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Smalets
The tar is extracted from the nutmeg and part of the subcutaneous fat of the pork carcass. Fat, which is located near the guts, has a specific smell, so it is better to heat it separately. Smalets is prepared no earlier than a day after slaughter (fat should be well cooled).
suet (fat) how much will go, salt how much will go
From the evening, the lard is cut into small pieces and soaked in water overnight to release the remaining blood in the lard. After that, the lard (fat) is baked and salted at the rate of 20 g of salt per 1 kg of fat. A little water is poured into the enameled dishes (so that the bottom is covered), a third of all fat is laid and put on fire. When it starts to melt, the rest of the fat is added. To prevent fat from burning, stir it from time to time with a wooden spatula. Once the skewers are slightly browned and the steam over the pan disappears, the tar can be poured into glass jars (or ceramic utensils) by straining through a dense piece of fabric. You need to filter the tar very carefully (better together) so as not to get burns from hot fat (glass jars should be dried well first). A well-sealed tar, without access to light and air, is stored long enough.
