Lard spread. Sandwich lard recipes with photos. Lard dishes. Snacks

You can prepare many dishes from lard. In addition to pickling, hot dishes and snacks are delicious. Dishes made from lard are very healthy, it helps the hormonal system, normalizes the functioning of the heart, liver and kidneys. Despite his high calorie content, a small piece a day will not harm your figure.

Homemade lard

For its preparation, we select pieces with streaks of meat. We store it in the refrigerator, since garlic is used in preparation.

What is necessary:

Fresh lard - 0.5 kg.
Garlic - 2 cloves.
Lavrushka - 1 pc.
Sea salt - 3 tbsp. l.
Black pepper - 0.5 tsp.
Cumin - 0.5 tsp.
Coriander - 0.5 tsp.

Cooking process:

Cut the lard into pieces approximately 5 by 10 centimeters.
Rub salt on each side.
Combine cumin and coriander, add chopped garlic.
Cover each piece of lard with the resulting mixture.
Place in a bag and add Bay leaf. Leave for 10 hours.
After time has passed, put it in the freezer for 2 days.

Homemade lard is a wonderful snack. It can be served with boiled potatoes or borscht. If you don’t know what to cook from lard, this recipe will be the best.

Smalets

Lard dishes are quite varied. Lard is used for frying, replacing butter. Baked lard can be stored for a long time. It has virtually no odor. To prepare it you only need lard - 1 kg.

We choose thick and soft lard.
Cut off the skin.
Cut into small cubes.
Place our pieces in a saucepan and place on the stove over medium heat.
When the lard begins to heat, reduce the temperature to minimum and close the lid.
Heat until the cracklings and fat separate from each other.
Strain, pour into jars for storage and leave until completely cool.

Lard should be stored in a cool, dark place. The average period is six months.

Lard pate with herbs

A traditional and very tasty snack. Pate can be an excellent replacement for butter. Dishes made from fresh lard are easy to prepare and can be stored for a long time. This appetizer is very popular to serve with borscht.

Ingredients:

Fresh lard- 600 grams.
Garlic - 6 cloves.
Salt - 1 teaspoon.
Finely ground black pepper - 1.5 tsp.
Greens to taste (dill, parsley, cilantro) - 2 bunches.

Cooking process:

Carefully remove the skin from the lard. If you want to leave it, it should be thin.
Cut into small pieces.
Peel the garlic. If you want a spicier snack, add a couple more cloves.
Wash the greens thoroughly and chop.
Place all ingredients in a blender bowl and add salt.
Grind until homogeneous mass.
Place in a glass jar and put in the refrigerator.

This lard pate can be spread on Rye bread or a piece of fresh tomato.

Steamed bacon

Dishes made from salted lard can turn out tasty and beautiful. Even the hardest piece prepared according to this recipe will become tender and soft.

Ingredients:

Freshly salted lard - 400 grams.
Ground black pepper - 2.5 tsp.
Garlic - half a large head.
Laurel - 2 leaves.

Preparation:

Cut the lard into thin strips and let dry a little.
Rub with pepper and chopped garlic.
We make a small cut on each piece and put a bay leaf into it.
Marinate for about 10-12 hours, putting it in the refrigerator.
Place lard in a steamer. Cook for about 1.5 hours, checking doneness with a fork.

This cooking method will not saturate the lard with water, and all the spices will remain on it.

Three methods of pickling

What to cook from lard a short time? Of course, pickle it! This way the lard will be tasty, healthy and will be stored for a long time.

The most popular recipes pickles:

Recipe 1: the easiest way. Required ingredients:

Lard - 500 grams.
Spices - to taste.
3 cloves of garlic.
Salt.
Dry dill.

Cut the lard into small pieces. Rub with salt. Pour spices onto the bottom of a wide plate and dip each piece. Place in a glass container and leave for three days in a warm place. Then transfer it to the refrigerator. Chilled lard is ready for use.

