Lard roll with herbs

Lard roll with herbs

Category: Meat dishes

Ingredients
Lard with a layer of meat, but not necessary	~ 1.5 kg.
Parsley	4 good bundles
Garlic	1-2 gold
A set of your favorite spices for meat or lard	1-2 tbsp. l.
Red sweet paprika	100 g
For brine:
Water	1 liter
Salt	5-6 st. l.
Garlic	1-2 heads
Bay leaf	1-2 pcs.
Peppercorns	8 pcs.
Dill seed	1/2 tsp

Cooking method

• Prepare the brine:

• Stir salt in water, add bay leaf, peppercorns, dill seeds, put everything on fire.
• As soon as it boils, add garlic, peeled from scales and crushed with a pinch of salt. Stir and remove the brine from heat. Cool down.
• In the meantime, prepare the bacon, rinse it, and, if possible, roll it tightly into a roll, place it vertically in a saucepan.
• Pour lard with cooled brine, cover and keep in a cool place, in my refrigerator, for three days.
• After three days, remove the bacon from the brine and wipe off the moisture with a paper towel.

• Cut the lard into as thin slices as possible.

• Wash the parsley, dry, chop finely and combine with garlic, chopped with a garlic press. Mix well.
• Sprinkle spices on one side of each plate of bacon.
• I use these, you can take your favorite meat spices.
• Top the spices with parsley and garlic and roll tightly into a roll.
• Roll each roll in paprika.
• And tightly wrapped in cling film, put in the freezer.
• 
• Such lard is a great appetizer on any festive table, and I also add it to minced meat, which gives it a special taste.

Note

Rolls in this form are stored for a long time and perfectly, without losing the color of greens and bacon (bacon remains white).

Very nice and delicious!

[Tatyana1103]

Tatyana1103, What a beauty!!! Thank you!

[Tanya,]

Tanya, I want to steal fat directly from the photo. Beautiful. I have no doubt that it is delicious. Thank you.

[Tatyana1103]

Tatyana1103, Tanya, look ... and lick your lips! Beauty and deliciousness!

[Tatyana]

Tatyana, great recipe. I'm sure it's delicious

[Feofania]

Feofania, Natasha, Angela, Natalia, Elena



Girls cook, it's not at all difficult and lasts at least a year. I always keep in the fridge, as soon as it ends, I make a new one.It helps a lot when unexpected guests are on the doorstep, especially men, after lying on the table for just a few minutes, bacon is perfectly cut with a knife

[Tatyana]

Tatyana, so tasty: nyam: and a beautiful roll - I will definitely make it in the coming days. I only have a question - how much garlic to put in the brine and how much to press for parsley: girl-q: And what kind of hearts are they made of?

[Irina]

I only have a question - how much garlic to put in the brine and how much to press for parsley

Irina, I put two small heads of garlic in the brine, and in parsley, if there is not a lot of it, then an average head of garlic is enough, if there is a lot of it, then two heads are possible. Good luck

And what kind of hearts are they made of?

Hearts just for beauty - it's whipped with a blender and frozen pulp from a tomato, I use it in sauces, well, it's also suitable for decoration

[Tanyushka]

Tanyushka, awesome recipe! Thank you! Be sure to bookmark, we have little in honor!

[Tanechka]

Tanechka, I hope you like it

For three days the bacon with layers of meat is salted and can you already eat it?

For three days the bacon with layers of meat is salted and can you already eat it?

Yes, just spice it up with at least a little sweet pepper.I also want to note that we take lard from the market, I really like the plate with ribs, there the bacon is always with a layer: salted lard, ribs for cooking
If you are not sure about the quality of meat, just take lard, which is also very tasty

[Tatyana]

This is probably delicious! Tatyana, as always, you have a great recipe and presentation!

[Vika]

Vika, thank you, would you be closer, would wind up such rolls for you

would wind up for you

so you have to twist yourself

Tanya, what a beauty, and such delicious rolls, can I have two?

can i have two

Vika, you can't, but you need to

so you have to twist yourself

Tanya, you can go crazy from beauty and appetizing!
I would now sharpen a piece of this kind with black bread ...
I sit, watch and swallow saliva.
I want and I want!
Tanyushenka, thanks for the recipe!

