Lard with Garlic Through a Meat Grinder
Lard with Garlic Through a Meat Grinder - a simple and flavorful dish. Adjust the spices to your taste, especially if it's your first time adding a particular spice!
Updated : 12 May, 2025
More than 1 hour.
Ingredients
200 grams
Fatback
2 clove
Garlic
0.5 teaspoon
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Since the level of saltiness, sweetness, bitterness, spiciness, acidity, and heat varies for everyone, always add spices and seasonings according to your taste! If you're using a spice for the first time, keep in mind that some spices should be used cautiously (e.g., chili pepper).
Preparation
Step 1
First, prepare all the necessary ingredients. The most important thing is to choose good-quality lard. It's best to buy lard from trusted farmers or at the market where it undergoes thorough inspection. The lard should be white, unsalted, and free from meat streaks.
Step 2
Remove the skin from the lard and rinse it. Pat it dry with paper towels and cut it into small pieces to make it easier to pass through the meat grinder. It's easiest to do this when the lard is slightly frozen.
Step 3
Pass the prepared lard through the meat grinder. The size of the grid depends on the consistency you want to achieve. Using a coarse grid, the lard will have a larger texture, and with a fine grid, it will be more paste-like.
Step 4
Peel, rinse, and dry the garlic. Grate the cloves finely or medium-sized. I don't recommend using a garlic press as this releases garlic oil, which can impart an unpleasant bitterness instead of sharpness. Mix everything well to evenly distribute the garlic. You can add more or less garlic depending on your taste. Ground paprika, hot red pepper, or dry basil are also great additions to this snack.
Step 5
Add salt and ground black pepper and mix. Use coarse salt, as fine salt can easily over-salt the dish. It's best to grind the pepper in a mortar just before adding it, as it will make the lard more aromatic. If desired, you can also add finely chopped dill or other herbs to the mixture.
Step 6
Transfer the mixture to a clean glass jar and close tightly. How long does garlic lard last? Store the lard with garlic through a meat grinder in the fridge for no more than a week. For longer storage, place the lard with garlic in a bag, shape it into a sausage, and place it in the freezer. In this form, it cuts well and can last for up to six months.