How to deodorize lard at home. Lard recipe

Lard and lard - cult products of Ukrainians - have actually earned a reputation as traditional village food not only in Ukraine, but also in many other countries.

They are so well known all over the world that the question “Lard - what is it?” anywhere in the world they will immediately tell you several ways to prepare it, and at the same time give you a couple of recipes for dishes in which it is used.

Where and how to apply

So, lard. What is it and what is it eaten with? This fat, rendered from lard, is used in the preparation of many national dishes. For example, in Transcarpathian and Hungarian cuisine, pork lard is indispensable for preparing such dishes as Hungarian goulash, halasle fish soup, and paprikash.

Lard is widely used for baking a variety of bakery and confectionery products, as well as for frying instead of vegetable oil. In addition, they prepare a simple and satisfying appetizer, seasoned with spices and salt, lard. The recipe with garlic and black pepper is especially popular among Russians and Ukrainians, because these spices give lard a piquant taste that goes well with black Borodino bread.

Fried mushrooms or stewed meat prepared for canning are poured with lard, which allows the product to be stored for a very long time.

A short excursion into history

Lard - what is it and what is it for? Every housewife knew this before. The universal product was used not only for food, so its preparation was a vital necessity.

In ancient times, cart wheels, locks, traps, fishhooks, metal tools, etc. were lubricated. Lard was used for lighting, filling lamps with it, and scythes and sickles were heated in it. They lubricated the skin of the face and hands with it to protect against severe frosts. Even stoves were melted with its help. Very often, lard was used in folk medicine as part of ointments for external use, and they also practiced the preparation of medicinal mixtures used internally for certain diseases.

Sandwich lard with dill, cracklings, red pepper or even horseradish and radish was a strategic product in the arsenal of village housewives, the most convenient for use outside the home: in haymaking, fishing or hunting, at night. This is understandable - it will not melt and will not deteriorate for a long time.

Today this product can be purchased in almost any supermarket. However, zealous housewives assure that it is better to prepare homemade lard, that this is a task that does not require great culinary skill. For this purpose, it is not necessary to take expensive selected lard; you can use trimmings and internal pork fat.

The trimmings chosen for rendering should be cleaned of the skin and removed from the layer of meat, and then soaked in cold water for 8-12 hours to remove dirt and remaining blood. To make the lard easier to cut, it is recommended to freeze it slightly. To work, you will need a thick-walled container - a cauldron or pan, into which small pieces are placed in portions. The fire should be low so that the cracklings formed when rendering the lard do not burn. They can then be used for culinary purposes, for example, mixed with lard for sandwiches or used to prepare delicious buckwheat porridge with cracklings and onions.

The resulting liquid transparent fat is lard. The liquid must be filtered through double-layer gauze, poured into jars and left to cool. Cooking lard ends when the liquid fat turns into a white mass, the consistency of soft butter.

What are the benefits of lard?

Many of the beneficial elements contained in lard are lost when rendered, but three of them remain after cooking: selenium, vitamin E and choline (otherwise known as vitamin B4). Choline contained in small amounts affects fat and protein metabolism in the body, prevents sclerosis and improves the functioning of the heart and liver. Vitamin E is important for strengthening capillaries and vessel walls and preventing the formation of blood clots. Despite its beneficial properties, lard should be consumed in moderation, as it contains a lot of harmful fats and cholesterol.

Some recipes using lard

1. Lard with garlic and onions for sandwiches. Strain the lard and put it back on the fire, then add finely chopped garlic and onion (choose the amount of vegetables to taste) and fry until golden brown. Add salt, marjoram, black pepper and stir. Remove from heat and let cool. This lard can be prepared with or without cracklings.

2. Danish lard. Fry a pound of fresh lard, cut into small cubes, until golden brown. Cut one onion into segments without peeling, place in a frying pan, add peppercorns, peeled garlic, bay leaf, then quickly fry. Remove spices and greaves from the pan, add peeled chopped onion and sliced ​​apple, fry until browned. Combine cracklings without spices with the apple-onion mixture, let cool slightly, puree in a blender, add salt and pepper to taste. Divide into jars and store in the refrigerator.

