Periodically, nutritionists recommend giving up fat, referring to the fact that fat is high in fat. However, fat is different from fat. Why is lard unique in this regard and what is its use? Salo with moderate use is considered a very useful product. First of all, because it contains the most valuable polyunsaturated fatty acids - linoleic, linolenic and archidonic. The first two are absent in butter, while in vegetable oil there is no archidonic oil. As for saturated fats. Of course, there is cholesterol in lard, but there is much more lecithin in lard, which has an excellent effect on membranes, giving strength to the walls of blood vessels, preventing the occurrence of such a terrible disease as atherosclerosis. Also, lecithin is useful for the brain and mental activity.
An interesting fact about fatSalo is close to vegetable oils in terms of the content of essential fatty acids: oleic, linolenic, linoleic, palmitic - these acids are called vitamin F (this vitamin strengthens the body's blood vessels and helps to completely get rid of atherosclerosis), in addition, lard contains a fair amount of vitamins A, D, E and carotene.
Pork fat contains arachidonic acid, which belongs to unsaturated fats and is one of the essential fatty acids. It is part of cell membranes, is part of the enzyme of the heart muscle, and also participates in cholesterol metabolism, cleansing blood vessels from "bad" cholesterol, and especially in combination with garlic.
An interesting fact about fatWhat else is the benefit of fat? It is in lard that selenium is contained in an optimal and well-assimilated form (selenium, found in lard, prevents cancer cells from forming and helps to increase potency). According to the RAMS Institute, 80% of Russians are deficient in this substance. And for athletes, nursing mothers, pregnant women and smokers, this microelement is simply vital. By the way, garlic, which is often consumed along with bacon, also contains a large amount of selenium. This is the benefit of lard with garlic!
As for cholesterol, here too fat is the purest. For comparison: 100 grams of fat contains 60 milligrams of cholesterol, beef - 67, veal - 84, poultry meat - 113, margarine - 186, butter - 244, egg white - 1560, fish oil - 5700 milligrams.
An interesting fact about fatRarely is a feast complete without lard. Needless to say, a great appetizer for vodka, moonshine or vodka. And fat did not contribute to rapid intoxication. So keep this in mind, and eat a piece of bacon before drinking. It can save you from a severe hangover. This happens because fatty fat envelops the stomach and does not allow a drink with degrees to be quickly absorbed. Alcohol is absorbed later, gradually.
Fat is credited with anti-cancer properties, it is ideal for binding radionuclides and removes other toxins from the body. The main thing is the regularity of use. If you eat from 40 to 70 grams of fat per day, then red wine helps better.
An interesting fact about fatSalo is a necessary product for those who value long-term calorie content (calories in salted lard are 770 kcal per 100 g). Also irreplaceable is the use of fat to support immunity and general vitality in cold periods. And the benefit of salted lard is that it belongs to those valuable fats that are digested faster than others, since they melt at a temperature of about 37 degrees, which is similar to our body temperature. “The more natural the fat, the better!” Salted lard is the best answer to this dietary requirement.
The most useful fat is 2.5 cm under the skin. In the Soviet Union, the daily menu of a member of the Central Committee of the party included 50 g of fat, immediately from under the skin.
How much fat can you eat
The question of whether they get fat from fat is rhetorical. From the fat itself - they do not get fat, they get fat from the amount of food. With a sedentary lifestyle, you can consume a minimum of about 30 grams of fat per day, but not more than 100 grams. Well, if you already have excess weight, then you can also eat fat, just reduce its quantity to 10-30 grams. If you do not have problems with the stomach, then it is best to eat bacon with black bread, or with grains with the addition of bran and, of course, with vegetables.
Useful properties of fat
The beneficial properties of salted fat are widely used in folk medicine; as an external remedy, it often turns out to be more effective than various patented ointments. This procedure is indicated for arthralgia, arthrosis, arthritis of any etiology, as a means of rehabilitation after operations and injuries of the musculoskeletal system. The use of fat in the external therapy of mastitis and thermal burns, superficial wounds and frostbite has been recorded. It is amazing that lard effectively treats heel spurs, relieves toothache and heals eczema. Only external regular use is enough.
Salom treatment
- Fat is useful for pain in the joints, at night they can be lubricated with lard (melted lard), put paper for compresses on top, wrap with a woolen scarf and leave the compress all night. Instead of lard, you can use old lard, ground through a meat grinder, to which a little bee honey is added.
- The benefits of fat in violation of joint mobility after injury are obvious. 100 g of pork fat is mixed with a tablespoon of table salt and rubbed into the joint area. Then a warming bandage is applied to it.
- When treating mastitis with lard, not fresh, but old lard is applied to the site of inflammation.
- In the treatment of toothache, the use of fat is indispensable. It is enough to apply a small slice of fat without skin, peeled of salt, to the aching tooth between the gum and cheek for 15-20 minutes, and the toothache will gradually subside.