Recipe 2: with garlic and spices. For this recipe, cut the lard into pieces 5 by 10 cm. Using a knife or fork, poke holes in each and put a piece of garlic in each. Then generously rub the lard with spices and rub them in thoroughly. Place the pieces in a saucepan. Cook the brine separately, adding salt and bay leaves to the water. Cool slightly, pour in the lard completely. Once completely cooled, place in the refrigerator. After 7 days, the lard is ready and you can try it.

Recipe 3: Dry method. To do this you need:

Salo.
Onion peel.
Salt.
Garlic.
Seasonings to taste.

First, cook the brine. Add salt, onion skins and seasonings, boil for about 10 minutes. Cut the lard into medium-sized pieces and cook in brine over low heat for 2 hours. Peel and chop the garlic. When the pieces have cooled, rub them with salt. Then garlic and seasonings. Wrap it in a cloth or towel, leave it for 24 hours and then put it in the refrigerator.

Snack for the table

Lard dishes are prepared both raw and salted. These recipes take little time and go well with many soups and side dishes. Snack ingredients:

Salted lard with meat streaks.
Black ground pepper.
Vinegar 9%.

How to cook:

Remove any salt from the lard if there is any left.
Cut into thin, neat slices.
Place the lard on a serving plate.
Sprinkle with 9% vinegar.
Sprinkle with pepper.
Place in the freezer and leave for about an hour.

The appetizing snack is ready. Before serving, you can sprinkle with fresh finely chopped herbs.

This useful product quite popular. Lard dishes are prepared in many countries. It is salted, boiled, stewed, fried, smoked. In any form it turns out tasty, beautiful and very appetizing. It can be eaten daily or served at a holiday table.

Most of our compatriots are accustomed to seeing cold snack, but also hot dishes from it turn out tasty and tender. Those who have tried lard baked in the oven consider it one of the deli meats, which is not a shame to put on the festive table. You can bake it directly on a baking sheet, in a sleeve or foil, even in a jar, but whatever recipe you choose, you can be sure that the lard will come out appetizing, aromatic, literally melting in your mouth.

Cooking lard dishes in the oven is easy: a large number of fat allows you not to worry that the piece will turn out dry. However, you need to know a few things to get delicious baked lard.

Only fresh lard is suitable for baking. Experienced cooks It is not recommended to use salted or frozen product for this.
The dish will be tastier if the meat of a young pig is used for it. Good lard It has White color, sometimes even with a pinkish tint, without the slightest hint of yellowness, as well as a soft thin skin. Read more:
How large the veins of meat should be in a piece of lard intended for baking can be debated endlessly. In fact, it only depends on the taste of those who will eat it. It is only important that there is still more lard in the piece than meat, otherwise the fat may melt almost completely, which is why instead of lard you will take out of the oven an unsightly piece of tough meat.

You can cook lard with a variety of seasonings and spices, with or without garlic. Many housewives have their own signature recipe baked lard. However, before experimenting, it is better to master the basic recipes.

Ukrainian appetizer made from lard

Ingredients:

1 kg fresh lard
2 tbsp salt
6 cloves hot garlic
meat grinder and minimum time
0.5 kg of salted lard (after salting it should stand for at least a week)
3-4 cloves hot garlic

Cooking method:

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 it becomes homogeneous. 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.

Lard appetizer with garlic

Ingredients:

fresh raw lard – 400 g;
garlic – 5 cloves;
salt;
ground pepper.

Cooking method:

When starting to cook, cut the lard into pieces and grind through a meat grinder. To make this easier, do not defrost the lard until the end. We also grind the garlic in a meat grinder with lard.
If you have fresh dill, finely chop it and add to the mixture. It will be perfect combination. Unfortunately, I didn't have one. Mix the resulting mixture very well, add salt and pepper to taste.
Leave the appetizer for an hour without refrigeration so that the taste and aroma of all the ingredients mix. Now, our lard and garlic appetizer is ready, and you can safely spread it on bread.
The lard and garlic appetizer is stored in the refrigerator. Also, you can prepare a large quantity of this wonderful product at once and store it in portions in freezer, which will significantly save your time.

