Salty lard

1 serving


If you need to salt the lard, then there is nothing better for salting than the delicate part of the pork carcass loin. Cut it into pieces 8-10 cm wide and 25-30 cm long and rub thoroughly with salt from all sides. We pour a layer of salt almost 1 cm thick onto the bottom of the tub, lay the lard in rows, pouring each with salt. Salo can be ready in 15-20 days. And if it is poured with strong brine, then it is stored from 6 to 9 months. Salo will "take" only the amount of salt that is necessary for normal salting.