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Ingredients
- Fat 1 kg
- Onion peel a lot
- Salt 200 g (not iodized)
- Garlic 1 head
- Bay leaf 3 pcs.
- Black pepper 20-30 pcs.
- Chilli 1 tsp
- Provencal herbs 0.5 tsp
- Main Ingredients
Inventory:
knife, pan, cutting board, oppression, cling film
Cooking:
Cut the fat into strips about 5-7 cm wide. In a cauldron (pan), add 200 grams of rock salt (not iodized), peas, bay leaves, a mixture of Provence herbs and hot ground pepper. Also add the head of garlic. Add a lot of onion peel. Previously, I washed it under running water.
On top of the husks spread the bacon. Be sure to peel down. Fill with cold water. We put oppression (I have a plate and a can of water) and send it to a stove on a strong fire. After boiling water, reduce the heat to a minimum and cook lard for 10 minutes.
After time, turn off the stove, remove the jar and cover with a lid. Leave at room temperature for 12 hours.
We take out the bacon and pat each piece of paper with paper towels to remove excess moisture. I store this bacon in the freezer, so I wrap each piece in plastic wrap. And there is such a tasty fat you can immediately. Bon appetit. Thank you.
