Lard roll in the oven

1. Turn on the oven at 180-200 degrees Celsius.

2. For a roll of lard, a thin (no more than 10 cm thick) layer of lard with a small meat coating is most suitable, preferably from the side of a pig. First of all, we thoroughly rinse it under running water. Then, with a sharp knife, we remove all the dirty plaque from the pork skin and wash it again. Then we put a piece of bacon on a cutting board and, having touched the edge of the bacon with a knife, tear off the rough skin from a piece of pork. Pour salt into the palm of your hand and rub it well with lard on one side and on the other side of the piece.

3. In a deep container, mix ground black pepper, ground cumin and coriander. Add any dry spices to your taste (ground parsley or dill, paprika, ground cloves and others) and mix the seasonings. Sprinkle the resulting mixture with lard first on one side and carefully rub it inside the pork. Then we do the same with the other side.

4. Peel the garlic and disassemble it into cloves. Each clove of garlic is then cut into small slices. We put a lump of fat on the board, and on top of it we evenly distribute garlic cloves, bay leaf and a mixture of various peppers with peas. Next, taking the edge of the fat on one side, we turn it to the center, pressing it tightly with our hands. After that, we take the previously cut pork skin and wrap the fat rolled into a roll in it. We tie the roll with twine or a thick rope so that it does not unfold and is tightly fixed.

5. The rolled piece of fat is wrapped in food foil and put on a baking sheet. Then we send it to the preheated oven to bake for 40 minutes. After that, we pull out the baked roll, carefully remove the foil from it and put it on the grill, having previously substituted the container for it. Let the roll cool down and drain excess fat through the grill. Next, place the cooled roll in the refrigerator for several hours.

We cut the chilled roll of lard into small pieces and serve it to the table.

Bon appetit!