Treatment with pork internal fat. How to render interior pork fat. Baking procedure

Cough occurs mainly with infectious diseases respiratory tract: pharyngitis, laryngitis, sinusitis, viral tonsillitis, ARVI, pulmonary tuberculosis, inflammation of the bronchi and lungs. Nonspecific cough occurs when serious illnesses heart, blood vessels, endocrine, hormonal nervous disorders.

The cough reflex is a way by which the airways try to get rid of mucus and microparticles that irritate the nasopharyngeal mucosa. A distinction is made between a dry (non-productive) cough and a wet or wet (productive) cough. Usually, at the beginning of a cold, a dry cough occurs, and at the stage of development of the disease, a wet cough occurs. A wet cough greatly facilitates the patient’s breathing, but since mucus comes in different consistencies, the speed of recovery depends on the correctness of the chosen therapy.

Animal fat has long been used to treat coughs and colds. Most often used lard, because it is the most accessible. It looks like a white folded mesh. To treat the fat, melt it over low heat until homogeneous mass, then it will harden in the form of lard. Smalets in finished form should have a light pleasant smell.

If the fat smells unpleasant, then it is old and should not be ingested. You cannot salt fat or lard, otherwise this product loses its beneficial qualities.

Medicinal properties and benefits:

contains vitamins: A, E, D, K and microelements;
visceral fat rich in arachidonic acid. With its help, cholesterol metabolism occurs, some hormonal substances are produced, the acid is part of the myocardium;
cholesterol is present in small doses;
visceral fat is several times superior to other fats in biological activity;
does not lose quality when heated;
easily mixed with other ingredients: wax, alcohol, glycerin, resin.

People suffering from gastroduodenitis, metabolic disorders, obesity, liver and thyroid pathologies should not abuse lard even for therapeutic purposes.

Therapeutic effect

In addition to lard, fat from other animals is used in cough therapy:

badger lard is used externally and internally. Has a powerful antiseptic and anti-inflammatory effect. Well eliminates chronic spasmodic cough in pneumonia and pulmonary tuberculosis;
Goose fat has unique healing properties. It softens the mucous membrane of the oropharynx, thins sputum, improves immunity;
bear fat: relieves attacks of spastic cough, softens the mucous membrane, has expectorant and immunostimulating properties;
dog fat: used for lung disease accompanied by spasmodic cough;
goat fat: a highly effective antitussive, unlike other types of lard, it does not have unpleasant odor, therefore especially popular in children's practice;
lamb fat: a potent antitussive containing vitamins and saturated acids. Lamb fat is especially effective in treating bronchitis and smoker's cough. Contraindicated in diseases of the urinary system, stomach ulcers, gastritis, cerebral atherosclerosis. All other categories of patients must adhere to a strict dosage;
pork fat: used for all infectious diseases accompanied by cough.

Cough recipes with suet

It should be remembered that with any symptom you need to consult a specialist and consult with him even about the use folk remedies. Internal fat can be used as a stand-alone product or together with other ingredients.

Internal use of interior fat:

Mix 10 grams of melted lard with 200 ml of milk and drink hot.
Take 15-50 grams of badger or bear fat on an empty stomach for 4 weeks. Then a month-long break is taken, after which the course is repeated. The recipe is suitable for the treatment of prolonged purulent inflammation of the bronchi and lungs, tuberculosis.
Effective recipes for the treatment of tuberculosis:

badger fat and honey (100 grams each), aloe (50 grams), take a tablespoon of the mixture three times a day half an hour before meals;
Grind lemon (10 pcs.), eggs (10 pcs.), half a liter of cognac, badger fat and honey (1 kg each). Mix all ingredients together with chopped eggshell. Let it brew for up to 5 days. Drink a third of a glass three times a day.

Cough due to an oncological process in the lungs. Badger lard, cognac, honey, aloe – half a liter of everything. Take the mixture half an hour before meals, one tablespoon at a time.

External use of interior fat:

melt goat fat and honey, rub it all over the body, wrap it in cellophane, and wrap the patient in a warm blanket. Helps with prolonged bronchial cough;
Mix lard with turpentine 1:1, rub into the chest until dry for bronchitis. To this composition you can add 3-4 crushed tablets of Analgin or Aspirin;
Mix goose fat and finely grated onion 1:1, lubricate the chest and neck in front, put compressor paper and a warm scarf or blanket on top;
hang a piece of lard in a hot place to in a natural way get a small amount of melted lard. Massage it for 15-20 minutes, then wrap the patient warmly. Repeat the procedure throughout the week;
for infants and children under 3 years of age lard inside medicinal purposes does not apply. Recipe for coughs with internal lard for children from Dr. Komarovsky: heat a piece of old yellowed lard, put the piece on the chest overnight and secure with a towel or warm cloth;
Chop garlic (a small head), grind with 100 grams of fat, rub into the soles overnight.

