How to render internal lard correctly. How to render pork fat in the oven

Cracklings are heavily fried pieces of lard that crunch and add an unforgettable smoky flavor to any dish in which they are used.

Cracklings. Photo: Commons.wikimedia.org/ Biso

Pork cracklings are very popular in Eastern and Central Europe, they are also loved in the United States, and are an important part of traditional southern cuisine.

Cracklings are obtained by preparing lard - rendered soft lard, which can be used as a spread. But in home cooking, lard is often melted precisely for the sake of cracklings, and not for the sake of lard.

Evgeny Mikhailov, chef of the restaurant [email protected] , told us how to make cracklings correctly.

Cracklings are made from salted or fresh lard. It depends on your goals, what kind of greaves you want in the end, salted or not. Although my grandmother always made it from salty stuff. You can take lard with or without a layer of meat, this also depends on your taste. But you need to keep in mind that when heated, the meat will burn, and in the end you will end up with less fat. So I would recommend lard without a meat layer.

The lard should be cut quite finely.

The cracklings need to be simmered over low heat. If you make the heat too high, the protein in the fat will quickly coagulate, and this will make rendering of the fat worse. And you need to be patient: the lard will slowly melt, its pieces will gradually decrease. When you see that the cracklings are no longer shrinking, you need to turn up the heat, and then they will turn out crispy.

Question answer

What are the benefits of lard for the body?

You can use cracklings in a variety of dishes that you want to add a slightly smoky flavor and add a crunchy component to the texture. Potatoes fried in rendered lard with cracklings are very popular. You can also add fat and cracklings to boiled potatoes and make mashed potatoes. You can sprinkle the salad with meat ingredients, or serve mashed potatoes with the soup along with croutons. Scrambled eggs are often made with cracklings.

The fat rendered during the cooking process can be used for frying. This will also give the dishes a special aroma and taste.

What are the benefits of pork fat?

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was paid to vegetable oils. Now many studies show that they do much more harm than good.

Animal fats consist of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, an acid that is abundant in olive oil. It is for its high content of oleic acid that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, it will not be beneficial because it requires saturated fat to be absorbed. And if there is not enough of it, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, but this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that the fat oxidizes slowly and does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of releasing carcinogenic substances. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Read on the topic: Pork fat benefits and harms

Pie with dried fruits

Pay attention to the unusual set of products and the method of preparing this delicious treat. Baking with lard, the recipes for which we have collected for you in this article, is distinguished by its special taste and softness. Therefore, you can pleasantly surprise your family and friends if you prepare an original pie for them.

Required products:

Wheat flour - 450 grams.
Whey - 300 grams.
Instant yeast - 11 grams.
Lard and butter - 75 grams each.
Salt - half a teaspoon.
Brown sugar - 50 grams.
Mixture of dried fruits (to your taste) - 220 grams.
Egg yolk.
Milk - one teaspoon.

Pie recipe:

Pour whey into the bread machine bowl, add salt, sifted flour and lard (25 grams) cut into pieces. Pour in the diluted yeast and set the program for 40 minutes.
Freeze the remaining lard and butter and then cut into small pieces.
Chop the dried fruits as desired.
Roll out the dough on the table and spread a third of the fat and butter evenly onto it. Sprinkle the surface with some sugar and lay out some dried fruits.
Fold the edges of the dough over and pinch them together in the center. Roll out the workpiece with a rolling pin. Add butter, sugar and dried fruits again.
Repeat the last operation again.

Place the resulting workpiece in a baking dish, brush the surface with yolk, pre-mixed with milk. Place the pie in the oven for 30-40 minutes. Decorate the cooled treat with powdered sugar and bring it to the table.

Pork fat is rendered internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, has been criticized by scientists and doctors, blamed for increasing the risk of cardiovascular disease, high cholesterol and other ills. Today fat has been rehabilitated and is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to heat it yourself at home. How to render pork fat will be discussed in this article.

