Recipe: Salo, salted in a hot way - It turns out soft and tender. How to deliciously salt bacon with a layer

• Salo fresh - 350 grams
• Fresh garlic slices - 5-6 pieces
• Spices for meat and a mixture of peppers - 1 tablespoon
• Coarse table salt - 300 grams

How to pickle lard with garlic at home so that it is soft:

We prepare products. Be sure to buy only coarse table salt, in no case sea or extra. It is best to take rock salt in a pack and grind it yourself.

Immediately prepare the garlic - peel it from the husk, rinse thoroughly under water and dry. Cut the garlic cloves into slices.


We select the container in which we will begin to salt the fat. The bottom is completely covered with half the norm of salt.


We wash a piece of bacon well, clean it with a brush, wipe it with a towel and put it in a bowl with salt. Pre-make shallow cuts with a garlic knife over the entire surface of the fat, you can simply rub the skin with a clove of garlic.


Insert the garlic cloves into the fat.


Roll the fat well on all sides in salt.


Now it's the turn of the spices, rub them into the fat as much as possible. Important! The spices should be on top of the salt, not under it, otherwise the lard will be too spicy, because we use a mixture of 5 peppers.
In this form, leave the fat for 3-4 hours at room temperature, and then place it in the refrigerator on the lower shelf. We do not cover the lard with a lid, you can put a paper napkin on top. Salo must be turned over on different sides once a day.


It looks like bacon that has absorbed salt and spices.


Thoroughly process the fat with a knife from salt and garlic. Wipe it off with a tissue.


Wrap in paper towel and put in the freezer for 1 hour.


Salo can be cut and served on the table. Such salted fat is stored for a long time in the freezer. Now you know how to pickle lard with garlic at home so that it is soft and tasty, as if melting in your mouth.
Enjoy your meal!

Salting lard at home or buying it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and lard tastes better at the exit, don’t even dare to argue! I think most will agree correct opinion: home is tastier and more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the well-known joke: “Why try it? Salo is like lard!” Salo is not bad, but it is very tasty!

Homemade recipe for salting lard in a dry way

Ingredients:

• fresh pork fat - 1 kilogram;
• coarse table salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - by preference or special mixtures for salting lard.

Dry salted lard home recipe So:

1. Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
2. In a bowl, mix the dry ingredients with coarse salt until evenly and roll the pieces of lard in this mixture on all sides.
3. Pour salt into the bottom of the container with a layer of 0.5 centimeters.
4. Lay the pieces of lard with small gaps, sprinkle with crumbs of bay leaf and salt.
5. If necessary, the second layer should be placed on top and sprinkled with the remaining salt. Keep the container with bacon under the lid in a cold place or in the refrigerator for 5 days.
6. Further storage of the finished bacon is possible in the refrigerator or in sealed packaging separately for each piece in the freezer, which will greatly extend its shelf life.
7. Homemade recipe for salting lard in brine (brine)

Salo with layers of meat - the most delicious way

Ingredients:

• drinking water - 800 milliliters;
• fresh fat - 1 kilogram;
• sea ​​salt or coarse salt - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings - to taste.

Salo in brine according to a simple homemade recipe salted like this:

1. Cut the washed and dried lard into small pieces of 4-5 centimeters.
2. Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
3. Put the pieces of bacon tightly in a glass jar, pour cold brine and insist under the lid in the refrigerator for one day. If the pieces turned out to be larger, then the salting time is slightly delayed.
4. After salting, pieces of lard can be stored without brine in the refrigerator or in the freezer.
5. How to salt bacon with garlic and pepper at home

Salting fresh fat

Ingredients:

• fresh fat;
• coarse salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Salo with garlic and pepper salted at home like this:

1. Prepared (washed and dried with a paper towel) fresh lard cut into pieces of arbitrary size.
2. Garlic for salting in the preferred amount, peel and cut lengthwise into 4 parts.
3. AT different places a piece of lard with a sharp-nosed knife, make a recess, where immediately insert a sharp quarter of a clove of garlic, drowning it as deep as possible - this is called stuffing lard.
4. Grate the stuffed lard with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in plastic bag, generously sprinkling with salt - you can’t oversalt the fat.
5. Place the bag with lard in a container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, it is enough to scrape such lard for food with a knife from salt or rinse in cold water. The rest of the pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.

The original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peel, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy on the liver.

Ingredients:

• fresh fat - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel- 2 glasses;
• garlic and ground pepper - by preference.

