Boil lard in onion skins. Lard in onion skins: quick recipes “with smoke”

Salo in onion skins- spicy and aromatic dish, which your household will certainly love after the first tasting. This product will diversify your diet; it can be consumed with bread, vegetables, herbs, salads, cereals, combined with sour, creamy or hot sauce, frying and adding to scrambled eggs.

By appearance he reminds smoked lard, but this is actually homemade boiled pork, which is several times more useful than store-bought.

Lard in onion peels - unusual option: boiled and, at the same time, salty, at the same time creamy and delicate in taste. Let's list a few secrets of preparing a delicious dish.

1. The lard will turn out delicious if you prepare it exclusively from fresh pork or from frozen lard if it came into the freezer fresh. Choose white pieces without a yellowish tint.
2. Chefs recommend purchasing undercuts for this dish - lard with thin layers of meat.
3. The top layer of onion peel must be discarded and damaged areas removed.
4. The principle with salt is simple: it is better to overdo it than to use too little. Its excess will not be “taken up” by lard, and if the quantity is small, the product will be slightly salted.
5. Do not cut off the skin from the lard, otherwise the piece will become too soft during cooking.
6. Please note that the pan may become colored after cooking lard. Do not use enamel containers.

The most delicious recipes

In this article we have collected the most delicious recipes preparing this seemingly ordinary dish. Choose the option of how to cook lard in onion skins to suit your taste, or try something new every week and surprise your family with interesting tastes.

Boiled lard in onion skins

You will need:

• onion peel;
• laurel;
• salo;
• salt;
• black pepper;
• garlic;
• khmeli-suneli.

One and a half kilograms of lard (it is better to choose from the breast part, in which there are veins of meat), cut into 2-3 parts, place onion peels in boiling brine (take half for 1 liter of water cut glass salt, 3 bay leaves, 15 peppercorns and 1-2 handfuls of onion peels).

How to cook lard in onion skins? Boil the lard for about 7-9 minutes, the water should cover it completely during cooking. Leave to stand in the brine in a cool place, after a day, remove the lard from it, blot lightly with napkins or towels.

Then rub with the paste from grated garlic piece of lard. Do you like spicy foods? Use Georgian dry adjika. Then wrap it in parchment and keep it in the refrigerator for 2 days, and then put it in the freezer so that it can be stored and cut better.

When choosing this recipe, you should take into account that the lard will be tougher, more elastic, and you will need to wait longer for it to be ready than when cooking.

For 800 grams of lard with a layer of meat, you need to take about 1.5 liters of water, 15 grams of onion peels, a glass of salt, 5 cloves of garlic, 5 bay leaves, 5 allspice peas, a pinch, a mixture of black and ground pepper.

Pour 1.5 liters of water into a saucepan, add a glass of salt, and let the solution boil. Wash the peels from 7 onions, place in salted boiling water and boil for 5 minutes.

Place the soaked lard, cut into pieces, into three liter jar, pour in the cooled solution, add bay leaf and garlic there. Grind the pepper mixture, crush the allspice peas with a knife, mix well and also add to the jar.

Place the container with lard in the refrigerator for 5 days, and then remove it from the brine and put it in the freezer. When it freezes well, you can serve it.

Hot salted lard

You will need:

• liter of water;
• 1 kilogram of lard with layers of meat;
• 2 bay leaves;
• black pepper;
• 2 handfuls of onion peels;
• 8 cloves of garlic;
• 2 tablespoons sugar;
• a glass of salt.

Pour water into a tall narrow saucepan, add sugar and salt, Bay leaf and onion peels, set to boil. Wash the lard, dry it and put it in boiling water, boil for 20 minutes, remove from heat, keep in brine for 8 hours. Pat dry after removing from pan.

Finely chop the garlic and mix with black pepper. Roll the lard in the pickling mixture, wrap in foil and place in the freezer overnight. Bon appetit!

For 1 kg of lard you will need 2 heads of garlic, 3 tablespoons of ground black pepper.

Take the following ingredients for the brine: 2 handfuls of onion peels, 5 prunes, 2 bay leaves, a glass of salt, 2 tablespoons of sugar.