3. Shortbread You will need 250 g of flour, half a glass of sugar, 5 tablespoons of lard, 1 egg, 1.5 teaspoons of baking powder. Beat eggs with sugar, add melted and slightly cooled lard and other ingredients, knead the dough. Place it in the refrigerator for half an hour. Then roll out the dough, cut out the shapes and place them on a parchment-lined baking sheet. Bake at 180 degrees until golden brown. The cookies turn out very tender, melting in your mouth.

4. Omelette "Atamansky". Take three eggs, three tablespoons of sour cream, a pinch of salt and a tablespoon of flour, a little of any seasoning to taste, for example, cumin. Beat these ingredients with a mixer. Pour a handful of cracklings into the frying pan and put on fire. When the fat is released, pour in the egg mixture, add cheese, and cover with a lid. The omelette takes 5-8 minutes to cook.

Rules for storing lard

Master4ef

Maybe someone doesn’t know what lard is. After all, each country has its own special national dishes, based on those products that are best produced in a given area. But, as soon as the conversation turns to lard and what it is, everyone, without exception, recognizes in it some of their national culinary treasures. It’s just that in different countries this dish is called differently. In the Balkan countries and in the Carpathian region, lard is called rendered lard with the addition of spices and herbs.

How to cook lard at home – Recipe

First of all, this takes time. This dish takes a long time to prepare and requires constant monitoring.

It is prepared from lard or internal fat, cut from the belly of a pork carcass. Solid lard or fat is cut into not very small pieces, calculated so that all the pieces melt at the same time.

Next, place the slices in a container with thick walls and a thick bottom, put 1-2 peeled and halved onions in there and place on the lowest heat. You don't have to cover it with a lid to prevent moisture from accumulating.

The lard and onions melt for 7-8 hours. The result is wonderful snow-white lard with an onion flavor. The resulting product is poured into jars and placed in the refrigerator. In a few hours, the lard will be ready for use in various dishes.

Dishes made with lard

You can cook chicken with lard very tasty; it turns out incredibly tender and aromatic.

Potatoes and pies are fried in lard, and the pies come out more voluminous than in vegetable oil.

You can simply spread lard on bread and eat it like a sandwich, sprinkle salt and pepper on top.

Even the most inveterate skeptics who do not eat extra calories in food cannot resist the aroma of this product.

In Serbia, lard is placed in the national pie gibanica, a teaspoon of this snow-white melted lard is wrapped in the dough and placed inside the pie; it gives the baked goods an extraordinary spirit.

If you mix lard with chopped dill and garlic and serve it with bread as an appetizer, then there is a chance that guests will not wait for the main course, will eat all the bread and ask for more.

Smalets- a product that contains exactly as much cholesterol as vegetable oil, so you can not be afraid and safely eat it.

Benefits of lard

The benefits of internally rendered lard have already been proven by nutritional scientists. The enzymes contained in this food product help the liver and kidneys cope with infectious diseases. At the beginning of the last century, when antibacterial drugs had not yet been discovered, rendered internal lard was prescribed for pneumonia, bronchitis, pleurisy and even pulmonary tuberculosis.

You can learn how to cook such a simple but very healthy dish in a few hours.

Today, more and more people monitor their health, weight, and adhere to proper nutrition. However, the body should receive 20-30 g of fat daily. Its source can be not only butter and vegetable oil or lard, but also lard. This product is very popular not only among village residents, it is valued and widely used in cooking to create delicacies by chefs from around the world. Most people don’t even know what beneficial properties lard has and what can be cooked with it.

Baked lard

So, lard or lard is fat rendered from lard for a long time over low heat. To obtain the product, pork fat is often used, but duck and goose fat is also suitable. The least processed is nutria lard, which has an unpleasant odor and requires additional processing. In Latin, the name of lard sounds like lardum, in Polish - smalez, in German - schmaltz, but it is translated from all languages ​​the same way - to melt, drown.

Benefits and harms

When processing lard, its chemical composition changes, but rendered fat cannot be called harmful, since the product has a number of useful properties:

1. Includes up to 40% saturated fats, which are less oxidized during breakdown, without provoking the formation of free radicals.
2. Contains vitamin E, which is responsible for strengthening the walls of blood vessels and capillaries, preventing the formation of blood clots, promoting cell regeneration, and improving blood clotting.
3. Contains vitamin B4 (choline), which has a positive effect on protein-fat metabolism, improves the functioning of the heart and liver, stimulates mental activity, and prevents the development of sclerosis.
4. Includes selenium, which normalizes the functions of the thyroid gland, the functioning of the immune system, and promotes the regeneration of liver cells.
5. Contains fat-soluble vitamin D, which strengthens bone tissue and replenishes the lack of phosphorus and calcium in the blood.
6. It is a source of cholesterol, the lack of which provokes the development of Alzheimer's disease and depression.

