Cooking lard in Ukrainian: the most delicious sandwich lard according to famous recipes.
For those who came to Gogol's homeland, they know well that there is no better snack than a piece of black rye bread and delicious lard. The color of Ukraine implies rich borscht, dumplings with garlic and juicy delicious lard in all kinds of servings. But as many people note, the most delicious recipe sala - crushed paste with garlic. In this article you will learn both simple and real recipe cooking lard in Ukrainian.
Ukrainian appetizer made from lard through a meat grinder: what is it called?
Like many dishes prepared in different regions, lard, chopped with garlic, has hundreds of names, but as honored chefs tell us the correct one ( established title) - sandwich lard.
This lard is very convenient to take with you on picnics, hunting, fishing, and traveling at any time of the year. It is convenient to transport, as it can be packed tightly into jars and containers. Quickly spread and eat deliciously.
Lard twisted with garlic through a meat grinder in Ukrainian: recipe
The simplest cooking recipe is so elementary that even a child can handle it, but if you want to feel all the aroma and taste of such lard, you will need to work hard!
To prepare we will need:
- 1 kg fresh lard
- 2 tbsp salt
- 6 cloves hot garlic
- Meat grinder and minimum time
We peel the fat from the skin, cut it into cubes/strips and twist it through a meat grinder along with the garlic. Add salt, mix thoroughly and let it brew for a day.
And now it’s time for the real recipe for “pounded lard” that Ukrainian tourists love to eat:
- 0.5 kg of salted lard (after salting it should stand for at least a week)
- 3-4 cloves hot garlic
We remove the skin. We cut the lard into 4 parts, take one of them and cut it into as thin slices as possible, and then into thin strips. We take the largest and heaviest knife in the house and begin to “beat” the lard with the blade until homogeneous mass. While beating, lift the layer of lard and turn it over so that all the pieces are processed evenly.
Having turned it into a paste-like mass, move on to the remaining pieces. Having finished with lard, squeeze out the garlic cloves through a hand garlic press and use a knife to cutting board“drive” the garlic into the lard so that it releases juice and mixes into a single whole with the lard.
Now we take rye bread and spread a piece of crushed lard - try it and enjoy it! This process is labor-intensive and is often abandoned in favor of mass production, but once you try this method, you are unlikely to want lard from the meat grinder.
Sandwich lard for spreading, minced with garlic and herbs: recipe
In order to prepare sandwich lard with herbs, it is important to maintain the proportions correctly. Typically, those who choose this recipe do not like spicy things and are more inclined to have a variety of tastes, so if you want to feel the spiciness, add garlic as in the previous recipe.
- 1 kg of salted lard or 1 kg of fresh lard and 2 tablespoons of salt;
- 3 cloves of garlic;
- Bunch: dill, parsley, cilantro and basil.
After removing the skin from the lard, grind everything in a meat grinder, mix additionally and serve immediately. Unlike previous recipes, this one is the most delicious freshly prepared.
Sandwich lard - spreadable pate, minced with garlic and dill: recipe
And this recipe is good for strong drinks. It will become indispensable both at the table and during active recreation.
- 1 kg salted lard;
- 6-7 cloves of garlic;
- A pinch of freshly ground allspice;
- A bunch of dill.
Grind everything together with the skin in a meat grinder and additionally pass it through a blender until smooth. If desired, add additional salt and leave in glass jar“reach” a day in the refrigerator. Serve to the table.
Ukrainian appetizer of lard, lard, lard through a meat grinder with pepper and spices: recipe
And now an “exclusive” method of crushed lard in Western Ukrainian style.
We will need:
- 1 kg of exclusively fresh lard with streaks;
- 5-7 cloves of garlic (everyone likes it spicy);
- Bay leaf - 3 pcs;
- Black and allspice pepper 2 grains each;
- Dried herbs and spices (dill, parsley, parsnips, parsley root, celery, etc. to taste).
Dip fresh lard into boiling water, add salt and pepper, add bay leaf. Cook over low heat (like cold) for 3 hours (until the broth turns yellow). Drain the water and grind the lard (or grind it in a meat grinder, whichever you prefer), season with garlic and dry spices, mix thoroughly, let it brew in the refrigerator for 2 hours to a week.
Video: Recipe: Lard SNACK with garlic (sandwich spread)
Lard through a meat grinder is skipped so that later we can prepare a very tender and unusual appetizer. Even more than that, as a result you will get a pate of lard (lard) with herbs and a set of the most suitable spices and seasonings. Step by step recipe cooking minced delicious lard with garlic thanks detailed photo will provide you with fast and simple cooking this dish. This is especially true for those who like to exercise unusual recipes at home.
For greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and how spicy your lard pate will be depends on its quantity. Such simple snack suitable even for festive table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing. Let's start creating a snack from lard minced through a meat grinder.
