Lard with wild garlic
10 servings
15 minutes
Lard with wild garlic is a true gastronomic masterpiece of Russian cuisine, combining depth of flavor and simplicity of preparation. This dish has roots in peasant traditions where lard was valued for its nutrition and long shelf life. Fresh wild garlic, with a hint of garlic flavor, perfectly complements the tender, melt-in-your-mouth lard, adding zest and freshness. The ingredients passed through a meat grinder form a delicate paste that spreads wonderfully on rye bread, creating a harmony of flavors. Lard with wild garlic can be served as an independent snack or used as a flavorful addition to other dishes. The ease of preparation and vibrant taste make this recipe an ideal choice for lovers of traditional homemade delicacies.
1
Prepare all the ingredients.
2
Wash and dry the wild garlic.
- Wild garlic (ramson): 150 g
3
Peel the lard and cut it into large pieces.
- Salo (cured pork fat): 500 g
4
Pass the fat through the meat grinder twice.
- Salo (cured pork fat): 500 g
5
Pass the ramson through the meat grinder after the lard.
- Wild garlic (ramson): 150 g
6
Mix well to evenly distribute the wild garlic in the fat.
- Wild garlic (ramson): 150 g
7
Try it and, if needed, add salt.
- Salo (cured pork fat): 500 g
8
Place the resulting mixture on plastic wrap.
9
Wrap the lard tightly in film, forming a sausage shape, and tie the ends. Send the sausage to the freezer for a few hours.
10
Serve lard with wild garlic on black bread. Store in the freezer.
