Lard is a rather ambiguous product, which some people love and some do not. It is a product that can perfectly diversify any festive table or become a good addition to lunch or dinner. For example, lard is often served with borscht. Together with hot soup, garlic cloves and black bread, it is a classic of Russian cuisine.
However, it was not in Russia that lard was first eaten. Originally lard was eaten in ancient Rome by soldiers and workers. It is a nourishing product that did not require special storage conditions and was easy to prepare. Gradually, lard spread all over the world.
In addition to Russian and Ukrainian cuisine, lard is common in Italy. Marble lard has been cooked there for more than 5,000 years. It got its name due to aging in vats made of marble.
Let’s tell you how to prepare an appetizer of lard
Ingredients:
- lard brisket – 1 kg;
- garlic – 10 cloves;
- water – 1 liter;
- salt – 6 tbsp;
- onion husks – 100 g;
- pepper mixture – 10 g;
- dry adzhika;
- black pepper.
Preparation of “Five-minute” lard:
Bring water to a boil, add salt, onion husks, pepper mixture. Boil the components for 5 minutes, and then leave to cool.
Cut the lard into small pieces and put it in a jar, leaving space for the marinade. Finely chop garlic and put it in the jar with the lard.
Pour the brine into the jar, cover with a lid and leave to marinate for 4 days.
Pour out the brine, dry the lard with paper towels. At this stage, the lard can already be served to the table.
However, for a more intense flavor, we recommend sprinkling half of the pieces with ajika and the other half with black pepper. Wrap each piece of lard in foil and put it in the freezer for a couple of weeks.
You get tender, flavorful lard for an appetizer or for breakfast. A great alternative to store-bought lard cuts.