Which lard to choose

Pork lard is not uniform in quality. For different needs you need to take different lard for rendering fat.

Firstly, the quality of the fat depends on what and how the pig was fed.

Secondly, from which part of the pig carcass will you render the fat?

To make it easier to figure out which fat is best and for which culinary needs to render fat from which part, take note of these tips.

Lard or lard. This is subcutaneous lard, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This lard is great for frying and stewing.

Fat from the belly or underbelly. Soft layered fat with meat. Bacon is mainly made from this part. This lard is suitable for frying.

Internal lard or internal fat. This is the fat that is located on the internal organs of the pig. It is cut in layers and is soft. This is the purest fat. After melting, the fat will be white, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough, greased with pies to get a fragrant, beautiful crust. It always remains soft.

Packaging and storage of melted bear lard

When we purchase medicinal fat, the question arises: how is this product stored? The rules for packaging and storage are simple:

You cannot use plastic or metal utensils for packaging. Dark glass jars with plastic lids are ideal.
Glass jars are sterilized over steam or in the oven.
After heating, pour the hot product into heated jars, wash the lids, heat (one at a time) in boiling water for 10 seconds, immediately close the jar with a sterile lid. This will help preserve the medicinal properties of the fat, since when it cools, a vacuum is created inside the jar.
The product is left on the counter until it cools, then placed in the refrigerator. To preserve the fat, set the temperature to +3 or lower, you can put the product in the freezer.
Do not store the product in light.
If you bought lard at the market already melted, and it remains liquid in the cold, it means that vegetable oil was mixed in there.
Lard melted at high temperature is not milky in color, as it should be, but yellow. If the owner offers such a product, it is possible that the raw materials began to deteriorate and were melted down. It has no medicinal effect.
If the product is prepared and packaged correctly, it will be stored without loss for up to 2 years.

And finally, a short video about melting bear fat:

How to render pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you are rendering it from.

You can render fat on the stove, in the oven, or in a slow cooker. There are two different ways to obtain fat.

Wet method. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce until the water simmers and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and lard.

Dry method. This method can be used to render fat on the stove, oven, slow cooker, or frying pan. Heat the container in which you will heat the fat and place the chopped fat in it. This method can be used to render both interior fat and lard. While rendering fat using this method on the stove or in a slow cooker, stir it periodically with a wooden spatula.

How to render lard into fat

First you need to cut into small cubes, no larger than 1x1cm. Like this

The finer the lard is cut, the faster it will melt and the more finished fat you will get. You can grind it in a meat grinder.

Place the chopped lard into a saucepan. Add water. For 1.5-2.0 kg of lard, approximately 200-300 grams of water.

Cover with a lid and place on the stove. As soon as the pan is well heated and the first bubbles appear on top, reduce the heat. Fat should be rendered at the lowest possible temperature. When rendered at high temperatures, fat melts faster, but it turns out darker in color, and may even be brown.

Approximately once every half hour, the fat should be carefully mixed with a wooden spatula. The entire process of rendering this amount of lard can take from 4 to 5 hours.

Strain the rendered fat through a sieve to separate the cracklings and pour into clean, dry jars. Once it cools to room temperature, put it in the refrigerator.

How to render pork fat in the oven

The best thing about melting fat in the oven is that you prepare it, put it in a pan, and you can go about your business while the fat is melting.

The preparation of fat is the same as for rendering on the stove. First you need to finely chop the pieces of lard or interior fat. The smaller the better. You can twist it in a meat grinder.

Place everything in a pan that can be placed in the oven. It is good to heat in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Place the pan in the oven. The rendering time depends on the amount of lard. The more lard, the longer the fat is rendered. You can carefully remove the pan and stir. Just be very careful so as not to burn your hands with fat.

Lard from pork fat

Ingredients:

Gastrointestinal fat – 860 g

Result: 700 ml lard and 130 g cracklings.

That is, for a liter jar of lard you need 1200-1300 grams of interior fat.

