Hungarian lard: recipe and cooking methods. Homemade bacon: recipe for homemade Hungarian bacon

The subcutaneous layer of pork (lard, lard) can be used to prepare Ukrainian borscht and other soups based on meat broth, and can also be added to minced meat. If you stuff it into lean meat, the roast will turn out surprisingly juicy. Homemade bacon is also a wonderful appetizer, an addition to fresh vegetables, rye bread, and herbs. Housewives usually salt or pickle lard, which gives it a piquant, bright taste and preserves it for a long time.

List of recipes in the article:

Homemade bacon

How to cook delicious salted bacon

Cut a piece of fatty pork belly with small layers of meat (total weight - 0.5 kg) into bars of the same size, about 10 cm thick. After this, you need to prepare spices and herbs for pickling. Crush the sweet peas with a spoon (but do not bring them to a powdery state), and chop the peeled garlic cloves very finely with a knife. You can use a special garlic press.

Add coarse table salt (not iodized) to the spices

Mix spices and herbs in the following proportions:

• garlic (2 heads)
• salt (3 tablespoons)
• allspice black pepper (to taste)

Roll the lard bars in the resulting mixture, then place them loosely in a glass jar. Sprinkle each layer of lard with garlic juice and stuff with thin slices of the spicy vegetable. Place the container under good pressure and keep it in a cool room for a week. Do not take the product out into the cold, otherwise it will not be able to properly soak in the brine. Ready-made home-style bacon should be kept in cling film or a hermetically sealed glass container on the refrigerator shelf, and for longer storage in the freezer.

You can use ready-made bacon slices not only as an independent product, but also as a base for rendered fat and greaves. Fry the excess lard in a frying pan and separate the lard from the resulting hard pieces

Cooking marinated bacon at home

Before marinating, lard (weighing 1 kg) must be thoroughly washed and dried with napkins, and the pork skin must be scraped white with a sharp knife. After this, the marinade is prepared.

Place in a liter of water:

• coarse salt (100 g)
• allspice (pinch)
• bay leaf (2–3 pcs.)
• garlic (1 head)
• freshly ground black pepper (to taste)

Bring the spicy liquid to a boil, then simmer the lard pieces in it for 10 minutes. If you want to get slices with a pleasant golden color, it is recommended to throw a handful or two of onion peel into the marinade. The marinated lard should lie in brine at room temperature for 3–4 hours, away from direct sunlight, then overnight on the bottom shelf of the refrigerator. After this, let the bacon dry a little on a plate. It is recommended to eat the finished snack chilled, having previously cleared it of spices and seasonings.

How to make Hungarian bacon? It turns out that there is nothing complicated in this matter. The main thing is to be patient and follow all the recommendations of a particular recipe.

Ingredients

Salo 1 kg Salt 0 kilograms Garlic 15 cloves Hot pepper 20 grams Peppercorns 5 piece(s) Paprika 100 grams Bay leaf 2 leaves

• Number of servings: 6
• Cooking time: 2 minutes

Hungarian lard “Long-lasting”

Required ingredients:

• 1 kg of lard with meat cut;
• 0.5 kg rock salt;
• 15 medium cloves of garlic;
• 20 g hot ground pepper;
• 5 peas of allspice;
• 100 g paprika;
• several bay leaves.

If you couldn’t find bacon with a “cut” of meat, then you can take any other one. The main thing is that its thickness should not be less than 3 cm. Cut the lard into pieces measuring 10x10 cm and roll in rock salt. We choose a suitable storage tray and put salt, chopped bay leaves, and allspice peas into it. Place the bacon on top so that the pieces do not fit very tightly against each other. Add the remaining salt and close the lid. Place in the refrigerator for 3 days.

After this time, we take out the pieces of lard from the tray and clean them of wet salt. Then we take clean dry salt and envelop the lard in it, after which we put it back into the tray. We repeat the procedure every 3 days for two weeks.

When the bacon is well salted, we proceed to the next stage. Press the garlic through a press, mix it with 50 g of paprika and hot pepper. Envelop all the pieces of lard in the resulting mixture, and then sprinkle them with the remaining paprika. Wrap the lard in foil and put it in the refrigerator for 6 days. After this time, the Hungarian bacon will be ready!