- Ointment from unsalted lard (100 g), raw chicken egg and vinegar essence (100 g) - used in the treatment of heel spurs with lard. The dishes with the mixture are placed in a dark place until the fat and eggs are completely dissolved, stirring occasionally. Before treatment with lard, the heel is steamed in hot water, after which a cotton swab soaked in ointment is applied to the sore spot. To secure the tampon, you can put on a sock. The ointment is applied at night, and in the morning its remains are washed off with warm water. The duration of treatment with lard is 5 days.
- Fat is much better than olive oil, it helps to expel bile from the liver, therefore it is especially useful in the morning to eat at least a piece of raw bacon seasoned with onions, garlic and many others (everyone has their own taste). With the help of this useful product, the bile accumulated in the liver during the night will be removed faster, cleansing your body. after an hour you can eat. Most of all, fat is recommended for people who have crossed the line of 50 years.
So, the benefits of fat are obvious and proven. To optimize the benefits of lard, it is recommended to combine lard with garlic. If you regularly consume lard with garlic in moderation, you can improve your liver, heart and blood vessels.
How to choose fat
The most important step in making homemade tarred lard is choosing the right one. Not everyone knows how to choose lard for salting. We will give a few recommendations to help you choose the right fat.- When choosing lard for salting, try to pierce it right under the skin. When pierced, the lard should resist slightly, and not be easily pierced, but too much resistance is also not indicative of good quality lard. The consistency of fat should be dense, elastic. If the fat is soft, oily, spreading, it means that the piglet was overfed with corn. If the fat is hard, it means that the piglet sat hungry for a long time.
- Ask the seller from which part of the carcass the fat was removed. For salting lard, it is best to use lard from the back and sides of a pork carcass, where its thickness is about 2.5 cm. It is also worth clarifying the gender of the pig, lard from a boar is not the best for salting. If you have a choice, smell the lard: lard studded with straws and the color of the crust has an appropriate, and smells in a special way, much tastier than lard, which was simply smeared with a blowtorch.
- When choosing a piece of fat, pay attention to the layers of meat, as a rule, this is fat from the peritoneum. When choosing lard, it is necessary to take into account that a high-quality bacon has a clean surface and without any spots, the edges of the pieces are even, and on the cut it is white (snowy) or slightly pink. You should not choose a yellowed soft piece of fat for salting.
Salo salty recipe
Remember how to choose lard, because only the right lard, salted according to the right recipes, will be tasty, tender and healthy. So, there are two main ways to cook salted lard at home:
- salted lard in brine recipe (wet salting);
- dry salted lard recipe (dry salting).
Salo salted dry salting recipe
With the dry method of preparing salted lard, chopped pieces of lard are carefully wiped with dry salt, always coarse. In normal household conditions, it is customary to put salted pieces in glass jars and then put them in a refrigerator, underground, basement, cold balcony or refrigerator. This is a recipe for salted lard in jars of dry salting.
Salo salted in brine recipe
A few words about the preparation of salted wet salted lard. With this method, fat is placed in a container and poured with cold (2-4 degrees) brine, after which oppression is put on the fat and the container is closed. The brine concentration should not be lower than 12 percent.
The duration of storage of fat prepared in this way is at a temperature of up to plus 10 degrees without access to light for about a year.
Salted salty recipe can be improved. For example, to flavor and improve the taste of bacon when salting, you can add red or black pepper and garlic to it. Try this original recipe for salted lard.
Salted salo in onion skins recipe
The type of salted fat according to this recipe is no different from smoked!
We take rock salt - 1 glass and water - 1 liter. We make a saturated saline solution. We put it on the fire, let it boil. While the brine boils, we disinfect the onion peel under running water and leave excess moisture to drain. Salo cut into pieces. The dimensions have been tested by time and by many generations of inhabitants of the Ural villages. The pieces should be 5 centimeters wide, no more than 3 high. The length in this matter is no longer so important. Now we lay out a layer of husks on the bottom of the pan, put pieces of lard on it tightly, and again cover with onion peel on top. Pour everything with a strong saline solution and boil for 10 minutes. Remove and leave the fat in solution for 3 days in a cool place. Now you can do flavor variations. Someone wants to use cumin and coriander, someone a mixture of peppers, someone prefers red peppers. Coarsely crush spices, peppercorns. Grate the bacon with garlic, sprinkle with spices, be sure to put bay leaves. Now wrap in parchment. But now you can put it in the refrigerator, for 3 hours. And only then send it to the freezer.
Salo salted with garlic recipe
Chop bay leaf, black pepper, cumin. The proportions are arbitrary, but be careful with pepper.
Mix spices and salt in a bowl. Roll each piece of bacon generously in seasoning with salt. Don't be afraid to go overboard with salt, as it will take as much of it as it needs, unlike meat. Place the lard in a separate container and leave for a day to settle at room temperature.
We continue the next day. Grind the garlic on a garlic press and grate the salted lard with gruel. We fold it tightly to each other in a separate resealable container, because. in the open it will dry. We put the container with fat for 3 days in the refrigerator. This time is enough for it to dry out.
Prepared salted bacon according to this recipe should be decomposed into bags and stored in the freezer.
It turns out delicious homemade lard!
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