Lard marinated according to an old recipe - try it and it won't come off

Recently we bought fresh pork from the village, from which we cut a lot of bacon. Since my husband and I are big fans of this product, we decided to pickle it according to the old family recipe of his parents. The result was amazing.

The bacon was cut into pieces. Put them with garlic, chopped on plates, salt and black pepper. Not too much, just for the smell. We put everything in plastic buckets.

Then they prepared a brine in which the bacon will be marinated. The brine is made in the proportion: for 1 liter of water - 200 grams of non-iodized salt.

Boil water, add salt to boiling water, bay leaf - 1 per liter, black peppercorns, 5 pieces per liter. My husband said that my parents were still putting onion skins, but I thought it was not worth doing this yet. It gives the lard a slightly brown hue.

Boil the marinade for 5 minutes, and then immediately - with boiling water - pour the bacon and close the lids.

It should sit in the brine for about 2 weeks in a cool place, but not freezing. During this time, it will absorb salt and spices from the marinade. Then it is washed and you can eat.

The result is a delicious, delicate, aromatic bacon, which can be used as food and as a snack, of course.

We do not wash part of the bacon, but put it in jars with brine and roll it up. We put it in the cellar, and it is perfectly stored. Of course, such lard gives off more spices. But you can store it for a year or more.

This is a simple recipe that cannot be spoiled or made in such a way that the bacon "does not work".

Many people say that eating lard is harmful, but if you do not abuse it, then it will only benefit. It contains a hormone absolutely necessary for women - arachidonic acid. It ensures the normal functioning of the brain, is good for the kidneys and liver. It is with the help of this substance that the cholesterol metabolism in the blood is normalized, the hormonal balance in women is restored.

Therefore, a little lard is a must in our menu. I eat a piece every day, but I do not overuse it, because it is a very high-calorie product.