Lard from Lara Katsova
35 servings
120 minutes
The recipe was provided to us by Lara Katsova, chef of the Duke-Duk restaurant.
1
Rinse the lard under cold water, then be sure to dry it.
- Salo: 1 kg
2
Make cuts in the fat every 5-6 centimeters so that it salts better and the spices we add penetrate inside.
3
Chop the garlic and then crush it in a mortar with black pepper. Coat the fat with this garlic-pepper mixture along with coarse salt. Optionally, cover it with bay leaves on top. Don't skimp on salt; the fat will absorb just the right amount of salt, pepper, and garlic.
- Garlic: to taste
- Ground black pepper: to taste
- Salt: to taste
- Bay leaf: to taste
4
Leave the lard covered in a coat of salt, pepper, and garlic at room temperature for three to four hours to allow all these flavors to blend and penetrate inside.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: to taste
5
Wrap the lard in wax paper, then in foil, and place it in the freezer. After one and a half days, you can cut a piece of the coat and try the lard - if this amount of salt is enough for you, then the lard can be eaten. Then you need to cut off the coat; the lard will remain clean but infused with the smell.