To Preserve Unmelted Lard for Many Months
Ingredients
Directions
Cure the fat
Rub fine salt generously on the fat when first taken from the pig and leave for 2 days.
Drain the fat well and cover it with a strong brine made from 1 quart of water and 6 oz of salt.
Change the brine occasionally in warmer weather.
Prepare to use
When ready to use, soak the fat in cold water for 2 to 3 hours, then wipe it dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Inner fat of pig
- Provides the fat that is preserved and later rendered into lard.
- Fine salt
- Draws out moisture and preserves the fat during the curing period.
The step that matters
Change the brine occasionally in warmer weather. Warmer temperatures speed up spoilage, so fresh brine helps keep the salt concentration strong and the fat well preserved.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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