Lard with garlic and dill

35 servings

30 minutes

The recipe was given to us by Maxim Rybakov, chef of the Suzdal restaurants "Uley" and "Vinaigret".

Energy value per serving

• Calories: 227.7
• Proteins: 0.7g
• Fats: 25.5g
• Carbohydrates: 0g

Ingredients

• Salo: 1 kg
• Salt: 1 kg
• Ground black pepper: to taste
• Garlic: to taste
• Dill: to taste

Cooking steps

1. Take a piece of fat 5 centimeters thick. Clean the fat, trim the outer edges, and shape pieces of equal thickness and size.

   Required ingredients:

   • Salo: 1 kg

2. Rub the lard with salt, sprinkle with coarse pepper through a grinder, wrap it in garlic and dill, and place it in a container with salt. There should be plenty of salt at the bottom so that the lard is submerged by half a centimeter. It should stay in the refrigerator for 10 days at a temperature of 5-7 degrees.

   Required ingredients:

   • Salo: 1 kg
   • Salt: 1 kg
   • Ground black pepper:  to taste
   • Garlic:  to taste
   • Dill:  to taste

3. Once salted, remove the top layer with pepper, dill, salt, and garlic. Add black pepper, vacuum seal it, and place it in the freezer.

   Required ingredients:

   • Ground black pepper:  to taste