The disadvantages of rendered fat include its high calorie content and difficult digestibility. In addition, when processing lard, the body uses glucose, which is necessary for normal brain function. The product should not be eaten by people with impaired bile production, obesity, atherosclerosis, or pancreatitis. Reasonable consumption of lard does not lead to disruptions in the functioning of internal organs and human systems.

Lard in cooking

Previously, rendered fat was used to lubricate cart wheels, locks, metal parts, the skin of the face and hands, which provided protection from frost. Lard was used to melt stoves and lamps, and was added to traditional medicine for external and sometimes internal use. After rendering the fat, cracklings remain, which are an excellent addition to dumplings, mashed potatoes, stewed cabbage, and other delicious dishes. Today, rendered lard is widely used in cooking for the preparation of:

• goulash;
• fish soup;
• paprikasha;
• omelette;
• confectionery, bakery products, pastries;
• dressings for buckwheat, wheat, barley and other porridges;
• sandwich snacks;
• frying for any side dishes, beans, peas;
• Lard is used to replace vegetable oil when frying meat and vegetables.

How to make lard at home

You can buy rendered fat at any large store, but it is better to prepare lard from lard yourself by purchasing the original ingredient at the market. The resulting product will be much healthier, thanks to the fact that farm pigs walk in open pens under the sun, producing vitamin D, which is important for humans. In addition, homemade rendered lard will differ favorably in taste. To learn how to cook lard and render lard at home, use recipes with photos.

Pork

First you need to choose lard; the layer located in the kidney area is best suited. The product must be washed and soaked for about 12 hours in lightly salted water to remove dirt and blood residues. Then the tenderloin is passed through a meat grinder, placed in a cauldron with a thick bottom and melted over low heat until the water evaporates. The remaining amber-colored fat will be lard, which must be strained into a jar through several layers of gauze, removing pieces of meat and skins, and sealed.

Goose

To make goose lard, collect the subcutaneous, internal fat of poultry, after preliminary preparation, finely chop, place in a bowl with a thick bottom. Place the container on the stove and simmer the lard over low heat for about half an hour, without letting it boil. Then strain the resulting melted product into a glass jar, cool, and put in the refrigerator, covering with a lid or parchment. If this is your first time, follow the step-by-step recipes with photos.

With cracklings

If you want to get cracklings, then do not grind the raw materials, but cut them into small identical pieces. Place the prepared component in a cauldron, place on low heat, heat, stirring gradually. During the process, cracklings of a golden-brown hue will float to the surface, which, after hardening and browning, must be removed with a slotted spoon. The remaining rendered fat is filtered, poured into jars, and the greaves are used to prepare other dishes.

How to store lard

The storage conditions for rendered lard are simple. If you plan to use the product in the near future, cool it and put it on the refrigerator shelf. Lard intended for long-term storage must be hermetically preserved, isolated from light and air, and then stored in a cool place, for example, a cellar, where it will retain its properties for a long time.

Recipes with lard

Dishes with lard turn out very tasty, satisfying and even healthy. If you don’t know how to prepare such treats correctly, follow the detailed recipes with photos. In addition, remember that food that includes rendered fat is very high in calories, so do not overuse it; if you are watching your weight and health, take into account the contraindications.

With garlic for sandwiches

• Time: 1 hour 20 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 740 kcal/100 g.
• Purpose: snack.
• Cuisine: Ukrainian.
• Difficulty: easy.

This recipe for lard with garlic is very simple, the dish is prepared quickly, and turns out incredibly tasty. The appetizer goes best with rye bread and is ideal with borscht instead of traditional garlic dumplings. If you want to enhance the aroma and taste of the dish, add spices before finishing cooking - dried dill, marjoram, thyme, chili pepper.

Ingredients:

• lard (fresh) – 250 g;
• garlic – 5 cloves;
• salt - a pinch.

Cooking method:

1. Finely chop the lard, place in a deep frying pan with a thick bottom, and simmer for 1 hour over low heat.
2. Remove any floating cracklings and pour the lard into a jar.
3. Add squeezed garlic, salt, spices. Stir, cool, and place on the refrigerator shelf.

