Lard twisted with garlic through a meat grinder in Ukrainian: recipe. Raw lard, minced with garlic and herbs, dill, pepper, salt, spices for spreading on a sandwich: recipe

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.

Ukrainian appetizer made from lard through a meat grinder: what is it called?

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

a piece of lard weighing approximately 500 g;
5-8 cloves of garlic;
2/3 tsp. salt;
1/2 tsp. black pepper.

Question number one: where to buy lard. Let the shops and supermarkets rest on the sidelines, you go to the market, and there are no options. Look for a seller who does not sell meat every day, but brings home-grown brisket, ham and neck to sell. Well, and lard, of course. Stop here.

Many people mistakenly believe that in order to prepare lard twisted with garlic, it is quite possible to buy a cheaper product - all the same, they say, it will not be visible what it was originally. It won’t be visible, that’s for sure, but don’t expect the taste of such a snack to be special: to get a wonderful dish, you need to buy wonderful products. Don’t save money: if you win three pennies, you will get a sea of disappointment and a bunch of vain expectations.

The lard for preparing such a snack should be soft, tender and, oddly enough, not smell of anything. Well, except that the skin may give off a slight smell of burnt straw, which is used to burn the pork skin. By the way, its thickness and density are also directly related to the quality of the lard: it is believed that the skin should be thin, soft and easily pierced with a knife.

When choosing lard, give preference to pieces of medium thickness: a layer of this product that is too thick may well belong to an overly mature “piggy” - who knows how stringy and dense it has become over many pig lives?

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.

Recipe No. 2

If you want to cook Ukrainian twisted lard, then you will have to be a little patient.
In this case, you will not have to twist the mass, but serve it well.
In order to obtain the desired consistency of the spread, you will need a sharp and dull knife, and a maximum of half an hour of time.

So:

Take 700 g of salted lard and cut it into as small a cube as possible
Sprinkle it generously with black pepper, and armed with a dull knife, start beating
Do this until you have a smooth, soft mass without any lumps.
When the mixture is ready, proceed as usual
Add a small amount of chopped garlic to it and mix everything thoroughly

The combination of lard with spicy garlic and fresh herbs is a taste familiar to everyone. What associations does it evoke? Some people will immediately remember a childhood hike in the nearest forest, others - get-togethers in a student dormitory or a quiet family dinner...

Sandwich lard for spreading, minced with garlic and herbs: recipe

In order to prepare sandwich lard with herbs, it is important to maintain the proportions correctly. Typically, those who choose this recipe do not like spicy things and are more inclined to have a variety of tastes, so if you want to feel the spiciness, add garlic as in the previous recipe.

1 kg of salted lard or 1 kg of fresh lard and 2 tablespoons of salt;
3 cloves of garlic;
Bunch: dill, parsley, cilantro and basil.

After removing the skin from the lard, grind everything in a meat grinder, mix additionally and serve immediately. Unlike previous recipes, this one is the most delicious freshly prepared.

Description of preparation:

Today I want to tell you how to prepare lard through a meat grinder with garlic, a fairly simple and incredibly tasty snack.
I, like all members of my family, am a true lover of lard and know many recipes for its preparation. But this simple recipe for lard through a meat grinder with garlic is my favorite, because there is absolutely nothing complicated in it, and the taste of such an appetizer is so amazing that it’s hard to even describe. In addition, it is very convenient: you can prepare such lard, put it in the refrigerator, and then simply take it out at any time and put it on the table. And then all that remains is to enjoy the aromatic, spicy snack prepared with your own hands. Purpose: For lunch / For a festive table / Buffet Main ingredient: Meat / Offal / Lard Dish: Appetizers

Sandwich lard - spreadable pate, minced with garlic and dill: recipe

This recipe is good for strong drinks. It will become indispensable both at the table and during active recreation.

1 kg salted lard;
6-7 cloves of garlic;
A pinch of freshly ground allspice;
A bunch of dill.

Grind everything together with the skin in a meat grinder and additionally pass it through a blender until smooth. If desired, add additional salt and leave in a glass jar for a day in the refrigerator. Serve to the table.

Homemade Hungarian-style bacon with red hot pepper

Home-style bacon, the recipe for which was invented by Hungarian chefs, has a piquant, spicy taste.

It is prepared without garlic, and the spiciness is achieved through the use of all kinds of peppers - red hot, pink allspice and sweet paprika.