Preparation:

1. Unfold the interior fat and cut out, if any, large patches of blood. Cut into pieces, the smaller the better. Mine are about 3 cm.

2. Place pieces of lard into liter jars. There is no need to stuff it tightly. To fill with water. Add vinegar 6-9% for the first time, 1 tablespoon per jar. Close the jars with lids. Place in the refrigerator for soaking.

3. Change the water in the jars twice daily. Soaking time is 3-4 days.

4. Drain the water. Place the fat in a thick-walled dish. I have a cauldron. Place in a water bath, that is, in a pan of hot water, so that the bottom touches the water.

Bring the water in the bath to a boil. Reduce to a minimum and boil, periodically adding water to the bath.

General recommendations for rendering pork fat

Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.

Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.

As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.

You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.

There is no need to render the fat until the cracklings are crispy. They should remain soft and light. They can then be further fried separately until they become brown and crispy. They can be used for stewing potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat in a glass jar should be pale yellow. When it hardens, it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Fat should be stored in a cool place. Can be frozen.

Pork fat can be stored in such conditions for a long time, more than a year.

Smalets. Recipe

We would like to warn you right away that you should not prepare this product only from lard. The fact is that a not very pleasant smell can be transferred to lard, and then to your favorite dishes. Use only fresh lard to prepare it (it is better if it is with a layer of meat). So, how to cook lard? The recipe is in front of you.

Rinse the piece of lard thoroughly in water, and then remove all moisture with a paper towel. This is a very important step, as the remaining water will “shoot” when heated, and you will have to spend a lot of time cleaning your kitchen.
Cut off the skin and cut the lard into small slices.
Transfer the workpieces into a saucepan with a thick bottom (the dishes should also be dry), and then place them on the stove. For the first five minutes, the heat should be at maximum so that the pieces can fry well. Once they are golden brown, reduce the heat to low. Heat the lard for about 40 minutes without covering the pan with a lid.
When all the fat has been rendered, remove the cracklings using a slotted spoon and transfer them to paper napkins. Later you can serve them with fried potatoes or porridge.

Pour the cooled lard into jars through a sieve and two layers of gauze. This way you will be sure that pieces of meat will not fall into the dishes. Cool the product to room temperature and then refrigerate it. Within a few hours the lard will change color and turn white. It can be stored in the refrigerator for up to six months. After this, the fat needs to be melted to get rid of the bitterness.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. You can fry meat, vegetables, and stew in it. The dough is made with pork fat. Only for baking it is better to take only internal fat and preferably in the area of the kidneys.

Pork fat is a unique product that contains a large amount of vitamins and microelements. For many hundreds of years, this product has been in demand and popular not only for preparing various dishes, but also for creating medicinal and cosmetic preparations. Eating pork lard will enrich the body with all the necessary nutrients and prevent the development of many dangerous diseases.

Pork fat is rarely found in modern grocery stores, but on meat market counters you can see different types of this product. Experienced housewives recommend purchasing similar raw materials for rendering fat yourself. It is worth carefully studying all the secrets of purchasing high-quality lard or raw materials for its preparation.

Peculiarities

Pork fat is a natural product for rendering, which is made by gradually “frying” pieces of internal or subcutaneous fat. In cookbooks and collections of traditional medicine recipes you can find other names for this product - lard and lard. Lard has a dense structure, and the color and smell depend on the type of raw material used. Experts recommend rendering lard separately from other products due to the presence of a specific and very rich aroma.

Depending on the type of raw material used, there are several grades of product.

“Extra” – has a yellow tint and a sweet taste. During heat treatment it does not emit a specific odor and has a transparent structure.
“Higher” - has similar characteristics to the “Extra” grade product, but has a weak aroma of fried lard.
“1st grade” – made from different types of lard. The structure of the fat is very dense with a cloudy tint. During the cooking process it releases a rich, specific smell.
“2nd grade” is a low-quality product, for the production of which various types of raw materials are used.

