How to salt lard in Hungarian style correctly - 6 best recipes

Publication in the group: Snacks

Home-style bacon is fat cut from the subcutaneous part of a pork carcass and prepared by salting or smoking. Recipes for this dish are popular in many countries, for example, in Hungary and the Baltics - this is a traditional snack, and in Poland, Austria, Germany - a real delicacy, which is prepared on major holidays.

Lard is not only very tasty, it has very useful properties: it has a positive effect on the functioning of the brain and kidneys, strengthens the immune system and contains the necessary vitamins A, D and E. Even those who are trying to lose weight should not refuse this dish. On the contrary, a small amount of bacon per day will speed up the weight loss process.

Classic recipe for homemade bacon from fresh lard through a meat grinder

Homemade bacon, the recipe for which is very simple, turns out tender and unusual.

Homemade bacon is a classic recipe.

The consistency of the appetizer resembles pate rolled into a roll.

What ingredients will you need?

Step-by-step cooking process

How to make homemade bacon from lard using a meat grinder:

1. To prepare a flavorful snack, you can use any fresh lard. Of course, meat slits in it are undesirable. Remove the lard from the thick skin, rinse well under running water, and blot with paper towels.
2. Cut a piece of lard into smaller pieces that will be convenient to twist in a meat grinder.
3. Pass all the pieces through a meat grinder. Repeat the procedure with the resulting mass. Double scrolling will allow you to cook tender homemade lard without large particles.
4. Peel the garlic, rinse the cloves and press through a special press or chop on a medium grater.

5. Add the resulting slurry to the container with the lard mixture.
6. Season the lard with ground black pepper and salt to taste.
7. Wash fresh herbs, dry, chop as finely as possible. Add to the rest of the ingredients for the future snack.
8. All that remains is to add some spice to the bacon. Dry adjika is used for this. If you don’t have it, you can replace the seasoning with ground red pepper.
9. Mix all ingredients thoroughly using a spoon or silicone spatula. You should get a homogeneous mass.
10. Cover the work surface with cling film. Place lard and spices in the center. Use a spoon to shape into a roll.
11. Carefully wrap the film, twist its edges, forming a kind of sausage.
12. Place the snack on the top shelf of the refrigerator until completely frozen. Usually this procedure takes no more than 2-3 hours.

What can I add?

At the cooking stage, you can add any spices, herbs, herbs and herbs that you like to the lard mass. The amount of certain seasonings and garlic can be varied at your discretion.

Rules for registration and storage

How to store bacon twisted through a meat grinder and serving rules:

• Before serving, the lard is freed from the film and cut into portions about 3 mm thick.

• You can serve the bacon directly on slices of bread, decorating the sandwiches with sprigs of fresh herbs, or on a plate, beautifully arranging the appetizer rounds around the entire circumference.
• Lard should be stored well covered. The chopped pieces can be placed in a hermetically sealed container, and the uncut “sausage” can be tightly wrapped in cling film. Air access to the appetizer is dangerous due to airing and penetration of foreign odors from the refrigerator into the bacon.
• This dish can be stored on the top shelf of the refrigerator for up to 5 weeks. If you put bacon in the freezer, it will stay there for up to 3 months without any consequences. Frozen snacks should be taken out in advance and allowed to thaw at room temperature.

How to make lard soft at home

If you like very soft, tender lard, cook it hot - it won't take much time. Sponder is suitable for this method - lard with streaks of meat, which is also called bacon or brisket.

Cut 1 kg of lard into large pieces, add a liter of water and boil for 3 minutes. Add 4.5 tbsp to the water. l. salt and leave the lard in it for 12 hours. After this, dry the brisket with a towel and rub it with a mixture of spices, which includes coarsely ground hot red pepper, turmeric, dried dill, several cloves, bay leaf crushed in the palms of your hands, cinnamon, nutmeg, suneli hops, coriander and white pepper. Wrap the lard in cling film and keep it in the refrigerator for a day. For lovers of spicy food, this is the best delicacy!

Lard can be salted in onion peels and adjika, in a slow cooker or in the oven in a special baking oven. It always turns out very appetizing and tasty. And in Ukraine they prepare lard in chocolate - this dessert is wildly popular among tourists. Ukrainian gourmets are right when they say that lard cannot be spoiled by any product!

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?

Step-by-step cooking process

How to make aromatic and spicy lard with red pepper:

1. Rinse the lard well and dry it equally thoroughly. It is advisable to let it lie on the table until completely dry.
2. 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.
3. Place the salted piece in a convenient container and place it in the refrigerator or other cool place for three days.
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4. After 3 days, the salt must be removed from the lard without resorting to water. This is easy to do with a small knife.
5. Cover the cleaned lard with a new layer of salt, rolling it on all sides. Refrigerate the product for another 3 days.
6. 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.
7. 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.

8. 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.

You need to store the aromatic snack in the standard way for bacon - in the refrigerator or freezer, in a hermetically sealed container or cling film. Shelf life in the freezer is 3 months, on the refrigerator shelf – 5 weeks.

