Lard with garlic and dill

Take a piece of fat 5 centimeters thick. Clean the fat, trim the outer edges, and shape pieces of equal thickness and size.

Rub the lard with salt, sprinkle with coarse pepper through a grinder, wrap it in garlic and dill, and place it in a container with salt. There should be plenty of salt at the bottom so that the lard is submerged by half a centimeter. It should stay in the refrigerator for 10 days at a temperature of 5-7 degrees.

Once salted, remove the top layer with pepper, dill, salt, and garlic. Add black pepper, vacuum seal it, and place it in the freezer.