What ingredients will you need?

Grocery set	Quantity
Ground pink pepper	1 tsp
Ground red pepper	1 tsp
Sweet paprika	1.5 tsp.
Salt	taste
Salo	1000 g

Step-by-step cooking process

How to make aromatic and spicy lard with red pepper:

Rinse the lard well and dry it equally thoroughly. It is advisable to let it lie on the table until completely dry.
Sprinkle salt on the work surface and roll the lard in it on all sides. The product must be completely covered with a layer of salt.
Place the salted piece in a convenient container and place it in the refrigerator or other cool place for three days.
After 3 days, the salt must be removed from the lard without resorting to water. This is easy to do with a small knife.
Cover the cleaned lard with a new layer of salt, rolling it on all sides. Refrigerate the product for another 3 days.
Repeat the procedure with replacing the salt 2 more times, keeping the lard in the cold for three days. These simple steps will help remove all moisture from the product and give it a special, completely unique, specific structure.
After the last, 4th salting, the lard needs to be cleaned again. Mix pink and red peppers and paprika in a convenient bowl. Roll the lard in them so that it is completely covered with a good layer of spices.
Place the lard in a convenient container, close the lid so that the smell of spices does not spread throughout the refrigerator, and refrigerate for 24 hours.

Rules for registration and storage

After a day of “marinating” in spices, the bacon is completely ready for use. It is cut into thin pieces and served “in company” with black bread and green onions.

Ukrainian appetizer of lard, lard, lard through a meat grinder with pepper and spices: recipe

And now an “exclusive” method of crushed lard in Western Ukrainian style.

We will need:

1 kg of exclusively fresh lard with streaks;
5-7 cloves of garlic (everyone likes it spicy);
Bay leaf - 3 pcs;
Black and allspice pepper 2 grains each;
Dried herbs and spices (dill, parsley, parsnips, parsley root, celery, etc. to taste).

Dip fresh lard into boiling water, add salt and pepper, add bay leaf. Cook over low heat (like cold) for 3 hours (until the broth turns yellow). Drain the water and grind the lard (or grind it in a meat grinder, whichever you prefer), season with garlic and dry spices, mix thoroughly, let it brew in the refrigerator for 2 hours to a week.

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:

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

Baked lard

So, lard or lard is fat rendered from lard for a long time over low heat. To obtain the product, pork fat is often used, but duck and goose fat is also suitable. The least processed is nutria lard, which has an unpleasant odor and requires additional processing. In Latin, the name of lard sounds like lardum, in Polish - smalez, in German - schmaltz, but it is translated from all languages the same way - to melt, drown.

Benefits and harms

When processing lard, its chemical composition changes, but rendered fat cannot be called harmful, since the product has a number of useful properties:

Includes up to 40% saturated fats, which are less oxidized during breakdown, without provoking the formation of free radicals.
Contains vitamin E, which is responsible for strengthening the walls of blood vessels and capillaries, preventing the formation of blood clots, promoting cell regeneration, and improving blood clotting.
Contains vitamin B4 (choline), which has a positive effect on protein-fat metabolism, improves the functioning of the heart and liver, stimulates mental activity, and prevents the development of sclerosis.
Includes selenium, which normalizes the functions of the thyroid gland, the functioning of the immune system, and promotes the regeneration of liver cells.
Contains fat-soluble vitamin D, which strengthens bone tissue and replenishes the lack of phosphorus and calcium in the blood.
It is a source of cholesterol, the lack of which provokes the development of Alzheimer's disease and depression.

The disadvantages of rendered fat include its high calorie content and difficult digestibility. In addition, when processing lard, the body uses glucose, which is necessary for normal brain function. The product should not be eaten by people with impaired bile production, obesity, atherosclerosis, or pancreatitis. Reasonable consumption of lard does not lead to disruptions in the functioning of internal organs and human systems.

Contraindications

A product with such fat content as lard is not useful for everyone. Its consumption in large quantities leads to obesity in prone people due to its high calorie content. Fat provokes the accumulation of bad cholesterol, which leads to the development of cardiovascular diseases. The daily norm is approximately 30-40 grams of bacon. The product should be excluded from the diet of patients with diseases of the liver, gallbladder, bile ducts, cholesterol metabolism disorders, and individual intolerance to the product.