There is another type of fat - raw. For the production of raw fat, internal fat is used, obtained after processing all the internal organs of the animal.

The shelf life of the product in the refrigerator can reach more than 10 months. When frozen, fat becomes dense, homogeneous and white.

Compound

The vitamin and mineral composition of pork lard is several times higher than that of a similar beef product or vegetable oil.

The main feature of this fat is its low cholesterol content and the almost complete absence of proteins and carbohydrates.

Product components:

monounsaturated fatty acids – 50%;
saturated fatty acids – 40%;
polyunsaturated acids – 10%.

Among the acids found in this product are the following:

linoleic;
arachidonic;
stearic;
palmitic;
oleic

The vitamin and mineral complex is represented by the following elements:

Lard contains the following amino acids:

Calories and nutritional value

Pork, like pork fat, is a high-calorie product. 100 grams of subcutaneous or internal fat contains about 900 kilocalories.

Pig lard contains no proteins or carbohydrates, and fats amount to 100 grams and provide 120 percent of the daily needs of an adult. The amount of cholesterol can reach 100 mg.

The calorie content of 100 grams of raw fat is 897 kilocalories. This product contains 0.3 grams of water and 99.7 grams of fat.

How is it useful?

Fat rendered from lard belongs to the category of animal fats and has an invaluable effect on human health.

Among the main beneficial properties of fat, the following should be highlighted:

restoration of the body after long-term use of medications and illnesses;
activation of the immune system;
cleansing the body and removing dangerous waste and toxins;
improved sleep;
stabilization of the central nervous system;
treatment of vitamin deficiency;
activation of fat metabolism;
accelerating the process of protein absorption;
liver protection and restoration;
prevention of the development of atherosclerosis and the formation of blood clots;
improving the condition of the circulatory system;
normalization of the cardiovascular system;
anesthesia;
treatment of inflammation of all respiratory organs;
stabilization of hormonal levels and cholesterol levels;
treatment of skin diseases and allergic rashes;
activation of brain function and improvement of memory;
treatment of anorexia;
prevention of cancer and malignant formations;
regeneration of the skin and mucous membranes;
treatment of hemorrhoids;
strengthening the structure of hair and nails;
strengthening the bone skeleton and teeth;
treatment of diseases of joints and muscle tissue.

How to heat at home?

To obtain a tasty and aromatic pork product, you must not only prepare it correctly, but also choose it wisely.

The main condition for obtaining high-quality fat is the purchase of raw materials from only young animals. Yellow lard with an unpleasant odor cannot be used for rendering. High-quality lard has the following characteristics:

pleasant milky aroma without the specific smell of urine;
light pink color scheme;
lack of meat layer;
thickness no more than 5 cm.

To render fat, professional chefs recommend purchasing the following types of raw materials:

fat that is located near the skin;
belly fat;
internal fat.

Experts recommend paying attention to the fat that is cut from internal organs. This product is of the highest quality and does not contain a specific odor.

In modern cooking, two methods of obtaining lard are used:

For the wet method, you need to pour a little water into the melting container and place the chopped pieces of lard in it. Cooking time depends on the amount of raw materials. The dry method involves using an oven, slow cooker or pressure cooker. The prepared raw materials must be placed in the selected and heated device and simmered until the product is completely dissolved, which must be stirred periodically.

To prepare a quality dish, experienced housewives recommend using the following tips:

carry out the heating process only at high temperatures;
the product must be heated in a pan with thick walls;
throughout the entire cooking period, it is necessary to stir the dish;
at the end of rendering, the cracklings should have a light color;
the color of hot fat should be soft yellow, and frozen fat should be snow-white;
the best container for storing lard is a glass jar with a lid;
It is recommended to pour only cooled product - hot fat getting on the glass will definitely lead to cracks;
The finished product must be stored in a cold and dark place; freezing will significantly increase the shelf life of the fat.