Classic lard snack

Ingredients:

200 g fresh lard;
2-3 medium cloves of garlic;
salt, pepper to taste.

Cooking method:

The most important thing is to choose the right piece of lard for this appetizer. Forget about shops and supermarkets - you definitely won’t find suitable lard there. It’s best to go to the market - that’s where the freshest lard will be sold.
If you are already offered lard with salt, then most likely it is an old piece - this is absolutely not suitable for us. There is lard with meat streaks, it is very tasty, but it is not suitable for this recipe, so do not buy it, no matter how appetizing it looks.
There may be skin on the lard - it needs to be removed. Some people like to eat it separately - great, it means you don’t have to just throw it away.
Wash a piece (this is not necessarily necessary, but I still prefer to do it - how do I know if the seller dropped it on the floor, and in general, how and where it was stored?) and dry it with paper napkins or a towel.
Cut the lard into slices. The size of the slices should be such that it is convenient to work with a meat grinder. Into the feed bowl of my meat grinder big pieces do not fit (I dare to assume that it’s the same story with your meat grinder).
And we grind the lard in a meat grinder. Just a couple of minutes and you're done! You will spend more time washing your equipment later.
Peel the garlic and pass it through a garlic press. If you want, you can just cut it with a knife into small pieces– then it will be felt better in the finished snack.
Add garlic to lard. The lard in the meat grinder with garlic is almost ready.
Then add salt and pepper. I usually just add black pepper, but you can also use paprika, for example.
Some even add Provencal herbs or dried basil– the result is a kind of mixture of culinary cultures: Slavic and Mediterranean (very successful, by the way).
Mix everything thoroughly and be sure to taste to see if any spices need to be added.
That's all: put the appetizer in a convenient container and can serve. By the way, lard with garlic is perfectly stored in the refrigerator if necessary.
Just don’t forget to cover the container with a lid or cling film - then the lard will not absorb excess odors and will not share its garlic aroma with anyone.
This appetizer is especially good with fresh black bread and green onions, as an addition to a plate of hot and aromatic red borscht.

Lard appetizer with onions

This dish a real find, if you need to quickly “figure out” a tasty and hearty snack. The recipe was a legacy from the days of the “hungry” students. It really cooks very quickly, ideally the salad tastes better when it sits for several hours and the vinegar has soaked the onions, but the express version is no less tasty.

Whether or not to cut off the skin of lard is a matter of taste, but if it is very tough, then it is better to cut it off. It is advisable to take the lard chilled so that it can be cut easier. The pepper mixture can easily be replaced with just ground black pepper.

Ingredients:

salo,
greenery,
vinegar.

Cooking method:

Cut the lard into very small cubes, the smaller the better.
Also finely chop the peeled onion and combine it with lard cubes.
Soak the appetizer salad in vinegar. Sprinkle with freshly ground pepper mixture.
Add chopped dill and stir. When serving, sprinkle with chopped green onions.

Appetizer made from lard with layers of meat

Ingredients:

drinking water - 800 milliliters;
fresh lard - 1 kilogram;
sea salt or regular coarse salt - 1 cup;
garlic - 3 cloves;
laurel leaf - 2 pieces;
peppercorns and other seasonings - to taste.

Cooking method:

Cut the washed and dried lard into small pieces of 4-5 centimeters.
IN suitable container pour out the water and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
Place the lard pieces tightly in glass jar, pour cold brine and leave in the refrigerator, covered, for one day. If the pieces are larger, the salting period is slightly delayed.
After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.
How to salt lard with garlic and pepper at home

Salted lard snack

We are talking about a hot method of salting fresh lard in a saturated decoction of the husks onions, in which it becomes soft, beautiful and so aromatic that it can compete with smoked, only not so heavy on the liver.

