Lard. Side fat

Back fat passes below into lateral fat. This is also a kind of lard. Side fat is distinguished by the presence of a meat layer. Its value depends on the breed of pig – in bacon there is more meat, in pigs for fat, the meat vein can be much thinner. Salt the side lard also in a dry way, but the amount of salt already needs to be normalized so as not to oversalt the meat.
For salting choose a whole piece of lateral fat or cut it into strips 5-7 cm wide in height. Salt in a container with a curing mixture. Both coarse salt and a mixture of coarse salt and nitrite salt can be used. We transfer the container to a cold place for 7-10 days, periodically turn the lard in it. After salting, we wash the lard with dry white wine and hang it in a chamber or cold room for drying.
After 3-4 days the lard can be covered with a mixture of spices on an alcohol basis, if desired, smoked in a cold way and continue drying. The temperature for drying is not higher than 10 degrees Celsius. The term of readiness in 20-30 days.

COMPOSITION:

• Lateral fat;
• Coarse salt + nitrite salt 50/50 – 25 g / kg;
• Bay leaf extract – 1 g / kg;

Spice mixture for grating:

• Basil / Oregano;
• Fenugreek;
• Marjoram;
• Plum Ratafia