In ancient times, little importance was attached to the calorie and fat content of dishes. As a rule, the heartier the food, the better. They could give more energy to a person and be nutritious on long treks.
For this reason, the fat in meat was valuable in many countries. Mostly, pork fat was valued. People began to make
lard
from it over time.
Little is known about the exact time of the origin of lard. It probably happened at the time of the domestication of the pig, that is, 10,000 years ago.
Now lard is a valuable delicacy, so there are many recipes for its preparation.
Ingredients for lard:
- Brisket – kg;
- Table salt;
- Paprika – 2 tbsp;
- Chili flakes – 1/2 tsp;
- Garlic – 12 cloves;
- Black pepper;
- Dried dill.
Preparing the lard:
Cut the brisket into 6 small plates 2-3 cm thick. Pour salt on the bottom of a deep mold so that it covers the bottom. Place the brisket on the surface and sprinkle with salt.
Cover the meat with food film and put it in the refrigerator for 24 hours. Then take the brisket pieces out of the mold, renew the salt. Similarly lay out the brisket on the surface of the salted pillow, pour salt over it.
Leave the lard under the food film in the refrigerator for 2 days
.
Then remove the salt from the surface of the brisket, remove the skin. In a bowl mix paprika and chili flakes
. Add 4 garlic cloves to the spices, add water to make a porridge. Smear 2 pieces of lard on parchment with this mush, sprinkle the surface with paprika.
Wrap the pieces in parchment, tightly inside.
Cover 2 pieces of lard with 4 garlic cloves pressed through a press, sprinkle liberally with ground black pepper and wrap in parchment.
The remaining pieces of brisket are smeared with garlic crushed in the press, sprinkled with dried dill and similarly wrapped in parchment.
It remains to put the lard in the freezer for 3 days at the most.
You get a fragrant lard with different flavor notes.