Shortbread

• Time: 1.5 hours.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 426 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: international.
• Difficulty: easy.

If you don’t know how to make amazing shortbread cookies, try the lard recipe that our grandmothers and great-grandmothers used. Melted fat will not only not spoil the taste of the dessert, but will make the baked goods softer and more crumbly. For variety, you can add nut crumbs, lemon or orange zest to the set of products, or make a layer of jam or preserves.

Ingredients:

• flour – 0.5 kg;
• sugar – 250 g;
• egg – 2 pcs.;
• Lard – 10 tbsp. l.;
• baking powder - 3 tsp;
• soda – 0.5 tsp;
• powdered sugar.

Cooking method:

1. Beat the eggs with granulated sugar with a mixer until the sugar dissolves and foam appears.
2. Melt the fat in the microwave or in a water bath and cool.
3. Add the melted fat to the egg-sugar mixture and mix thoroughly.
4. Gradually adding soda, baking powder, flour, knead the dough.
5. Wrap the dough in cling film and place it on the bottom shelf of the refrigerator.
6. After 20 minutes, take it out and roll it out into a layer 5 mm thick.
7. Using special molds, we cut out the shapes of future cookies.
8. Place on a baking sheet lined with baking paper.
9. Bake in the oven until golden brown.
10. Remove, cool slightly, sprinkle with powdered sugar.

Omelette Atamansky

• Time: 20 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 198 kcal/100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

This dish is an excellent breakfast, filling not only with fats and protein, but also with energy for the whole coming day. To prepare an omelet, you will need cracklings that float to the surface when the fat mass melts. Moreover, this product is not just a flavoring additive, but the most important ingredient. Ground black pepper and fresh herbs will add additional taste and aroma to the omelette.

Ingredients:

• egg – 3 pcs.;
• sour cream – 3 tbsp. l.;
• flour – 1 tbsp. l.;
• salt, cumin - a pinch;
• cracklings – 30 g;
• cheese – 50 g.

Cooking method:

1. Combine eggs with flour, sour cream, salt, cumin. Beat everything with a mixer (blender).
2. Place cracklings on a hot frying pan.
3. When the fat has released, pour in the egg mixture and sprinkle with cheese.
4. Cover with a lid and cook over low heat for 8 minutes.

Hungarian goulash

• Time: 2 hours 10 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 171 kcal/100 g.
• Cuisine: Hungarian.
• Difficulty: easy.

This dish gets its name from the Hungarian “guyash”, which means “shepherd”. Initially, goulash was cooked over a fire and was a thick, rich soup. Later, the recipe was liked by noble people, began to be used in the royal kitchen, and underwent a number of changes. However, the original recipe for Hungarian goulash is still often used by chefs from different countries.

Ingredients:

• beef – 450 g;
• water – 800 ml;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• lard – 30 g;
• tomato paste – 20 g;
• garlic – 2 cloves;
• paprika (dried) – a pinch.

Cooking method:

1. Cut the meat and vegetables into approximately equal pieces.
2. Fry the onion in melted lard, sprinkle with paprika, stir, remove from the stove.
3. Separately, fry the meat until golden brown, add to the onion fry, squeeze out the garlic, pour in 400 ml of water. Stir and simmer covered for about an hour.
4. Add the remaining vegetables, tomato paste, water, stir, simmer for another 15-20 minutes.

Fish soup Halasle

• Time: 3 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 87 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Hungarian.
• Difficulty: medium.

Hungarian Halasle soup is very popular among fishermen, so it must be cooked over a fire. Modern cooks have adapted the recipe for use in the home kitchen. The main conditions are the use of several types of fish, among which carp and catfish must be present, and the addition of hot, sweet paprika. By following these requirements, you will receive a rich fish broth with the taste of real Hungarian Halasle.

Ingredients:

• fish (crucian carp, carp, catfish, pike perch) – 3 kg;
• onions – 3 pcs.;
• bell pepper, tomatoes – 2 pcs.;
• sweet paprika – 3 tbsp. l.;
• hot paprika – 1 tbsp. l.;
• Lard – 2 tbsp. l.;
• salt pepper.

