, chop 5 large cloves of garlic. Make cuts in the cooled lard, insert chopped garlic into them, thoroughly rub the piece with salt and ground black pepper and put it in the refrigerator for several hours.

Recipe for “Onion lard” – lard salted in onion skins in brine

You will need:

lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.

The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.

There are also very modern methods of salting lard.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can last in the refrigerator for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.

The resulting lard is very tasty - piquant and spicy, great for main courses, as well as for vodka.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion skins.

Soak the onion skins, then rinse them with running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.

Lard boiled in soy sauce

If you prefer non-standard combinations, then you will like the recipe for cooking boiled lard in soy sauce.

Ingredients:

• lard with meat layer – 500 g;

• regular soy sauce - 1 tbsp;

• dark soy sauce – 6 tbsp. spoon;

• green onions - 3 feathers;

• ginger – 3 cm;

• rice wine – 3-4 tbsp. spoons;

• brown sugar - 2.5 tbsp. spoons.

Preparation

Boil a whole piece of lard for 5 minutes, then rinse and cut into 3x5 cm pieces. Tie each of them well with kitchen twine. Chop the green onions coarsely and the ginger into rings. Heat oil in a pan and fry them until fragrant. Then add 2.5 tbsp. water and cook for about 10 minutes. After this, pour in the soy sauces and wine, bring the brine to a boil, and then dissolve the sugar in it.

Place pieces of lard in a saucepan, boil over high heat for 5 minutes, then reduce heat and cook for another 2-2.5 hours.

Baked lard

For the recipe you will need:

– Lard or cuttings – 1 kg
– pepper (peas) – 10 pcs.
– coriander (peas) – 10 pcs.
– bay leaf – 5 pcs.
– garlic – 1-2 heads.

Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Lard with a layer of meat is loved in all parts of the globe, but it is consumed mainly in the form of bacon - a specially salted and most often smoked meat product.

But salting and smoking are long and complex technologies for home cooking, so we can only bake, marinate or boil lard.

It may seem that boiled lard is not suitable as a snack. However, the soft piece of fat that is obtained after cooking radically changes its properties in the freezer, and boiled lard after freezing is absolutely no different in structure from baked lard. But this method of cooking has a couple of significant advantages - there will be no heat and smoke from the oven, no persistent meaty smell in the apartment, and no greasy baking sheets. The lard simmers gently in a saucepan for 2-3 hours, and then you just need to roll it in seasonings and put it in the freezer.

Ingredients

• a piece of lard with a good layer of meat
• 2-3 cloves of garlic
• 10 black peppercorns
• 2 pcs. bay leaf
• dry mustard
• red bell pepper (powder)
• dried herbs

Boiled lard at home: recipe

1. Select a piece of lard with a thick layer of meat, wash it, dry it and cut it into long strips.

2. Select a pan of such a size that the lard lies on its bottom, and fill the pieces laid out on the bottom with water flush with the surface of the lard.

3. Bring the water to a boil, skim off the foam, cover the pan tightly with a lid and leave the lard to simmer over low heat for 1.5-2.5 hours (depending on its thickness). Check readiness by checking the condition of the skin and meat layer. The lard should simmer very gently, like broth.

10 minutes before the end of cooking, add bay leaf, peeled garlic, peppercorns and salt the water. Let the lard boil with spices for 10 minutes, then remove it from the heat and leave to cool without removing it from the broth.

4. When the broth has cooled, remove the lard to a wire rack or paper towel to remove excess liquid.

5. Sprinkle its surface with mustard powder, red pepper and dried herbs according to your taste. You can take a little coriander, parsley, dill, and onion. Or you can use ready-made meat seasoning kits.

6. Take a sheet of parchment, place the lard on it, seasoned side down, and sprinkle the other sides with the seasonings in the same way.