Salo 'Student Style'
Appetizers • European
Description
If desired, you can add garlic or any other spices. It's impossible to ruin! However, keep in mind that if the lard has meat streaks, it will absorb more salt than the lard itself. You can use either packaging bags or sturdy ones for freezing products. I assure you, this will not affect the quality and taste of the lard. Enjoy your meal!
Ingredients
- Pork fat 20 oz
- Salt 4 tablespoons
- Ground Black Pepper 1 teaspoon
- Paprika 1 teaspoon
- Dried parsnip 1 teaspoon
- Red Long Chili Peppers 1 teaspoon
Step-by-Step Guide
Step 1
Rinse the lard and dry it with paper towels.
Step 2
In a separate bowl, mix the salt and spices.
Step 3
Rub the lard with the resulting mixture.
Step 4
If desired, roll the lard into a log and wrap it with twine.
Step 5
Pack the lard into a bag, leaving some space (during cooking, the lard will release juice).
Step 6
Then place it in 2-3 more bags. Wrap the bags very tightly to prevent any liquid from getting inside!
Step 7
Submerge the 'packet' in a pot of water and boil for at least 4 hours.
Step 8
After the time is up, open the bags and pour out the liquid from the lard. Let the lard cool, transfer it to a clean bag, and place it in the freezer. The next day, it can be tasted.
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