How to cook lard in onion skins? Pour the brine components into a saucepan and add a liter of boiling water. Cut the washed fresh lard into 2 parts. Place it in brine and boil for 25 minutes. After boiling, turn the heat to medium. Let marinade cool overnight. Crush garlic with black pepper. Remove the lard from the marinade, dry it, rub it with the garlic mixture, and put it in the refrigerator for 3 days.

After this, you can consume it or begin the smoking process. The photo presented in the article shows step by step process preparations.

Pickled lard in onion skins

This snack has a great flavor, rich taste and color. You can cook lard in onion skins either in a saucepan or in a slow cooker.

You will need:

• 1.5 kilos of fat;
• peel from 10 onions;
• almost a full glass of salt;
• 8 cloves of garlic;
• 15 grams of black peppercorns and ground;
• 3 bay leaves.

Wash the onion peels and pour 1.5 liters of boiling water over them. Salt, pepper, add bay leaf and cook for half an hour. Then you need to put the lard in the broth and boil for another half hour. Cool the pan with the lard in the marinade and place it in the refrigerator for 24 hours.

After the day has passed, chop the garlic, ground pepper, add salt. Take out the lard, rub it with the aromatic mixture and place, wrapped in film, in the refrigerator for 48 hours.

After marinating, you can rub the lard with paprika or turmeric.

By increasing the volume of water (this does not apply to the volume of lard), add more spices. The marinade should cover the product.

Do not throw ice cubes into the prepared brine to cool. Otherwise, the marinade will not be so rich, the lard will not be salted and will not be aromatic and spicy.

You can add sugar, vinegar, ginger root and even soy sauce to the marinade.

How to make lard in onion skins in a new way?

To prepare, you will need a kilogram of lard with a layer.

You will need brine. Take a liter of water, 5 heaped tablespoons of salt, 2 tablespoons of sugar, 5 cloves of garlic, 2 allspice peas, 20-25 black peppercorns, 3 bay leaves, 3 handfuls of onion peels.

To grate the lard, you need to take another 7 cloves of garlic, 25 grams of spices to your taste

Wash the lard in running water, cut the piece into 2 parts, and blot with napkins. Add a mixture of two types of pepper, bay leaf, sugar, salt to boiling water, and bring to a boil. Peel the garlic, cut into thin slices, and place in brine.

Wash the onion skins in cold water and let them excess water drains, put it in boiling water.

After boiling, add lard until the brine completely covers it, bring to a boil, and simmer for another 20 minutes. Cover the pan first with a plate and then with a lid, remove from heat, and place in a cool place for 12 hours.

After this time has elapsed, take out the lard, remove the husks, and put it in a colander for 20 minutes to drain the brine. When the lard dries, rub it with spices on all sides (for example, “Armenian mixture” - garlic, onion, paprika, savory, turmeric, ground black pepper, oregano, coriander, dill seeds, cinnamon, marjoram).

Each piece should be wrapped in cling film, foil or parchment and removed for 24 hours. freezer. Lard cooked in onion peels cuts perfectly, the spices perfectly highlight the taste.

This product captivates with its smell, pungent taste and hints of spice!

1. Although garlic is indicated everywhere in the recipes, pay attention to rocambole (its other names are Egyptian onion, Spanish garlic, combed onion) with a delicate aroma and taste, the advantages of onions and garlic.
2. The brighter the onion peel, the more beautiful the color of the lard.
3. To enhance the color effect of the peels, also add beet slices to the pan. It should be cooked on low heat for about a quarter of an hour.
4. If you eat lard in a week, store it in the refrigerator, and if you don't plan to eat it that quickly, leave it in the freezer.
5. You should not overcook the lard (7-10 minutes is enough, if there are layers of meat, then 7 minutes longer), otherwise it will lose its taste and become loose. Allow it to cool in water until it reaches the required condition.
6. Before adding lard, the husks should be pulled out and squeezed out, otherwise salt crystals will settle on it and the lard will be covered with husks.
7. Lard should be stored in the freezer; wrap each piece in foil to make it easier to store and cut. The shelf life of lard in onion peels is 3.5 months.
8. If you don’t like the aroma of frozen garlic, you can grease the piece with it before slicing and remove it for storage without rubbing it with garlic.

