Lard through a meat grinder with garlic - cooking recipes

There are many recipes for lard through a meat grinder with garlic, and they are all approximately the same in recipe and taste. Lard is the compacted fat mass in the carcass of an animal, most of which is concentrated between the skin and muscle tissue. Despite the high calorie content (approximately 750 kcal in its raw form), the product is popular in cooking.

Its advantage is the quick and long-term satisfaction of hunger, activation of brain activity and removal of toxins from the body.

Lard twisted with garlic additionally helps reduce the severity of hangover syndrome and helps strengthen the immune system. The spiciness and spiciness of the dish can be adjusted by the composition of the recipe.

Lard twisted with garlic through a meat grinder in Ukrainian: recipe

The simplest cooking recipe is so elementary that even a child can handle it, but if you want to feel all the aroma and taste of such lard, you will need to work hard!

To prepare we will need:

• 1 kg fresh lard
• 2 tbsp salt
• 6 cloves hot garlic
• Meat grinder and minimum time

We peel the fat from the skin, cut it into cubes/strips and twist it through a meat grinder along with the garlic. Add salt, mix thoroughly and let it brew for a day.

And now it’s time for the real recipe for “pounded lard” that Ukrainian tourists love to eat:

• 0.5 kg of salted lard (after salting it should stand for at least a week)
• 3-4 cloves hot garlic

We remove the skin. We cut the lard into 4 parts, take one of them and cut it into as thin slices as possible, and then into thin strips. We take the largest and heaviest knife in the house and begin to “beat” the lard with the blade until it becomes homogeneous. While beating, lift the layer of lard and turn it over so that all the pieces are processed evenly.

Having turned it into a paste-like mass, move on to the remaining pieces. Having finished with the lard, squeeze out the cloves of garlic through a hand garlic press and use a knife on a cutting board to “drive” the garlic into the lard so that it releases juice and mixes into a single whole with the lard.

Now we take rye bread and spread a piece of crushed lard - try it and enjoy it! This process is labor-intensive and is often abandoned in favor of mass production, but once you try this method, you are unlikely to want lard from the meat grinder.

Ingredients

• 200 g fresh lard;
• 2-3 medium cloves of garlic;
• salt, pepper to taste.

How to cook lard twisted in a meat grinder with garlic and spices

The most important thing is to choose the right piece of lard for this appetizer. Forget about shops and supermarkets - you definitely won’t find suitable lard there. It’s best to go to the market - that’s where the freshest lard will be sold. If you are already offered lard with salt, then most likely it is an old piece - this is absolutely not suitable for us. There is lard with meat streaks, it is very tasty, but it is not suitable for this recipe, so do not buy it, no matter how appetizing it looks.

There may be skin on the lard - it needs to be removed. Some people like to eat it separately - great, it means you don’t have to just throw it away.

Wash a piece (this is not necessarily necessary, but I still prefer to do it - how do I know if the seller dropped it on the floor, and in general, how and where it was stored?) and dry it with paper napkins or a towel.

Cut the lard into slices. The size of the slices should be such that it is convenient to work with a meat grinder. Large pieces cannot fit into the feed bowl of my meat grinder (I daresay it’s the same story with your meat grinder).

And we grind the lard in a meat grinder. Just a couple of minutes and you're done! You will spend more time washing your equipment later.

Peel the garlic and pass it through a garlic press. If you want, you can simply cut it into small pieces with a knife - then it will feel better in the finished snack.

Add garlic to lard. The lard in the meat grinder with garlic is almost ready.

Then add salt and pepper. I usually just add black pepper, but you can also use paprika, for example. Some even add Provençal herbs or dried basil - the result is a kind of mixture of culinary cultures: Slavic and Mediterranean (very successful, by the way).

Mix everything thoroughly and be sure to taste to see if any spices need to be added.

That's all: put the appetizer in a convenient container and can serve. By the way, lard with garlic is perfectly stored in the refrigerator if necessary. Just don’t forget to cover the container with a lid or cling film - then the lard will not absorb excess odors and will not share its garlic aroma with anyone.

This appetizer is especially good with fresh black bread and green onions, as an addition to a plate of hot and aromatic red borscht.

Teaser network

Lard twisted with garlic

What do we need for cooking?

Before you go to the market for lard, check if your kitchen has everything you need for cooking. To prepare lard with garlic according to this recipe you will need:

• Half a kilogram of lard pre-salted with black pepper. Lard can be of any type. Ideally, it should sit for a week or two before being minced with garlic;
• two medium heads of garlic, preferably homemade;
• salt - to taste;
• a mixture of freshly ground black pepper, mustard seeds and coriander, taken in approximately a 1:1 ratio;
• optional - a pair of clove petioles. In season: a bunch of dill, parsley and basil, shoots of young garlic. Please note! Adding fresh herbs reduces the shelf life to just a few days!
• what to twist. In the original cooking recipe, which I tried, lard was ground in a mortar, with the gradual addition of garlic and spices. You can replace it with a blender or a good old cast iron meat grinder that you inherited from your grandmother.