The product is very effective against cough. But to achieve the desired effect, you need to determine the cause of the symptom and choose the appropriate recipe.

This article will talk about how to render pork fat, why it is needed and whether it has beneficial properties. This product for a long time wrongly thought to be harmful to the heart. It was found to have high cholesterol levels. However, families that keep pigs for themselves never doubted its quality and always used it. Today, lard obtained from melted lard is not considered dangerous. It is widely used for frying during the preparation of many dishes.

Beneficial features

For a long time vegetable fats were considered more useful than animals. However, new research in this area has provided evidence that the composition of lard is no longer hazardous to health.

Pig lard contains fats that are classified as saturated, that is, solid. They are found in the meat of animals and some birds. This product contains fatty acids, including palmitic, myristic, lauric, stearic, and oleic. As for the latter, it is for this that many people value olive oil. It is considered the healthiest product.

Saturated fats in lard help the human body absorb fat-soluble vitamins and various nutrients. After all, many elements cannot be fully absorbed by the body without the help of other particles. For example, vitamin D is needed for this saturated fats. Without them, it is of no value.

Vitamins A, E and Omega-3 fatty acids can be found in pork fat. When consuming the product, these elements are easily absorbed by the body.

Pork fat has a long shelf life due to slow oxidation. All this thanks low level polyunsaturated fatty acids. Also, these products are not afraid of high temperatures. When heated and melted, carcinogens will not be released. For example, vegetable oil does not have such properties.

Use it correctly

Pork fat or lard is very high-calorie foods(898 kcal/100g). Their use in food should be moderate (100 g per day). This is the only way to talk about beneficial influence on human body. This product is contraindicated for young children.

As already mentioned, pork fat contains all the vitamins and minerals interconnected and interact with each other for better assimilation. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. He also provides positive action on the nervous system.

Rendered lard can be used to prepare many dishes. The baked goods are especially delicious. Harmful confectionery fat cannot compare with this natural product. Lard is also simply spread on bread and made into sandwiches. It is also suitable for frying and seasoning porridges.

IN folk medicine Many recipes include pork fat. It is used both to lower the temperature and to brew a healing drink for colds. For sore throat, rendered pork fat (50 g) is mixed with vodka (2 tablespoons) and fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Usually for this recipe They use internal fat, that is, its deposits on internal organs.

Raw materials for lard

To get lard you need original product- lard or interior fat. The area of the brisket or underbelly (peritoneum) is suitable. On occasion, you can melt goose or duck fat.

Properly prepared lard has a creamy white color. The consistency is quite thick, but you can scoop it up with a spoon and spread it on bread. This fat has a long shelf life. In past years, it was used to pour over sausages to extend their shelf life.

To prepare high-quality lard, you need to choose good lard. Ideally, there should be a product obtained at home. It's more useful. Pork lard also makes good lard. The main thing is that the initial raw materials were not obtained from a breeding boar.

If you set fire to the original lard, a good quality product will smell pleasant fried meat. We'll tell you how to heat it yourself below.

Melt in a frying pan

To render good lard, the lard is cleaned of dirt and inclusions of blood or meat. This can be done by placing the piece in cool, salted water overnight. The fluid can be changed twice during the entire period.

a piece of lard is cut into small slices of 1 cm (this is convenient to do if the product is slightly frozen);
the pieces are placed in a thick-walled frying pan (the fire is gradually added);
all contents should boil for some time (until the cracklings settle to the bottom);
You can add a small amount of sugar to the fat to improve the taste of the product (after turning off the stove);
The lard must cool, after which it is filtered through cheesecloth (stored in glass or ceramics).

Melted lard can be quickly frozen so that the lard is uniform in consistency and not grainy.

other methods

Internal fat or lard can be boiled on the stove in water (one part lard to three parts water) with 1 tsp. soda Before the melting procedure, the original product must also be soaked for 24 to 72 hours, periodically changing the water. After this, it is cut into pieces and begins to boil. The smaller the pieces, the more lard you will get.

When the contents of the container boil, you can remove the lard from the surface of the water with a spoon into a clean container. This is done until cracklings appear.

It often happens that the resulting lard has bad smell. To get rid of it, the product can be melted. With this method, 100 g of milk is added to 1 kg of lard. The process of re-melting takes place over low heat until the milk turns yellow. All contents must be mixed so that the fats do not burn.

To make the unpleasant smell of lard completely disappear, you can add heavily toasted bread crusts to the product. After this, the fat is filtered, packaged in clean containers and stored refrigerated.

If you need to melt lard in the oven, then preheat it to 100 degrees. The product is placed there with a small amount water. In the oven, the fat will begin to melt and the water will evaporate.

