Lard
1 serving
180 minutes
Salo is a traditional Russian cuisine product obtained by rendering pig fat. Its history dates back to ancient times when people sought ways to store fat for food during cold periods. Salo has a rich, deep flavor with subtle nutty notes and a velvety, silky texture. It is widely used in cooking: as a base for frying, an additive in dough for softness, and as a standalone dish with rye bread and garlic. Aromatic salo with added spices is a true delight for gourmets, giving dishes an expressive taste and traditional character.
1
The fat should be rinsed, cut into small pieces, soaked in cold water for at least 12 hours, changing the water twice.
- Lard: 1 piece
2
Then drain the water and salt the fat at a rate of 20 grams of salt per 1 kg of fat.
- Lard: 1 piece
3
Pour a little water into a pot (preferably enamel) just to cover the bottom, add one-third of the prepared fat and place the pot on the fire. When the fat starts to melt, add the remaining fat and continue to render it while constantly stirring with a spatula to prevent burning.
- Lard: 1 piece
4
The fat should be rendered over low heat so that it melts rather than fries. When the fat is rendered and the water evaporates (steam disappears above the pot), the remaining cracklings will brown slightly, and the rendered fat will become clear. It should be poured into pre-prepared sterile glass jars (warmed to prevent cracking) or glazed ceramic pots. When pouring, the fat should be immediately strained through cloth or a double layer of cheesecloth.
- Lard: 1 piece
5
You can add spices or garlic to the lard to make it aromatic fat.
- Garlic: to taste
- Spices: to taste