As you can see, even inexperienced young housewives can melt lard and make pork fat.

Bread with lard and whey

Soft and fluffy homemade cakes are simply irresistible. To give it a special “fluffiness”, we suggest using lard. The dough recipes that we will offer in this article are simple, but guarantee excellent results.

Ingredients:

Wheat flour - three glasses.
Dry yeast - seven grams.
Sugar - two tablespoons.
Salt - two teaspoons.
Powdered milk - one and a half tablespoons.
Oatmeal - 120 grams.
Lard - 30 grams.
Serum - 300 ml.

Warm the whey slightly and then dissolve the sugar and yeast in it. To do this, place the food in a warm place and wait until a lush “cap” appears on the surface.
Sift the flour, add salt and milk to it.
Grind the flakes in a blender.
Combine the lard with the prepared products and knead the dough. When it rises, knead it with your hands again.
Shape the dough into a loaf, make shaped cuts with a knife and leave the dough under a towel for one hour.

Bake the bread in a preheated oven until done.

Application options

All varieties of the product are in demand and popular not only in cooking, but also in folk medicine and cosmetology. This product is the main component of various ointments, creams, soaps, medicinal drinks and culinary recipes.

The main feature of this product is that during heat treatment, beneficial substances not only are not destroyed, but also easily penetrate through human skin.

In cooking

In cookbooks you can see a large number of recipes that use pork lard. Long-term laboratory studies have shown that food prepared using this product is not only healthy, but also easily absorbed by the body.

To prepare tasty and healthy dishes, you need to use only high-quality and fresh fat. Lard is used to create different types of baked goods, for frying, stewing and boiling, for first and second courses, as well as for making chocolate.

When eating dishes with this product, it is necessary to take into account that the number of calories in food increases significantly. In addition, nutritionists prohibit the introduction of fat into the diet of children under two years of age.

In medicine

In collections of traditional medicine you can find a huge number of medicinal preparations, which are based on pork lard. Most of these drugs are used for external use. Particular attention should be paid to the treatment of children who may have an allergic reaction to fat or any other component.

Traditional medicines are used to treat the following ailments:

acute respiratory diseases;
inflammation of the upper respiratory tract;
increased body temperature;
rhinitis;
otitis;
tuberculosis;
cough;
redness on the skin;
allergy.

To prepare the rubs, you need to melt the required amount of lard in a water bath and add additional components that are indicated in the recipe. To make a compress, wrap a small heated piece of lard in gauze and apply it to the sore spot. For internal use, you need to add a small amount of fat to the prepared hot medicinal decoction. Take according to the instructions given in the recipe you are using.

In cosmetology

Pork lard is an indispensable ingredient for creating cosmetics. It is used to make creams, soaps, medicinal masks for the face and hair, and ointments. Ointments with lard do not clog pores, do not interfere with the body's thermoregulation and are easily washed off with warm water and any detergent. The medicinal product not only softens the skin, but also enriches it with vitamins and beneficial microelements.

Masks, balms and creams with pork fat have a beneficial effect on the skin, hair and nails. These products can be purchased in specialized stores or made independently by adding the necessary components to melted fat.

To obtain high-quality products, it is prohibited to use unrefined or technical raw materials. The finished product should be stored in a glass container on the refrigerator shelf. The storage period of the finished product should not exceed 12 months. If a specific and unpleasant odor appears, the product must be thrown away. Using an expired drug will not only not benefit the body, but can also cause harm.

Low quality products and poor environmental conditions have a negative impact on people's health. To reduce the cost of products, many manufacturers prefer to use dyes, preservatives and various artificial ingredients. On the shelves of modern stores you can see a large amount of butter, spread and margarine.

Many products contain artificial ingredients, the harm of which has long been proven by scientists in many countries around the world. Often, young housewives do not know about the existence of such a natural product as pork fat. Professional chefs strongly recommend introducing rendered lard into the diet of the whole family, which will become an indispensable assistant in the process of preparing tasty and healthy dishes, and will also help cure a large number of diseases.

