Spread of lard with garlic and parsley, hot and sweet pepper
12 servings
60 minutes
Lard spread with garlic, parsley, and pepper is a bright, rich, and spicy dish that embodies the traditions of European cuisine. In the past, such spreads were popular among peasants as lard, garlic, and spices provided sustenance and long shelf life. The flavor of the spread is multifaceted: garlic adds sharpness, parsley refreshes, while sweet and hot pepper brings a contrast of spicy heat and sweet warmth. It can be used as a snack spread on fresh bread, added to meat dishes or used as a zesty complement to boiled potatoes. It pairs especially well with borscht and homemade pickles, creating a harmony of rich and spicy flavor notes.
1
Prepare the necessary ingredients.
2
Cut the skin and meat from the fat.
- Salo (cured pork fat): 500 g
3
Peel the garlic and wash it well under running water.
- Garlic: 50 g
4
Wash the parsley well under running water, dry it, and chop it to make it easier to pass through the meat grinder.
- Parsley: 25 g
5
Clean the hot pepper from seeds and stems, wash well under running water. Cut into large strips or cubes to pass through a meat grinder.
- Chili pepper: 25 g
6
Clean the bell pepper from seeds and stems, wash well under running water. Cut into large strips or cubes to pass through a meat grinder.
- Sweet pepper (capsicum): 50 g
7
Pass the hot pepper, garlic, then parsley and prepared lard through the meat grinder in turn.
- Chili pepper: 25 g
- Garlic: 50 g
- Parsley: 25 g
- Salo (cured pork fat): 500 g
8
Mix all the ingredients well.
- Chili pepper: 25 g
- Garlic: 50 g
- Parsley: 25 g
- Salo (cured pork fat): 500 g
9
Add 1 teaspoon of salt to the fat.
- Salt: 1 teaspoon
10
Store the prepared lard in the refrigerator. For long-term storage, lard can be frozen.
