Salo is a valuable fatty product of animal origin. Particularly useful qualities are lard, its composition includes vitamins A, E, B and polyunsaturated fatty acids, including arachidonic acid. In some countries, namely: in Russia, Poland, Czech Republic, Hungary, Romania, Slovakia, the Baltic States, in some other Eastern European and Germanic countries - lard is prepared as a separate product for special traditional recipes and is used as a separate snack food.
A bit of history
It is believed that for the first time the ingenious and simplest idea of cooking fat in a way of salting in raw form was realized in mass production not in Ukraine, as some think, but in Northern Italy, where from ancient times to this day they are preparing this wonderful product.
However, one way or another, in Ukraine they especially like lard and consider it to be a local sacral product, one of the national and cultural symbols. Of course, people here are seriously ponatoreli in the way of preparing-cooking lard.
How to cook lard in Ukrainian?
Here are the recipes for salting Ukrainian in different ways.
Choose a good fat
When buying fat, pay attention to its freshness and color, rather than the thickness of the piece. Thin lumps of fat may indicate that the animal was young or specialized in meat; pink color only informs on not absolutely correct slaughter. It is best to choose white fresh bacon with a skin (you can podsherevok with thin layers of meat) from young animals (skin color can be dark or light, which is not affected by the quality of fat). Obtained fat must be checked by the veterinary service. There are two main recipes for pickling lard in Ukrainian: in brine and salting in a "dry" way.
Salo in brine in Ukrainian
Ingredients:
- lard pork with a skin - 1 kg;
- pepper peas black or fragrant - 5-8 pcs .;
- cloves - 3 inflorescences;
- bay leaves - 3-5 pcs .;
- garlic - 5 denticles;
- common salt;
- water - up to 1 liter.
Preparation
Salo is cut into rectangular pieces about 5 by 8 cm in size and placed in a clean glass jar or ceramic container, along with large chopped garlic and spices.
In the pot, pour water and lay so much salt that the raw egg has surfaced, the salt must be dissolved completely. Boil the brine for 3 minutes, cool for 8 minutes and gently pour into the fat so that it covers completely. We close the container with a lid and leave it in a cool place (but not in the refrigerator) for 1 day, then put the jar in the refrigerator for another 2 days. Ready lard is stored in brine, we take out as necessary and cut into thin slices, then with it you can make wonderful sandwiches with bread, raw onions and herbs - for an aromatic gorilka with honey and horseradish - it is very tasty!
Recipe for salting in Ukrainian way "dry" way
Ingredients:
- lard pork with a skin - 1 kg;
- salt is large;
- black pepper powder.
Preparation
Salting fat in Ukrainian "dry" way is extremely simple, even easier than in brine.
We put a layer of fat on the board with the sandpaper down and make cuts to the skin in such a way as to designate pieces of rectangular shape with an approximate size of 6 by 8 cm. We shift the layer of fat to a sheet of parchment paper and pour salt over it with a small amount of black ground pepper. Pepper-salt mixture must fall into the cuts (you can also put in pieces of garlic). We wrap the fat in paper and put it in the refrigerator for 1 day, then shift it to the freezer compartment for another 2 days. We remove the salted saline with a knife from salt and cut into thin slices.
The recipe for cooked bacon in Ukrainian
Ingredients:
- pork fat (or podsherevok with layers of meat) - 1 kg;
- sweet pepper peas - 16 pcs .;
- bay leaves - 5 pcs .;
- cloves - 5 inflorescences;
- salt;
- onion husks;
- red and black pepper ground.
Preparation
We dissolve in 1 liter of water salt in such quantity that the crude egg has emerged. We lay the fat, cut in rectangular pieces into a saucepan compactly (see the size above). Fill with brine, add onion husks and all spices. Bring to a boil and cook on low heat for 20 minutes. Cool in brine, then remove and, when water flows down, sprinkle with ground pepper. Store in a closed container in the refrigerator.