Bacon in brine
12 servings
60 minutes
Salted lard is a traditional European dish rooted in ancient food preservation methods. Tender pieces of lard soaked in a fragrant mix of salt, sugar, and spices acquire a rich flavor and piquant aroma. Coriander, allspice, and bay leaves add depth to the marinade, while garlic and ground pepper enhance it with sharp notes. This delicacy can be enjoyed as a standalone snack or served with black bread and greens, savoring its softness and rich taste. Garnished with fresh dill, it becomes even more aromatic, highlighting its rustic simplicity and sophistication at the same time. This preparation method allows for the preservation of the product's freshness, making it an ideal addition to a traditional feast.
1
Prepare the necessary ingredients.
2
Pour 0.5 liters of clean water into the pot.
- Water: 500 ml
3
Add 100 grams of sugar to the pot.
- Sugar: 50 g
4
Add 50 grams of salt to the pot.
- Salt: 100 g
5
Put 1 teaspoon of ground coriander in the pot.
- Ground coriander: 1 teaspoon
6
Put 10 peppercorns in the pot.
- Allspice peas: 10 pieces
7
Add 3 bay leaves.
- Bay leaf: 3 pieces
8
Cover the pot with a lid, bring to a boil. Boil the brine for 5 minutes. Cool the brine under the closed lid.
9
Cut the lard into portion-sized pieces.
- Salo: 750 g
10
Place the lard in the jar without packing it tightly.
11
Pour the cooled brine into the jar with lard.
- Water: 500 ml
12
Cover the jar with a lid and let it marinate for 3 days.
13
Peel the garlic, wash it well under running water. Press the garlic through a press.
- Garlic: 1 head
14
Remove the lard from the brine and dry it with a paper towel.
15
Rub the lard well on all sides with a mixture of ground peppers.
- Ground pepper mix: 2 teaspoons
16
Rub the pieces of fat on all sides with prepared garlic.
- Garlic: 1 head
17
Place in a clean, dry container. Store the lard in the refrigerator. Before serving, optionally roll in finely chopped green dill.
- Young dill: to taste