Conclusion

Boiled lard in onion peels comes out very soft, tender, and has a rich taste, unlike its smoked counterpart.

Prepare it according to one of our recipes and delight your loved ones!

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Hi all! It’s winter outside, frosty, but the house is cozy and warm. I don’t even want to stick my nose out into the street. But you have to! Just wanted salted lard, but not simple, but in onion skins. I think I saw him in a dream. It’s stupid, but the thoughts haunt me. So I decided to get dressed and go to the market.

In previous articles we have already dealt with pickling and in. Only there they used mostly garlic. This time you need to stock up on onion waste. Then our final result will acquire a beautiful color, as well as taste. It will be a great snack when guests arrive. And they already called and warned about their visit.

Well, okay, now let’s prepare this delicious dish. The most important thing is to choose fresh bacon. Then it will be a pleasure not only to work with him, but to eat with him. And we all know that it is very useful. It contains enough useful substances so that the bodies of both adults and children can work without interruption! Adopt any method you like and cook with us.

Anyone who has ever tried to salt lard this way knows very well that it is very simple. You can eat this right away, but it’s better to keep it in the freezer or refrigerator for a little while. The cooled one flies away instantly. Try it, just do it with a large margin. I assure you, having done it this way at least once, you will immediately want more.

You can serve it with borscht or just have a small snack with bread.

Ingredients:

• Lard – 1 kg;
• Water – 1 l.;
• Salt – 6 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Bay leaf – 4 pcs.;
• Onion peel - 3 handfuls;
• Black peppercorns – 8 pcs.;
• Garlic – 1 head;
• Ground black pepper – 3 tsp.

Preparation:

1. Pour water into the pan. Add salt, sugar, onion skins, bay leaf and peppercorns. Place on the fire and bring to a boil.

2. Wash the lard and cut it into pieces. Place in brine. It should be completely hidden. Cook for 30 minutes. Then turn off the heat and leave to cool and salt for 8 hours.

To prevent the pieces from floating, cover the top with a plate. You can also add cargo.

3. Peel the garlic and cut it into pieces. It can also be passed through a press or grated. Add ground pepper and mix.

4. Remove the lard from the brine and dry with paper towels. Roll each piece in the mixture. Wrap in parchment paper each separately and put them in the freezer. After 4 hours you can already try.

Mmmm, how yummy! We'll definitely try it.

Lard boiled in onion skins - the most delicious recipe:

Ingredients:

• Lard – 0.5 kg;
• Salt – 2 tbsp. l.;
• Onion peels - from 4 to 5 onions;
• Mixture of peppers - to taste;
• Garlic – 1 head;
• Bay leaf – 4 pcs.;
• Water – 1 l.

Ingredients:

1. Pour water into a saucepan and put it on fire. Add salt, bay leaf and onion skins. We wait for the mixture to boil.

2. During this time, prepare the lard. I have it with good layers of meat. Wash it thoroughly. Be sure to scrape off any dirt from the skin. Cut into smaller pieces. They should be such that you can take them out and eat them in one or two sittings.

3. Everything is bubbling in the pan. We send our meat pieces there. Cook for 40 – 50 minutes. Then we take it out and cool it.

4. Peel and pass the garlic through a press. Add the pepper mixture. Roll and coat the cooled pieces. Place in the refrigerator or freezer.

We take out such a piece and cut it into portions. It turned out very tasty.

Video on how to cook lard in onion skins:

I suggest you watch a video in which the author tells and shows how to cook lard. All the same products and spices are used here that we used in the recipes above. Only here you can clearly find out everything. You can eat this anytime and with anything (with soup, bread, onions, etc.). Try it by all means.

Now you are convinced that the whole process is quite simple. Maybe you have already used it, then share your results with us in the comments below. Or do you add something else, then tell us about it.

How to cook lard in onion skins if it is already salted?