Ingredients:

fresh lard - 1.5 kilograms;
drinking water - 1 liter;
table salt - 7 tablespoons;
onion peel - 2 cups;
garlic and ground pepper - optional.

Cooking method:

Place the onion skins, washed through a colander, in a saucepan, add the specified amount of water, place on the fire, bring to a boil, put required quantity salt and dissolve it completely.
By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
Leave the boiled lard to cool in onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.
For lovers of more pungent taste smoked meats when cooking lard in onion skins, we recommend adding a couple of tablespoons liquid smoke, which will enhance the already appetizing smell of the product

Lard baked in foil

Ingredients:

lard – 0.8 kg;
“Russian” mustard – 50 g;
black peppercorns – 8 pcs.;
cloves – 4 pcs.;
garlic – 4 cloves;
bay leaf – 2 pcs.

Cooking method:

Wash and thoroughly clean the lard, scrape the skin with a knife. Dry with a kitchen towel.
Peel the garlic, cut each clove into 3-4 parts.
Using a narrow knife, cut small holes in the lard and stuff it with pieces of garlic.
Press peppercorns and mustard umbrellas into lard.
Coat with mustard, leave for an hour in a cool place.
Take a piece out of the refrigerator and place laurel leaves on it.
Wrap in foil so that the glossy side is on the outside. It is advisable to wrap the piece in several layers of foil so that the fat cannot leak out of it onto the baking sheet.
Place lard in foil on a baking sheet. Turn on the oven.
When the temperature in the oven rises to 180 degrees, place a baking sheet with lard in it.
Bake at the indicated temperature for 45 minutes.

Lard baked in a sleeve

Ingredients:

lard – 1 kg;
garlic – 5 cloves;
coriander – 5 g;
paprika – 10 g;
cumin – 5 g;
ground black pepper – 5 g;
salt - to taste.

Cooking method:

Prepare the lard pieces for baking. To do this, you need to wash it in warm water, clean the skin.
Mix salt with coriander, paprika, cumin and ground black pepper. Coriander and cumin can be used in seeds or ground, depending on your taste. Rub the resulting mixture onto the pieces of bacon on all sides.
Cut the peeled garlic cloves into 2-3 parts and, making shallow holes in the lard with a knife, stuff the piece.
Leave the lard to marinate for half an hour.
Tie the baking sleeve on one side, put lard in it, tie it on the other side. Make several small holes in the sleeve to allow steam to escape using a toothpick.
After preheating the oven to 180 degrees, place a baking sheet with lard in it. Bake the lard in the sleeve for 45 minutes. If you have more than what is indicated in the recipe, the baking time needs to be increased proportionally.

The mixture of seasonings used to rub the lard can be changed according to your taste.

Lard baked in a jar

Ingredients:

lard – 1 kg;
complex seasoning for pork with salt - to taste.

Cooking method:

Wash the lard, scrape it, cut it into pieces of such a size that they easily fit into the neck of the jar.
Rub each piece with seasoning. Shake off excess.
Place the pieces in a jar. It must be clean and completely dry.
Place the jar on a baking sheet in a cold oven.
Turn on the oven. Let it warm up to 160 degrees. Make sure that the temperature in the oven does not rise above the specified mark. Bake lard in a jar for an hour.
Turn off the oven and let the jar cool gradually without removing it from oven until it becomes warm.

Lard prepared in this way can be stored in the refrigerator in the same jar in which it was baked for 2-3 days. Before serving, you can warm it up, then it will be a hot appetizer.

Lard roll baked in the oven

Ingredients:

thin layer of lard with skin - 0.5 kg;
garlic – 4 cloves;
fresh parsley – 50 g;
salt, seasonings - to taste.

Cooking method:

Wash the piece of lard thoroughly and dry it. Using a large sharp knife, separate the layer of lard from the skin, being careful not to damage it.
Finely chop the peeled garlic cloves with a knife.
Chop the parsley.
Rub the lard on both sides with spices and salt.
Place a layer of lard on the table, sprinkle it with garlic and parsley, and roll it into a roll.
Wrap the roll in skin, wrap it with thread so that the skin does not unravel.
Place the roll in the baking sleeve, tying it on both sides. Don't forget to make several small holes in the film to allow steam to escape.
Bake the roll in the oven. Recommended temperature – 180 degrees, baking time – 1 hour.

