You will need:
for cooking: 2 kg of bacon, 2 medium onions, 1 medium carrot, 1 medium white spine (parsley, parsnip or celery), 2-3 bay leaves, 2 cloves, salt to taste.
for rubbing: 2 heads of garlic, spices to taste: about 1 teaspoon of black pepper and allspice, paprika, coriander, 1 tbsp. spoon of fine salt.
Pour such amount of water into the pan so that the fat is subsequently completely covered with water, but does not float freely in it.
Salo and the skin should be thoroughly cleaned and rinsed, since it will be cooked with the skin.
Dip lard, peeled and coarsely chopped vegetables (whole), spices, and salt in boiling water. Bring to a boil over high heat. Then the fire should be reduced and cooked for 45-60 minutes depending on the thickness of the fat. Check for readiness with a fork.
In the process of cooking fat can turn around and change in shape – in this case, make sure that it is immersed in the broth and cooked evenly.
At the end of cooking, let the lard brew a little, then remove from the broth and leave in a bowl under the lid until cool. The edges of the bacon should not dry out, and the fat itself is better to rub warm, but not hot.
While the lard is boiling, prepare an "explosive mixture." Peel and chop the garlic through the garlic or grated. In the garlic mass, add all of the above spices, salt and mix thoroughly.
In the warm fat, depending on its size and thickness, make cuts (not fully) based on the calculation to get bars with a width of about 7-10 cm. Carefully and generously spread the fat on all sides and in the cuts with garlic-spicy mixture. Wrap in foil. Refrigerate until fully set for 8-10 hours.
Such lard is extremely tasty with horseradish, mustard, vegetables, greens, and, of course, traditional Ukrainian black bread and eggs. Enjoy your meal!
Categories: Christmas Desserts