I use this method when I bought lard with a hard rind. Then you don’t chew it and you don’t want to eat it. In this case, I boil it and then eat it. It turns out unusual, but at the same time tasty.

Ingredients:

for pickling:

• Lard – 1 kg;
• Salt – 8 tbsp. l.;
• Water – 1 l.;
• Garlic – 6 teeth.

for the decoction:

• Onion peels – 3 – 4 handfuls;
• Water – 1 l.;
• Salt – 1 tbsp. l.

Preparation:

1. First, salt the lard. To do this, boil water with salt and cool. Add garlic. Cut the lard into small pieces and wash. Place in a jar and fill with brine. Leave for three days.

2. After these days, pour water into the pan and add salt and husks. Bring to a boil.

The broth must contain salt. This way the lard will not lose its taste.

3. Dip the pieces into the broth and cook for 15 - 20 minutes. Then we take it out, cool it and put it in the freezer.

Let's try it chilled. Then you'll want to cook it some more.

Lard in onion skins with liquid smoke:

There is another way to make lard very tasty. It will give you not only a beautifully colored snack, but also a smoky smell and taste. And garlic will enhance these qualities. You can eat this yourself and serve it on the holiday table, like good snack to alcoholic drinks.

Ingredients:

• Lard – 500 gr.;
• Bay leaf – 3 pcs.;
• Onion peel - 4 handfuls;
• Liquid smoke – 3 tbsp. l.;
• Water – 1 l.;
• Salt – 6 tbsp. l.;
• Mixture of peppers - to taste;
• Garlic – 4 teeth.

Preparation:

1. Pour water into the pan. Add husks, liquid smoke, salt, bay leaf. Boil for two to three minutes.

Use an old saucepan for this. Since the husk will color it during cooking.

2. Wash the lard and cut it into pieces. We send them to our broth and cook for 20 minutes. Then turn it off and cool directly in the brine.

3. Pass the garlic through a press into plastic bag. Add the pepper mixture. We transfer the lard there. Tie the bag and shake it a little. Place in the refrigerator or freezer for storage.

Recipe for lard in onion skins with prunes

In this method we will use dried fruits. Namely prunes. It will give our lard not only color, but also a very pleasant taste. Be sure to try to make at least one piece of it. Once you try it, you'll want more.

Ingredients:

• Lard – 1 kg;
• Water – 1 l.;
• Onion peel - 2 handfuls;
• Prunes – 6 pcs.;
• Bay leaf – 2 pcs.;
• Salt – 8 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Garlic – 1 head;
• Ground black pepper - to taste.

Preparation:

1. Pour water into a saucepan and put it on fire. Add husks, prunes, bay leaves, salt and sugar. Boil for about 1 minute.

2. During this time, wash the lard. Cut it into pieces. Place in boiling brine and cook for 20 minutes. Then cool directly in this mixture.

3. Pass the garlic through a press or chop it with knives. Add pepper to taste. We coat the pieces with this, which were previously taken out and dried with napkins. We wrap each one in cling film or a bag and store it in the freezer.

According to these simple ways it turns out incredible delicious lard. Be sure to try it and add it to your cookbook. Eat it yourself and treat your family and friends with it. And I say goodbye to you, see you later!

I offer you another recipe for delicious lard in onion skins. This lard turns out to be very aromatic and, thanks to the use of onion peels, has a very beautiful color. It will be very good if the lard comes with a meat layer. Lard cooked in onion skins is an excellent snack for both festive table, and for gatherings with friends.

To prepare lard in onion peels, prepare all the products according to the list. We estimate the amount of onion peel by eye, approximately two handfuls per 500 g of lard. Spices for lard should also be chosen to taste. You can use both a prefabricated mixture and one ready for salting lard.

Pour water into a saucepan and put on fire; when it boils, add salt. Wash the onion skins well and add them to the saline solution. Boil everything together for 10 minutes until the solution gets color.

Then add lard to this solution and cook for 7-8 minutes. Without removing the lard from the pan, leave it in the solution until it cools completely.

Then the lard should be removed from the onion peel and dried. Make 2-3 cuts on the piece, not all the way, so that the lard does not fall apart. Mix spices, chop garlic. Rub the lard with garlic and roll in spices.

