It»s not always possible to salt lard so that it turns out soft.
We»ll tell you about three mistakes when salting lard that make it tough.
Why lard turns out tough
Firstly, you shouldn»t choose lard with a wide meat layer for salting.
The less meat, the faster it will be salted and the more tender the lard will be.
Secondly, you shouldn»t cut the lard into small pieces, they should be medium-sized.
Thirdly, lard should be salted for at least 5-6 days, or even a week. Large pieces are salted longer.
Keep the lard at room temperature (+18-23 degrees) for a day or two, then place it in the refrigerator on the bottom shelf.
