Dry salted lard

Dry salting is prepared by mixing salt, pepper, garlic, and spices to taste – bay leaf (which can be slightly ground), red pepper, allspice; cloves can be added for a sharper aroma. Take lard about 5-6 centimeters thick and cut it into flat pieces. At this thickness, the lard salts better and faster.

To smell like garlic, you need to make cuts and stuff the fat with garlic. Alternatively, you can skip the garlic and rub the fat with it after salting. Garlic-stuffed fat has a shorter shelf life because garlic can spoil. Therefore, it's better to rub the finished salted fat with garlic – both in wet and dry methods.

For one kilogram of lard, take four tablespoons of salt, one tablespoon of ground pepper, and one head of garlic. However, the kilogram of lard should not be taken as one block but cut into three to four strips for brining. Add spices and seasonings to taste. Then layer the lard on the salt with skin to skin and lard to lard – and sprinkle each layer with the dry mixture. Use coarse first-ground salt. Coat the lard thickly in this mixture and leave it at room temperature for a day before placing it in the refrigerator for 720-120 hours. Store the finished lard in wax paper in the refrigerator or freezer.