Hungarian bacon in a hurry

Required ingredients:

• salo;
• coarse salt;
• black pepper;
• paprika;
• red hot pepper.

Do you want to cook delicious bacon without waiting 2 weeks? Then use this recipe. As a result, you will get an equally tasty product.

First wash the lard, remove the skin, cut into pieces and put in the refrigerator for a day. In a plate, mix all dry seasonings and salt in a 1:2 ratio. Dip the cooled bacon into the resulting mixture. Wrap the product in parchment and place in the refrigerator for 4 days. After this time, dip the lard in the seasonings again and wrap it in clean paper. Keep it in the refrigerator for 3-4 days. The bacon will look beautiful, juicy and spicy.

Whatever recipe for Hungarian bacon you choose, in any case you will end up with a product that is much tastier than the store-bought version. It doesn't matter that it will take a lot of time. But you will be sure that this is a natural product!

Wash the fresh lard, scrape the skin well, and dry with a paper towel. Lard can be salted in one piece or cut into several. Cover any suitable container with parchment. Rub the lard generously with coarse salt on all sides and place it in the prepared container. Cover with cling film and leave in a cool place for 3-4 days.

Then thoroughly remove the salt from the lard and discard the parchment.

Line the container with new parchment paper and place the lard, grated with fresh salt, into it. Also cover the dishes with cling film and leave the lard in a cool place for another 3-4 days.

Do the same thing two more times. In total, the lard will be salted for 12-16 days. Next, prepare the spice mixture for Hungarian-style bacon: mix the garlic passed through a press with ground red pepper and paprika.

Rub the lard cleaned of salt for the fourth time with the prepared spice mixture on all sides.

Wrap each piece of bacon in parchment paper and place in the refrigerator for a day.

Now you can eat delicious bacon, cooked in Hungarian style at home. It turns out very tasty! Repeatedly replacing the salt allows you to remove almost all the liquid from the lard, so the structure of the lard is not similar to regular salted lard.

The article contains delicious recipes for making salted and pickled lard.

Lard is a very controversial product. There are people who simply adore him, there are also those who feel sick at the sight of him. Some nutritionists consider lard to be the most important source of animal fats, vitamins, and other biologically active substances necessary for humans. Others recognize pig fat as food garbage, a cholesterol bomb, and call for once and for all to stop eating it. We will take the following position: everything should be in moderation, then it will be useful. And in this article we will teach you how to deliciously cook lard in Ukrainian, Hungarian, German and even Italian.

Ukrainian style lard: recipes

Pork lard is solid fat deposited in pigs during their active feeding period. The product is eaten salted, smoked, fried, boiled and stewed.
Let us have no doubt that a thin piece of salted lard on black bread, with pickled cucumber, is already delicious. We’ll just teach you how to cook it so that you can serve lard not only with vodka, but also on the holiday table.

IMPORTANT: Salo is considered one of the national dishes of Ukraine. People here know how to cook it; many regions have their own culinary traditions associated with this.

From the article “” you have already learned how to salt fresh lard with salt, pepper, and other seasonings. Now check out the Ukrainian classic recipe.

1. To salt lard, take white or pink pieces or ribbons with thin skin. The gray or iron color of the product indicates that it is not fresh.
2. Check them for hard-to-chew fibers that will spoil the flavor. Take an ordinary match and try to pierce the lard with it. If the match goes in easily and softly, after salting in Ukrainian, the product will turn out very tasty. If the match enters with difficulty and bumps into obstacles, don’t expect a miracle taste.
3. Before salting, the skin of the lard must be scraped - remove all debris and debris, unrefined bristles from it with a knife.
4. For this method you need to take coarse rock salt.

The simplest recipe for making lard in Ukrainian involves using this product itself, as well as salt, nothing more. There is a little more complex and, at the same time, more tasty.

Ukrainian style lard: ingredients.