Ingredients
Pork bacon (Lard)
(3-4 cloves)
Ground red pepper
Ground black pepper
(taste)
Cooking steps
You can use this for cooking unusual snack absolutely any lard to your taste. Carefully cut off the thick skin and pass the selected piece of lard through a meat grinder, then again.
In a bowl with lard ground in a meat grinder, add salt to your taste along with ground black pepper.
The amount of garlic, however, like all other spices, you can regulate yourself. Peel the garlic cloves and pass them through a press directly into a bowl of lard.
Purchase a fresh bunch of herbs to make this appetizer. Wash it, chop the leaves and add them to the rest of the ingredients.
At this stage, add red pepper to the dish and thereby give it a little spiciness. Mix all ingredients thoroughly until smooth.
Unroll the piece on a dry, flat surface cling film, place the entire resulting mixture in the center and carefully wrap the roll as shown in the photo. Carefully tie the edges of the film, then put the lard in the refrigerator. After 2-3 hours it will be possible to unwrap the lard, cut it and serve it. An excellent and simple appetizer of lard twisted in a meat grinder with garlic is ready.
Popular Ukrainian appetizer, or sandwich lard.
Lard twisted with garlic is a traditional Ukrainian appetizer, served for dinner not only in ordinary families, but also in many expensive restaurants: chefs offer visitors as a compliment small plate with a spicy spread on bread. The treat is invariably popular - often lard, twisted with garlic, is eaten even before the waiters serve the main course.
A similar appetizer is often prepared for the most popular Ukrainian first course - there is nothing better than rich red borscht with a slice of rye bread, on which a generous layer of twisted lard is spread. However, even without borscht - as a regular snack - such a sandwich is quite good. Let's figure out together how to prepare it.
Ingredients:
a piece of lard weighing approximately 500 g;
5-8 cloves of garlic;
2/3 tsp. salt;
1/2 tsp. black pepper.
Question number one: where to buy lard. Let the shops and supermarkets rest on the sidelines, you go to the market, and there are no options. Look for a seller who does not sell meat every day, but brings home-grown brisket, ham and neck to sell. Well, and lard, of course. Stop here.
How to cook lard with garlic
Many people mistakenly believe that in order to prepare lard twisted with garlic, it is quite possible to buy a cheaper product - all the same, they say, it will not be visible what it was originally. It won’t be visible, that’s for sure, but don’t expect the taste of such a snack to be special: to get a wonderful dish, you need to buy wonderful products. Don’t save money: if you win three pennies, you will get a sea of disappointment and a bunch of vain expectations.
The lard for preparing such a snack should be soft, tender and, oddly enough, not smell of anything. Well, except that the skin may slightly give off the smell of burnt straw, which is used to burn pork skin. By the way, its thickness and density are also directly related to the quality of the lard: it is believed that the skin should be thin, soft and easily pierced with a knife.
When choosing lard, give preference to pieces of medium thickness: the layer is too thick of this product may well belong to an over-grown “piggy” - who knows how sinewy and dense it has become over many pig lives?
There is an old grandmother’s way of checking lard in markets: they run a fingernail over the surface of the product being sold, after which they estimate the amount of “skimmed” fat. If the lard is soft and of high quality, there will be a lot of it. Old, veiny, tough - not enough.
So, you're home - along with the lard, of course. We wash it and dry it with disposable towels to dry it a little.
We carefully cut off the skin - it’s in our hands. in this case completely unnecessary. In general, if you are a special fan of this delicacy, you can leave it, but still, the appetizer twisted with garlic should be soft, tender and homogeneous, so it is better to remove the skin.
Sometimes, by slightly prying it with a knife, you can gently pull it and remove the skin without special effort. If this does not work, lift it up with one hand, and with the other, using a knife, carefully separate it from the lard, trying to ensure that there is no second left on the first, and no first on the second.
After the skin is removed, cut the lard into medium-sized pieces - the shape is not important, this is done solely for the convenience of further work.
Garlic. Divide into cloves and peel. Determine the quantity yourself - there are no and cannot be any recommendations. Some people like it spicier, some don’t like a pronounced garlic flavor, others strive for the golden mean, and everyone has their own - so be guided by your taste.
Black pepper is a must. Main secret– the spice must be freshly ground. If you don't have a special mortar, use a pepper grinder. No grinder - place the peas between two layers of clean linen towel and give them a good rolling with the rolling pin. Pay attention to the degree of grinding - do not grind the pepper into fine dust; for this you can quite use a ready-made industrial grinder. ground product. It will be much tastier and more aromatic if the appetizer contains quite tangible pieces of pepper - hot, fragrant, dizzyingly tasty. However, this question can also be attributed to the taste preferences of a particular individual, so decide for yourself when to stop grinding black pepper.
Place lard, pepper, and garlic into a blender cup. Salt.
If you don’t have a blender, you can use a meat grinder (as our grandparents did for many decades).
Turn on, grind, check. If the mass has become homogeneous, tasty and savory snack ready.