Wrap the lard in cling film and put it in the freezer for a day.

After this time, remove the lard from the freezer, let it sit for a while until the lard reaches room temperature, remove the film and cut the lard with a sharp knife.

It is better to cut the lard into pieces, since you do not use the entire amount at once. If you plan to eat the lard within a week, you can leave it in the refrigerator, otherwise place the pieces of lard cooked in onion skins separately in cling film and put them back in the freezer. Use in portions as needed.

Lard in onion skins was a success! Bon appetit!

It’s not so difficult to prepare delicious salted lard in onion skins at home. You can use any lard, but this is ideal body fat with meat layer. This wonderful dish will decorate any holiday table.

Step-by-step recipe with photos. We prepare lard, cook it in onion skins and add suitable seasonings:

Vintage recipe:

This recipe is very famous and very old, which means it is proven. The best choice for it is unsalted lard with a layer of meat - brisket or pork chops. Lard boiled in onion peels takes on the appearance of smoked lard, and the peels also give it a subtle aroma. The dish turns out very tasty.

Ingredients:

• about a kilogram of lard with a meat layer,
• two large handfuls of onion peels (red or golden onion peels work best)
• 150-200 grams of salt,
• two tablespoons of sugar,
• allspice,
• bay leaf (3-4 pieces each).

In addition, to coat the lard you need to take: a mixture of peppers, three cloves of garlic and paprika (or dry adjika).

How to make onion lard:

Take a large pan, it is better if it is not too light and new, because onion marinade will stain the walls of the dishes.

Pour a liter of water into it, add sugar, salt, bay leaf and onion peels, previously washed with water.

Bring this mixture to a boil and then lower the lard. It can be cut into portions or rolled a little.

Cover it with a plate on top so that the lard is completely submerged in the liquid. Bring to a boil again.

Cover the pan with a lid and cook for about twenty minutes over low heat.

Then turn off the stove and leave the lard to simmer in the pan for another 12 hours.

When the liquid has cooled, take it out into the cold.

After 12 hours, remove the lard from the brine and wait half an hour until all excess liquid has drained.

Mix pepper and chopped garlic, add paprika or, if desired, a little dry spicy adjika.

Rub the dried lard on all sides with the resulting aromatic mixture, wrap with cling film and place in the freezer.

The lard in onion skins is ready!

Keep the frozen lard warm for about five minutes, then cut into thin slices and serve with mustard and black bread.

HOW TO TASTY SALTE LARD?

Lard is a wonderful product that promotes the accumulation of energy and strength, quickly satisfies hunger and improves immunity. If you use it in moderation, it will definitely not cause any harm.

Many housewives buy pork or beef fat at the markets to salt it themselves. Finding a recipe for salting fresh lard is not as difficult as choosing the right product.

In order to buy bacon that is ideal for salting, pay attention to whether its structure is uniform. It should have a nice pink or white color.

It is not necessary to buy lard with a meat streak, but if there is one, then its thickness should be about two centimeters. Sellers sometimes offer striped bacon, but it is not at all suitable for salting. But it is ideal for smoking.

When choosing a product, pierce it with a sharp knife. If the product has a lot of veins, it is better not to take it; buy lard, which the knife can easily penetrate.

Before deliciously salting a purchased product, select salt and the necessary seasonings: peppers, bay leaves, garlic, cardamom or marjoram. Mix all the ingredients in one bowl, and then grate the bacon into it. Leave it for several days in a cool place to salt out.

The recipe for salting lard will allow you to get a tasty and aromatic dish very easily and without outside help. Do not forget that it is better to freeze the finished pork lard, this way it will be tastier and preserve its moisture. taste qualities for a long time.

How to quickly and deliciously pickle lard at home.

We will need:

one and a half kilograms of fresh lard,

six tablespoons of coarse salt,

three heads of garlic,

four to five tablespoons of ground black pepper.

These ingredients make six servings and take four days to prepare.

First you need to peel the garlic. Cut the lard into layers of 5-6 centimeters, make cuts in each of them, into which place the garlic, cut into slices.

