Boiled lard recipe from Western Ukraine

Classic recipe for Hutsul lard

To make it tasty and with a spicy aroma, you need to choose a piece with a meat layer.

lard with a layer of meat – 1 kg;
garlic - a couple of cloves;
black, red pepper, salt, coriander - to taste;
onion peel - 30 g per 2 liters of water.

Before cooking, rinse well and cut into 5 x 10 pieces.

Place the husks on the bottom of the pan so that they cover the bottom and fill with water. Bring to a boil. After this, the water must be salted. The more salt the better. Place pieces of lard into boiling water and cook for about half an hour.

While the product is cooking, prepare the mixture for grating it. Chop the garlic and mix with the rest of the spices. All ingredients must be taken in equal parts. If you decide to add a couple of tablespoons of coriander, then the rest of the spices should be added in the same proportions. The same amount of salt. Mix the mixture well.

Boiled lard roll - recipe

If you see thin pieces of lard on the market, don’t miss the opportunity to buy it for pennies and make a wonderful roll. Save some money and get an excellent snack. Moreover, it doesn’t matter where the piece comes from, the flank or undercut will work well.

Lard – 600 gr.
Onion peel - a large handful.
Salt – 2 tablespoons per liter of water.
Garlic, ground and peppercorns, bay leaves, favorite spices.

Place a piece on the board, sprinkle with plenty of spices, and roll into a roll. It's faster and more convenient to cook small pieces. Tie with threads and twine.
Boil water with salt, peels, peppercorns and bay leaves.
Fold the rolls and cook after boiling for 30 minutes.
After removing from the burner, forget the roll directly in the brine for a day.
After a day, take it out, peel off the husks, and blot it. Wrap in film and store in the freezer. However, cut off a piece, since you can try the roll right away.

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Recipe for boiled brisket with layers of meat

Incredibly tasty and beautiful snack. You may salivate while you cook.

A piece of brisket with layers – 1 kg.
Garlic – 4-5 cloves.
Onion peel - a handful.
Water - liter.
Salt – approximately 100 gr.
Sugar - a spoon.
Bay leaf, peppercorns, khmeli-suneli seasoning.

If desired, cut the brisket into medium pieces; they will salt faster.
Boil water, adding husks, salt, bay leaves, sugar and peppercorns. Lower the pieces and cook for half an hour after boiling.
Leave the lard to cool in the brine.
Clean the pieces from adhering husks and dry.
Mix the spices with minced garlic and grate the brisket.
All that remains is to wrap the lard in cling film and keep it in the refrigerator for about an hour (ideally overnight). Take a sample and store the remainder sealed and refrigerated.

There are never too many recipes, so keep the video with lard boiled in a bag and enjoy. Good luck with your culinary vigils in the kitchen.

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The lard turns out soft and aromatic, very tasty.

35 minutes Serves 5 Not difficult

Ukrainian lard is very tasty, spicy, aromatic. I cook it for the whole family, everyone loves it very much. To prepare lard you will need onion peels, cherry branches, salt, spices and garlic. To begin with, we prepare a pillow of twigs and onion peels in a saucepan, then put peppercorns on the pillow.

We buy fresh lard, clean the skin thoroughly and cut it into pieces. put the lard on a pad and add salt so that the lard has the desired salinity, pour a glass of water and let it simmer over low heat until all the water has boiled out. After the required time, take out the steamed lard and place it on a tray. While the lard is hot, we need to quickly marinate it. To do this, we peel the garlic and squeeze it onto each piece and thoroughly rub the lard with garlic, then sprinkle ground black pepper and paprika on top.

Now you need to leave the lard to marinate at room temperature for an hour so that it is well saturated with the dressing. After an hour, you can put it in the freezer for half an hour or in the refrigerator for an hour so that the lard can be easily cut. Bon appetit friends

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Pork lard with streaks of meat 500g
Black peppercorns 7 peas
Bay leaf 2 pcs
Garlic 1 head

You will need
: 20-30 minutes
Geography of the dish
: Ukrainian
Main ingredient
: Smoked lard
Type of dish
: Lunch

Rinse the lard well under running water.

Fill a saucepan with water, carefully add lard, black pepper, and bay leaf. Boil until tender over low heat.

Smoked lard in Transcarpathian style

To prepare it, we select pieces with a thickness of 5-8 cm. You can take either solid pieces or with a layer of meat. In the second case, the lard will turn out tastier and more beautiful to look at.

The pieces should be generously rubbed with salt and placed in a metal container. Now we send them to a cool place, but so that the temperature does not drop below zero. Leave for one week.

During this time, it should be salted, and the salt should partially melt. After this, fill the entire contents of the container with marinade.

We prepare the marinade based on 2 liters of water. Add a few bay leaves, a few chopped garlic cloves, and about 10 black peppercorns.