The same principle applies to a slow cooker. Finely chopped lard is placed in a saucepan and 60 ml of water is added. At the lowest temperature, lard is heated for 2 to 8 hours. It is necessary to mix the products sometimes.

To explore other possibilities of pork products, we advise you to further read the article

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Is pork fat beneficial or harmful to humans? Disputes on this issue have been going on for decades. Some are sure that it contains a lot of useful things, while others, on the contrary, are categorically determined that fat only brings harm to the entire body.

Pork fat can not only be consumed internally, but also used to make medicinal ointments, as well as cosmetic supplements.

Is pork fat only harmful to the body?

When studying the hydrolysis of pig fat and how it is absorbed by the human body, it turned out that it is difficult for organs to utilize it. Such fat does not undergo hydrolysis, but is only deposited. To process pig fat, the human body resorts to glucose, which is very important for brain function. Therefore, a person feels an incessant feeling of hunger. Because of this, it results in walking in circles when there are fat reserves, but the person is constantly eating something and cannot get enough of it.

There is also a serious danger of harm to health if the meat is poisoned with mycotoxins - this is the result of the vital activity and decay of fungi. Mycotoxins can cause immunosuppressive and cytotoxic effects. After the death of an animal, ochratoxin, a fungal poison, accumulates in its blood and other organs. He represents the main danger.

Pork fat – is there any benefit to the body?

If you compare pig fat with sunflower oil, it has lower thermal conductivity. It also contains organic components, because of which pork fat should not be eaten when dietary ration. But at the same time, pig fat is considered the most popular animal fat that can be consumed.

This product contains a lot of useful microelements. The vitamin A content in pig fat is up to 0.15 mg; linoleic acid is also necessary for the human body. Pig fat contains little cholesterol - only 50 to 80 mg.

Pork fat is often used externally (it is used as an ointment) and is also taken orally. It is recommended to use it for various diseases. For example, bronchitis, ulcers and burns, if the body is exhausted or there is pain in the ears, and so on.

What properties does pig fat have?

The white mass has almost no odor. Pork fat consists of several acids. The basis is palmitic and stearic. Experts assure that useful acids there is more in pig fat than even in hard cheeses. Thus, in terms of biological activity, the benefits of this product are several times greater than, for example, beef or butter. Pork fat is heated, and the quality remains the same. Unlike beef fat.

Based on this product, a large number of useful ointments are prepared for the whole body. This medicine is quickly absorbed and removed from the body with soap. Fatty acids and wax interact well with such fat. It is best to use melted fat, because solid fat tends to oxidize, and it reacts faster with copper and zinc. By the way, soap was the first to appear in exactly this way.

Storage

Pork fat should not be exposed to air for a long time, at high temperatures, or under direct sun rays, because after a while it develops a repulsive smell. This is called rancidity of fats.

Melted fat good quality should be transparent or slightly golden in color. If it is frozen, there should be no sediment in its consistency and the color should be white.

The shelf life of fat in a cold room can be up to one and a half years.

How to use pork fat for treatment?

If your joints hurt badly, you need to lubricate them with pork fat before going to bed, wrap the sore spot with a thick bandage and wrap it with a scarf on top. Remove the compress only in the morning.
After an injury, there are cases when the joints lose their former properties and move poorly, you need to mix a tablespoon of salt and half a glass of fat. Rub the resulting mass into the affected joint, and then let the leg warm up. This can be a special bandage or a tight bandage.
If a burn occurs due to carelessness, melt half a liter of pork fat and fry the onion until it turns black. Everyone cools down a little. Then 5 tablets of ordinary acetylsalicylic acid, which is always in the medicine cabinet, are ground into powder and mixed with onions and fat. Popularly this acid is simply called aspirin. When everything is ready, you need to be patient - you will have to smear the burn site often, and not forgetting. There is no need to apply a bandage on top. Aspirin has an antipyretic and bactericidal effect, and fat prevents the appearance of a burn mark. If you constantly apply this ointment to a burn, you should wait two weeks and the skin will be renewed, not a trace will remain of the scars. You just need to endure a little inconvenience - you need to smear the burn once an hour. If the ointment remains and is no longer needed, it is left in a cool place.
If you suffer from weeping eczema, this mixture will help, which includes two tablespoons of pig fat, 2 pcs. chicken proteins, 100 gr. nightshade and a liter of celandine water. The fresh mixture, after mixing well, is infused for two or three days, and then applied where needed.

How to melt pork fat

It is necessary to cut the lard, then melt it in a saucepan, reducing the heat. The fat should become transparent. After this, the fat is passed through a sieve with large holes into another container, salted, tossed in the onions and cooked until the onions turn yellow. After this, filter again through cheesecloth, cool to twenty degrees, and then put it in the cold.
The lard is melted in a saucepan, stirring constantly. This is necessary so that it does not burn. Then pass through cheesecloth or a sieve and leave in a warm place until the onion is at the very bottom. The lard will turn white, after which it is again passed through two sieves into jars. This preparation is perfect for stuffing dumplings or delicious meatballs.

