Wet salted lard from the Shinok restaurant

Dissolve five tablespoons of coarse salt in water, add four to six bay leaves, five to six black peppercorns, and six allspice berries. Boil for a couple of minutes to release their aroma. Do not add garlic to this brine; it's better to rub the lard with garlic later when it is salted. Prepare the brine.

After the brine boils, wait for it to cool down, place the fat in jars or large gastro containers, pour the brine over it, and leave it at room temperature for a day. After a day, cut the piece completely and taste from the middle. If it is salted almost to the end, then put it in the refrigerator where it will mature for another three days.

Then take the lard out of the brine, cut it again, and check if the center is salted. If yes, dry the lard and rub it with 5-6 chopped garlic cloves and ground pepper, coating it with this mixture as if breading. We store it in the freezer in wax paper.