To Preserve Unmelted Lard Por Many Months
Ingredients
Directions
Cure the fat
Rub the inner fat of the pig with ¾ lb of fine salt and leave it for 2 days.
Drain the fat well and cover it with a strong brine made from 1 quart of water and 6 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 fat being preserved; salting firms it and draws out moisture.
- Fine salt
- Draws moisture out of the fat and slows spoilage, which is the purpose of the cure.
- Coarse sea salt
- Makes the strong brine that keeps the fat fully covered and salted during curing.
The step that matters
Drain the fat well before adding the brine. Any liquid left on the fat dilutes the strong brine, weakening the salt concentration that preserves the fat.
“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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