For information on how to make homemade lard, see below.

This article will talk about how to render pork fat, why it is needed and whether it has beneficial properties. This product has long been mistakenly considered harmful to the heart. It was found to have high cholesterol levels. However, families that keep pigs for themselves never doubted its quality and always used it. Today, lard obtained from melted lard is not considered dangerous. It is widely used for frying during the preparation of many dishes.

Application in the treatment of diseases

It is used for various diseases of the respiratory tract and skin, joints, ulcers, burns, etc. Its use in treatment can be either internal or external. The high calorie content does not allow this product to be used in dietary nutrition, but this does not detract from its beneficial qualities. It is recommended for internal use when the body is exhausted. A variety of recipes are used depending on the disease.

Treatment of joints with pork fat is carried out by applying it before bed to the area that is disturbing and wrapping it in a warm cloth. Keep the compress on all night. If the moving part of the joint is bothered due to injury, it is necessary to rub it with salt in the appropriate proportion of 100:30 grams. The treated area must be insulated with a bandage.
For burns use the following recipe:
- How to melt pork fat in a frying pan, add chopped onion and fry until black.
Regularly lubricate the burn site with the resulting product every hour, without allowing it to dry out. Do not apply bandages to the affected area.
Keep the mixture in a cool place.

After 2 weeks, the burn will completely disappear.

Pork fat for coughs, colds, and bronchitis is most often used to treat a child. After all, medications lower the immune system and can harm a fragile child’s body. To prepare the mixture, you need to take 50 grams of raw lard, melt it to a liquid state and mix with 2 tablespoons of vodka and 5-6 drops of fir oil. The resulting substance is rubbed onto the chest, covered with a thick cloth, and warm clothes are put on top. To make pork fat more effective against coughs for children, it is recommended to sleep with a compress all night.

Beneficial features

For a long time, vegetable fats were considered healthier than animal fats. However, new research in this area has provided evidence that the composition of lard is no longer hazardous to health.

Pig lard contains fats that are classified as saturated, that is, solid. They are found in the meat of animals and some birds. This product contains fatty acids, including palmitic, myristic, lauric, stearic, and oleic. As for the latter, it is for this that many value olive oil. It is considered the healthiest product.

The saturated fats found in lard help the human body absorb fat-soluble vitamins and various nutrients. After all, many elements cannot be fully absorbed by the body without the help of other particles. For example, vitamin D needs saturated fats for this. Without them, it is of no value.

Vitamins A, E and Omega-3 fatty acids can be found in pork fat. When consuming the product, these elements are easily absorbed by the body.

Pork fat has a long shelf life due to slow oxidation. All this is due to the low level of polyunsaturated fatty acids. Also, these products are not afraid of high temperatures. When heated and melted, carcinogens will not be released. For example, vegetable oil does not have such properties.

Use it correctly

Pork fat or lard are very high-calorie products (898 kcal/100g). Their use in food should be moderate (100 g per day). This is the only way to talk about a beneficial effect on the human body. This product is contraindicated for young children.

As already mentioned, in pork fat all vitamins and minerals are interconnected and interact with each other for better absorption. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. It also has positive effects on the nervous system.

Rendered lard can be used to prepare many dishes. The baked goods are especially delicious. Harmful confectionery fat cannot compare with this natural product. Lard is also simply spread on bread and made into sandwiches. It is also suitable for frying and seasoning porridges.

In folk medicine, many recipes include pork fat. It is used both to lower the temperature and to brew a healing drink for colds. For sore throat, rendered pork fat (50 g) is mixed with vodka (2 tablespoons) and fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Typically, this recipe uses visceral fat, that is, its deposits on internal organs.

Raw materials for lard

To obtain lard, you need a starting product - lard or interior fat. The area of the brisket or underbelly (peritoneum) is suitable. On occasion, you can melt goose or duck fat.

