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.
Let it sit for 2 days to absorb the salt.
Drain the fat and cover it with strong brine made from 1½ quarts of water and 12 oz of coarse sea 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.
Wipe it dry before using to achieve a fresh lard effect.
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 rendered and preserved as lard.
- Fine salt
- Draws out moisture and seasons the fat, helping it keep during curing.
- Coarse sea salt
- Makes the strong brine that keeps the fat submerged and preserved.
The step that matters
Changing the brine in warm weather. Salt slows spoilage, but warm temperatures let bacteria grow faster. Refreshing the brine occasionally helps keep the curing fat clean and the salt concentration strong.
“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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