If not, grind it a little more, check it - and then you can definitely take out a piece of rye bread, spread lard twisted with garlic on it, cut the ripe bread in half pink tomato and enjoy the sky, life, breeze, freedom and... and aromatic spread on sandwiches!
Lard with garlic should be stored in glassware under a tight-fitting lid. However, it is better not to store it - garlic loses its aroma over time, so such a spread should be done immediately before everyone sits down at the table.
Those who love lard will certainly like this version of its preparation, in which the lard is twisted through a meat grinder. The result is such a “spread” - very tender, satisfying and tasty. The tastiest thing is lard, twisted through a meat grinder, with garlic and herbs. This is exactly what our recipe will tell you about. The amount of salt, pepper, garlic and herbs in it is indicated approximately: if desired, add more or less to your taste.
Lard with herbs is stored in the refrigerator for a short time, 2-3 days. Therefore, it’s worth cooking with herbs in a small portion. Can be twisted large quantity lard, and add greens later, as needed.
If you decide, then be sure to serve this lard with it: these two dishes go very well together.
Ingredients:
- 0.5 kg of fresh lard;
- 0.5 - 1 teaspoon of salt;
- 1 coffee spoon of ground black pepper;
- 2 cloves of garlic;
- 5-6 sprigs of parsley.
Recipe with photos step by step:
You can also choose hard lard for twisting, from the head. It’s good if the lard has meat streaks - it will be tastier. It is best to buy lard at the market, choosing tarred lard - then the twisted lard will have a wonderful taste and aroma. Wash fresh unsalted lard thoroughly with running water and dry with a paper towel.
Remove the skin. Cut the lard into small pieces that will fit into the hole in the meat grinder.
We twist the lard through a meat grinder.
Add salt, freshly ground black pepper and pressed garlic. Mix thoroughly so that all ingredients are distributed evenly.
Wash and dry the parsley. Separate the leaves and remove the branches. Finely chop the greens.
Separate a small amount of lard (2-3 three-day amount), add chopped herbs.
Mix thoroughly. 
Transfer the finished twisted lard into a container or jar, close the lid tightly and store in the refrigerator. And if necessary, take it out, spread it on black bread and enjoy!
See also,
Most people are not particularly enthusiastic about lard, so most often they bake it, boil it, or simply salt it. In fact, from this seemingly simple product you can prepare a real delicacy which can be served to guests. All you have to do for this is twist the lard and add certain spices or herbs to it.
- A product such as twisted lard with spices is prepared in almost all regions of our vast country. Some add only garlic and salt to it. Others make it more spicy and mix ready mass with pepper, herbs, paprika or oriental spices. The most interesting thing is that each housewife calls this dish differently.
- Some people call it lard, nazazka, others call it shaving cream, and others, in general, call this product snack mass. In fact, this dish has a common name, which is most often used in restaurants and cafes with Ukrainian cuisine. There they call it sandwich lard.
- It received this name because it was originally made so that people during long journeys could make nutritious sandwiches that would easily relieve hunger.
- And since it was not possible to keep food cold during the trip, it was necessary to mix twisted lard with natural preservatives (salt, garlic and hot pepper), and thus extend its shelf life.
Recipe No. 1
What do we need?
- Salted lard (ready-made or self-salted) – 0.5 kg;
- Undercuts – 0.5 kg;
- Garlic – 1 medium head;
- Salt, pepper - to taste;
- Dried or fresh dill - about 30 g.
Cooking method
Before we reveal the secret of making amazing lard, let’s focus on what the original lard should be like. This should be a piece from a fat, high-quality pig, with a minimum meat layers, about 4-6 cm thick, with soft skin.
If you have unsalted lard, salt it yourself wet method, using non-iodized (!) coarse salt, peppercorns and bay leaf. We send the salted raw material to the refrigerator and store it there for 3-4 days at a temperature of +1…+3 degrees.
After the specified period has expired, remove the lard from the refrigerator and blot excess moisture with a napkin, then generously rub with garlic and pepper. Wrap in parchment until completely ripe. We send it back to the refrigerator.
After a couple of days, we take out the ripened lard, cut off the skin from it, grind it through a meat grinder together with the undercut, add dill, pepper and coarse salt. Mix everything thoroughly until smooth. The lard is ready!
To serve lard beautifully, place it in a deep bowl, garnish with chili pepper and black bread croutons.
Recipe No. 2
- If you want to cook Ukrainian twisted lard, then you will have to be a little patient.
- In this case, you will not have to twist the mass, but serve it well.
- In order to obtain the desired consistency of the spread, you will need a sharp and dull knife, and a maximum of half an hour of time.
So:
- Take 700 g of salted lard and cut it into as small a cube as possible
- Sprinkle it generously with black pepper, and armed with a dull knife, start beating
- Do this until you have a smooth, soft mass without any lumps.
- When the mixture is ready, proceed as usual
- Add a small amount of chopped garlic to it and mix everything thoroughly
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