Salo "five-minute" - boil five minutes and eat in five minutes!

Pork lard is a thick layer of subcutaneous fat, where biologically active substances, fat-soluble vitamins and antioxidants accumulate. Salo contains in large quantities vitamins A, D, E, as well as carotene. The lard is arachidonic acid. It helps the body fight viruses and strengthens immunity. This is exactly what is urgently needed on the eve of regular epidemics of influenza and SARS.





We offer you an undeservedly forgotten recipe for pickled lard. Salt in this way you can and lard, and meat, and even meat on a bone. You can roll in cans for the winter or eat immediately. Quick and delicious!

Pickled lard Ingredients

• 1kg pork brisket
• 1 liter of water
• 1 head of garlic
• 5 bay leaves
• 4 tbsp salt
• black pepper ground and peas to taste
• chili

Preparation

1. For each kilogram of lard, 1 liter of water is used. Put it on the fire and add spices and salt.
   
   
   
2. While the brine is brewing, prepare the lard. Wash it and scrape it off the skin with a knife.
   
   
   
3. Pure lard into small pieces.
   
   
   
4. When the salt dissolves, send it to the brine.
   
   
   
5. Cover the lid and bring it to a boil.
   
   
   
6. As soon as the brine with lard boils, remove the scale, turn the fire and cook for exactly 5 minutes.
   
   
   
7. When the lard is boiled, squeeze the garlic directly into the pan.
   
   
   
8. Cover the lid and take it to a cold place for 12 hours.
   
   
   

Salo "five-minute" It can be stored in the freezer or eaten in one evening. Salo is tender, the skin is soft, the taste is indescribable ... Ready lard can be sprinkled with paprika, black ground pepper, dry greens - you choose. About the health benefits of fat you can learn from the article on our website. Bon appetit!