Name: How to salt lard so that it „melts in the mouth“: Traditional recipe and the secret of delicate flavor
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 kg fresh lard (ideally with slight marbling); 150–200 g coarse-grained salt; 1 head of garlic; 1 tablespoon ground black pepper; 1 tablespoon ground red paprika (sweet or hot – optional); 2–3 bay leaves; a pinch of caraway, thyme or crushed coriander (optional)

How to salt lard so that it „melts in the mouth“: Traditional recipe and the secret of delicate flavor

How to salt lard so that it „melts in the mouth“: Traditional recipe and the secret of delicate flavor recept

Easy to prepare
12 portions
10 minutes

Jan, 19. 12. 2025

Homemade salted lard is a treasure that deserves its place not only on country bread, but also on the festive table. If you prepare it correctly, it will be soft, fragrant and will literally melt on the tongue. This recipe combines proven methods with gentle seasoning and delivers a result that will please lovers of traditional cuisine and those who are only just falling in love with lard.

For 12 portions

Ingredients

1 kg fresh lard (ideally with slight marbling)
150–200 g coarse-grained salt
1 head of garlic
1 tablespoon ground black pepper
1 tablespoon ground red paprika (sweet or hot – optional)
2–3 bay leaves
a pinch of caraway, thyme or crushed coriander (optional)

Preparation procedure

Selection of lard Choose quality fresh lard – ideally from the back or side, 2–4 cm high. Cut it into pieces about 10–15 cm long.
Garlic mixture Press the garlic and mix it with the pepper, paprika and herbs. Use the resulting paste to rub the individual pieces of lard.
Salting Coat each piece of lard in a layer of coarse-grained salt. The salt not only preserves, but also removes excess moisture – the more thoroughly you salt, the better.
Layering with spices Place the lard into a container in layers, spread each with the garlic mixture and place a bay leaf between them.
Aging Let the lard stand at room temperature for 24 hours. Then move it to the refrigerator and let it age for 3–5 days. During this time it will soften nicely and absorb all the flavors.
Optional step for extra tenderness After salting and marinating you can freeze the lard for 2–3 days – the resulting texture will be more tender and „melt-in-the-mouth“.

Preparation time

10 minutes active work + 3–5 days aging (optionally 2–3 days freezer)

Number of servings

approx. 12–16 servings depending on slice size

Conclusion

Homemade lard, prepared according to this recipe, is a genuine yet simple delicacy. It is ideal with fresh bread, great for autumn breakfasts and as part of cold platters. Thanks to the combination of garlic, salt and herbs it acquires an authentic taste that you won’t find in a regular store. If you try it once, it will become a staple in your kitchen.