Lard in brine with lavrushka pepper garlic

Rinse the fat and peel the skin (do not trim).
Now cut the fat into pieces, such that they can then be cut into beautiful pieces in portions.
Put the lard in a saucepan, sprinkle on top with chopped black pepper, crumbled lavrushka, garlic, cut into plates.
Now dissolve salt in cold water, pour lard, you can take salt generously, 3-4 tablespoons, you can even more, because lard still takes only the right amount of salt when salting. The brine should cover the fat completely.
Put the oppression on top of the lard and leave to saline for 3 days at room temperature. Remove the fat from the brine and dry it with a paper towel. Wipe it with white pepper and rub it also with a clove of garlic.
Can be served to the table. Store in the refrigerator in foil or a bag. Can be kept in the freezer.