According to the recipe, salt in onion skins as follows:

1. Place the onion peel washed through a colander in a saucepan, pour the indicated amount of water, put on fire, bring to a boil, put the right amount of salt and dissolve it completely.
2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in a boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
3. Leave the boiled fat to cool in the onion broth for 12 hours, after which the pieces of fat are removed, smeared with chopped garlic and pepper, you can also add red ground, which will give the product an interesting tone and flavor accent.
4. Wrap each piece of fat with cling film or foil and store those whose use is delayed in the freezer for even months.

For lovers of a spicier taste of smoked meats, when cooking bacon in onion skins, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

Solving the question: how to pickle lard, do not forget this simple and affordable way hot brine. Especially for such salting, lard with layers of meat is suitable. The whole process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

• fresh fat - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic - to taste.

According to a homemade recipe in hot brine, lard is salted like this:

1. Rinse the salmon and pat dry with a paper towel. Cut the layer of fat into 3-4 pieces.
2. In a suitable saucepan, where, having added all the listed ingredients, the amount of which, except for salt, is variable, cook after boiling for two minutes.
3. Turn off the fire and hot pickle place the prepared lard, cover with a suitable flat plate so that it does not float, remaining out of the brine. Salo remains in this brine until the product cools completely.
4. After cooling, place the entire container with brine and lard in the refrigerator and keep it there for three days under the lid.
5. After three days, remove the finished bacon from the brine, let it drain, dry it with a paper towel and, having smeared it with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. You can store in the freezer for a long time.

Horseradish and any seasonings of your choice can be included in the mixture for smearing pieces of finished lard. But there is an option: do not coat with anything - it will still be very tasty!

How to pickle lard for smoking according to a rustic recipe

Smoked bacon according to homemade recipes is another delicacy! Only a significant proportion of success comes from its proper salting before the smoking process.

Ingredients:

• fresh fat - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

According to a rustic recipe, lard for smoking is salted like this:

1. Peel and mince the garlic.
2. Grate the washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously with salt on top.
3. Sprinkle further with mustard powder and spread out the bay leaves. Then pour boiling water over so that all the fat is covered with water.
4. The container with fat comes to natural cooling and is placed for 3 days with a closed lid in the refrigerator, after which it can be smoked or even eaten.

Roulette lard

This combination lard recipe takes a little time and effort, but the finished product fills the house with an intense meaty flavor.

Components:

• lard with a meat layer - 1.8 kilograms;
• dill seeds - 2 tablespoons;
• black or red ground pepper and rosemary - 1 tablespoon each;
• coarse salt - 1 tablespoon + 2 teaspoons of kosher salt;
• garlic - three cloves;
• olive oil - 2 tablespoons.

Cooking instructions

1. For cooking, the shoulder part of the pork carcass, brisket and loin, which should be with a small meat layer, are well suited.
2. Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a rosemary coffee grinder until the texture is finely ground but not powdery.
3. In a small bowl, use a masher to mash the spice mixture with the salt, garlic and olive oil to a pasty state. Other seasonings that go according to the recipe can be used as a topping.
4. Separate the meat layer from a whole piece of pork, and turn the piece itself with the skin up and use a knife to make a not deep notch so that the finished product does not crack later.
5. Separate the meat layer from the pulp of the fat, season to taste, and rub the fat generously with the mixture of seasonings prepared.
6. Grind the meat part into pieces, season to taste and put on the prepared semi-finished product, retreating from the edge by 1/3. Roll everything up and send it to the refrigerator overnight for eight hours.
7. Put in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with branches of parsley and dill

This recipe was recommended to me by my good friend, and her mother and grandmother handed it down to her. Salo turns out to be very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper.

Components:

• fat - 6 kilograms;
• garlic - 2-3 heads;
• dill and parsley greenfinch - 2 bunches;
• dry mustard (powder) - 1 teaspoon;
• salt - 600 grams.

Technology for the preparation of salted lard in jars

Cut lard with a small meat layer into pieces, which should go into three liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, healthy sprigs of greens from dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the cloves and chop.

After the bottom of the net three liter cans sprinkle with three tablespoons of a mixture of salt and pepper, then sprigs of herbs and garlic. Dip all the pieces in salt seasoning and put in a bowl, shifting with herbs and garlic. And do it all the way to the top.

At the end, crush the surface of the laid out fat with mustard and close nylon cover or tie with food paper with cellophane. With long-term storage of fat, mustard slows down its deterioration.

Salo boiled with cherry twigs

People say: “There is never too much fat”, Salo is not bad, it is delicious! I want to offer an old way of salting bacon, then only natural natural additives were used, from which there was only benefit, and the taste was excellent!

