Dry-salted lard

Dry salting looks like this: one kilogram of fat to one kilogram of salt. Generously coat the fat with salt and leave it in the fridge for one day. The proportions and times are: one kilogram of fat — one day. Five kilograms of fat — five days.

After the lard has been salted, it should be rinsed under running water, dried, wrapped in a towel, and returned to the refrigerator for five days.

Then you need to change the towel and keep the lard for a few days at a cool room temperature of 10–15 degrees Celsius. After it sits in the warmth, fermentation occurs, moisture is released with the correct temperature change — from low to high, and then the lard can be stored anywhere.