Contraindications

Pork fat should not be used if a person suffers from cholecystitis, hepatitis and duodenitis.

Video: how to render internal pork fat

There is no clear consensus on the importance of eating or using pork fat. Some consider it a source of energy and strength, others claim that it causes damage to the body.

Is pork fat important?

The benefits and harms for humans depend on how to render pork fat and from what kind of fat.

Properties of pork fat

Homogeneous mass

Rendered pork fat is a homogeneous thick mass white, the smell of which is practically not felt. When liquid it becomes amber in color.

IN chemical composition Pork fat includes linoleic, stearic, palmitic, oleic and arachidonic acids. The latter plays an important role in the formation of heart muscles, cell membranes, hormones, and also increases activity in cholesterol metabolism. No need to worry about how to render pork fat without losing it healing properties, because heating does not affect its fatty acid composition, which vegetable oil does not have. It also contains carotene, phosphorus, potassium, sodium, calcium, magnesium, vitamins A, E, D, K.

ON Pork fat slows down the aging process and can be used in medicines. How to Melt Internal Pork FatInternal fat. Useful product! Ointment - Balm Internal pork fat with calendula, lavender and hops

People believe that it contains a lot of cholesterol, although sunflower oil there is much more of it. But pig fat has a higher calorie content - 900 kcal/100 g.

How to render pork fat?

Rendering the fat yourself

It is released food industry, so it is easy to purchase in grocery stores. But the manufacturer is not always honest and uses fresh lard for making rendered pork fat. Therefore, to be sure of the quality of the product, it is better to prepare it yourself at home. The process of how to properly render pork fat from lard is simple and not labor-intensive.

For cooking premium the upper adipose tissue is taken and heated in a water bath until a transparent substance is released, which is filtered and placed in a cool place until it hardens. Internal (intestinal) fat belongs to the second grade and has a yellowish tint and a slight odor. The process of its preparation is similar to the first case.

Application in the treatment of diseases

Treating joints with pork fat

It is used for various diseases of the respiratory tract and skin, joints, ulcers, burns, etc. Its use in treatment can be either internal or external. High calorie content does not allow to use this product V dietary nutrition, but that doesn't detract from it useful qualities. It is recommended for internal use when the body is exhausted. Apply various recipes depending on the disease.

Treatment of joints with pork fat is carried out by applying it before bed to the area that is disturbing and wrapping it in a warm cloth. Keep the compress on all night. If the moving part of the joint is bothered due to injury, it is necessary to rub it with salt in the appropriate proportion of 100:30 grams. The treated area must be insulated with a bandage.
Used for burns next recipe:
- How to melt pork fat in a frying pan, add chopped onion and fry until black.
- Add 5 aspirin tablets, ground into powder, to the cooled mixture and mix. Aspirin is necessary to lower body temperature and protect against germs.
- Regularly lubricate the burn site with the resulting product every hour, without allowing it to dry out. Do not apply bandages to the affected area.
- Keep the mixture in a cool place.
After 2 weeks, the burn will completely disappear.
Pork fat for coughs, colds, and bronchitis is most often used to treat a child. After all, medications lower the immune system and can harm the fragile children's body. To prepare the mixture, you need to take 50 grams of raw lard, melt it until liquid state and mix with 2 tablespoons of vodka and 5-6 drops of fir oil. The resulting substance is rubbed onto the chest, covered with a thick cloth, and warm clothes are put on top. To make pork fat more effective against coughs for children, it is recommended to sleep with a compress all night.

Pork fat in cosmetology

Pork fat for making creams

It does not irritate the skin and is easily removed with soap and water, which is why pork fat is often used for the face as a base for moisturizing creams. It is often combined with wax or resins and is also used in soap making.

If you apply it to pure form, storage rules must be carefully followed. Pork fat must be kept in a hermetically sealed container in a dark, cool place for no longer than one and a half years. If it has deteriorated, you may notice an unpleasant odor, and your skin may become irritated after use.

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Lard, or simply rendered lard: benefits and harms

Hunk fresh bread, thickly smeared with melted lard, or, as it is also called, lard, is a simple food, but satisfying and loved by many. The product was in demand for many years, but at the turn of the 20th and 21st centuries it ceased to meet the requirements of a healthy diet, losing popularity. Until the 1990s, not only chicken was fried in lard, but melt-in-your-mouth cookies, fatty sauces, and puff pastries were also cooked with it. pies.

