Lard in onion husk

Outside, it is a pleasant orange shade, and inside is soft, not too salty, taste resembling hot smoking lard. It will be especially appetizing if you salt fat with a meat layer, such as a bastard.

Cooking time

Total 21 hours.Active

(your participation is required)

30 min.The number of servings8


Onion husk2-3 gravity130–150 GSAhar2 st. Slovid sheet2 plaster 1 Lsalo fresh1 kgchchens7–8 cloves of black ground


  1. Fold on onion husks, salt, sugar and lavrushka in a pan. Pour water and boil over medium heat.

    Choose not too wide pan so that the lard is covered with water completely.

  2. Wash the lard under running water, get wet with paper towels and lower it into a pan with a boiling chop. Cook for 20 minutes.
  3. Turn off the fire and leave the lard in the liquid for 8-10 hours. When the pan has cooled, take it into the refrigerator.
  4. Cut the garlic in flat pieces and mix with pepper.
  5. Remove the lard from the brine, dry with paper towels and roll in the pepper mixture.
  6. Wrap in foil and leave in the freezer for 10-12 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *