To Preserve Unmelted Lard for Many Months
Ingredients
Directions
Cure
Rub fine salt generously on the fat and let it sit for 2 days.
Drain the fat and cover it with a strong brine made from 1½ quarts of water and 9 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, 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
- The main material that is cured and later rendered into lard.
- Fine salt
- Draws out moisture from the fat and seasons it during the initial cure.
- Coarse sea salt
- Makes a strong brine that keeps the fat preserved while it is submerged.
The step that matters
Change the brine occasionally in warmer weather. Warm temperatures speed up spoilage and brine can weaken or become contaminated over time. Refreshing it helps keep 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.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.