Lard pate with garlic from Yulia Vysotskaya

The classic taste of lard snacks can be made more piquant by adding spices and herbs, aromatic - fresh dill, parsley and other herbs, spicy - mustard, horseradish, hot pepper.

Ingredients:

• garlic - 2 medium heads.
• bell pepper (red) – 1 piece;
• parsley – 5 sprigs;
• basil leaves (fresh) – 5 pieces;
• cilantro – 3 sprigs;
• lard – 500 – 600 grams;
• 6-8 peas of allspice and black pepper.

Cooking technology:

1. Remove the core from the pepper and cut into 8 pieces.
2. Coarsely chop the greens and garlic.
3. Grind the peppercorns in a mortar or coffee grinder.
4. Place all products in a blender and grind.
5. The result is a very aromatic, beautiful-looking and tasty pate.

An appetizer of lard with garlic is an easy-to-prepare, affordable and tasty dish. It contains only healthy products, and the incredible aroma attracts even children. By adding various herbs, herbs and spices to the main ingredients, you can experiment with taste, spiciness or spiciness and choose the most ideal option for yourself.

I have this question: is it possible to grind cooled lard in a meat grinder along with the peel?

The skin can be boiled, adding pieces of meat, and made into a roll. Grind the lard into a meat grinder with garlic and spices.

Can. And add pepper, salt and herbs.

If the skin is easy to chew, then you can. Sometimes it doesn't chew at all.

It is possible if the skin is soft. If not, it’s not worth it, you’ll just ruin the product. Add garlic, pepper and salt to the lard, wrap it in film and put it in the freezer. Yummy, snack bacon))

..better without skin. . It’s not difficult to separate it from lard...)... . and lard before grinding in a meat grinder. . put it in the freezer for a while... It will be easier to grind..)..

Can be done manually or electrically. What kind of meat grinder? If it doesn’t turn, then maybe the knives were placed incorrectly

Better without skin

Possible but without skin

Preferably without skin. Cook it separately with spices.

How to make salted lard twisted through a meat grinder with garlic and herbs

In this case, great attention must be paid to preparing the greens. It will need to be washed as thoroughly as possible and dried thoroughly. Try to dry it so that not even a drop of moisture remains on it.

If you rush and add the greens wet, the resulting twisted mass will not be entirely homogeneous or, in general, will begin to flake.

Snack components:

• Salted lard - 600 g
• Garlic - 3 cloves
• Parsley and cilantro - 1 large bunch
• Salt and pepper to taste

Preparation:

• Remove the fat from the skin, cut into small cubes and freeze
• Next, we begin to send it into the meat grinder in small portions.
• Add a small amount of greens along with lard
• To make the mass more homogeneous, pass it through the meat grinder again.
• At the final stage, add salt and pepper to the twisted lard and mix everything thoroughly
• Transfer the finished mixture into jars or containers with hermetically sealed lids.

Lard is a real delicacy made from a simple product.

Most people are not particularly enthusiastic about lard, so most often they bake it, boil it, or simply salt it. In fact, from this seemingly simple product, you can prepare a real delicacy that you can treat your guests to. All you have to do for this is twist the lard and add certain spices or herbs to it.

Raw lard with garlic through a meat grinder

Spicy garlic pate made from twisted lard goes best with rye bread, on which it is spread in a thin layer and served with hot first courses - cabbage soup, soup, borscht.

Ingredients:

• 500 grams of fresh lard;
• 6 – 8 cloves of garlic;
• 1 teaspoon ground pepper;
• lard through a meat grinder with garlic recipe how much salt
• ½ tablespoon salt.

Cooking technology:

1. Remove the skin from a piece of lard by carefully cutting it with a knife.
2. Rinse under running cold water, dry on a paper towel.
3. Cut into small pieces for further processing.
4. Grind through a meat grinder two or more times to obtain a paste.
5. Peel the garlic, wash and squeeze through a press.
6. Salt the chopped lard, add ground black pepper (or a mixture of peppers) and pour garlic into it.
7. Mix everything thoroughly until smooth.
8. Place the paste in a glass container, cover with a lid, and store in the refrigerator.

The finished snack can be stored for 7-10 days and will become a godsend when guests unexpectedly appear on the doorstep. While they are enjoying the unusual taste of sandwiches with pate, the hostess will have time to prepare something more serious for dinner

Useful tips and tricks

Twisted lard with garlic, the recipes of which vary mainly in the composition of spices, is obtained with a delicate texture and spicy aroma, if the following rules are followed when preparing the dish:

After cooking, twisted lard must be stored only in the refrigerator and always in a glass and tightly closed container. It should be borne in mind that the aroma of garlic and other spices quickly disappears, so it is recommended to consume the dish within 5-7 days. In this regard, it is not recommended to cook lard in large volumes; if necessary, you can reduce the proportions of the products indicated in the recipe.

