To Preserve Unmelted Lard for Many Months
Ingredients
Directions
Rub a generous amount of coarse sea salt onto the leaf-fat.
Let it sit for two days.
Afterward, drain off any excess salt.
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
- Leaf-fat (or fleed)
- Provides the fat that is cured and preserved.
- Coarse sea salt
- Draws out moisture and preserves the fat by inhibiting spoilage microbes.
The step that matters
Letting the salt cure for two days. Salt needs time to draw moisture out of the fat and penetrate it evenly. Too short a rest leaves uneven preservation, while draining off the excess salt afterward keeps the result from tasting overly salty.
“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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