We put it on fire. Bring to a boil and let simmer for a couple of minutes. Remove from heat and wait for the marinade to cool. After this, add lard and again send the entire contents of the pan into the cold for a week.

After this, the product can be cold smoked for 4 days. Under no circumstances should you use hot smoking.

Recipe for salting lard in brine in Transcarpathian style

In Transcarpathian villages, adults and children know how to salt lard. Shacks of lard hang in everyone's house. This recipe produces tasty, fragrant, and most importantly natural lard that is quick to prepare.

Ingredients:

Bay leaf;
Water – 2 glasses;
Black pepper;
Sugar – 1 tbsp. spoon;
Garlic – 10 cloves;
Lard (salted) – 500 gr.;
Vinegar - 2 tbsp. spoons;
Onions – 4 pcs.;
Salt – 1 tbsp. spoon;
Carrots – 2 pcs.;
Allspice;
Carnation.

Preparation:

Finely chop the carrots;
Add salt, sugar, pepper to the water. Add carrots;
Boil;
Pour in vinegar and remove from heat;
Cool completely;
Cut the lard into thin pieces and transfer to a deep container;
Cut the onion into rings;
Garlic – in slices;
Place onions, peppers and garlic on the lard. Mix everything evenly;
Pour cold brine over food;
Leave it on the table. In an hour the dish is ready.

Salo in Hutsul style. Recipe. Reviews

Lard can be salted dry. To do this, you need to rub it with salt and herbs and put it in a container, preferably wooden, and place it under load for three weeks. Turn over every 4 days. After a month you can take it out and try it. Add spices to taste.

Many who have tried Hutsul-style lard claim that its unsurpassed taste is difficult to confuse with any other. Even those who were skeptical about this product, after trying it, will not remain indifferent.

Is there a product more beloved than boiled lard? There is probably no person who would not love to feast on such a dish. At the same time, there are hundreds of ways to prepare it. And it’s hard to say which recipe is the most delicious. After all, each has its own zest that makes it unique. We offer several of the most popular cooking methods.

Lard in a bag

Lard boiled in a bag turns out very juicy and aromatic. It will be appreciated even by those who were previously very skeptical about this product. It is very simple to prepare, but it turns out incredibly tasty.

If you purchased hard lard with a very coarse skin, prepare it in a bag. It will become soft and at the same time retain its dense texture.

For 1 kg of fresh lard you will need:

2 heaped tablespoons of salt;
8 cloves of garlic;
1 tbsp. l. peppercorns.

Crush the garlic with a knife.
Read also: What side dish to serve with cutlets
Crush the pepper lightly as well.
Mix salt and pepper and garlic. Rub the lard well with this mixture.
Take two regular bags, fold one into one and put lard in it. Tie as tightly as possible.
Pour water into a large saucepan and put lard in the bag. You will need about two liters of liquid.
Cover with a lid and cook over low heat for 1 hour.
Then remove and place in a bowl to cool completely. Only after cooling can you remove the lard from the bag. Keep refrigerated.

During the cooking process, the lard in the bag will be on the surface of the water. Don't try to sink it to the bottom. Just cover the pan with a lid.

Favorite product

Lard is one of the most beloved products in the post-Soviet space. This is not at all surprising, because the ingredient has a wonderful taste, a delightful aroma, excellent nutritional value and at the same time is a very healthy dish. Despite the abundance of fat, lard will not add extra pounds, so a few pieces of a tasty snack are quite acceptable even if you are on a diet. Nutritionists claim that a small amount of the product will not only not cause harm, but will also have a very positive effect on the condition of the entire body.

For all its advantages, unprocessed lard does not have a very pleasant taste. That is why delicious dishes are made from the product by smoking, salting or pickling. One of the universal and very appetizing snacks is lard, salted in a jar. Making such a dish is very simple. The process does not take much time and does not require special culinary skills.

Preparing for work

Before you begin the cooking process, you will need to purchase the main ingredient. Choosing lard, which is not difficult for experienced housewives, can present some difficulties for novice cooks. The taste, aroma and appetizing appearance of the finished dish will depend on the quality of the product. That is why the selection process should be approached with all responsibility.

When choosing a product, you should ask who it came from - a pig or a wild boar. The lard from the female boasts the absence of an unpleasant odor and a delicate, pleasant taste, while the ingredient from the male has a pungent aroma and a more rigid structure. To make sure the seller is honest, you can smell the product yourself. Pig lard gives off a pleasant meaty aroma, and the sharp, unpleasant smell of urea indicates that the ingredient was obtained from a wild boar.

The second important criterion is the freshness of the product. Good lard is white, sometimes with a pinkish tint. The yellow or gray color ingredient has been lying on the counter for a long time and will have a very unpleasant taste and aroma. The reddish tint of the product indicates that the blood was not drained from the carcass during cutting; therefore, the quality of the lard leaves much to be desired.