Mix the spices and rub each piece of lard with the mixture. Place the lard in a bowl and sprinkle chopped garlic on top for flavor.

Place under pressure and leave for a day at room temperature, then transfer to a cool place, but not to frost.

After three to four days, the lard can be stored in the refrigerator or freezer. Now you know how to deliciously pickle fresh lard yourself.

HOW TO SALTE LAD IN BRINE

Homemade salting of lard in brine will not cause any great difficulties. First you need to boil and cool the water, then add a few finely chopped garlic cloves and crushed pepper to it.

Moreover, it’s better not to skimp on the pepper; the more you put it in, the tastier the lard will be. Before salting lard in brine, you need to salt the water at the rate of three to four tablespoons per liter. The brine should smell strong. Cut the lard into small pieces and place in a jar. If desired, add bay leaf.

Salting lard in brine should take place in a cool place, preferably in the freezer, for three to four days. After this time, remove the finished pieces from the jar and dry with a towel or napkins. Finished product Best stored in the freezer, wrapped in foil.

The recipe for cooking lard in brine can be changed to suit your taste. For example, the salting time depends on the size of the pieces. By cutting the lard into smaller pieces, you can speed up the salting time. You can vary the proportions of spices and add something of your own, showing your imagination.

Each experienced housewife There is a favorite recipe for cooking lard in brine, but some are especially popular. For example, lard in garlic solution. The lard must be cleaned and placed in cold, clean water overnight.

Before salting lard in brine with garlic, you need to cut it into pieces and make deep cuts. Garlic, prepared in advance, is inserted into them. For spiciness, you can grease each piece with crushed garlic. Then the lard is sprinkled with pepper and coarse salt. The brine is prepared separately, at the rate of two kilograms of salt per five liters of water.

The lard is poured with a cold salt solution, and then placed under pressure and refrigerated for exactly a week. The finished lard must be removed from the liquid and allowed to dry, after which it must be cleaned of salt. Then you can eat the lard. It is better to store it in the freezer.

TASTY AND TENDER LAD BAKED IN THE OVEN

Lard baked in the oven will help to significantly diversify the festive (and not only) table. This is very delicate dish, soaked in the aroma of fragrant seasonings and melting in your mouth. In order to prepare it, you will need:

- 500-600 grams of lard with a layer;
- a head of garlic;
- salt and pepper;
- any seasonings of your choice.

First you need to clean and rinse the fresh lard, dry it with paper napkins. After this, unwind a large piece of foil on the table, taking into account that the lard needs to be wrapped very tightly and well.

Rub the lard with pepper and salt, spread the selected seasoning on top. Wrap the piece in foil, then place it in the oven for about one hour at a temperature of about 180-200 degrees.

Carefully remove the lard, open the foil, leaving it inside, and then place it in the oven again, now for only 15-20 minutes. As a result of this, the lard you baked in the oven will brown.

In this case, the temperature must be reduced by half. While the dish is browning, peel the garlic and divide the head in half. Cut the first half into thin slices, grate the second half.

Remove the lard, remove the foil and rub the piece with garlic. Place thin slices into pre-made holes; if there are none, just make new ones. Then leave the lard to cool.

There is a very good simple recipe, according to which you can cook potatoes with lard in the oven. You can take any lard, but the tastiest one is salted in aromatic spices. To prepare, you will need 100 grams of lard and about a kilogram of potatoes. This will make four servings and will take about 45 minutes to prepare.

Peel the potatoes and cut them into thin slices. Place them on a baking sheet greased with a little oil, and cover with thin slices of lard on top. Bake the dish in the oven for about half an hour at 200 degrees, until browned.

Potatoes with lard in the oven is a very satisfying, tasty and aromatic dish that you are not ashamed to offer to guests.

HOW TO SALTY LARD WITH GARLIC

A simple recipe will help you prepare delicious lard with garlic. Take lard, five or six cloves of garlic, black pepper (both ground and whole), salt and bay leaf - optional.

Before salting lard with garlic, it must be cut into pieces. Then cut each of these pieces several times, but without touching the skin. Cut the garlic cloves into thin slices.