With the addition of dill

To make the product truly tasty and healthy, you need to choose the right main ingredient - lard. It can be used fresh or pre-salted, and it is better to buy it on the market, from trusted and reliable sellers. Fresh lard is smooth white or soft pink in color, soft, without blood clots or foreign odor. The combination of spicy dill, garlic aroma and lard is ideal.

Ingredients:

• 400 grams of unsalted lard;
• 100 grams of green dill;
• 6 cloves of garlic;
• seasoning from a mixture of peppers; salt.

Cooking technology:

1. Prepare lard and grind in any way.
2. Finely chop the dill.
3. Squeeze the garlic through a press.
4. Mix all ingredients

Lard sandwich snack bar

This lard spread is very spicy and aromatic.

Ingredients.

• Fresh lard – 300 g
• Salt – 1 teaspoon
• Garlic - 3 cloves
• Coriander (ground) – half a teaspoon
• pepper mixture - half a teaspoon
• paprika - a third of a teaspoon
• Mexican seasoning – 1 teaspoon
• Basil greens
• Green onions
• Dill greens

Preparation of lard spread:

Cut off the skin. We pass fresh lard through a meat grinder twice. Add all the spices and crushed garlic. Stir and add chopped fresh herbs. Mix again. The spread is not ready - the lard needs time to absorb the flavors. To do this, cover the container with the spread with cling film and put it in the refrigerator for a day.

Savory snack with spices

The thickness of the piece is 4–5 cm, thicker fat may come from an old pig, it is tougher and more sinewy. The quality of lard can be determined by the type of skin - it is recommended to choose a product with thin and soft skin that can be easily pierced with a fork or knife.

Ingredients:

• lard – 0.5 kilograms;
• 8 cloves of garlic;
• black pepper;
• paprika pieces;
• coriander;
• red pepper;
• bay leaf (powder);
• dried basil;
• ready-made mustard grains - 2 tablespoons;
• caraway;
• salt.

Take all the spices in ground form, ½ teaspoon each.

Cooking technology:

1. Grind the lard to a paste.
2. Peel the garlic and rinse.
3. Add spices to the twisted lard and mix.

Benefits of snacks

The benefits of lard are undeniable. The product contains many essential fat-soluble vitamins A, D and E, is never radioactive and contains absolutely no carcinogens. Lard has extremely beneficial arachidonic acid, which is one of the unsaturated fats that the human body needs. Its use within reasonable limits is extremely effective for antiviral prevention, especially in the winter season. We can also confidently say that lard contains most of the main part of the periodic table.

Garlic also has an equally rich chemical composition. Its bulbs contain the polysaccharide inulin, phytosterols, carbohydrates, salts, iodine, magnesium, organic acids, phosphorus, vitamins and microelements. The product increases the human body's resistance to infectious and colds, improves the functioning of the digestive organs and heart, has mild diaphoretic and diuretic properties, dilates blood vessels, and has antiscorbutic and antiseptic characteristics.

• Calorie content per 100 g - 800 kcal.
• Number of servings - 300 g
• Cooking time - 5 minutes

Ingredients:

• Pork lard - 300 g
• Garlic - 3-4 cloves or to taste
• Salt - to taste

Lard through a meat grinder with garlic what is it called

Some people call it namazka, others call it shaving cream, and others, in general, call this product snack mass. In fact, this dish has a common name, which is most often used in restaurants and cafes serving Ukrainian cuisine. There they call it sandwich lard.

It received this name because it was originally made so that people during long journeys could make nutritious sandwiches that would easily relieve hunger.

Like many dishes prepared in different regions, lard minced with garlic has hundreds of names, but as honored chefs tell us, the correct (established name) is sandwich lard.

This lard is very convenient to take with you on picnics, hunting, fishing, and traveling at any time of the year. It is convenient to transport, as it can be packed tightly into jars and containers. Quickly spread and eat deliciously.

Ingredients for 250 grams of pasta:

• 300-350 g fresh lard
• 3 cloves of garlic (at the rate of 1 clove per 100 grams of lard)
• black pepper
• sea ​​salt.

We prepare lard in Ukrainian: the most delicious sandwich lard according to famous recipes.

For those who came to Gogol’s homeland, they know well that there is no better snack than a piece of black rye bread and delicious lard. The flavor of Ukraine includes rich borscht, garlic dumplings and juicy delicious lard in all kinds of servings. But as many people note, the most delicious recipe for lard is chopped paste with garlic. In this article you will learn both a simple and a real recipe for making lard in Ukrainian.