1. If you have a large piece of lard, cut it into smaller pieces, 5-7 cm wide.
2. There is no need to wash lard if you are confident in the quality of the product. If you bought it at the supermarket, you better wipe it off.
3. Peel the garlic and cut the cloves into quarters.
4. Make deep cuts inside the pieces of lard and insert the garlic into them.
5. Grind the bay leaf into crumbs.
6. Mix salt and spices, add bay leaf powder to the mixture.
7. Rub the resulting mixture onto pieces of lard, pour the rest into a plastic or glass bowl.
8. Also place pieces of lard grated with seasoning into this bowl. Place them very tightly together. Cover the dish.
9. Leave the lard to cure overnight at room temperature, and then put it in the refrigerator for another 3 days.
10. Before use, remove any remaining salt and seasonings from the lard. Cut it into thin pieces.

Stages of preparing lard according to the Ukrainian recipe.

IMPORTANT: Do not be afraid that you use more salt than required to prepare Ukrainian lard. This product cannot be oversalted; it will absorb as much as it needs.

VIDEO: Salo in Ukrainian

Transcarpathian lard: recipe

And in Transcarpathia, a region of Ukraine, lard is marinated with onions and garlic. It turns out very spicy!

1. Wash and peel the vegetables. Chop the carrots very finely. Onions - in rings, garlic - in slices.
2. Throw carrots and spices into the water. When it boils, add vinegar.
3. The marinade will cool while you work on the lard. Cut it into thin portions and place in a deep bowl alternately with onion and garlic.
4. Pour the cooled marinade over the pieces of salsa.
5. The lard will marinate at room temperature within an hour, but it will have its most pronounced taste after 3-4 hours.

Hutsul style lard: recipe

Hutsuls first boil lard and then salt it.

1. Place a saucepan with water and onion skins on the fire. Pour 1.5 teaspoons of salt into it.
2. Take care of the lard - cut it into pieces 5 cm by 15 cm.
3. Place lard in boiling water and cook for half an hour.
4. Mix crushed garlic with the remaining salt and spices.
5. Rub the cooked and cooled lard with the resulting mixture.
6. Wrap the pieces of lard in foil or parchment and leave it in the refrigerator overnight.

Hungarian lard: recipe

The national seasoning of Hungary is paprika. It would be surprising if in this country they did not use it to prepare delicious lard - lard.

1. Prepare a fairly large piece of lard as described above.
2. Make deep holes in it with a knife, insert peeled and sliced ​​garlic into these holes.
3. Mix salt, paprika and red pepper.
4. Rub the lard generously with the mixture.
5. Wrap the lard in foil in two layers and place it in the refrigerator overnight.
6. Next, make your choice - either leave the lard to salt for another 2 days in the refrigerator, or bake it in the oven at 50 degrees for 2.5 - 3 hours.

Lard according to the Hungarian recipe: stage 1.

Lard according to the Hungarian recipe: stage 2.

Lard according to the Hungarian recipe: stage 3.

Lard according to the Hungarian recipe: stage 4.

Lard according to the Hungarian recipe: stage 5.

VIDEO: Salo: Hungarian lard (cooking recipe)

Belarusian lard: recipe

In Belarus, lard is salted with caraway seeds.

1. Pass the garlic through a press or chop it with a knife.
2. Mix garlic pulp with salt, pepper, coriander and cumin in one bowl.
3. Hold this mixture for 15 minutes, then rub it into pieces of lard weighing about 150 grams.
4. Place the pieces tightly in a glass bowl, cover with a lid, and leave to cook in the room for 3 days.
5. For the last 24 hours before use, keep the Belarusian-style lard in the refrigerator.

Lithuanian lard: recipe

Lithuanian lard is a savory, spreadable appetizer that can be spread on bread or toast.

1. Rinse a piece of already salted lard, dry it and remove the skin.
2. Finely chop it or grind it in a blender.
3. Add nutmeg, pressed garlic, salt and spices to the lard.
4. Mix the snack well and place it in the refrigerator for 48 hours. Afterwards it will be ready for consumption.

German lard: recipe

To prepare German lard you will need a gas burner.

1. Burn the fat from the skin side with a gas burner.
2. Take a wet rag and a sharp knife and use them to remove the black deposits.
3. Place the lard in a tray, skin side down, and top it with a mixture of crushed garlic, bay leaf, salt and pepper.
4. Cover the fat, organize oppression if possible.
5. Leave it to cure for three days in the refrigerator.
6. Rinse off the salt under cold water. If you don't eat German lard quickly, cut it into small pieces and freeze them.