The thickness of the skin also serves as an indicator of a quality product - the thinner it is, the more tender and soft the lard will be. The presence of stubble on the skin is undesirable.

The most suitable for salting or pickling is lard from the back (loin) of a pig. The brisket product contains a small layer of meat, but is also quite soft, making it suitable for making snacks. But lard from the head, cheeks and neck contains a large amount of meat. It is not recommended to salt this ingredient, because the appetizer will be quite tough.

Lard with spices

Boiled lard with spices is a fragrant classic that will perfectly complement any table. It's not difficult to prepare. But what happens will cause admiration not only among relatives, but also among guests. It is the spices that imbue lard with an amazing taste and make it perfect.

For the recipe you will need:

1 kg of lard (not very thick);
4 spoons. table salt;
6 – 8 cloves of garlic;
peppercorns;
ground red and black pepper;
ground paprika;
whole laurel leaf.

Before preparing boiled lard, it must be cut into small pieces.
Take a large saucepan and place the product in it. Pour in water, add salt, a little pepper and bay leaf.
Place on the stove, bring to a boil, turn the heat to very low and cook for 40 minutes. Remove the finished lard into a bowl and let cool.
Chop the garlic and peppercorns, add the remaining spices and mix everything well.
Make small cuts on each piece. Coat the lard well with a mixture of spices (try to get them into the cuts) and place in an empty pan.
Cover and refrigerate overnight. Serve thinly cut into small pieces.

The cooking time for lard can be varied. If you want it to be very soft, cook for an hour or more. In the case when you want to get a product that is soft on the outside and hard on the inside, it is enough to cook for 15 - 20 minutes.

The most delicious boiled lard

And finally, the most delicious recipe for boiled lard. What makes this dish special is its secret ingredient – onion skins. It is this that makes lard beautiful, adds an amazing flavor note that cannot be found in any other recipe for boiled lard.

Necessary ingredients per kilogram of lard:

2 liters of water;
100 gr. salt;
1.5 – 2 heads of garlic;
laurel;
onion peels (about four handfuls);
allspice;
coriander.

Cut the lard into small pieces, no more than three centimeters thick.
Next, you need to take a large saucepan, pour water into it, put onion peels, spices (everything except garlic) and salt. Place the container on the fire and boil for ten minutes.
Place lard in the marinade, cover with a lid and cook for about twenty minutes. After this, turn off the heat and leave until cool.
Remove the lard from the pan and place in a bowl or colander to drain the liquid.
Chop the garlic using a garlic mince. You can add other spices to it to suit your taste.
Coat each piece of boiled lard with the garlic mixture, place in a container, cover and refrigerate. You can try it in a day.

You can take any spices to suit your taste. The amount of seasonings is also adjustable. If you like it spicy, you can add red pepper.

Boiled lard is a dish that will never go out of style. It is tasty, healthy and can successfully complement the menu of any holiday. It can be served with fresh bread, mustard, horseradish, and vegetables. This kind of lard just melts in your mouth. It's not difficult to prepare. But at the same time, you can always add something of your own, unusual, to the cooking process, which will make the dish even tastier.

Boiled smoked lard

Everyone will agree that lard prepared with your own hands at home is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers or other additives are used for cooking. Cooked-smoked lard is not only surprisingly tasty, but also looks beautiful.

To prepare you will need:

kilogram of lard;
water – 4 liters;
salt – 100 gr.;
laurel leaf;
peppercorns;
foil;
metal container;
fruit tree sawdust.

Put bay leaf, salt, pepper into the water and boil.
Put lard there and boil for fifteen minutes. Remove the product from the pan and place it in a bowl or on a board until it cools.
Take a dry metal container (you can use a cauldron or a saucepan with thick walls). Place sawdust on the bottom.
Place some kind of lattice stand over the wood chips. Next you need to put foil and lard on it. Cover with a lid and place on very low heat. Smoke for 30-40 minutes.
After this, the fire must be removed, the container must not be opened, but left as it is until it cools completely, about eight hours. Serve thinly sliced on a platter, you can garnish with herbs.

When smoking lard, it is very important that the lid fits tightly to the vessel. Smoke should not come out.

Lard in brine with smoked flavor

For cooking, you can use regular lard, up to 10 centimeters in height. But the best piece for this recipe is a piece with a tender layer of meat. In this version it is not only tasty, but also beautiful. The use of onion peels in the recipe will add an exquisite smoked taste to the lard.

Ingredients:

Garlic;
Water – 5 – 6 glasses;
Onion peel;
Pepper;
Lavrushka;
Salt;
Lard – 1 kg.

Preparation:

Prepare the peels of ten large onions;
Add spices, salt, husks to the water;
Cut the lard into pieces so that you can safely use it in the future;
Dip into liquid;
Wait for it to boil and cook for 30 minutes;
Soak in brine for eight hours;
Remove the lard and wipe dry with a paper towel;
Wrap in film and freeze.