Interesting facts about lard

Lard is one of the most ancient products on earth, since man domesticated the pig 10 thousand years BC. This happened in Central Asia, and from there lard and methods of salting it “emigrated” to China, Africa and Europe. Italians salt lard with rosemary and aromatic herbs and call it lardo. Interestingly, the Romans usually ate lard with figs, and in French cuisine, bread with lard was a classic and favorite snack. The British added lard to Christmas pudding, and the traditional scrambled eggs and bacon are still an important part of a proper English breakfast.

In Rus', lard was salted in barrels or melted and kept in clay pots, used for making soups and porridges. Without lard, it was difficult to imagine preparing greens for the winter - usually they were ground to a pulp and poured with melted lard.

Homemade Belarusian bacon with garlic

Home-style bacon, the recipe for which is very popular in Belarus, is prepared for sandwiches. A fragrant, tender and spicy lard spread is spread on black or rye bread and served as an addition to first courses or as an appetizer with strong alcoholic drinks.

What ingredients will you need?

Step-by-step cooking process

How to make sandwich bacon with garlic according to an old Belarusian recipe:

1. Rinse the main ingredient of the future snack well and remove moisture with paper towels. Use a knife to remove the skin. Cut the lard into pieces of arbitrary shape and size.

2. Pass pieces of lard through a meat grinder. For a more delicate and uniform consistency, this can be done 2 times. If you don’t want a smooth structure for the snack, then 1 twist is enough. Place the resulting mass in a convenient container.
3. Pass the garlic cloves through a press. Add to the lard preparation.
4. Add coriander, cumin, salt, black pepper and ground bay leaf there.
5. Stir the snack mixture until all the herbs and spices are evenly distributed.
6. Transfer the mixture to a container or any other convenient container. Close tightly.
7. Place the Belarusian sandwich bacon in the refrigerator for 2-3 days.

Rules for registration and storage

Belarusian bacon is served on the table directly on pieces of bread, in the form of sandwiches. You can decorate them with onion rings or green onion feathers. parsley, dill.

Salted sandwich lard with garlic can be stored for 5 weeks on the refrigerator shelf and up to 3 months in the freezer. To prepare bacon for future use, just pack it into convenient bags and put them in the freezer. When needed, a portion of the snack is taken out of the chamber and allowed to thaw in the refrigerator or at room temperature.

conclusions

It’s not difficult to make bacon at home: many recipes will always tell you the sequence of actions. To prepare it, it is important to choose raw materials that meet your requirements, clean dishes and spices.

The main thing is to cook with your soul, then everything will turn out great. After all, how nice it is to eat something made with love.

A French proverb says that a person warms himself from firewood twice, and the first time when he cuts it. Likewise, a person receives double benefits from salted bacon when he puts his own effort into creating it.

Did you like the article? Was it useful to you? Maybe someone has their own recipes? If yes, then share them in the comments - and we will all discuss them together.

PPS Investing in yourself, in your knowledge and skills creates a guarantee of reliable income from home. The newsletter barabyn.ru/wp discusses professions that make additional income from the Internet real.

Homemade sandwich bacon with black pepper

Homemade bacon, the recipe for which only includes salt and ground black pepper, turns out to be very aromatic and appetizing.

The white mass with dark splashes looks very impressive on pieces of black bread that just beg to be put into your mouth.

What ingredients will you need?

Step-by-step cooking process

How to cook bacon at home with a minimum set of spices:

1. Remove the skin from lard prepared in the standard way (washed and dried), cut into portions for ease of further chopping.
2. Pass the lard through a meat grinder with the finest grate. Place the mixture in a deep container.

3. Add salt and ground black pepper to the lard pate. Mix well.
4. Then there are several options. The first is to place the snack in jars or containers with tight-fitting lids. The second is to place the mixture on cling film and form a roll.

Whatever option is used, the bacon must be placed in the refrigerator for 2 days, after which it is completely ready for use.

Rules for registration and storage

This snack is stored like all others - 35 days in the refrigerator or 12-13 weeks in the freezer. Frozen bacon is allowed to thaw and then used in the standard manner. Serve sandwich bacon with ground black pepper on slices of bread, garnished with herbs or onions. If the appetizer is prepared in the form of a roll, it can be cut into circles and beautifully placed on a plate for serving.

Real Ukrainian lard

This recipe is passed down in many Ukrainian families from generation to generation. At least every Ukrainian housewife knows how to salt lard, otherwise no one will marry her. Many years ago, such lard was given as a dowry, and such a bride was considered very rich.

Cut 1.5 kg of well-washed lard into large and long pieces, and then prepare the brine. To do this, pour a liter of water into a saucepan, add a glass of coarse sea salt and bring the water to a boil. In cooled salted water, add 6 black peppercorns, 1 tbsp. l. ground allspice, 5 bay leaves and 6 cloves of finely chopped garlic.

Immerse the pieces of lard in brine, put under a press and keep in the refrigerator for three days. Remove the finished lard from the brine, dry well with a towel, coat with spices again and serve on a wooden board with a bunch of green onions, as Ukrainian housewives do.

Puffed bacon with herbs and smoked paprika

Puff bacon is an unusual and very beautiful appetizer. It turns out delicious at home and festively elegant. The recipe is simple, like everything ingenious.

