Lard in brine in a jar

We choose lard for salting: it should be thick enough, have a dense structure and bright white or slightly pink color.

A suitable piece of fat is cut into pieces (grandmother taught to cut into strips with a width of about 4 cm, such pieces freely pass through the neck of the jar and they are also easy to get).

We fill a three-liter jar with lard cubes (there is no need to tamper), adding bay leaves, peas of black pepper and peeled garlic cloves between the layers.

Boil the water in a saucepan, then pour salt into it and leave it on the fire until the salt crystals completely dissolve. Then let the brine cool to room temperature and pour the prepared bacon with spices with it.

We tie the neck of the jar with a clean cloth (that's exactly what grandma taught) and leave it in a dark and dry place (just not in the cold!).

After three days, the fat is ready. We remove it from the jar, dry it with paper towels and wrap it in parchment. Grandma always kept it out of the refrigerator, but I still don't risk it and send parchment rolls with lard to the cold.

Cook with love and good mood :)

And, of course, delicious bacon for you!