It is believed that it is impossible to oversalt lard, but achieving a soft skin is not an easy task.
Sometimes lard with layers looks very attractive, but it turns out to be tough in taste, and the skin stretches like rubber.
Secrets of Choosing Lard
In fact, there is no universal recipe that can improve lard if it is initially of poor quality.
For salting, it is best to choose lard from a young animal, avoiding parts where the mammary glands are located and other undesirable areas.
How to Choose Lard
It is optimal to choose lard with a thin skin that can be easily pierced with a match and has a slightly brownish tint.
The skin of such lard should smell like burnt straw.
Salting Process
Pour a little water into the bottom of the pan, place the lard skin-side down, and put it on the heat.
There should be enough water to cover only the skin.
When the water boils, boil the lard for another 5 minutes, then remove from heat and salt according to any recipe you know.
After such treatment, it will be almost impossible to spoil the lard.
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