Pickled lard

In essence, such a food as lard is nothing more than animal fat, which is anatomically located under the skin, as well as in the abdominal cavity and near the kidneys. In a living organism, lard performs a very important function, since it plays the role of a kind of natural warehouse of nutrients.

We can call lard a natural reserve, which is accumulated by a living organism and consists of triglycerides, as well as saturated fatty residues. Interestingly, in translation from the Old Russian language, the name of such a product as lard literally translates "what sits on meat. " This is a vivid example of a talking name that fully reflects the whole essence of lard.

In Russia, lard began to be eaten back in time immemorial. The first written mention of sala was left by the traveler Jils Fletcher, who visited the Russian lands in 159
1. The famous English poet, as well as a diplomat and politician of the 16th century, compiled a quite true historical description of the Russian Kingdom of that time. So, Mr. Fletcher mentions that a huge amount of lard is produced in Russia in order to send the product abroad in the future.

The diplomat pointed out that the best types of lard are produced in the Vologda, as well as in the Yaroslavl and Smolensk provinces. As a rule, lard is eaten fresh, smoked, stewed, salted, fried, boiled or pickled. It is worth noting that ready-to-eat salty or smoked subcutaneous pork lard is called speck.

Pieces of fried lard are commonly called speck, and the melted product is a tar. For the preparation of pickled lard, a soft and fresh product with veins of meat is usually used. In principle, any part of the mascara is suitable for making pickled lard, but it is better to use the so-called undercooker or podhedroned part.

At the initial stage of making pickled lard, the product is cut into pieces measuring about 5 cm by 5 cm. For the marinade, the following ingredient will be needed: water, salt, bay leaf, allspice and black peppers, as well as garlic. The water needs to boil and then add spices and cool the marinade to room temperature.

Often in the recipe of pickled lard it is proposed to cook the product in brine. The garlic is peeled and cut into medium-sized pieces. Lard should be stuffed with pieces of garlic, and then placed in a glass jar and poured with marinade.

Pickled lard will be fully ready for consumption in a couple of days. It is better to marinate the lard by placing the product in the refrigerator. Pickled lard can be served as an independent snack, you can bake or fry the product.