Ritochka, I hope someday you will use the recipe

[Tatyana]

Tatyana, an interesting recipe! Need to try. I have never cut bacon into such thin plates. It turns out that a few rolls will be with a meat layer, and a few rolls are just greasy? When do you cut off the skin?

Nelechka, glad to see you

I have never cut bacon into such thin plates.

I cut with a long knife with teeth, periodically wiping it with a napkin so that it does not clog - perhaps the most time-consuming process in the whole preparation, although if there is a thin sharp knife, then no problem

It turns out that a few rolls will be with a meat layer, and a few rolls are just greasy?

No, I try to cut so that there is both bacon and meat.


These are two plates of bacon, one on top of the other.

This is after cutting.

And this is already rolled up.

And the cut, just somewhere more meat, somewhere - smaller. You can do it without meat at all, it's also very tasty. I don't make pure meat - it will already be another dish
Hopefully cleared up the situation

When do you cut off the skin?

I ask you to cut the skin on the market, they do it masterfully there, and sometimes I take it off myself, I don't use it when making rolls.

[Tanya,]

Tanya, rolls look very elegant! I am sure that the taste matches the appearance.

[Lenochka]

Lenochka sorry I can't treat you not virtually

[Tanya,]

Tanya, the main thing is that you made the recipe so tasty and satisfying and showed everything so well with photos. Before the holidays, a lot of homemade pork will be for sale, and even more, you can choose lard for every taste and price. It's really great to have rolls like yours made of bacon and "Bug" made from mackerel in the freezer.
I used to make twisted bacon with herbs, but I liked the rolls more.

I used to make twisted bacon with herbs

When I'm too lazy to mess around with leftovers and scraps when making these rolls, I also twist them in a meat grinder. This mass can be used as a spread on bread, or it can also be added to borscht and minced meat
Helen, I will be glad if I like the rolls, they have long been registered in my freezer

No, I try to cut so that there is both bacon and meat.
These are two plates of bacon, one on top of the other.

Tanya, I'm the only one who's probably such a fool? Even I don't understand how you can cut a piece of bacon into plates, along the horizontal, so that there is meat and lard. Here you yourself show such a piece in the photo, but it is always on the belly and it happens that lard is mostly below, and on top there is already meat with bacon.

[Tatyana1103]

Tatyana1103, Tanyusha, what a bright and invigorating roll. My husband accidentally saw and was very interested. I will study mat. part, so as not to disappoint hopes

[Nelechka]

Nelechka, if you get meat separately, lard separately, just connect two thin plates and roll into a roll, as a result you will get both lard and meat. When you start doing everything it will be much easier than it seems

My husband accidentally saw and was very interested. I will study mat. part, so as not to disappoint hopes

Marysya27, there will be questions, ask Men like this fat very much

[Tatyana1103]

And now we are selling thin bacon without skin and with a good meat strip - they cut off excess fat from the pork leg, I took it for minced meat a couple of times, now I met your recipe and decided to salt it. For the first time I salted in a wet way, it turned out that it really came out tastier, the meat layer turned out to be very soft, and the thin lard is just perfect for a roll. The only negative - I regretted a little spices both for the pickle and for sprinkling, but now I will take into account all the mistakes, stock up on fresh lard and walk around to the fullest.
Tatyana1103, for an interesting recipe, has long been going to jump off the store phosphate brisket.

Men really like this fat

Yes, yes, my son also checked it out!

[Galina]

Galina, I'm glad that you liked the lard, cook it for your health and do not spare spices, in my photo you can see how I roll it in sweet paprika and there is never too much

[Tatyana]

Tatyana, I almost missed such beauty! Salo with streaks in brine salt on a permanent basis, with and without skin, I really like it! True, I just salt it in a strong brine without spices .., I add garlic, paprika and bay leaves after 3 days, when I take it out of the brine. But that lard with fresh herbs! It didn’t even occur to me that it could also be perfectly stored in the freezer, and even in such an appetizing form! I will definitely try these rolls! Thank you!

[Yulia]

But that lard with fresh herbs! It didn’t even occur to me that it could also be perfectly stored in the freezer, and even in such an appetizing form! I will definitely try these rolls! Thank you!

Yulia, try and lard and greens retain their color after freezing for quite a long time

New batch is ready, enough for a year