Components:

• fat - 2.5 kilograms;
• water - 2 liters;
• branches from cherries - at least 250 grams;
• onion- 5 small onions;
• garlic - 14 cloves;
• husk - how much will go in;
• salt - two glasses;
• pepper - in the preferred amount.

Instructions for cooking boiled bacon with cherry sprigs

1. Carry out preparatory work on the primary processing of fat. Then grate with coarse salt and ground pepper (you can red or black) on all sides. Large pieces cut into four parts, but without cutting at the base.
2. Cut cherry branches from a healthy tree, dry slightly, then break into pieces. After adding onion and garlic husks, onions with garlic, cut into two parts.
3. Take two standard plastic bags, put one into the other, lay out the proposed combination of spices and flavors on the bottom and sides - but bay
   Do not add a sheet!
4. Delicate aroma from cherry twigs will be lost immediately. Tie the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the package.

A quick way to pickle lard

What ingredients will be needed:

• A kilogram of fat;
• 400 grams of salt;
• Garlic - 5-6 cloves;
• A little ground black pepper.

How to pickle lard according to a quick recipe:

1. The fat must first be washed, cleaned of dirt and wiped with paper towels;
2. We clean the garlic from the husk, cut into thin slices;
3. Cut the fat into small slices, pierce in several places;
4. Then we rub each piece with salt, garlic and pepper, insert garlic into the puncture sites;
5. We put all the grated pieces in a jar, sprinkle with the rest of the salt and pepper;
6. We place the jar in a container with water, put on fire and sterilize in boiling water for 30-45 minutes;
7. Ready fat recommends eating for short period otherwise it will be ruined.

Secrets and tips on how to pickle fat correctly

• In the matter of salting lard, one should not be afraid of an overdose of salt and spices: lard will take only a certain amount of salt, and spices can always be removed from its surface.
• The peritoneum is suitable for hot types of lard salting, and in the dry version it will remain very tough. Side layers of fat and from the back - here best material for dry salting.
• The smell of garlic, with its preliminary use in salting, quickly disappears. For this reason, it is better to rub pieces of fat on them before eating them.
• If the fat is harsh, then it can be softened by soaking in cold water for 10-12 hours, while adding a couple of teaspoons granulated sugar which will only improve its taste. Read more
• Lard before you need to serve it thinly and evenly, hold it in the refrigerator. When cold, it is more elastic and sharp knife he is easy to deal with.
• Ripe salted bacon meat strips darken. If they are still pink, then you need to give the fat time to brew. With dry salting, salt can be sprinkled on under-salted pieces of bacon, while in brine, salt should not be less than normal.

I love salty bacon. And no matter how it is salted, hot or cold. Today I want to tell you how I salt lard in a hot way.
For salting, I need: lard, salt, garlic, a mixture of peppers, onion and garlic husks, bay leaf.
I wash a piece of lard.

I take a wide pan, such that a piece of bacon fits entirely. I put salt in the pot. I take a lot of salt, from 10 to 20 tablespoons, depending on the thickness of the fat. There is no need to be afraid that the fat will oversalt. Salo will never take extra salt.
This time I took 10 tablespoons of salt, as the fat is thin.

It is no secret that salted and fresh lard have enormous differences not only in taste, but also in price, which is several times higher than the cost of a package of salt. But it is salt that is the key ingredient in this case, spices only complement the overall culinary picture, and you can easily find them in almost any kitchen.

In a word, we suggest you save and salt fat on their own at home, especially since it is not at all difficult.

Basic cooking principles

Both the quality of salted lard and, in fact, its very taste, directly depend on the product used for its preparation. It is not recommended to choose excessively thick or, conversely, too thin pieces of bacon. But the presence of a meat layer is welcome!

There are the following methods of salting fat:

• hot;
• using brine;
• dry;
• wet.

Least of all time will be taken by cooking bacon, which can be tasted just an hour later (often it is allowed to cool completely without removing it from the broth). Other salting methods will require more significant periods of time (an average of four to five days).

The finished product should be stored in sealed packaging on the shelf of the freezer or refrigerator so that it does not lose its original taste and magical aroma.

Express method of salting lard at home per day in a jar

If you have a piece of lard in the refrigerator and you want to pickle it quickly, then you will like this recipe, as it is easy.

Salting lard in a jar is as easy as shelling pears: it is important to choose the right spices and salt, pick up a solid piece of lard (you can even without meat) and leave it for a day. After this time, it will be possible to make sandwiches with lard, add it to various dishes (for example, baked potatoes) and enjoy the taste.