Today, lard is returning to our diet, with the addition of herbs and spices, bacon or apples. On store shelves you can also find a vegetarian analogue of rendered lard. Is it worth looking at such products? What to look for when buying them? Or maybe it’s better to make this delicacy yourself at home?

Useful qualities of rendered lard

1. Heat resistance

When discussing the dangers of saturated fats, many forget that those considered the most beneficial unsaturated fats disintegrate when heated. This process is called oxidation, and it leads to the formation of free radicals - the main culprits of many serious ailments. Since the percentage of saturated acids in melted lard is within 40%, and this is quite a lot, oxidation of the product when heated occurs on a much smaller scale.

2. Benefits for the heart and blood vessels

It is a common myth that lard causes heart disease. A survey of more than 300,000 people and an analysis of their diets showed that saturated fat is not directly linked to heart disease. The results of this large-scale study can be read in the journal Clinical Nutrition. And this is far from the only scientific evidence of the benefits of lard.

3. High in vitamin D

4. When cholesterol is a joy

Despite all the harm that is attributed to cholesterol, we need it, especially during times of stress and inflammatory processes, as well as for the production of hormones. When cholesterol comes from food, it reduces the burden on the body, since it does not need to be synthesized from internal resources. Rendered lard is a wonderful source of this substance.

It must be understood that cholesterol consumption in this particular case does not have a cause-and-effect relationship with blood cholesterol levels. Moreover, its deficiency in the body is fraught with the following problems:

depression develops;
the risk of mortality increases;
the likelihood of violent crime and suicide increases;
dementia and Alzheimer's disease develop.

Harmful properties of lard - assessing the damage

The basis is lard - a storehouse of saturated fatty acids, which do not have a good reputation among doctors and nutritionists. Cardiologists were especially critical, since it was believed that lard increases the level of “bad” cholesterol, which, in turn, leads to a narrowing of the coronary arteries and provokes cardiovascular diseases– myocardial infarction or stroke.

Recent Scientific research they put a big question mark next to such a thesis. According to experts from the Children's Research Center in Oklahoma, consuming significant amounts of saturated fatty acids does lead to increased levels of “bad” cholesterol. However, no direct relationship has been established between fats themselves and cardiovascular disease.

It's important to remember next rule. In the diet of an adult daily dose calories derived from fat should not exceed 30% (including a maximum of 10% from saturated fatty acids). To maintain this balance, we should avoid excess animal fat in our menu.

This is especially true for elderly patients, those who are obese, those with high cholesterol levels, as well as for children.

What is rendered lard made of?

There is another problem with ready-made store-bought fats: we cannot evaluate the quality of the base ingredient. To a large extent it depends on the way the animals are fed. The market comes mainly from lard from pigs fattened on large industrial farms, and it does contain a lot of saturated fat.

In many finished products The pork fat content, as a rule, does not exceed 50-60%. But other ingredients are also questionable.

You can often find poultry processing waste in store-bought lard: tendons, cartilage, fat, bone marrow, wings, crushed bones, etc. Sometimes there are even feathers and claws.

Therefore, before purchasing, you should carefully study the label: the list of ingredients should be as short as possible and not include not only mechanically separated meat, but also preservatives, thickeners or dyes. However, if additives of this type are present in finished rendered lard, they are in small quantities.

Questionable components of lard

A popular preservative is sodium nitrite, or E250. It is considered a potentially carcinogenic compound because, in combination with other substances, it can create dangerous nitrosamines in the stomach.

Lard makers also like to use guar gum. Consuming small doses of this substance obtained from seeds leguminous plants, does not cause problems. However, excess can cause bloating and other intestinal disorders. People with allergies should be careful with guar gum.

Another controversial one is often used as a flavor enhancer in store-bought lard. food supplement– monosodium glutamate.

Interestingly, in rendered lard, which is considered a product of animal origin, hydrogenated vegetable fats can sometimes be found. They increase the risk of obesity, levels of “bad” cholesterol and can even impair memory and concentration.

Vegetarian product

If you want to avoid saturated fat, you can try a vegetarian version of lard. It consists mainly of vegetable fats, as well as onions or apples.

But sometimes it contains maltodextrin, which has a high glycemic index. Its use should be avoided by people suffering from diabetes or concerned about a slim figure.

Homemade lard recipe

Of course The best decision, eliminating doubts - preparing lard at home:

You need to grind a piece of lard in a food processor, put it in a saucepan and simmer for half an hour over low heat.
Then add diced onion, coarsely grated apple, and, if desired, prunes cut into strips.
Keep the mixture on the fire for another quarter of an hour, then season with garlic squeezed through a press and sprinkle with spices.

Fans of more savory delicacies can add chopped dried pepper Chile. The following also go well with rendered lard: dill, parsley, lovage, marjoram, savory, fenugreek.

