Lard in Hungarian

Prepare the ingredients for lard in Hungarian according to the list: lard, salt, hot pepper, bay leaf, garlic, paprika, allspice. Salt for this dish requires a lot, it should be only half the weight of the selected piece of fat.
The most important thing is to choose a high–quality main product - lard. It should be fresh, well, if a young piglet. It is better to take fat from the dorsal part of the carcass, it is possible with layers of meat. A piece of fat should be quite thick.
We roll a piece of fat in salt, wrap it in parchment and put it in a bag, or you can put it in a plastic container on a paper napkin, without wrapping it, put it in the refrigerator for three days. Then we take the fat out of the package, shake off the salt and roll it in a fresh batch of salt, put it back in the refrigerator for three days. The procedure is repeated three times. As a result of this process, the fat loses excess moisture and acquires the desired structure.
Bay leaf and allspice peas need to be finely chopped, you can use a blender or a coffee grinder. We coat the fat with these crushed spices, sprinkle with salt and put it back in a cool place for three days. Then again we clean off the remains of salt and spices from the fat.
In a separate bowl, combine ground hot pepper, crushed or pressed garlic, paprika, salt residues. It turns out a gruel, we coat it with a thick layer of fat from all sides. We wrap the fat in parchment, put it in a bag and put it in the refrigerator for five days. After this time, the Hungarian lard can be served to the table, with bread and fresh herbs.
Bon appetit!