Cooking method:

1. We clean the fish, gut it, and cut it into steaks. We peel the largest pieces from the skin, remove the bones, lightly add salt, and put them on the bottom shelf of the refrigerator.
2. Fill the remaining parts, heads, tails with water, and set to cook.
3. Finely chop the onion and fry in melted fat.
4. After boiling, add salt, add tomatoes, onions, peppers, reduce heat, cook for an hour.
5. Then rub the fish and vegetables through a sieve, strain the broth, add paprika, pepper, and salt if needed.
6. Dilute with water to the desired consistency, add pieces of fish from the refrigerator and cook for another 20 minutes.

Paprikash

• Time: 2 hours 20 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 137 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Hungarian.
• Difficulty: easy.

The Hungarian dish paprikash is prepared from white meat (veal, chicken or lamb) with the addition of cream, sour cream and, of course, paprika. Some housewives deviate from the original recipe and add pork or beef, but the main rule of chefs when preparing paprikash is the slogan: “No black or fatty meat.” Use hot or sweet paprika to suit your taste.

Ingredients:

• veal – 1 kg;
• lard – 70 g;
• onions – 2 pcs.;
• sour cream – 100 g;
• meat broth - ¼ tbsp.;
• paprika (hot, sweet) – 1 tbsp. l.;
• flour – 1 tbsp. l.;
• salt, basil.

Cooking method:

1. Melt the pork fat in a frying pan, add the onion cut into half rings, and fry.
2. Add veal cut into medium pieces, add salt, and fry until the meat becomes white.
3. Stir with paprika, basil, pour in broth, simmer for 1.5 hours.
4. Mix sour cream with flour, add to meat, stir, cook for another 10-15 minutes, serve hot.

Bigos in Polish

• Time: 6.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 97 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Polish.
• Difficulty: medium.

Bigos, traditional for Polish cuisine, is also popular in Lithuania, Belarus, and Ukraine. The dish has an appetizing smoked aroma and a beautiful bronze color. Delicious, hearty Bigos should be served only on the 3rd day after preparation, cooling and reheating several times. In addition to the products indicated in the recipe, the treat may include prunes, raisins, apples, tomato paste, and honey.

Ingredients:

• pork, onion – 300 g each;
• sausages, smoked sausage – 150 g each;
• sauerkraut – 1 kg;
• fresh white cabbage – 0.5 kg;
• dry white wine – 200 ml;
• water – 800 ml;
• lard – 100 g;
• dried porcini mushrooms – 40 g;
• bay leaf – 1 pc.;
• coriander – 0.5 tsp;
• black pepper – ¼ tsp;
• salt - a pinch.

Cooking method:

1. Soak the mushrooms for 2 hours, rinse, add water, let it boil, cook for another hour.
2. Squeeze out the sauerkraut, put it in a deep saucepan (cauldron), add 300 ml of water, simmer for an hour after boiling.
3. Melt the fat and fry the onion, cut into half rings, until golden brown.
4. Add pork, cut into large pieces until golden brown, to the onion and remove from heat.
5. Chop the boiled mushrooms and strain the broth.
6. Add chopped white cabbage to the sauerkraut, stir, simmer for half an hour.
7. Cut the sausage into small cubes.
8. When both types of cabbage are equally soft and half-cooked, add meat, sausage, sausages, wine, mushroom broth, coriander, pepper, bay leaf, mushrooms, and salt to taste.
9. Mix everything, simmer over low heat for 2-3 hours, stirring occasionally.

Video

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Lard or lard (lat. lardum) is fat rendered over low heat from lard. For rendering, lard is used - intramuscular fat (undercut, brisket) or internal lard as the least suitable for other purposes. At the same time, interior fat is often processed separately due to its specific odor. Lard from duck and goose fat is also made.

In cooking, lard is a traditional product of the country cuisine of many nations. Smalets has been known for several centuries in European countries and the countries of the former USSR. In Poland it is called lard (smalec), in Germany schmaltz (Schmalz), in Ukraine lard. In all languages, the word means one thing - to drown, to melt.

How to cook lard

First way

Before rendering lard, the raw materials (lard, fat) are thoroughly cleaned of dirt, blood, and meat residues by soaking it in salted water for 12 hours or more, changing the water several times. After soaking, the raw material cut into small pieces is melted and the resulting greaves are extracted over low heat until the water has completely evaporated. Then the fat that has become transparent is poured with great care through several layers of sterile gauze into glass jars or ceramic pots and closed.