Lard according to a German recipe: stages of preparation.

VIDEO: Homemade lard in German style

Italian lard: recipe

Yes, yes, they eat lard in Italy too. True, they don’t like the white we’re used to, but the undercut, thin-skinned, with a slit and a delicate pinkish color. Take 0.5 kg of it.

1. Cut the lard into 3-4 pieces, roll it in salt, place it in a bowl under pressure and leave overnight.
2. In the morning, wash off the salt with cold water.
3. Stuff pieces of lard with garlic cloves.
4. Mix all the spices and rub the lard with the mixture. Wrap the pieces in foil and keep them in the refrigerator for another day. Then you can eat it.

Korean lard: recipe

If you've eaten the famous Korean marinated pork ears and liked them, try cooking lard in vinegar. It turns out spicy and unusual.

1. Cut the lard into small slices.
2. Mix vinegar and soy sauce, add sugar to this mixture.
3. Add vegetable oil to the mixture, stir constantly so that the marinade is homogeneous.
4. Pass the garlic through a press. Add the juice and pulp to the marinade. Chopped pepper and herbs go there too.
5. Place the pieces of lard in a glass bowl and pour over the marinade. Let them swim in it for about 4 hours.
6. After this, remove the lard and eat it plain or after pre-frying.

Five-minute lard: recipe

Unfortunately, “five-minute” salted lard will be ready for use in two weeks. All this time it should stand in the marinade in rolled up jars.

Five-minute lard: ingredients.

1. You will need a half liter jar. Cut the lard so that it fits easily into it. If you cook more lard, you will need more jars accordingly. They need to be sterilized.
2. Pour water into the pan, add salt. Bring salted water to boil.
3. When the water boils and the salt has completely dissolved, add seasonings, garlic and bay leaf to the water.
4. Place pieces of lard into boiling brine and cook for 5 minutes.
5. Place the lard in jars and fill with brine.
6. Roll up the jars. They must stand in a cool place for 14 days.

Lard: recipe

Lard according to this recipe is called “ladies’ lard” for its unusually delicate taste.

Lady's lard: ingredients.

1. Salt the water and boil for 10 minutes.
2. When the brine has cooled, add crushed garlic, pepper, and bay leaves broken into pieces.
3. Place fresh lard, peeled and cut into large pieces, into a glass container and fill it with brine.
4. The lard prepared according to this recipe does not need to be covered. Let it stand without a lid for 2-3 days. After that, take it out, dry it, eat it right away or wrap it in foil and freeze it.

VIDEO: FIVE MINUTES FAT//FAST AND TASTY

There are few people who don’t appreciate the taste of good salsa! Well, when you need to cook lard in Hungarian style, even those who watch calories and harmful ciliates won’t mind enjoying it... From a scientific point of view, moderate consumption of lard is self-care, and therefore: Hungarian lard is culinary chic: both taste and benefits.

• Red pepper
• Ground paprika
• Coarse salt
• Garlic is fragrant

Cooking lard in Hungarian style:

• Preparation of lard begins with placing the lard “in custody” in the refrigerator for a day.
• After aging for a day, the lard needs to be salted: rub it well with salt on all sides, and again “take it into custody.”
• After 3-4 days, we take out the lard, clean the wet salt, and rub it with fresh salt. According to technology, this process is repeated for two weeks, only then the lard will be ready. But, if you are impatient, you can speed up the cooking slightly (although the lard will not be Hungarian, but according to your personal recipe).
• Finally, after two weeks, we carefully clean the salted bacon from salt for the last time (you can wipe it with a napkin).
• Prepare a breading of red pepper and paprika (ratio 1:1). Add chopped garlic to the breading, not being too shy in quantity.
• Place lard on parchment and rub with breading mixture (except skin). Then lightly sprinkle the bacon with the remaining paprika on all sides.
• We wrap this culinary masterpiece in parchment or foil and send it “to rest” in the refrigerator for three days.

Honestly, within a day you can enjoy delicious, piquant and aromatic Hungarian-style lard, but it’s better to wait until the end of the period.