Lard from the Puppen Haus restaurant
35 servings
30 minutes
The recipe was given to us by Vladimir Burkovsky, chef of the Puppen Haus restaurant.

CaloriesProteinsFatsCarbohydrates
22.8
kcal0.1g
grams2.5g
grams0g
gramsSalo
1
pc
Salt
to taste
Garlic
to taste
Dried dill
to taste
1
Take fat with a thickness of 5 centimeters. Cut it into five squares to create cubes that stay on the skin.
- Salo: 1 piece
2
The fat should be covered with finely chopped and crushed garlic.
- Garlic: to taste
3
Then generously sprinkle the lard with salt so that it gets into the gaps between the pieces and in these cuts; you can add dry dill, then wrap it in a cloth and put it in the fridge. It will be ready in a week.
- Salt: to taste
- Dried dill: to taste









