Salo is a special product. It has an unusual and original taste. Specialists recommend consuming this product in small quantities every day.
Naturally, buying lard is not difficult at present. It is enough to visit the meat department in the market. But the best option is to cook the product at home. Let us dwell on the features of his choice, useful properties and how to cook boiled lard with spices in a bag. Treat yourself and loved ones.
Product benefits
In recent years, it has been noted that this product is distinguished by indispensable qualities for the human body.
Firstly, there are a lot of "long-playing" calories in fat. Due to this property, the body will be able to restore strength and energy for a long time. It is enough to eat a few pieces, and you can be full for several hours.
Secondly, this product has many beneficial acids that are involved in cholesterol metabolism and in the functioning of hormones.
Thirdly, this product is indispensable for the construction and operation of cells in the human body.
Fourth, the substances contained in fat, actively remove toxins. That is why it is the best snack when taking alcohol. Fat clearly prevents the process of intoxication and significantly reduces its negative effects on the human body.
Fifth, to obtain all the useful qualities, the best is considered to be lard, boiled with spices in a bag (in a slow cooker). Smoked and fried options are not recommended to be used very often.
Sixth, moderation is necessary in any business. In order for fat to be beneficial, not harmful, it can be eaten up to thirty grams per day for those who lead a sedentary lifestyle. For people whose life is associated with great physical exertion, the portion can be increased to fifty.
How to choose a semi-finished product
In order to cook a delicious boiled lard with spices in a bag, you need a good and fresh semi-finished product. Let us dwell on how to choose it.
The first rule. Salo must be purchased with the skin. It is the layer under it (about two and a half centimeters) that is the most useful.
The second rule. Fresh and tender fat will turn out if the semi-finished product on the cut has a white or pinkish tint. It is not recommended to get yellowish, it is from an old animal. If the fat is soft, then it is most likely stale.
The third rule. Fat should be selected dense, elastic and homogeneous. If it is pierced, the blade of the knife should come in with a little resistance.
The fourth rule. For cooking, it is recommended to take lard with meat veins. It turns out more delicious.
The fifth rule. It is not recommended to purchase fat of males. It turns out more rigid and dense.
The sixth rule. When choosing a semi-finished product, it is absolutely necessary to smell it in order to determine freshness.
Festive Appetizer
First you need to choose a beautiful and even piece with a meat layer. Grate it with salt, garlic and original seasonings. Bandage and leave for several days under oppression, constantly turning over. The better it is marinated, the tastier will be the lard, boiled with spices in a bag. The photo shows how to correctly drag the lard.
Put fat in a bag and wrap it tightly. Cook it in a slow cooker for one and a half hours, setting the "Extinguishing" mode. After time, it is not recommended to immediately take out the product. Serve the lard chilled, cut into thin slices.
Onion husk roll
We offer an excellent recipe for boiled lard with spices in a package. It is prepared easily and it turns out very tasty.
Take a piece of fat with thin skin and thick veins of meat. Rub it with chopped garlic and your favorite seasonings. Now let's take a pickle. Dissolve a glass of salt in a liter of water, put on gas and bring to a boil. Pour onion peel into the pan. Boil everything over low heat for five minutes and put the lard. Leave it on for several hours or all night in brine. Then get, peel, grate with fresh garlic, stuff with bay leaves, black pepper and wrap in a bag. Cook in a slow cooker on the "Extinguishing" mode for fifty minutes. The dish is ready.
Original cooked lard with spices in a bag
To get an excellent result, you will need to tinker.
The lard should be pink with thin meat veins. Make a brine from a liter of water and a glass of salt. Add bay leaf and peppercorns. Bring it to a boil and cool. Put fat in brine and leave for a couple of days. Next, get, grate with garlic and freshly ground black pepper. Put the blank into a bag and dress it. Cook in a slow cooker in the "Stew" mode for fifty minutes. Next, get the product and hang it in a ventilated room. As a result, lard will dry well and become dried. If you need to speed up this process, then it can be slightly smoked.
Juicy lard boiled with spices in a bag
A dish prepared according to this recipe is tender. The recipe is very simple.
Cut a kilogram of brisket with a thick layer of meat into five identical pieces. Rub each of them thoroughly with garlic, salt and black pepper. Salo leave to marinate all night. The next day, tightly wrap each piece in a separate bag and tie. Cook in a slow cooker for one and a half to two hours. After the time has passed, do not open the lid and leave the pieces to cool completely. Juicy boiled lard with spices in the package is ready.
In conclusion, we dwell on how to properly store the product. It’s easy to do. Lard cooked according to the above recipes can be stored in the refrigerator for several days. To do this, it must be wrapped in parchment paper or foil. If you need to keep the product for a long time, it is recommended to put it in the freezer.