Name: To Preserve Unmelted Lard for Many Months
Ingredients: leaf-fat (or fleed); coarse sea salt; strong brine

To Preserve Unmelted Lard for Many Months

Ingredients

leaf-fat (or fleed)
coarse sea salt
strong brine

Directions

Rub coarse sea salt generously on the leaf-fat when first taken from the pig.
Leave it for 2 days to absorb the salt.
Drain the fat well.
Cover the fat with a strong brine for preservation.

Recipe from a historical cookbook (Internet Archive).

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.

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To Preserve Unmelted Lard for Many Months