Lard salting in an oak barrel

by Hoohla

Lard in an oak barrel

On an oak barrel for 5 liters, you need to take 3 kg of lard. 

The most favorable for a lard salting process will be a temperature of 2-4 ° C. If the temperature is higher – the product may deteriorate; if it is lower, the lard is salted slowly and unevenly.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 kg 1x
  • Category: Snack
  • Cuisine: Ukrainian


  • 3 kg Pork lard
  • 0.4 kg Salt (+ for empty spaces in the barrel)


  1. Divide lard into medium square pieces, abundantly rub salt on all sides. Salt must be coarse (on 10 kg lard not less than 1 kg salt). 
  2. At the bottom of the barrel, covered with a salt layer, put the pieces of lard. The lard skin should be down. The next layer of lard is placed upside down. 
  3. Fill empty spaces with lard cuts or covered with salt. 
  4. Do not worry that lard can be salted too much – it absorbs only the amount of salt that is needed.
  5. On top of the filled barrel with lard put the oppression and put in a cool room. After 3-4 weeks, the lard will be salted.


  • Serving Size: 0
  • Calories: 898
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

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