Lard is widely used. Thanks to it we can make the most delicious katmeri with lard, eat crunchy pork rind or try some of grandma's butter cookies.
Pork lard is valued not only for its culinary qualities, it is also widely used in folk medicine, where it is a major ingredient in a number of creams and ointments.
Different types of lard are sold in stores our country, but the truth is that nothing can compare with homemade lard.
Even if you do not have extensive culinary experience, melting pork lard is not difficult at all and anyone can handle this task.
How to melt pork lard - The process is relatively simple. The bacon of the pig is subjected to heat treatment over low heat. It is melted, until only crispy crumbs remain.
The raw material for making lard can only be fresh raw bacon, which has not been processed or salted. The other thing you need is a suitable container and water.
Suitable for lard production are thick pieces of bacon, which are not patterned and carefully cleaned of any meat residue.
The process of melting pork lard is relatively simple. The pork bacon is cut into pieces 2-3 cm thick and placed in a suitable deep dish over medium heat. Add 500 ml of water for every 2 kg of bacon.
The addition of water in the process of lard production is a key point, because in this way it avoids the so-called dry stewing or direct frying, which will lead to lard with a darker color and strong, rich aroma.
Melt the bacon over low heat, by stirring constantly. It is best, that in the process of melting the bacon, the resulting lard is poured into another container.
If the bacon sticks to the bottom, add a little more water and continue stirring.
The still warm lard is filtered through gauze and poured into dry glass jars. After cooling and once it hardens, it is recommended to be stored in the refrigerator.