Mix salt and pepper and roll each piece of lard in the resulting mixture. Cover the lard with slices of garlic, place in a deep plate, placing each piece with a bay leaf.

Cover the plate so as to create pressure. Leave for several hours at normal room temperature, then put in the refrigerator for a day. The finished lard must be cleaned of excess salt, put in a bag and hidden in the freezer.

If you love lard, then you simply had to try cooking it in onion skins, the most delicious recipe you can choose right now. I share mine in the best ways preparing this folk delicacy, simply because I love it very much and have been preparing it for a long time.

I don’t understand at all those who think lard is harmful, a couple of pieces a day haven’t harmed anyone, and if you add it with garlic and black bread, it’s absolutely delicious. Here you just need to know the limits and not get carried away.

Lard in onion skins - the most delicious recipes

The most delicious recipes involve the use of fresh, ideally home-grown product.

1. If there is only one option, purchasing it in a supermarket, then take the piece as fresh as possible and in no case frozen. Then it will be much tougher and drier.
2. If you don’t have a farm with your own pigs, then I suggest going to the market and choosing a piece of fresh food for yourself.
3. Pay attention to the color, grayish or yellowish, just pass by. You can smell it, the smell should be fresh and pleasant, if the khryundel was smeared with straw, it’s generally wonderful, take such a piece right away.
4. When choosing, you can taste it, although only a few dare to do this. Also, ask the seller about the gender of pigs, especially wild boars, especially those that have not been castrated at heat treatment the lard begins to emit such a terrible, pungent smell of urine that you won’t be able to eat it with any recipe.
5. For our recipes, choose pieces with layers. If you are going to make a roll in onion skins, then you need the peritoneum of a young pig, three to four centimeters thick. Podcherevok in onion skins is not inferior in taste to smoked one.
6. For such recipes, do not remove all the skins from the onion at once. Collect it gradually and store it somewhere dry, maybe in a kitchen cabinet in a cardboard box.
7. Before cooking, our preparation (a fresh piece of lard) must be rinsed well under running cold water and dried with a paper towel.
8. There are several ways to prepare lard in onion skins; for gourmets, saturated brine is used; for lovers of healthy food, simply boiled lard.

Boiled lard recipe

I found the simplest recipe. Boiled, firstly, is much healthier than smoked, and secondly, much softer. How long to cook depends on the size of the pieces, but now I’ll tell you how to boil it.

To begin, we will prepare:

• Pork lard – kilogram (with a layer of meat)
• Liter of clean water
• 200 grams regular fine salt
• 3 bay leaves
• 2 handfuls of onion peels
• 8 allspice peas
• Large head of garlic
• Black pepper and paprika

Preparation:

This recipe can be called classic; it can be used as a base and various spices can be added.

1. First of all, we prepare the piece itself, rinse and dry it, and also wash the onion skin in a colander and remove excess water.
2. Now fill it with water, maybe already hot, and put it on the fire. Boil for about 15 minutes, and then put in the undercut wire cutters, salt, bay leaf and allspice.
3. When cooking, it is important for us that all the pieces are covered with marinade. The cooking time, as I already said, depends on the size of the pieces. Small ones, about three centimeters thick, can be cooked for 25 minutes; larger pieces can be cooked for 45 minutes to an hour. The lard should not boil too much yet, so reduce the heat to low.
4. After time has passed, remove the saucepan from the stove, but leave the lard in the brine until everything has cooled completely. Only then should it be pulled out and the brine allowed to drain.
5. Next, prepare a paste of crushed garlic, paprika and pepper, grate the pieces, put them in a container, and keep them under pressure for several hours in the cold. Then we take a sample and enjoy the taste.

Recipe for salted lard in onion skins

This recipe for salted lard takes longer, it is more thorough and tastier than the first one of regular cooking.

We will prepare the following products:

• 800 grams of lard with layers
• 1/3 cup plain fine salt
• Freshly ground red and black pepper
• Paprika
• Coriander
• 5 cloves garlic
• Liter of water
• 2 cups onion peels

Preparation:

The lard has already been washed and dried, cut into pieces, rub with salt, make “pockets” with a knife and put pieces of garlic in there. We put our entire preparation in a deep bowl, cover it with a plate on top and put it in the cold for two days.