As you already understood, the whole process of salting lard with meat will take you no more than a day. Do not forget that lard is a very high-calorie product (800 kcal per 100 grams), so it is not suitable for people who are losing weight. But at the same time, for men who want to replenish their strength, a sandwich with lard will be relevant.

The main plus is that it is impossible to oversalt the fat. It will absorb exactly as much salt as required, so if you are still in doubt, be sure to try salting it.

Ingredients

• lard with meat - 1 piece (about 150 grams),
• salt - 2 teaspoons,
• bay leaf - 3-4 pcs.,
• black peppercorns - 5-6 pcs.,
• oregano - 1 teaspoon.

Recipe

Take a piece of lard with meat. First, you can pickle a small piece for a sample and, if you like it, then make another portion.

Cut the salo into thin slices. You can also cut it into strips, then you will have to peel off the salt longer. Therefore, the layers are quite suitable for salting, and after you remove the excess salt, cut it as you like.

Pour salt into the jar.

Add bay leaf.

Sprinkle black peppercorns.

Put in the oregano.

Put the fat that you cut into the jar.

Stir well the lard in a jar, closing the lid. Put in the refrigerator for a day.

Before serving, remove all the salt from the fat. Great for sandwiches, cracklings and baked potatoes.

The main nuances of the dry salting method

This method is one of the simplest and does not require special skills or time. Before use, you only need to scrape off the layer of salt with a blade (you can also rinse it properly and then dry it).

Components:

• one kilogram of raw fat;
• one kilogram of coarse salt;
• black pepper.

You can also use any seasonings and spice mixtures.

How to cook

The first step is to prepare the lard: peel the skin, rinse with running water, wipe dry thoroughly and cut into equal pieces, so that in the future it would be more convenient to remove the product from the freezer in one-time portions.

We make a mixture of pepper, salt and other spices chosen for salting, and roll a piece of lard in it from all sides, not excluding the skin.

At the bottom of the container in which salting will be carried out, we pour a layer of salt about five millimeters thick and put pre-cut pieces of fat on it so that there are small gaps between them. Sprinkle the whole thing with salt and add two or three bay leaves.

After that, lay out the next layer of fat and pour the remaining salt on top, after which we cover and send it to heat for the next twenty-four hours and another five days in the refrigerator.

The finished product is best stored in some cool place, you can also pack it tightly and send it to the freezer, increasing its shelf life several times.

Another way to deliciously pickle lard in brine with your own hands

This fast and enough in a simple way used by many housewives. For the preparation of brine, it is best to choose exactly sea ​​salt, however, the usual large-ground cooking is also suitable.

Components:

• 800 grams of water;
• kilogram of fat;
• a glass of sea or table salt;
• three cloves of garlic;
• two leaves of laurel;
• black pepper in the form of peas or any other seasoning of your choice.

How to cook

We cut the pre-washed and carefully wiped lard into pieces of arbitrary thickness, then we clean and cut the garlic (each clove into four parts).

We do it in lard medium depth cuts and put garlic in them, then mix a large amount of salt with black pepper, rub the pieces and add salt on top, then put the stuffed pieces in a bag, which, in turn, put in a saucepan, bowl or any other container. For one day we send to warm place and then for five days in the refrigerator.

Salo in brine with garlic

For cooking, the following components will be needed:

• one kilogram of lard;
• four cloves of garlic;
• five leaves of laurel;
• white ground pepper;
• black pepper in the form of peas;
• one liter of water;
• five tablespoons of salt.

Peel the skin from existing impurities, rinse the lard thoroughly and cut it into pieces of arbitrary thickness and shape, and then place it in a deep container, sprinkle with black pepper and add finely chopped garlic and bay leaf.

Dissolve the salt in cold water and pour it over the fat, then leave it under oppression for three days (the brine should completely cover the contents).

After the specified period, remove the product, wipe it with a towel, sprinkle with pepper and roll in as finely chopped garlic as possible.

The most effective ways to store salted lard

To harvested fat, and with it all of it taste qualities saved as long as possible, use the following method:

• Pick up a container with small holes (an old leaky pan or a regular wooden box). Holes are needed in order to ensure the free flow of brine into the pan, while the product itself was able to remain dry.
• The bottom of the box should be lined with several layers of newspapers or any other paper and pour a layer of salt on top of it, laying pieces of bacon on it, and then cover it again with a layer of salt on top.
• Before laying fat for long-term storage, we recommend that the product be rolled in a mixture of fragrant herbs, sprinkled with pepper or stuffed with garlic.
• A freezer is also a good place to store it, before putting it into it, cut the lard into small pieces, and then wrap each of them with a napkin and pack it in cellophane. You can store fat in such conditions for many months.

