Wet salted lard
15 servings
10 minutes
How to salt lard wet to make it juicier.
CaloriesProteinsFatsCarbohydrates
809.1
kcal2.9g
grams89.1g
grams2.5g
gramsSalo
1.5
kg
Garlic
15
clove
Coarse salt
3
tbsp
Bay leaf
3
pc
Allspice peas
to taste
Black peppercorns
to taste
1
Prepare the necessary ingredients.
2
Pour water into the pot and add salt (one tablespoon per liter of water).
- Coarse salt: 3 tablespoons
3
Add bay leaf and peppers. Bring to a boil, then remove from heat and let cool to 60 degrees.
- Bay leaf: 3 pieces
- Allspice peas: to taste
- Black peppercorns: to taste
4
Place the lard skin side up in any suitable container and pour warm brine over it.
5
Add 5 cloves of garlic, cut in half. Place a weight on top and leave at room temperature for 3 days.
- Garlic: 15 cloves
6
After 3 days, take the lard out of the brine.
7
Dry with paper towels.
8
Make cuts in the lard every 5-7 cm and stuff it with halves of ten cloves of garlic.
- Garlic: 15 cloves
9
Cover with plastic wrap and refrigerate for 2 days.
10
Serve the lard slightly frozen with black bread.