Second way

Lard is obtained by boiling it in a cauldron in water, with a small addition (or without it) of milk. The raw material is cut into pieces, filled with water and cooked in a sealed container for an hour or two over low heat without removing the lid. After which the lard is cooled and cooled. The cooled lard is carefully collected from above with a spoon with holes, placed in a jar, while making sure that there is no water on the pieces of lard. This lard is stored in the refrigerator for several weeks, consumed as needed.

Third way

Lard is prepared by melting, but with the addition of various ingredients to give it a pleasant taste and aroma. Lard is used as butter for bread. The lard is rendered in a frying pan until the cracklings are dry, then a diced sour (green) apple, onion, dried marjoram, pepper and salt are added to taste. Everything is mixed and cooled in this form to 45 degrees. Then the lard is filtered through several layers of gauze, poured into a jar, sealed tightly and put in the refrigerator.

To prepare good and high-quality lard, you need to choose the right lard. Lard and internal fat are sold in meat aisles at markets. The lard should be white and smell good. For lard, you should not take expensive lard intended for salting; the most important thing is that the lard does not come from a breeding boar; the lard can be hopelessly spoiled. Checking lard is not difficult. You can ask the seller to set it on fire with a burning match. The lard should have the smell of fried meat.

Salt and pepper will be an excellent addition to lard - this is obvious. But try adding marjoram, which improves digestion, sweet or hot paprika, and ground chili to make the taste sharper. A little cumin won't hurt, especially if an apple is added to the lard. Lard goes well with fresh thyme and parsley. In addition to spices, you can add about 200 g of ground bacon and the same amount of chopped poultry fat or skin to lard. Some also add ground beef shoulder, and at the very end of cooking, finely chopped sausage.

To make the lard acquire a beautiful white color, add half a glass of boiled milk to the cooled rendered fat and stir. For a better taste, you should also add a glass of alcohol or pure vodka. A small amount of juniper vodka improves the taste of lard. When the cracklings in lard have already melted nicely, add chopped onions, chopped garlic and 2-3 grated apples. Remove the lard from the heat. The apples and onions will become soft, but not browned. You can also add sliced ​​garlic.

Lard in folk medicine

Lard sometimes works much more effectively than special ointments. Sore joints are lubricated with lard, or applied as a compress for 10-12 hours, additionally wrapped in a woolen scarf or handkerchief.
Lard mixed with honey 1:1 is used as a healing agent. Small wounds and abrasions are lubricated with a fat mixture until complete healing once or twice a day.
Lard treats bronchitis and severe cough. To do this, dissolve a dessert spoon of lard in hot milk and cool slightly. Milk is drunk in small sips; it softens the throat and bronchi, promoting a speedy recovery.
For bronchitis, rub the chest and back with lard at night, tying a large woolen scarf around the chest. Lard acts as a warming agent and the cough quickly subsides.

Lard in cooking

Lard is used as a snack, for example, by mixing it to taste with garlic, salt, various spices and spreading it in a thin layer on bread. Lard is added to the dough for baking salted yeast buns, bread, and muffins instead of butter.
Lard can replace any vegetable oil. It is used to prepare various dishes, for example, frying potatoes, pancakes and pancakes, eggs, omelettes, etc. Lard can be mixed with vegetable oil to reduce the calorie content of the dish. Lard can be seasoned with various dishes, for example, porridge - pearl barley, buckwheat, barley, wheat.
Store lard in the refrigerator. The properties of lard remain unchanged for a long time.

Lard with garlic

Ingredients

• fresh pork (homemade lard) 250 g
• fine salt on the tip of a knife
• garlic 5 cloves

Cooking method: Cut the lard into pieces and place in a small cauldron or thick-walled frying pan. Place the dishes on the stove, low heat, cover with a lid. Simmer the lard for about an hour. There is no need to interfere with anything. Once it has melted, dry cracklings will remain; throw them away, or if you wish, you can sprinkle them with salt and eat them. Pour lard over a knife into a jar very carefully, because... the fat is hot. Squeeze the garlic through a garlic press, put it in lard, add salt. Cool the lard, close the jar with a lid and put it in the refrigerator, stir well before serving. This amount of lard yields approximately a 200 gram jar. Lard goes well with borscht; it should be spread in a thin layer on bread; it tastes great with rye.