Salo in Hungarian: recipe and methods of cooking

In Russia there are few people who would never try bacon in Hungarian. The recipe of this dish allows a normal fat to turn into a real work of culinary art. You can prepare it in various ways.

Long-term salting

To begin with, you can consider the option by which it's easiest to make lard in Hungarian. The recipe is extremely simple, but it takes a long time to get the right product. The first step is to prepare the necessary ingredients: 1 kilogram of fat, the same amount of salt, the head of garlic and 100 grams of paprika.

How to make bacon in Hungarian? The recipe for its preparation begins with the choice of the main product:

1. It is best to use fat from the dorsal part of the carcass. You need to take a thick enough piece about 7x20 centimeters in size.
2. It's good to roll it in salt.
3. Put the processed piece of sandpaper up in clean dishes and put in the refrigerator for 5 days. Salt is better to take coarse grinding. And regret it is not necessary.
4. After the expiration of the time, the fat should be reached and the salt thoroughly scraped off the surface.
5. Repeat procedure at least 5 times. The total time of pickling is 2 weeks. In the end, the product is practically dehydrated. This is what is required.
6. Garlic squeezed gently through the press and cover it with purified lard from all sides.
7. Top with a generous sprinkle of paprika.

It turns out a fragrant and very tasty salo in Hungarian. The recipe can be supplemented, if desired, using various spices (coriander, rosemary, oregano, hops-suneli, sage or thyme). Here, everyone makes decisions based on their own taste preferences.

Aromatic Breading

You can also make lard in Hungarian. The recipe is somewhat like the previous version. For work you will need: per kilo of fat 100 grams of ground paprika, 500 grams of salt, 25 grams of red hot pepper, 3 bay leaves, 15 cloves of garlic and 5 peas of sweet pepper.

Prepare such a fat as follows:

1. First, bake the lard with salt. This is done in the usual way. Here, you can take lard any (even with interlayers).
2. Cover the plastic container with a napkin. Pour into it a layer of salt with a thickness of 1.5 centimeters. Add crushed bay leaf and pepper.
3. On top, put the processed lard and sprinkle it with salt again. In this condition, it must remain in the refrigerator for 3 days. You do not need to close the container.
4. After 3 days, lard needs to be removed and cleaned of salt, which by that time will become slightly moist.
5. This procedure should be repeated three times.
6. In a separate dish mix the garlic, squeezed through the press, pepper and paprika. It turns out a slightly viscous gruel of dark red color.
7. Prepared mass cover a peeled piece of fat, wrap it in parchment and put it in the refrigerator again.

After 5 days, the product can be tried.

Smoked bacon

There are other ways with which you can make a wonderful fat in Hungarian. The recipe for cooking at home in some regions of Transcarpathia provides for the smoking of the main product. To do this, you need to prepare: fat, 10 liters of ordinary water, 2 kilograms of salt, as well as rye flour (or bran).

The process consists of several stages:

1. A piece of fresh fat for 3 days should hang in a room that is well ventilated.
2. From salt and water, prepare the brine and pour it into a spacious container.
3. Then put the lard and stand for 5 days.
4. Then the processed bacon should be dried. To do this, it should be suspended again for 6 hours.
5. After that, the fat should be sprinkled with flour (or bran) and smoked for 7 days. As a result, a characteristic brown crust with a reddish tint is formed on its surface.
6. In conclusion, the smoked bacon should be dried again, suspended to the ceiling in a cool room with good ventilation.

The product prepared in this way will not leave anyone indifferent.

Cooked lard

You can make lard in Hungarian much faster. The recipe for onion husks deserves special attention. In this case, the finished product can be obtained within 24 hours. This option requires the presence of the following products: 1 kilogram of pork brisket (or fat), 2 full handfuls of husks of onions.

For brine: per liter of water, 50 grams of sugar, 200 grams of salt and 1 leaf of the laurel.

For fragrant spread: 6-7 cloves of garlic and 18-20 grams of ground pepper (red or black).

Cooking fat is easy:

1. Wash the husk in a saucepan.
2. Top with a piece of lard and pour it with brine.
3. Place the pan on the stove and bring its contents to a boil. Cook for 20 minutes.
4. Remove from heat and keep in hot brine for at least 6-7 hours.
5. Shred garlic mixed with pepper.
6. Prepared mass to cover fat, place it in a bag and send it to the refrigerator.

Literally in 6 hours the finished product can be obtained and, thinly sliced, used for making sandwiches.