Hello, dear friends! I continue the topic of salting lard. And today, as promised, we will consider the ambassador in a dry way. I think this method is the simplest and fastest.
But what will be the result! Just imagine how you will then cut it into pieces, put it on some bread with mustard and enjoy its taste. Or fry cracklings from it, with potatoes and herbs. How delicious, there are simply no words. Real jam. Or cook real Ukrainian borscht with it.
By the way, do you know that this product’s content is very beneficial for the immune system, especially in the cold season. Salo is a constant companion for winter fishing enthusiasts.
All recipes presented are approximately the same. The only difference is the addition of spices, the method and timing of aging. Therefore, I recommend that you familiarize yourself with each option in order to choose the most convenient and acceptable one for yourself. I also recommend that you familiarize yourself with the method of salting in onion peels. So take your pick.
Before starting the salting process, be sure to rinse the lard and clean the skin.
