Fat is not just a great snack, but also a useful product for the body, which is desirable to use regularly. It is usually eaten fresh, however, in order not to run to the market too often, it is possible to harvest it for future use. Let's look at simple and affordable ways to salting lard.
What is useful fat
In fact, lard is animal fat, but this is usually called (and eaten) subcutaneous pig fat.
The composition of the pure product: Fats - 100%, proteins and carbohydrates - 0%.
Did you know? In Chukotka, a slightly different product is used - subcutaneous fat of the seal.
Contains vitamins (per 100 g):
- almost 50 mg of vitamin B4;
- significantly less vitamin E - 0.6 mg;
- quite a bit of vitamin D - 2.5 micrograms.
Useful items - Zinc (0.11 mg) and selenium (0.2 μg). 
Fat is rich in fatty acids:
- palmitic;
- stearic;
- oleic;
- linolenic.
Calorie content product is very high - just over 900 kcal per 100 grams.
In the presence of meat layer (bacon or underscore) may contain proteins, phosphorus, iron, manganese, B vitamins and vitamin A.
Did you know? Pig fat is used in traditional medicine and cosmetology - they treat sore teeth and joints, and masks based on it are a good remedy for dry skin and hair.
The consumption of the product in moderation brings the body tangible benefits:
- even a small portion of well-nourishes, gives energy, warms in cold weather;
- Essential fatty acids in the product strengthen the immune system and help fight viruses and bacteria;
- also has a positive effect on the heart;
- promotes the metabolism and removal of harmful products from the body;
- selenium is critical during pregnancy, and the subject of this article is an excellent source of selenium;
- the product is well absorbed.
Read also about the processes of slaughter and butchering pigs.
How to cook fat in brine
Quite unexpected, but very tasty cooking option - a recipe in brine. In this article, we present four varieties, each of which is different in its own way. 
Lard in brine with pepper and garlic
This recipe will delight lovers of sharp little.
Ingredients:
- fresh, unsalted fat with streaks of meat (underline), the weight of the piece is about 1.5 kg;
- 1 liter of water at room temperature;
- 0.5 kg of salt;
- garlic (several large heads);
- black pepper peas.
Learn more about the beneficial properties and dangers of garlic, as well as methods of harvesting garlic for the winter (in particular, about the properties and preparation of dried garlic).
You will need kitchenware:
- a pan of sufficient volume to hold all the ingredients;
- cargo (you can use a plate and a half-liter jar of water);
- large flat dish;
- garlic press and coffee grinder, or blender;
- storage tanks (packages or containers).
Cooking method:
- We cut our main ingredient in small pieces.
- Pour water into the pot.
- Approximately half of the required volume of salt is dissolved in water.
- Tightly, layered, put into the pan pieces; make sure that they do not lose their shape (the water level must be sufficient to cover the product).
- Top sleep with salt residues.
- We press down the load.
- Leave for a day at room temperature.
- Then - for three days we put in the fridge or on the balcony (t ° should be about 5 ° C).
- We take it out, put it on a dish, wait until the water runs out and the pieces are slightly weathered (it will take about half an hour).
- Crush pepper and garlic.
- Each piece is covered with garlic from all sides.
- Also sprinkle each piece with pepper.
Important! We store the resulting delicacy in the freezer, in carefully closed bags or containers, in small portions with a minimum of air so that it does not dry out, and the skin has not hardened.
Lard in hot brine
And here, to enhance the impact, cooking is used.
Ingredients:
- 1 kilo undercrust or brisket;
- 1 liter of water;
- three handfuls of onion peel (clean!);
- a pair of bay leaves;
- seven large teeth of garlic;
- 200 g of salt;
- two tablespoons of sugar;
- ground black pepper and peas to taste.
We advise you to read about the beneficial properties and the use of black pepper and bay leaf, as well as the use of onion peel for plants in the garden.
You will need kitchenware:
- a pot large enough for the water to completely cover the pieces;
- cutting board and knife;
- food foil.
Cooking method:- Put the water in the pot on the fire.
- Sprinkle sugar, peppercorns, bay leaf, onion peel and salt, stir.
- Bring to a boil, wait a few minutes.
- Put an undercut in the pan (very large pieces), let it cook from twenty minutes to half an hour.
- After that, she should marinate for ten hours (just remove the pan from the heat and leave).
- We take the product out of the water, wait until it dries.
- At this time, finely chop the garlic.
- Sprinkle pieces with ground pepper and garlic from all sides.
- Tightly wrapped in foil.
- We remove in the freezer for at least ten hours.
Important! To get the product out of the freezer should be ten minutes before use, so you get exactly and easy to cut it.
Salo in brine in Ukrainian
The following recipe is more traditional.
Ingredients:
- lard (without meat impregnations), about 2 kg;
- water;
- garlic (large and small cloves);
- Bay leaf;
- sugar;
- egg;
- spices (ground black pepper, coriander, dried thyme, cinnamon);
- a mixture of greens: parsley, dill, celery.
You will need kitchenware:
- a large bowl or pan (in it we prepare the solution);
- pickling container (large enough to hold a large piece);
- clean heavy weight for crushing;
- twine.
Cooking method:
- We take a big whole piece.
- In cold water, we dissolve sugar and salt in the ratio of one to ten (the optimal concentration is determined with the help of an egg - it should float up and stick out of the water).
- There we pour all the spices, herbs and bay leaves.
- Leave the brine to completely dissolve salt crystals.
- Insert small garlic teeth into small cuts in fat.
- We put a piece in the container, pour it with a solution, put the large garlic there.
- We press down with a load so that the brine covers the product completely, close it tightly with a lid.
- We leave for two weeks in a dark cold place (cellar or basement).
- We take it out, dry it up, hang it on a string - let it dry for another week.
Lard in brine - a recipe for smoking
Brine processing can only be a prelude to smoking.
Ingredients:
- proper fat (about 2 kg);
- salt and water in a glass of salt in proportion to 1 liter of water;
- pepper, black and fragrant;
- Bay leaf;
- bulbous husks;
- garlic.
You will need kitchenware: Saucepan and nothing more.
Cooking method:
- Fill the pot with water, pour in salt, pepper, bay leaf, husk.
- We put on a slow fire to dissolve the salt (this will be our brine).
- In large pieces we make holes, we put in garlic teeth there.
- Put the bacon in the pickle; if it is harsh, boil for twenty minutes, if soft - just put in a cool place for a day and a half.
- Dry, hide in the freezer for at least two days.
Learn how to make hot smoked smokehouse out of available tools at your site.
Contraindications
Although the fat is very tasty, there is not much recommended: the optimal dose is not higher than 30 g per day. Abuse can lead not only to the movement of the fat from the plate to your sides, but also to heart problems.
It is worth completely abandon the product if you have:
- liver problems;
- diseases of the gallbladder or bile ducts;
- violated cholesterol metabolism.
Salting the bacon at home, you will provide them with their family for a long time. But, although it is tasty and healthy, yet, as they say, "a good little by little." So the fat on the table should be, but preferably - as a nice addition, and not the main dish.