The nuances of choosing a product for salting

First of all, try to purchase the product along with the skin, while the thickness of the piece should reach an average of three centimeters. The consistency of the fat should be as uniform, dense and elastic as possible (you can verify this by piercing a piece with a knife right on the counter).

For salting, it is the fat of a pig, and not a boar, that is much more suitable.

In places of incisions, a quality product will have either a pink or slightly whitish tint, in no case should you buy yellow fat!

As you can see, the salting process does not require any special skills or serious efforts. At the same time, there is no need to use exactly those components that are indicated in the recipes; it is quite possible to replace them with others that are more appropriate to your taste.

To make this picture come true, you need to buy the right fat or pickle it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will definitely get it.

The easiest way is, let's say, "grandmother's". According to the "grandmother's recommendations", for salting 15 kg of bacon, you need 1 kg of salt (that's how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The easiest recipe for salting lard at home

Cut the bacon with the skin into long sticks. Make transverse cuts every 8-10 cm. Rub the salmon on all sides with salt. Lay tightly so that there are no voids in an enamel bowl. Sprinkle again with salt. Place a wooden circle on top, and a weight on it.

Such an amount of fat requires periodically shifting the bottom row up, and the top one, respectively, down. You need to do this every 5 days.

After 20 days, the fat is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For longer storage, spread out in bags - in the freezer.

How to pickle lard with spices at home

Having slightly improved the “grandmother’s recipe”, namely, by adding spices, we get the most tender and delicious fat to the table. This method is good for lard with a layer.

Salt Salt Ingredients:

• fat - 2 kg
• salt - 150 grams
• black and red pepper - to your taste
• garlic - 1 head

Preparing salty homemade lard

Cut the meat into strips 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

Putting the fat in this container, rub it well with salt on all sides. Sprinkle the top with the pepper mixture.

Sprinkle the top with the pepper mixture.

Place slices of peeled garlic into the slits.

Transfer the fat to a plastic bag, pour the rest of the salt here.

Put the package in the refrigerator. The fat will be salted in 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:

to store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and freezer.

ON A NOTE

The main thing in the salting process is to choose the right fat. It should be soft, with a soft skin (it is desirable that it be tarred with straw, which, of course, is rare these days). Do not take thin fat, good - from 6 centimeters and above.

Although ... both the method of salting and the choice of fat, or rather the part of the carcass from where it is cut, each has its own. Someone likes clean, without meat, someone thinner, someone fat and without meat.

The salting process is simple, and most importantly, do not spoil the fat with salt. It will take what it takes. And this “necessary” is just right for our taste.

Spices. Here, too, everyone has their favorite and most used: from just salt to finely chopped greens. Garlic is also used to taste, not everyone likes it.

In general, all salting methods can be divided into dry and in brine. Above was the recipe for dry salting.

How to pickle lard at home in brine

One of the recipes when lard (and the skin) turns out to be very soft and fragrant. By varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

• fat - 2 kg
• salt - 1 cup
• water - 1 liter
• garlic - 4-6 cloves
• bay leaf - 10-20 pieces
• ground black pepper - to your taste

How to cook homemade lard in brine

Cut the salo into small (about 5x10) pieces. Puree the garlic in a mortar or press.

Dissolve the salt in room temperature water in a saucepan. Put in a bay leaf. Bring the water to a boil. Cool the brine.

Pepper pieces of bacon to taste. Coat with garlic. Put them in a container and fill with brine. Put a lid (plate) and oppression on top.

Put the fat in the refrigerator for six hours.

After this time, the fat is ready for use. Store it in the freezer, after putting it in a bag.

About the benefits of fat and gorilka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once, in the days of natural peasant farms. Today, lard is salted not so much to save, but to get delicious product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s all “bad” cholesterol, what good can it be ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefit from salted lard.

1 Homemade lard makes useful arachidonic acid(Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in in large numbers), hormonal and cellular activity.

2 high the energy value . Calorie content of salty homemade fat 770 Kcal. This is the so-called "good", "long" caloric content, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of bacon sandwiches are a great energy snack if you can't have a full meal.

Especially well fat saturates if you use it. with a glass of vodka. Alcohol breaks down fats into water and "clean" energy, that is, carbohydrates, turning pork fat into a super-nutritious food that satisfies the need for food for a long time.

And this is far from all the benefits that can be extracted from fat.

As for the taste of homemade salted bacon, they don’t talk about it. They try it.