In addition to the already listed benefits of lard, one can note its neutral taste, cheapness and efficiency. And what kind of baked goods you get if you add a little melted lard to it - you'll lick your fingers.

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Medicinal properties of pork fat

Common foods in the human diet are products from domestic pigs and wild boars. Since ancient times, food has been one of the main sources of “fast” energy. Lard is not only a favorite delicacy in the human diet, but its fat is also popular in treatment.

How to buy and render lard into fat

One of the main factors is the right lard. The meat aisles offer a wide variety of choices, but to select a quality product you need to consider the following:

The pig's skin should be soft and smell good. It’s good when the skin is ground with straw, but it can also be done with gasoline. This lard has a specific smell.
The lard should be white and not have a sour, musty smell.
To determine softness, it is recommended to pierce the product with a toothpick during the selection process. The stick should go in like butter.

The thickness of the lard should be medium, plus if there are layers of meat, they should be grayish-red in color. This is an indication that the animal was well fed and was not starving.

If you are lucky at the market or you have a familiar hunter, then purchasing wild boar lard is optimal. This is due to the healthier natural diet and lifestyle of the boar. The fat is rendered according to the recipes below; it is also easy to salt it.

The price may even be lower than that of domestic pork - wild boar is a common hunting catch. The healing properties are enhanced. Meat with lard is a healthy and high-calorie food in cooking. The use of fat in cosmetology is also described.

This lard can be melted or cooked according to various recipes. To get the melted product you need:

Wash and dry the lard with a paper towel.
Cut into small pieces and place in a container.
Heat the product over low heat until cracklings form, and then remove them.
Cool the melted mass and put it in the refrigerator.

In order not to melt the lard excessively, it is necessary that the greaves have a flesh-colored or yellowish color.

You can also raise a pig yourself, but to do this you should consider the following factors:

Decide on the breed of pig (for example, bacon pig good lard does not work).
Provide piglets optimal conditions contents: a room with machines, a walking area with a canopy and a dug hole for swimming. The scale of construction depends on the chosen breed.
Provide animals quality nutrition: boiled vegetables(carrots, beets,
To ensure good quality lard, piglets should be fattened from three months of age. The animal should consume 6 kg of feed and 30 g of salt per day. From eight months of age - 7 kg of food and 40 g of salt. When a pig reaches 1 year of age, feed consumption is 8 kg.

Piglets can be given mashed root vegetables on the 20th day after birth, before this time - porridge.

The pig has two types of lard. These are subcutaneous and internal (internal).

The internal type of lard is considered the most useful for treatment.

The product contains:

proteins;
histamines;
cholesterol (50-80 mg);
lecithin;
various vitamins;
minerals;
valuable fatty acids.

Microelements contained in lard:

Vitamins:

Vitamin E	1.7 mg
Vitamin A	0.005 mg
Vitamin B1	0.084 mg
Vitamin B2	0.051 mg
Vitamin B3	0.115 mg
Vitamin B6	0.04 mg
Vitamin B12	0.18 mg

Minerals:

phosphorus;
sodium;
potassium;
magnesium;
manganese;
copper;
selenium;
zinc;
iron.

Unsaturated fatty acids:

oleic;
steoric;
linoleic;
palmetine;
linolenic;
arachidonic

The beneficial substances and quality of fat do not change when heated, unlike beef and lamb fat.

What benefits and harms does lard bring?

Benefit facts lard:

Strengthens the immune system; consumption will also be beneficial. vitamin salads.
Removes harmful cholesterol, toxins and heavy metals from the body.
Improves the functioning of the digestive tract.

Indications and contraindications for use

Like any product, pork fat has a number of indications and contraindications that should be taken into account to exclude side effects and manifestations allergic reactions.

The consumption of internal pork fat has a number of indications in the treatment of the following diseases:

Colds, especially those accompanied by cough.
Pneumonia.
Bronchitis.
Skin diseases: eczema, burns, dermatitis, etc.
Ulcers.
Ear disease.
Exhaustion of the body.

For injuries to the musculoskeletal system, ointment is used.

Hepatitis.
Cardiovascular.
Atherosclerosis.
Duodenitis.
Cholecystitis.
Pancreatitis.
And also for people suffering from allergies.

The norm for an adult is 9-12 g of fat per day, 100 g per week.

Special indications

When consumed large quantity pork fat may manifest itself:

Food allergies, which contain histamines;
pork products should be well processed thermally, as trichinella, echinococcus, and sarcocysts may appear;
Since the product is high in calories, it is not recommended to consume it large quantities during a diet.

Use in folk medicine and cooking

In folk medicine, pork fat is used internally, and numerous ointments are also made.

Watch the video on how internal pork fat can be rendered correctly at home: Infusion with pork fat for influenza and for prevention:

rose hip;
pork fat.

