Lard in Hungarian

Back fat is the softest, without meat veins. The best lard melts well, has a white or light pinkish tint on the cut and a thin soft skin. It is easy to make Hungarian lard from such fat (coated only with garlic, chili and paprika) or with other spices. Salt in a dry way.
For salting, select a piece of back fat about 5-7 cm thick and weighing about 1.5 kg, sprinkle it with salt on all sides and place it in a container in a cold place for 7-10 days, turning it periodically. For salting back fat, you can put salt in excess, it will not take too much. We use coarse salt. As the fat is salted, it becomes denser. After salting, remove the remaining salt, you can wash it off with dry white wine. Dry a piece of lard with a towel, rub it with chopped fresh garlic and roll in a mixture of chili and paprika.
lard will be ready in a couple of days. We keep it wrapped in paper in the refrigerator.