How to properly salt and store lard: expert advice

Lard is not only a tasty and nourishing product, but also useful, according to experts. To preserve its usefulness and flavor, it is important to know how to properly salt and store it.

1. Salting lard
The process of salting lard is quite simple. For 1 kg of lard take a mixture of 3-4 spoons of coarse salt, half a tablespoon of red or ground black pepper and other seasonings to taste. The lard should be salted from all sides, including the skin, to evenly salt each piece.

2. Adding flavor
To flavor and spice the lard, it is recommended to add chopped garlic, which can be pounded into the lard. This makes the product even more flavorful, although it should be remembered that its shelf life is slightly reduced.

3. Storage rules
After salting, the lard should be kept at room temperature for a day. Then it can be transferred to a cool place, but not in the freezer. If the lard is thin, its slices should be stacked in an alternating pattern for even salt impregnation. It is best to store the finished product in the refrigerator, wrapped in parchment.

Benefits of lard
Fresh lard is rich in lecithin and vitamin F, which helps prevent atherosclerosis. The selenium contained in lard helps improve potency and counteracts the development of cancer cells. In addition, lard has a choleretic effect and is considered a good remedy for depression. However, it should be remembered that the use of lard, like any other product, should be moderate, according to the recommendations of nutritionists.