Salting lard in an oak barrel and salo in brine

by Hoohla

One of the most famous ways of preserving meat or lard for a long time is salting it.

Lardo is cured pork from Italy. It used to be thought of as a food for the poor, but now it is a delicacy. The Tuscan village of Colonnata is particularly famous for lardo. Traditionally, this Italian dish used large marble tubs. It has been made there since Roman times.

Maybe you don’t know how to make lardo. Lardo recipes and the process of salting is simple. First, the container is thoroughly cleaned, its inner walls are rubbed with garlic, and the bottom is covered with a thick layer of salt mixed with spices and herbs.

The main set of spices for pickling fat contains rosemary, garlic, and black pepper. The flavor can be changed by adding different spices.

Pieces of lard are stacked in dense layers, the space between which is plentifully poured with salt and fragrant herbs.

It is cured in spices and salt and is stored for many weeks.

You might think that lardo is greasy and heavy as it is made from fat, but it isn’t. It has a creamy and mild flavor.

Here we will tell you how to make salt pork lard in an oak barrel. This method is popular in Europe and traditionally used for quick lard salting.

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.

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

For the best quality lard, the best is using a wooden barrel (tub) made of oak.
The tannins of this wood in small quantities are very good for health and have good preserving properties.

Oak is considered a natural antiseptic that can reduce the number of putrefactive microorganisms.

A barrel of oak gives pickles a unique savory taste and a special aroma.
Another advantage of oak wood is high resistance to mold and mildew. With proper care, such barrel becomes stronger with time.

A wooden barrel can be used for salting fish, meat, and lard, as well as pickling cucumbers, tomatoes, cabbage, apples, and watermelons.

The Root of Good Lard

  1. On an oak barrel for 5 liters, you need to take 3 kg of lard.
    Put lard in the fridge for a day. Defrost lard at room temperature.

  2. First, you need to prepare a strong brine. Boil water, put bay leaf, allspice, and black pepper black.

  3. Then cut lard into pieces with a palm width, sprinkle with a mixture of seasoning and tightly put in an oak barrel.

  4. Brine a little cool and pour them lard. Top put the oppression and leave for 3-4 hours until everything is completely cool. Then put the barrel with lard in the refrigerator.

  5. Lard will be ready in a week.
    Remove it from the barrel, dry with paper towels, wrapped in parchment and stored in the freezer.

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1 comment

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