Rose hips are brewed in a thermos or airtight container and left overnight. Immediately before use, warm up to optimal temperature and add 1 tsp. honey and 1 tsp. l. lard This drink not only helps strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and cosmetology:

100 g melted fat;
1 tablespoon fine salt;
The ingredients are mixed and applied to the sore spot with massage movements. After this they apply parchment paper and bandage with warm cloth. The procedure is recommended to be carried out at night.

In cooking, the most common are lard with garlic and omelet.

Lard recipe:

300 g lard;
4-5 cloves of garlic;
Spices and herbs to taste.

Cooking procedure:

Peel and wash the garlic. Cut into equal slices.
Make small holes in the pre-cleaned (washed) lard. Place garlic cloves into these holes.
On top, lard is rubbed with spices and herbs.
Wrap the product in parchment and put it in the refrigerator for 2 days (just not in the freezer!).

Omelette recipe:

3 pcs eggs;
1 bell pepper;
1 tomato;
1 green onions;
50 g lard;
spices.

Baking procedure:

Rinse the vegetables under running water and allow to dry/wipe.
Cut into medium slices.
Cut the lard into small pieces
Fry in a frying pan along with herbs and vegetables for a few minutes.
Add eggs and turn down heat.
Cover the pan with a lid. Cookies until the consistency thickens.

Products type shortbread cookies made with rendered internal pork fat are very tasty and high in calories, but the beneficial properties are most likely lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees will be required, which will destroy the range biologically active substances.

Conclusion

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Rendered pork fat - calorie content and application

0 2 016 Oils, fats and margarine

Rendered pork fat is fat of animal origin, produced by rendering raw fat after grinding. During grinding, the intercellular substance of adipose tissue is destroyed, which facilitates the process of fat release when heated. Pork fat (lard) differs in its fatty acid composition from lamb and beef high content saturated fatty acids.

Pork fat contains oleic acid and polyunsaturated fatty acids (including arachidonic acid). This type of fat also contains vitamin A and carotene. The melting point of pork fat is 36-46ºС, so it is digested better than lamb and beef. The fat in question is considered culinary fat. It is used for preparing first courses. In nutrition it is used (pork subcutaneous fat) in salted and raw form. The color of pork fat of the highest grade is white or pale blue, the consistency is ointment-like, and the consistency of the first grade is allowed to be dense, granular. In total, four grades of pork fat are produced.

100g of rendered pork fat contains:

Water – 0.3.
Proteins – 0.
Fats – 99.6.
Carbohydrates – 0.
Kcal – 896.

Description of all types of pork fat

Pork fat extra ( highest quality) is prepared from selected kidney fat from pig carcasses. This type of fat is considered nutritional quality the best of all fats except butter. It is used in cooking and for all kinds of test. Color – white, delicate soft taste, the taste is sweetish, the smell is slightly perceptible. At room temperature, the fat becomes pasty. In the molten state it has a transparent appearance.

Pork fat of the highest quality is rendered from selected raw lard, which is removed from the internal part pork carcass. The smell, color, taste and consistency are not much different from extra pork fat.

Pork fat of the 1st and 2nd grade is rendered from high-quality raw lard. 1st grade is made from internal fat, and the 2nd grade of all types of raw lard. The color is white with a yellowish tint, the consistency is dense, ointment-like. When melted, these types of fat are cloudy. The smell of these types of fat is fried cracklings.

Properties of rendered pork fat

Pork fat consists of a mixture of stearic, palmitic, oleic and linoleic acids.
When heated vegetable oils, beef fat and lamb, their quality deteriorates, but the quality of pork fat does not change.
Medicinal ointments are prepared using pork fat, which do not have an irritating effect on the skin, are well absorbed and washed off with soapy water.
Pork fat mixes well with other fats, fatty acids and waxes.
Pork fat is capable of oxidation and reacts well with substances that contain alkali, zinc, copper, and heavy metal salts when forming soap.
Heat and light cause pork fat to go rancid, in which case it should be discarded.
Pork fat can be stored for 18 months in a cold place.

Pork fat contains arachidonic acid (an unsaturated fatty acid), which is an integral part of the heart muscle enzyme, which is involved in cholesterol metabolism and the formation of hormones.
Pork fat contains more essential fatty acids than other solid fats and butter, therefore its biological activity is 5 times greater than the above fats.
Pork fat has a lower thermal conductivity than vegetable oil and butter. Its use in dietary nutrition is limited.

Pork fat does not undergo hydrolysis in human adipose tissue. To process this type of fat, the body uses glucose intended for the brain. As a result, a feeling of chronic hunger appears.
The fungal poison ochratoxin is especially dangerous in pork. After the animal is slaughtered, it concentrates in adipose tissue, muscles, liver, kidneys, and blood.
Eating pork fat is contraindicated in case of cholecystitis, pancreatitis, hepatitis, duodenitis and atherosclerosis.

