Adherents of traditional Russian cuisine, of course, do not ignore such a product as lard in brine. The most delicious recipe for this delicacy is offered to their attention. Saltso is obtained from it – you just lick your fingers, and the ingredients are very simple. And it doesn’t take long to cook. Someone might think, they say, why bother? Can you buy a piece of salted bacon in a store or on the market? Can. But! The homemade version is much tastier. In addition, it will warm the idea that on the table is a 100% natural product, without preservatives and other harmful additives. Therefore, we salt lard at home in brine. This recipe offers a cold version of salting, you can also cook lard in onion skins. Required Ingredients – Kilogram of fresh fat. – 12 tablespoons of salt. – A couple of teaspoons of dill seeds. – 12 bay leaves. – 10 cloves of garlic. – 10 peas of allspice and black hot pepper. – Liter of water. How to make lard in brine How to pickle lard correctly? You should start by choosing the main ingredient. For him, it is better to go to the market and pick up a fresh piece three to five centimeters thick with thin streaks of meat. Lard should be white or pinkish and free of foreign odors. A sure sign of good fat is the dents that remain on it after pressure. Further, the recipe for lard in brine involves the preparation of the product. If the salsa is soft, it is better to keep it in the refrigerator for several days. If there are bristles on the skin, they must be removed with a knife. Before salting the lard in brine, it naturally needs to be cut. The pieces should be of such a size that it is convenient to put them in a jar (about 3-5 cm, but not more than 7). Now the pieces of fat are washed and dried. The classic recipe for making lard in brine suggests rubbing it on all sides with chopped garlic, but lovers of a pronounced garlic taste can make small cuts in pieces and stuff them (leave half the garlic for brine). While the prepared lard is waiting in the wings in a bowl or pan, it’s time to start pouring. After all, we have salted bacon in brine, and not dry salting. So, a saucepan with a liter of water is put on the fire, salt is poured into it. Boil water for five minutes, adding garlic at the very end, and then cool until cool state. Pieces of lard are stacked in a jar in layers. On top of each layer – bay leaves, peppercorns and dill. No need to tamp. The last stage: brine is poured into the jar, which should cover the fat, and all this splendor is covered with a lid. Salting does not require hermetic blockage. Three days the jar should stand at room temperature, and then another three weeks – in the cold. After that, you can try the natural product. Salo in brine, the culinary recipe of which is given above, is delicious!