After the roll has cooled, you can cut it, removing the threads, into beautiful circles. If you arrange them on a plate, then such a dish will look festive. Your guests will surely appreciate this unusual appetizer.

Baked lard with garlic and onions

Ingredients:

lard with layers of meat – 1 kg;
onions – 0.4 kg;
ground coriander – 5 g;
ground black pepper – 5 g;
garlic – 4 cloves;
mustard beans – 10 g;
bay leaf – 4 pcs.;
sugar – 10 g;
salt - to taste.

Cooking method:

Wash and wipe off the lard with a paper towel.
Cut the garlic cloves into thin slices.
Peel the onion, cut in half, cut into half rings.
Place the onion in a bowl, add sugar and salt. Press it well with your hands so that it releases the juice. Add garlic, pepper, mustard and coriander to the onion, stir.
Set aside half of the mixture. Place 2 laurel leaves in the remaining one and put lard on it.
Cover the lard with the remaining mixture and place 2 more bay leaves on top.
Place a plate on the lard and apply pressure. Let the lard marinate in the refrigerator for 6–12 hours.
Place the marinated lard, along with onions, garlic and spices, in foil or a baking sleeve. Bake at 200 degrees for 45 minutes.

Wait for the lard to cool, cut it into slices and serve. Before serving, the dish can be decorated with fresh herbs.

Baked lard with potatoes

Ingredients:

lard (without layer) – 0.3 kg;
potatoes – 0.6 kg;
adjika – 50 g;
salt - to taste.

Cooking method:

Cut the bacon into thin slices and marinate in adjika. Real Caucasian adjika can be very salty, so you don’t need to add salt. If your seasoning is moderately salty, you can add a little salt to it. The lard should marinate in adjika for about an hour.
Peel and cut the potatoes into thin slices.
Place potatoes and lard in a baking dish in layers so that there are potatoes at the bottom and lard on top. There should be 4 or 6 layers.
Place the pan in the oven. Cook at 200 degrees for 35 minutes.
This dish is full lunch, very filling.

Appetizer of lard and apples in the oven

If lard is not very popular among consumers due to its fat content, then undercuts with meat layers many people like it. The undercut is a tender and juicy part of pork located in the abdominal part of the carcass. It is thanks to the alternation of strips of lard and meat that this layered pork turns out appetizing when fried and baked. I suggest home recipe preparing undercherevka baked in the oven.

Ingredients:

undercuts (lard with meat layer) - 600 g
orange - 1 pc. (medium size)
apple - 1 pc.
shallots - 2 pcs.
garlic - to taste
cabbage - 300 g
salt - 2 tsp.
ground red paprika - 2 tsp.
a mixture of ground peppers - a pinch of spicy herbs to taste.

Cooking method:

Rinse fresh lard with meat layers with water. If the undercut is in the form of a large wide piece, then I recommend cutting it into several rectangular strips. First you need to marinate the undercut. Read more:
Place it in a deep bowl, add chopped garlic (2-3 cloves) and a handful of salt (1-2 tsp). Next, add spices and ground paprika. The spices should be thoroughly rubbed into the pork undercut. Remove the zest from the orange and add to the lard.
Squeeze the juice from the orange there and lightly rub it into the undercut. Cover the lard with film and refrigerate for at least 2 hours to marinate. A side dish for baked undercut in the oven would be White cabbage with apples.
Cut off the top leaves of the cabbage. Cut the vegetable into squares. Place the prepared cabbage in the duckling pot, add finely chopped apple and onion to it. Drizzle the ingredients into the duck pot. vegetable oil(2 tbsp) and sprinkle with salt and ground pepper to taste.
Fry pieces of lard with layers on hot frying pan from all sides until the appearance golden brown crust. This will literally take 3-4 minutes. Attention! Frying is necessary so that meat juices do not flow out of the undercut later during baking.
If you are going to bake large pieces meat or lard, always first carry out such heat treatment, as if sealing all the juices inside the piece so that it does not turn out to be overdried. Place pieces of lard on the cabbage, pour the remaining marinade on top.
Then send the duckling with the lid closed to hot oven(190 degrees). Bake the underlings for 20 minutes, and then reduce the temperature to 170 degrees and cook for another 20 minutes. Tip: You can add a few orange slices to the lard for decoration. ready-made dish. Leave the baked lard with cabbage to cool for 20 minutes, and only then you can serve the dish.
Podcherevok, prepared according to this recipe in the oven, goes well with black bread, baked potatoes, and pickled gherkins. I like to coat each slice of lard with mustard sauce.