Pork fat is also used externally as a base for ointments and internally for medicinal purposes. It is used for colds, bronchitis, pneumonia, eczema, ulcers, exhaustion of the body, burns, etc.

Smalets is superior in quality composition beef, lamb, goose fat, vegetable oils. It has high biological activity, which is 5 times higher than butter and beef fat. Compared to solid fats and butter, pork fat has high concentration essential fatty acids.

Pork fat is valued for its unchanged qualities as a result of thermal effects and ease of combination with all animal fats, fatty acids, and resins. Absorbed by 95%, digested better than beef and lamb.

The chemical composition of lard contains no carbohydrates or proteins; 99% is fat. Vitamins: B4 (choline), A, E. Pork fat is different from others similar products the least amount of bad cholesterol. Saturated acids make up 39.2%, unsaturated acids - 11%. There are minerals in small quantities: selenium, zinc, sodium. Arachidonic acid predominates in lard, a large proportion belongs to triglycerides (linoleic, stearic acids).

How it affects the body

Lard has a high content of choline, which activates fat metabolism and improves the absorption of proteins. Supports liver performance, protects it from negative influences and infectious lesions. Choline is useful for the functioning of the heart and vascular system, and prevents atherosclerosis.

Consumption of pork fat blocks thrombus formation and strengthens the structure of capillaries. It has a beneficial effect on the composition, blood clotting, the condition of muscle tissue, and the skin. The ability of lard to stimulate the formation of hormones, reduce pain, and eliminate inflammatory processes in joints, bronchi, and lungs has been proven. Pork fat is useful for exhaustion, colds, dermatitis, and pneumonia. Effective for skin lesions in the form of wounds, frostbite, thermal burns.

Lard improves immunity, relieves nervous tension, improves mood, restores strength, cleanses blood vessels, and promotes the removal of toxins. With regular use, it slows down the aging process, blocks the progression of cancer cells and neoplasms.

How to choose correctly

Lard can be bought, but it has better quality home product, which is easy to prepare. Pork fat should be a homogeneous mass of soft cream or white color. There is no smell. When heated, pork fat becomes liquid and becomes transparent with a slight amber tint. Precipitation, rancid taste - indicators Low quality, production disruptions, low-quality raw materials.

Storage methods

Lard does not lose in the refrigerator beneficial properties and quality for a year and a half. It is important to ensure the packaging is sealed. The best dishes for storage - ceramics, glass. In the light, in an open container, or in a warm room, it quickly deteriorates: it acquires an unpleasant odor, bitterness, and changes color.

What does it go with in cooking?

Lard can be used in almost all culinary processes. It adds piquancy and satiety to dishes. Ideal for frying vegetables, potatoes, meat, fish. It is used in preparing dough for baking cookies, pies, bread, and flatbreads. Beans are stewed with lard and made potato fritters. Porridges are flavored: barley, pearl barley, wheat.

Pork fat, combined with garlic, coriander, black pepper, bay leaf, paprika and other spices, is spread on bread and used as a snack. When preparing lard at home, cracklings remain, which are added to stewed cabbage, vegetable stew, mashed potatoes, buckwheat porridge, served with dumplings and dumplings.

Healthy combination of products

Lard is not used in dietary nutrition. There are special short-term fat diets that use pork fat.

Contraindications

The high calorie content of lard can be harmful in case of gallbladder dysfunction. Not for pancreatitis, atherosclerosis, obesity, cholecystitis, hepatitis.

Application in medicine and cosmetology

Since ancient times, lard has been used as a cure for many ailments. Healing ointments are prepared on the basis of pork fat and used as a rub for colds, pneumonia, and bronchitis. Healing dressings are applied with fat to old wounds and used for frostbite, eczema, burns, and dermatitis. Lard is used to lubricate varicose veins, remove warts, and treat hemorrhoids. Prescribed internally for dystrophy, nervous disorders, and increased physical activity.

In recipes, lard is combined with ground beans, egg yolk, burdock root, spruce resin, honey, wax. Salt compresses are used to treat sore joints, dislocations, and sprains. In case of severe cough, a drink of hot milk with pork fat is prescribed. To get rid of scars and scars, ointments are made with overcooked onions and acetylsalicylic acid.

Lard is popular in home cosmetology. It is used externally to eliminate peeling, dryness, and redness of the hands; it is used to lubricate cracked heels and soften rough areas. When added to preparations, fat promotes deep penetration into the subcutaneous layer and enhances the “work” essential oils, mask components.

The main effect of lard in cosmetology is smoothing wrinkles, nutrition, and regeneration. A mask with oak bark, dill seeds, linden flower stalks. For problematic, dry skin, pork fat is mixed with sage and parsley juice.