Why you should eat a piece of fat a day is mandatory

It seems that there is no person in our country who would not know anything about the existence of fat. Many families have lard as a welcome guest on the table, especially if they know how to choose it. It is different: thick, thin, stovey, with a vein, with a haze. Someone likes a pronounced taste, someone tends to be more neutral. Just as important is one. moment - how tasty to salt the lard.

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Before we move on to the grandfather’s method, and solit grandfather Ignat “in Ukrainian”, editorial office "Site" Takes the liberty of taking a short tour of lard and why you should eat it every day. If suddenly you did not know, then we hasten to assure you that lard is a universal, high-calorie and healthy product.



How tasty to salt lard There is an opinion that lard is harmful. That's not really true. The harm of lard is somewhere at the level of meat. Or bread. If you don’t believe me, then the internet will help you. Or do this: believe that there is harm, do not read any more; you know that lard is useful - we ask for mercy. After all, by and large, any product that is used without measure leads to negative. But it's not about lard!



The main concerns about lard are related to the fact that it leads among other foods in terms of calorie content. 90% of fat is no joke. However, recent studies show that lard is shown to eat and losing weight, and even those who want to “clean” the vessels of cholesterol plaques. This is because fat is not simple, but subcutaneous. It doesn’t sound very good, but important vitamins and trace elements were inundated.



Some experts recommend eating fat every day, but comply with the norm. First, because of its caloric content, it saturates the batteries for the whole day, secondly, it has a warming effect, and thirdly, it benefits through arachidonic and linoleic fatty acids, which makes the vessels more elastic, and this improves brain function. Daily rate of 10-30 grams.



So, usefully figured out, now recommendations. In addition to the benefits of fat should satisfy the taste, and this is perhaps the most difficult. It is easy to take a piece out of the refrigerator and cut a slice, but choose? Let’s try to understand the main aspects. Imagine that you choose lard in the market.

1. Before removing the sample, you need to make sure that the lard has a homogeneous color. It is often white or slightly pink. Gray, with spots, layered is better to put aside. The branding of a veterinarian will add confidence that everything is fine.
2. Smell. Sniff well, the smell should be sweet-milk, perceptible. If there is a pronounced note or some specific sweetness, it is probably boar lard in front of you. We do not recommend buying it, because this smell, as well as the taste, can not be interrupted by anything.
3. Feel free to take a fork and prick lard. If the teeth enter easily, without encountering much resistance, it is definitely worth looking at the lard. I think it's right. It's advisable to taste it. If the fat is a little bitter or just too viscous, then there is a reason to run through the market more.

How tasty to salt lard "Ukrainian" So, lard was chosen, brought home, laid out on the working surface. Usually fresh lard is not consumed, should lie down for a day or two. Grandpa Ignat calls this fat alive. This does not prevent him from pruning the skins and eating them along with the edge of black bread. But more on that later, but in the meantime, keep a recipe for how to salt this great piece.



The ingredients

• of course
• 200g salt
• 20g black pepper
• garlic

Preparation

1. Walk through the lard - and especially on the skin - with a knife to remove possible dirt. Cut the lard with bars 4-5 cm wide across the piece. On the bars on top, make incisions to about the middle or deeper.
2. Pour salt into the bowl and rub each piece with it from all sides. Now sprinkle pepper. If you like spicy, you can make a mixture of red and black.
3. Clean and chop with thin petals the garlic that is placed in the incisions. Put the lard in a container or bag and put it in the refrigerator for a few days. We can wrap it in paper.

Have you tried it? Oh, good! For further storage, the salt can be cleaned, wrapped again in paper or bag and sent to the refrigerator. You could use the freezer. You want lard, you get the bar, you take it to a regular cell, you slowly get there. Finished, got the next one. And so on until the next trip to the market.

What is combined with fat, of course, with fresh black bread. Just like Grandpa Ignat does. Except he's got fresh garlic, mustard and horseradish. So serves, on a plate, and also necessarily parsley and pickle. What a charm. The main thing is not to lose control and do not repeat it ten times. How else can you eat lard?

1. You can always eat pure. The daily norm is about 30 grams. You can do more if you love, but try not to abuse. Sauces are natural, whole grain bread with bran, fresh greens, onions and garlic. This is how our people have been eating lard for centuries.
2. Good lard will melt perfectly. If with meat streaks, it is ideal to fry omelets, heat porridge and flour products. You can just prepare squarks, but this food is already from the category of loading the stomach and liver.
3. Do not roast soups and stew, it will turn out too fat. You can boil lard with spices, but, as we think, simple salty tastier and better stored. Do not get carried away and fat smoked, because it contains some of the carcinogens. However, it is worth admitting that it is extremely delicious!
   
   
   
   

Write in the comments about your exclusive ways, how tasty to salt lard, and finally an interesting link about lard and how to prepare it. This will be useful if you think that lard chose unsuccessfully and now it needs to be saved. By the way, babe has a number of advantages over other fats. Read about this article and enjoy your appetite!