Lard recipes with photos on the site will help you not only pickle lard yourself, but also prepare snacks from it. Dishes with lard are not limited to just sandwiches. Recipes for cooking from lard include rolls and delicious spreads-pates, which are so valued in the cuisine of the South Slavs. And of course, don’t forget about dishes where lard is just an addition, but also a very valuable ingredient.

The recipe for homemade smoked lard is incredibly simple. The smokehouse will do everything for you. All you need to do is salt a piece of lard (I chose a simple dry salting method) and stick to the desired temperature regime in the smokehouse. The temperature should not

chapter: Salo

Before smoking, a piece of lard or meat should be tied with twine, which will make it easier to place them in the smokehouse. You need to tie it tightly enough so that during smoking the lard (meat) does not slip between the loops, because they decrease in volume and do not fall onto the tray

chapter: Meat preparations

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chapter: Beef dishes

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chapter: Dumplings

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chapter: Sausages and sausages

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chapter: Potato casseroles

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chapter: Lamb recipes

It seems that preparing homemade sausages is a long and labor-intensive task. But in practice, home liver sausage or liver brawn can be prepared a couple of hours in advance. Particularly tender brawn is obtained from chicken liver, although pork is quite suitable

chapter: Sausages and sausages

If you don’t know how to deliciously cook turkey liver, then this recipe will definitely come in handy. Everything is very simple. Onions and porcini mushrooms are added to the fried liver, and sour cream is added at the very end. The result is juicy liver turkeys in g

chapter: Turkey dishes

Porcini mushrooms are delicious in any form. I offer a simple recipe for bruschetta with porcini mushrooms and curd cheese, which perfectly combines a crispy slice of bread, lightly soaked in garlic, with a rich mushroom taste, softened cheese. By the way, white gris

chapter: Italian Cuisine

To prepare venison cutlets, use the pulp from the hip part of the carcass. The meat is rolled through a meat grinder along with the pieces raw lard. Salo will do ready cutlets more juicy. Additional juiciness will be provided by flour breading. For this d

chapter: Cutlets (minced meat)

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chapter: Stew

Who said, that delicious kebab maybe just meat? I offer a proven recipe for potato shish kebab with pieces of salted lard. Ready kebab Not only does it look appetizing, but the taste doesn’t disappoint. By the way, vegetable kebab can be served as ha

chapter: Potato dishes

Despite the fact that manti is a dish asian cuisine, they are prepared in European countries, making your own adjustments to the recipe, taking into account national traditions and habits. This is how a recipe for manti with potatoes and... lard appeared - a product that Muslims find

chapter: Manti

Scottish collops are meatballs, which are first fried and then boiled in broth with the addition of lemon and spices. According to the recipe, ready-boiled collops are served sprinkled with bread crumbs fried in a dry frying pan.

chapter: Cutlets (minced meat)

Recipe for boiled lard with added onion peel, which not only gives the lard an appetizing appearance, but also adds a touch of smokedness. Cooking will take approximately 1.5-2 hours. Ready lard can be stored in the refrigerator for several weeks.

chapter: Meat preparations

For the recipe for salted lard, we chose the undercut - pork lard along with the skin, located on the stomach or under the belly. As a rule, it has meat streaks or a meat cut on top. Any housewife can prepare a delicious snack from this lard. Well and

Sandwich lard, also popularly known as lard spread with garlic, is a popular snack in Ukraine. Sandwich lard has long migrated from Ukrainian cuisine into Russian and Belarusian and has become popular throughout the post-Soviet space.