What ingredients will you need?

Step-by-step cooking process

How to cook unusual puffed bacon with herbs and smoked paprika:

1. Cut the skin off the lard, rinse and dry. To make it easier to chop, cut the product into arbitrary medium-sized pieces.

2. Using a meat grinder, turn the lard into a homogeneous mass. To make the future snack more tender, it is better to twist the product twice.
3. Add salt and ground black pepper to the resulting mass.
4. Pass the garlic through a special press or grate it on a medium grater. Add to lard pate. Mix.
5. Transfer half of the workpiece to another container.
6. Finely chop fresh and clean dill. Add to a bowl with one part of the lard.
7. Add smoked paprika to the second part. If you don’t have such a seasoning, you can use regular sweet ground paprika.
8. Mix both masses until smooth.
9. Spread cling film on the table. Place the lard and herbs on it, level it with a spoon, forming a neat layer.
10. Place the mixture with smoked paprika on top. Distribute it evenly over the entire layer of lard and herbs.
11. Using the edge of the cling film closest to you, roll the lard into a roll. Tie the edges.
12. Place the puff pastry in the refrigerator overnight.

Rules for registration and storage

The frozen snack is cut into circles, the thickness of which is approximately 3-4 mm, and served on the table on a plate or pieces of bread. Puffed bacon is stored in the freezer or simply in the refrigerator. The container with lard must be closed with a tight lid, otherwise the entire refrigerator will be saturated with the aroma of spices. The shelf life of puffed bacon in the freezer is 90 days, in the refrigerator – 35 days.

Application area of ​​bacon

Salted and smoked lard is extremely popular, because it can be eaten in its pure form, added to sausages and other food products as a fatty lubricant. Most often consumed in Russia, Ukraine and Germany. In addition to the fact that lard is used as an independent, complete snack, it is recommended to add it to other dishes.

That is why it is salted, boiled and fried, stewed and even baked. As for lard, it is a basic note, a valuable flavor accent in any dish. Quite often this product is used in the production of meat products and sausages. The side part is suitable for the production of sausages of the second and first grade, as well as sausages and sausages.

The product cooks well, so it manages to soften the meat mass and improve its taste. The backbone part is suitable for preparing combined dishes, due to its density, resistance to heat treatment and special pattern.

Despite the popularity of the product, one should not forget about possible contraindications. Given the high fat content, lard will not be healthy for absolutely everyone. If you eat it in large quantities, there is a risk of obesity, an increase in the level of bad cholesterol and the manifestation of pathologies of the cardiovascular system.

The optimal daily intake of bacon is 40 grams. It is recommended to remove lard from the diet for those who suffer from diseases of the gallbladder and liver, have intolerance to the product, and also have a disorder of cholesterol metabolism.

Baked lard in the oven recipe with photos

Useful tips and tricks

To make the lard tasty and make the process of cooking easier, it is important to know some of the nuances of cooking:

• Lard is the main ingredient of the snack. The final result of all efforts depends on its quality, so you should choose the product carefully. Good lard has a thickness of 3 to 6 cm. A product exceeding these dimensions is obtained from an old pig, which means it will be tough and have a specific taste. You should also pay attention to the skin - in the fat of a young animal it is light and without bristles. A dark skin is a sign of an old pig. The last point is the color of the lard. It should be white or soft pink towards the middle of the piece. The yellow product is obtained either from a boar or from an old animal, and both of these options are absolutely not suitable for bacon.

• For making lard, only regular coarse salt is suitable, without any additives, such as iodine.
• When preparing bacon, any, even the most daring, experiments are possible. You can use any greens, herbs, spices, including, at first glance, the most unusual ones. For example, when cooking bacon, some housewives add mint to it, the taste is original.
• If lard is planned to be stored in the freezer, it should be packaged in several layers of film or bags. If air gets into the snack, it will become saturated with moisture and will no longer be so tasty and beautiful.
• Lard goes well with dishes prepared according to Russian cuisine recipes. Even in Poland, Hungary and other countries where this appetizer has a place of honor, it is served with homemade delicious potato pancakes, borscht, fried potatoes, vinaigrette, and pickles.

How to make lard at home: choosing pork

They say that the taste of lard depends on the diet of pigs and therefore the best lard comes from animals from households that were fed potatoes, beets, porridge and table scraps. Unfortunately, on many farms, pigs are given artificial feed with additives to stimulate growth. Such lard turns out tasteless and not healthy.

For salting, buy only fresh, steamed lard - when no more than four hours have passed since the pig was slaughtered. Choose lard with skin; it should be uniform and elastic, and as a test it is recommended to pierce it with a knife. The knife goes into good lard easily and effortlessly, although you will feel its density. In other words, lard should not be too soft and loose. Good lard when cut has a white or slightly pinkish tint, and a yellow color indicates that the product is of poor quality, so it is better to refrain from purchasing it. The ideal lard for salting is without streaks of meat, otherwise it will turn out to be harsh and quickly spoil; such lard is usually boiled or smoked. And gourmets also claim that lard from female pigs is much tastier, but until you check it in person, you won’t know!