Homemade bacon (lard) in Ukrainian

In our recipe, we used several pieces of dense, and one piece of bacon with a meat layer. It is believed that lard is a product exclusively from dense subcutaneous fat. But, who said that it is impossible in a different way?))) We will experiment.

So, cut the pork into pieces no larger than a matchbox.

We crush the pepper in a mortar. Ground will also do, but it’s better to crush it yourself. So in pepper there are spicy large pieces. From this dish only wins.

We crush the garlic in a garlic press. We did not throw away the cake - we used it in the salting process. Just don’t squeeze the garlic too hard, we need a little “body” left in the cake.

Mix salt and pepper in a bowl. We take a piece of lard, and dip it in pepper and salt on all sides. We do this with every piece. We put all the pieces (tightly!) In a clean jar or enameled bowl. Add a little garlic between the pieces of lard. The top of the layer is thoroughly crushed with garlic (we spread our garlic cake too). Next - the second layer of bacon with pepper and garlic (everything is the same as with the first layer).

That's it, homemade bacon is ready. This fat goes well with baked potatoes, potatoes in uniforms, just with bread. And also as a simple and satisfying snack! Store in the refrigerator (cover the dish with a lid).