Puzanina boiled in onion husks

20 servings
9 hours 30 min

Prepare a suitable cooking pot. Pour washed onion husks and salt into it. Fill with water and boil for 15 minutes so that the water takes over the color. Place in the water over a husk of lard and cook over medium heat for a further 15-30 minutes. Who loves softer, boiled lard - cook for 30-60 minutes. After cooking, leave the lard in the decoction for another 4-8 hours - depending on how much you cooked it. The longer the lard was cooked, the faster it can be obtained from the decoction. Up to the fact that if you cook for two hours, then you do not need to keep it in the decoction at all. Mix the spices with the pressed garlic and, after the above procedures, dry the lard with napkins or a towel. Cut into storage-friendly pieces and grate on all sides with a mixture of spices and garlic. Lightly boiled lard can be stored frozen for a long time. It is impossible to freeze completely boiled, but it is necessary to cool only before serving until the lard sets and becomes dense. We usually prepare both options with one call, since there is a lot of lard after the slaughter and it must be prepared for storage. Have a pleasant appetite, snack!