Name: The Most Delicious Homemade Canned Pork – a simple and 100% natural recipe
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 1 000 g pork leg or shoulder (boneless); 500 g raw pork belly fat; 30 g sea or rock salt; 2–3 bay leaves; 5 whole black peppercorns; ground black pepper to taste; 50 g butter (for the lard); 100 ml water

The Most Delicious Homemade Canned Pork – a simple and 100% natural recipe

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The Most Delicious Homemade Canned Pork – a simple and 100% natural recipe recept

Easy to prepare
8 portions
75 minutes

Jan, 19. 12. 2025

Preserve the taste of quality pork for winter, trips and for a quick hearty meal without chemicals. This traditional recipe for pork preserve uses only meat, salt and spices and results in an aromatic, tender delicacy that everyone will love.

For 8 portions

Ingredients

1 000 g pork leg or shoulder (boneless)
500 g raw pork belly fat
30 g sea or rock salt
2–3 bay leaves
5 whole black peppercorns
ground black pepper to taste
50 g butter (for the lard)
100 ml water

Preparation procedure

Meat preparation and marinating Wash the meat, dry it, remove membranes and cut into cubes (approx. 3 cm). In a bowl mix the salt, the peppercorns and the ground pepper and thoroughly coat the meat cubes. Let marinate in a cool place for 1 hour.
Sterilizing the jars Wash the jars (500–800 ml) and lids, boil them or sterilize them in the oven at 100 °C. Place a bay leaf and 2–3 black peppercorns in the bottom of each jar.
Filling the jars Arrange the marinated pieces of meat in the jars, press down lightly and leave 2–3 cm of free space below the rim.
Sterilization cooking Place the jars in a deep roasting pan, pour hot water to 2/3 of the height of the jars. Cover with lids without tightening the rings, put into a cold oven and set to 250 °C. When the jars begin to bubble inside, reduce the temperature to 150 °C and cook for 180 minutes.
Preparing homemade lard Cut the pork fat into cubes and slowly render it over low heat into clear lard. Strain it through a fine sieve.
Finishing the preserves Carefully remove the hot jars, top each with lard up to the rim, firmly seal with metal lids and turn upside down for 5–10 minutes. Then let cool completely.
Storage Store in a cool, dark place (pantry, cellar, refrigerator) for up to 6 months.

Total preparation time

Preparation and marinating: 1 h 15 min
Sterilization cooking: 3 h
Preparing the lard and finishing: 15 min
Total: approx. 4 h 30 min (plus cooling)

Recipe conclusion

Homemade pork preserve is a reliable way to have a hearty meal on hand without added E-numbers. The taste of meat cooked in its own fat is full and aromatic — just like in our grandmothers’ times. The only things you’ll need are quality meat, salt, spices and patience.

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