Salo "Moryachok"

Take a piece of fat - 5 cm high, 5 cm wide, and 10 cm long. It can have meat streaks or not; it's not critical. Clean the resinous skin from the soot. Place the fat on its side so that the skin is on the left and cut along the skin into five pieces to make long slices one centimeter thick. One piece will have skin.

Prepare a mixture of salt and pepper. The concentration of pepper should be such that the mixture turns black. There are no exact proportions. The lard won't take much. The main thing is for the salt to turn black. Grate 3 cloves of garlic. Then take each piece of lard and rub it thickly with garlic on both sides, then generously sprinkle with salt and pepper. After that, hit the lard against a board to remove any excess. Also rub the skin and stack the pieces on top of each other to form a block in its original shape.

Place the lard in a container with a salt-covered bottom and put a heavy weight on top. Send it to the fridge for a day, after which it will be ready. Before serving, it's better to freeze it so that it can be sliced thinly.