Lard twisted with garlic is often used as a compliment in restaurants. Slavic cuisine. It is also served with Borodino bread for borscht. Sandwich lard is used not only as a spread for sandwiches, but also as a dressing for borscht and other vegetable soups.

Spreads can be prepared from salted or fresh lard. The only difference is that when you cook with fresh lard, you will have to let the lard sit in the refrigerator and soak in the salt and flavors of the spices for several hours.

Lard spread in Ukrainian

Ingredients:

Salted lard – 300g.
Ground black pepper - half a teaspoon
Paprika - half a teaspoon
Garlic - 4 cloves
Fresh herbs – dill and/or parsley

How to prepare lard spread in Ukrainian?

Trim the skins and grind the lard in a meat grinder twice. Add crushed garlic, pepper, paprika and finely chopped fresh herbs. Spread on black bread. You can put fresh or pickled cucumber on top.

Ukrainian lard and garlic spread – great way satisfy your hunger. Try it yourself!

Lard sandwich snack bar

This lard spread is very spicy and aromatic.

Ingredients.

Fresh lard – 300 g
Salt – 1 teaspoon
Garlic - 3 cloves
Coriander (ground) – half a teaspoon
pepper mixture - half a teaspoon
paprika - a third of a teaspoon
Mexican seasoning – 1 teaspoon
Basil greens
Green onions
Dill greens

Preparation of lard spread:

Cut off the skin. We pass fresh lard through a meat grinder twice. Add all the spices and crushed garlic. Stir and add chopped fresh herbs. Mix again. The spread is not ready - the lard needs time to absorb the flavors. To do this, cover the container with the spread with cling film and put it in the refrigerator for a day.

Lard and garlic spread

This lard spread recipe is extremely simple. Preparation will not take you much time, and the result will certainly please you.

Ingredients:

Fresh lard - 500 g;
garlic - 1 head;
black peppercorns - to taste;
salt - to taste;
dill - 0.5 bunch;
hot pepper - 1 pod.

Preparation.

Remove the skin and cut the lard into pieces. Pass through a meat grinder twice. Add ground pepper, pressed garlic, salt, finely chopped dill and crushed hot pepper in a food processor. Mix everything thoroughly. Place the prepared lard and garlic spread in a sealed container in the refrigerator for a day.

The lard and garlic spread is ideal not only for making sandwiches, but also as a seasoning for soups for those who love spicy food. lard and garlic spread on bread is a classic of Ukrainian cuisine, and it’s good!

Lard spread with herbs and spices

This sandwich lard contains a large amount of spices. Add spices to taste. The combination itself is very successful, regardless of the proportions. This salted lard spread is the most flavorful of the recipes presented.

Ingredients:

salted lard,
dill,
parsley,
caraway,
coriander,
paprika,
basil,
ground red pepper,
garlic

How to make lard spread?

Remove the skin from the lard and pass the lard through a meat grinder twice. Add garlic, passed through a press, all the spices and finely chopped herbs. Mix everything thoroughly.

Now you know how to make a spread for bread from lard. Pork lard spread with garlic - what could be better for quick snack. By making sandwich lard with garlic and putting it in the refrigerator, you will provide yourself delicious snack on quick hand Anytime.

Description

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 lard pate (lard) with herbs and a set of the most suitable spices and seasonings. Step by step recipe preparing delicious lard with garlic minced through a meat grinder thanks to 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)
(500 g)
(3-4 cloves)
(1/2 tsp)
(30 g)
(taste)
(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.

Bon appetit!