Saltto taste, it is necessary that the water was salty slightly above the norm
Prepare the fat. I cut the pieces into two of the same size and weight each ~ 350 g. large Pieces do not need to take. It is good to take lard with a meat layer, but I was not able to buy this and I bought the ribs, cut them off and I have a little meat left on the lard, too. The thickness of the piece I have ~7-8 cm.
Pour water into a pan, bring to a boil and spread allspice, Bay leaf, onion and coriander, salt. I wash my husks in a colander. It is better to take the husk from two types of onions: red and onion. The color of the fat will be more beautiful, with a maroon hue. Put the husks in boiling water and spread the pieces of fat on it. The fat should be submerged in water. Cook for 20 minutes. Remove from heat. Leave in a pan with the broth and husks for 12 hours. I leave it right on the stove. At night, you can make lard.
Remove the fat, dry it with a paper towel and remove the frozen fat from it. Here is such a beautiful fat cooked in a two-color husk. Finely chop the garlic, put it in a plate, add pepper. I will add Cayenne, you can use red burning. We roll the pieces from all sides in this mixture. Place on food wrap and wrap well.
Put the lard in a film in the freezer. Let it lie down for 5-8 hours before the first use. We get it as required before use. This is why it is more convenient to make small pieces to get out of the freezer and eat it without re-freezing. Although the half-eaten piece can be simply put in the refrigerator until the next time of consumption.
Getting a piece.
Cut it thin.
Serve. Great appetizer. A hearty sandwich for a snack. You can take it with you to work... and so on... Try. Soft as butter, fragrant...