Properly prepared lard has a creamy white color. The consistency is quite thick, but you can scoop it up with a spoon and spread it on bread. This fat has a long shelf life. In past years, it was used to pour over sausages to extend their shelf life.

To prepare high-quality lard, you need to choose good lard. Ideally, there should be a product obtained at home. It's more useful. Pork lard also makes good lard. The main thing is that the initial raw materials were not obtained from a breeding boar.

If you set fire to the original lard, a good quality product will smell like pleasantly fried meat. We'll tell you how to heat it yourself below.

Lard in a slow cooker

The cracklings, prepared using the miracle of modern technology, turn out to be very soft and practically melt on the tongue. And lard can be added to any dish or made into a spread for sandwiches. If you want a richer taste, mix it with garlic, pepper or fresh herbs.

Ingredients:

Lard - 1400 grams.
Greens - to taste.

So, let’s cook lard in a slow cooker. The recipe is very simple:

Chop the lard and place it in a bowl.
Set the “Extinguishing” mode for four hours.

When the specified time has elapsed, remove the cracklings and pour the fat into jars.

Melt in a frying pan

To render good lard, the lard is cleaned of dirt and inclusions of blood or meat. This can be done by placing the piece in cool, salted water overnight. The fluid can be changed twice during the entire period.

Next you need to follow these steps:

a piece of lard is cut into small slices of 1 cm (this is convenient to do if the product is slightly frozen);
the pieces are placed in a thick-walled frying pan (the fire is gradually added);
all contents should boil for some time (until the cracklings settle to the bottom);
You can add a small amount of sugar to the fat to improve the taste of the product (after turning off the stove);
The lard must cool, after which it is filtered through cheesecloth (stored in glass or ceramics).

Melted lard can be quickly frozen so that the lard is uniform in consistency and not grainy.

Smalets. Recipe with garlic through a meat grinder

You can prepare an original spread for sandwiches using lard and garlic. Your guests gathered at the table will certainly appreciate the unusual product and will definitely taste it with strong drinks. You can read the recipe for lard with garlic below, but for now, prepare the necessary ingredients:

Lard - 500 grams.
Garlic - four cloves.
Hot red pepper - one pod.
Parsley - one bunch.
Salt - to taste.
Paprika - to taste.

Recipe for lard with garlic:

Take it without any meat layers, process it and remove the skin.
Peel the garlic and separate the parsley leaves from the stem. Cut the lard into cubes.
Mix the products, add salt and spices. Transfer the mixture to a plastic container and marinate it for three hours.
Pass all prepared products through a meat grinder.

Transfer the mixture into a jar and store it in the refrigerator.

other methods

Internal fat or lard can be boiled on the stove in water (one part lard to three parts water) with 1 tsp. soda Before the melting procedure, the original product must also be soaked for 24 to 72 hours, periodically changing the water. After this, it is cut into pieces and begins to boil. The smaller the pieces, the more lard you will get.

When the contents of the container boil, you can remove the lard from the surface of the water with a spoon into a clean container. This is done until cracklings appear.

It often happens that the resulting lard has an unpleasant odor. To get rid of it, the product can be melted. With this method, 100 g of milk is added to 1 kg of lard. The process of re-melting takes place over low heat until the milk turns yellow. All contents must be mixed so that the fats do not burn.

To make the unpleasant smell of lard completely disappear, you can add heavily toasted bread crusts to the product. After this, the fat is filtered, packaged in clean containers and stored refrigerated.

If you need to melt lard in the oven, then preheat it to 100 degrees. The product is placed there with a small amount of water. In the oven, the fat will begin to melt and the water will evaporate.

The same principle applies to a slow cooker. Finely chopped lard is placed in a saucepan and 60 ml of water is added. At the lowest temperature, lard is heated for 2 to 8 hours. It is necessary to mix the products sometimes.

To explore other possibilities of pork products, we advise you to additionally read the article “About lean pork.”