After cooling, remove, dry again and rub with a mixture of seasonings. Place it in a container and let it sit for a day.

Video recipe

Recipe with garlic

The recipe with garlic is a fairy tale. The appetizer you need, you can't imagine a better one. The lard is sufficiently cooked, seasoned with spices and moderately salted. Overall, rate it.

We will prepare the following ingredients:

• A kilo of lard with layers
• 2 handfuls of onion peels
• A glass of ordinary salt
• 1.5 heads of garlic
• 10 pieces black peppercorns
• 3 laurel leaves
• Ground black pepper

How to pickle step by step recipe:

1. Place the husk in a colander and rinse under running water, fill it completely with water (liter) and keep it boiling over low heat for 15 minutes.
2. We rinse the lard and blot it with napkins, and lower it into the broth.
3. Salt everything, add spices and 4 cloves of garlic, let it simmer in this state for about an hour.
4. When everything is cooked, leave the pieces in the brine until it cools completely.
5. We take out the boiled mixture and blot off excess moisture with a napkin.
6. Make a paste from the remaining garlic and freshly ground pepper, grate the pieces and refrigerate for several hours.

In a slow cooker

Yes, you can even make very tasty lard using a slow cooker. Who would have thought. With such a kitchen assistant, everything will be fast and beautiful, and most importantly, very tasty.

We will take the following products:

• Kilo underscore
• A full glass of fine Extra salt
• 3 small heaped tablespoons of table sugar
• 2.5 liters of water
• 2 good handfuls of onion peels
• 3 cloves garlic
• Freshly ground pepper
• 5 bay leaves

Pickling recipe:

We wash the onion scales in the same way, just pour boiling water over them. We lay half of it in a layer at the bottom of the multi-cooker bowl, and on top we lay out pieces of lard, arranged with broken laurel leaves. Place the rest of the husks on top.

Boil the required amount of water in a kettle, dissolve sugar and salt in it. Fill with the resulting brine, set the stewing mode for an hour and go for a walk.

Press the remaining garlic into a pulp and sprinkle with pepper. Rub each piece with this paste and place it in the refrigerator in a closed container for a couple of hours.

Lard in brine

I learned the recipe from my aunt and spent a long time trying to find it. Such delicious lard, soft, lightly salted, just melts in your mouth. Now I also prepare it for every holiday; guests specially come for this snack.

We will need ingredients:

• 2 kilos of bacon from the brisket
• 2 liters of water
• 2 pieces of onion peel
• 3 tablespoons table salt
• 1.5 heads of garlic
• Ground black pepper
• Paprika

We prepare the main components as in other recipes. Fill the husk with water, cook for fifteen minutes, add lard, salt and cook for another 20 minutes. The fire does not need to be made strong, let it simmer slowly.

Afterwards, remove the saucepan to the side and let it cool. Then we put it in this form in the refrigerator overnight. Then take it out and rub it with a mixture of crushed garlic, paprika and pepper. We let it sit for a couple more hours and begin to try.

Roll recipe

The recipe for lard, rolled, is quite suitable for the holiday table. My son and I did this for this one New Year for the first time, I really liked it, there were no harmful smoked meats on the table.

We use the following products:

• 2 kilos of undercut, about three cm thick
• 0.5 cups fine salt
• 2 cups tightly packed onion skins
• 5 lavrushki
• 4 heads of garlic
• Dried greens at your discretion
• Freshly ground red, white and black pepper

Recipe:

1. First of all, we make a decoction from the washed scales, boil it over low heat for 15 minutes.
2. During this time, we prepare the lard, for this we grind the garlic with a blender, immediately with salt and seasonings. Rub the layer with the resulting mixture and roll it tightly into a roll (if necessary, cut it into several pieces). We tie it with twine.
3. Strain the broth and pour it over the roll. After boiling, transfer to low heat and cook for 2 hours. Afterwards we cool it in this form, placing pressure on top. When a couple of hours have passed, you can take a sample.