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 (cured pork fat)
1.5
kg
Garlic
15
clove
Coarse salt
3
tbsp
Bay leaf
3
pc
Allspice berries (whole)
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 berries (whole): 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.
