Boiled puzanina in onion husk

Prepare a suitable cooking pot. Pour the washed onion husks and salt into it. Fill with water and boil for 15 minutes so that the water takes over the color.

Put the fat in the water on the husk and cook over medium heat for another 15-30 minutes. Who likes a softer, boiled lard - cook for 30-60 minutes.

After cooking, leave the fat in the broth for another 4-8 hours - depending on how much you cooked it. The longer the fat was cooked, the faster it can be removed from the broth. Up to the point that if the fat is cooked for two hours, then it is not necessary to keep it in broth at all.

Mix spices with crushed garlic and after the procedures described above, dry the fat with napkins or a towel. Cut into pieces convenient for storage and rub on all sides with a mixture of spices and garlic.

Lightly boiled lard can be stored frozen for a long time. Completely boiled can not be frozen, but it is necessary to cool only before serving until the fat hardens and becomes dense.

We usually prepare both options in one go, since there is a lot of fat after slaughter and it must be prepared for storage.

Bon appetit, have a snack!