Many people prefer to buy ready-to-eat, already salted lard in stores or in the market. But sometimes the option that implies homemade salting of fat with your own hands seems to be more appropriate. Salting is easy - even an inexperienced culinary specialist, who has never been involved in salting raw foods, will cope with this task.
Pick your recipe
Instruction manual
There are several popular recipes for salting. The simplest method of salting is dry: the skin is peeled off from the fat layer, the fat is cut into cubes (approximate cubes are 5 * 5 centimeters) and fit into an enameled container. Salt is added, if desired - garlic. Salted lard is aged for a day or two at room temperature (at this time it lets the juice out), and then about ten more days in the refrigerator. Ready fat is best stored in the freezer.
