In our article we will talk about how to choose the right fat. Further tips will be given for fans of this product. We will also consider salting recipe.
Note that lard is a tasty and healthy product. It is smoked, fried, baked, salted, and also added to various dishes. Modern medicine has even recognized the fact that this product is useful for people of all ages. It is even believed that lard is easier to digest than meat.
How to choose fat? What to pay attention to? What are the indicators of good product quality? We will answer these and other questions further. But first things first.
Where to buy a better product?
A product such as fat is best purchased on the market. There you can walk in rows, choose the best and the most delicious. In addition, in the market you can not only talk with sellers, but also try the product.
It is advisable to purchase lard from the owner of the pig, and not from the reseller. If you stumbled upon an owner, then you are in luck: you can ask him what he fed his animal with.
It is believed that lard becomes softer when milk and potatoes are added to the pig feed regularly. If there were apples in the diet, then the product has a meat layer (very tasty). Also, before buying, ask the seller to show you the product documents. Also see if there is a veterinary service seal on fat.
Pig or hog: which is better to choose?
So how to choose fat on the market? Which product should I prefer? It’s better to buy pig lard rather than wild boar. And why? Because it does not have an unpleasant odor, it is more tender, moreover, it tastes better.
Those who are interested in how to choose lard should learn how to determine whose it is. Now we will talk about it. To determine whose fat is in front of you, just smell it and singe a little. If, after such actions, the smell of urea appears, then know that in your hands is fat boar. Note that a good product has a delicate aroma with a sweet and milky touch.
How to choose fat and what type of product is better?
If you think which part of the bacon will be the most delicious, then pay attention to the pieces from the back or from the side. Such a product will be tender, and his skin is thin. Great for stewed, raw, salted and smoked.
Fat from the neck and cheeks is much harder. Moreover, his skin will be thicker. Such a product is best baked and smoked. I would also like to say about underscoring (brisket). This fat from the abdominal part. The skin of this product is usually thin, and the layers of lard with layers of meat evenly alternate.
If such a product is consumed raw or salted, then it can be a little harsh. But in a baked, fried and smoked form will be ideal. Suitable for true connoisseurs of this product.
Inspection before purchase. Useful Tips
How to choose lard in the market for salting? Of course, it must be carefully examined. Fat due white or with a slight pink tint. Did you see an admixture of red on the product? Know that the pig was slaughtered during the “wedding” period. The reddish tint on the fat is also a sign that they couldn’t stab the pig for a long time. Therefore, blood particles got into the fat.
In both cases described above, the product will not be perfect to taste. You should also know that fresh lard cannot be a grayish or yellowish hue.
There may be layers of meat in the product. This fat is best bought for frying or baking. For raw consumption or for salt, it is not particularly suitable. Since it is in the layer of meat that various parasites can be. The optimal fat thickness is from 3 to 6 centimeters. If the product is thicker or thinner, then it will not be so tasty.
Thinking about how to choose lard, you should pay attention to the skin. It should not have bristles, that is, the skin should be cleanly scraped. If you notice hairs, then refuse such a purchase. Since if the owner reacted carelessly to the processing of the skin, this means that he could also relate to the storage, butchering and transportation of carcasses.
The color of the skin does not matter. It can be either yellowish or white. If the carcass was treated with straw with fire, then the skin will be brown. And from it will come an incomparable aroma.
If we talk about the thickness of the skin, then it should be thinner than fat. Note that a product with a thicker skin is harder and harder. It is worth giving up on such a purchase.
Touch the pork product
Try to pierce the fat with a knife or fork. If you easily succeeded, you did not feel much resistance, then you can further study this piece of fat. Check his skin in the same way. It should be a little denser than fat, but also pierce without any problems.
Now is the time to taste the product. Good fat should be easy to chew, melt in the mouth, and the consistency should be tender, without an extraneous aftertaste.
Tracidion salting recipe. How to do everything right?
We have already figured out how to choose lard for salting. But how to salt it? You will learn more about this later. Now consider the classic salting recipe. Initially, you need to prepare the fat. It should be cut into pieces 10 cm long and 5 centimeters wide.
Next, take spices for salting. This can be as dry dill, black pepper, bay leaf, and caraway seeds, red pepper, cardamom, hops-suneli and much more.
Then gently rub the lard with salt, and then do the same with the spices. Season carefully the dishes in which you will salt the product. Next, send there and fat. Cover the dishes. Then put in the refrigerator for four hours.
When the necessary time has passed, try the lard. If you already like it to taste, then remove the remnants of spices and salt with a knife. If it seems that something is missing, then leave the product to be salted for a while, until it acquires the desired taste.
Little conclusion
Now you know how to choose fat, what you should pay attention to. We gave useful recommendations for connoisseurs of such a product. In addition, we reviewed the recipe for salting fat. We hope that the recommendations will help you.