Method of preparation

Cut the lard into "bricks", 8-10 cm wide and about 20 cm long, cutting the edges evenly.

Sprinkle generously with salt on all sides, put in a bowl and set aside for 3 days in a refrigerator or a cold place.

Three days later, drain the liquid released from the fat, scrap off the old salt and rub again with fresh salt. Keep in the refrigerator for another 2 days. During this time, lard will completely salt out, and the salt being dry is an indicator of lard readiness.

Carefully scrape off the salt form the lard.

Crush the peeled garlic using a garlic press and spread the resulting garlic mass on the lard from all sides.

Abundantly sprinkle each piece of lard with ASW seasoning “For Ukrainian-style bacon” / “For Bavarian-style bacon” / “For Hungarian-style bacon” / “For classic bacon”.

Wrap each pieces of fat in cling film and send for 1 day to the refrigerator.

The dish is done!

Pieces of lard for daily consumption should be kept in the refrigerator, while the pieces “for later use” better kept in the freezer.

Enjoy your meal!