This is the first time I’ve tried making something like this – lard preserved in a jar. I came across the recipe in one of the Facebook groups and decided to give it a try with a small test jar using homemade pork lard.
The recipe is extremely simple. First, get some good quality pork lard, preferably from a home-raised pig. Cut it into pieces as long as the height of the jar, while the thickness will depend on the piece of lard you have.
Fill the jars with the pieces, but be careful not to pack them too tightly. It’s better to leave a little space between the pieces. You can add spices according to your taste. I used allspice berries, whole black peppercorns, and one clove of garlic.
Next, pour a 20% brine solution over the contents of the jar. For a jar of this size you will need about 150–200 ml of water. For example, if you prepare 200 ml of water, you should add 40 grams of sea salt. If the water is 1 liter, then the salt should be 200 grams.
Once the lard or bacon is covered with the brine, close the lid and store the jar somewhere cool and dark, or simply keep it in the refrigerator. After 10 days to two weeks, you’ll have some incredibly tasty cured lard.
After taking it out of the jar, you can season it further with additional spices if you like. But honestly, even just with the garlic it turns out perfect as a small appetizer.
Add new comment