How to make
It's important to separate the lard from the fat. After cutting them off the pig, they're 1 whole, but the lard itself is near the skin, with 1 thin strip separating it from the fat.
Cut the lard into strips about 6″ (15 cm) long and no longer than 1″ (2.5 cm) wide.
Pour the sauerkraut juice in a suitable container, add the bay leaf, black pepper and allspice and put them on the stove to boil.
Put the cut lard in the boiling liquid for about 2 min. (once it comes to a boil again), take it out and leave to cool.
Prepare a mixture from the spices - it needs to be homogeneous.
Roll each piece of lard well in the mixture, then arrange in a suitable container. Fill any open spaces with the mixture.
Keep it in the freezer, it's not going to freeze like other meat. Take it out 10-15 min. prior to cutting.
