Lard from the restaurant "Kokoko"
35 servings
30 minutes
The recipe was provided to us by Igor Grishechkin, chef of the restaurant "Kokoko", St. Petersburg.
1
Choose fat with meat layers in a ratio of 60% fat and 40% meat.
2
Heat the spices in a pan - bay leaf, black pepper, coriander, cumin, and juniper. For two kilograms of fat, take 10 grams of each spice, 50 grams of garlic, and 600 grams of salt. Grind the roasted spices in a mortar and slice the garlic into petals.
- Bay leaf: 10 g
- Ground black pepper: 10 g
- Ground coriander: 10 g
- Caraway: 10 g
- Juniper berries: 10 g
- Garlic: 50 g
- Coarse sea salt: 600 g
3
Rub the fat with spices and wrap it in garlic petals.
- Ground black pepper: 10 g
- Ground coriander: 10 g
- Caraway: 10 g
- Juniper berries: 10 g
- Garlic: 50 g
4
Place the lard in a gastro container with coarse sea salt at the bottom. Sprinkle salt on top of the lard. Make several layers by placing the lard in slices and sprinkling it with salt. Store in the refrigerator for a week.
- Coarse sea salt: 600 g
5
After a week, scrape off the excess salt from the lard, vacuum seal it, and freeze it. Once the lard is frozen, remove the skin entirely and then slice it into thin pieces. Roll them into tubes and freeze again. To make a tube, wrap a piece of lard around your finger — this will create a hollow tube.
- Salo: 2 kg