Salt or lard for coughs. How to render pork fat

Cough is a symptom of many diseases. It appears with bronchitis, colds, tuberculosis, pneumonia and other diseases. When coughing, our body tries to get rid of unnecessary mucus that has accumulated in the airways. When treating the underlying disease, we must not forget about coughing.

There are many ways to help the body cope with the disease, including folk ones. But in any case, the underlying disease requires treatment, and to help the body cope with the accompanying symptoms, they can be removed without medication.

Recognizing the types of cough

Cough causes a lot of diseases. And yes, he is very different. In order to effectively deal with malaise, one must clearly understand what kind of treatment one or another of its manifestations requires.

There is an unproductive and a productive cough.

• When unproductive, hoarse sounds appear, sputum is very viscous and its discharge is difficult, bronchial patency is often disturbed. The primary task is to help in the removal and liquefaction of sputum.
• With productive, sputum comes off easily, there is a lot of it and you need to help the body cope with it. Cough can be constant, short-term, episodic and paroxysmal. Allocate its acute and chronic forms.

Treatment of cough with folk remedies is widely used in medical practice.

Folk practice successfully fights cough with colds, allergies, chronic cough. But in any case, along with folk recipes, it is necessary to take antimicrobial, rotovirus and other drugs aimed at treating the underlying disease.

Cough treatment with folk remedies

Onion

At least once in a lifetime, everyone was advised to treat a cough with folk remedies. So, onions are a good expectorant.

To prepare the medicine, you need to take 250 grams of peeled onion, chop it. Pour 200 grams of sugar, chopped onion, half a liter of water into the pan. Boil everything on very low heat for 3 hours. After the temperature of the product drops to 35 degrees, add a spoonful of honey. Pour everything into a bottle and refrigerate. It is necessary to drink the remedy after meals up to 6 times a day.

You can also prepare another decoction based on onions.

Cut one large onion into small pieces. Sprinkle everything with sugar. It is best to do this in the evening so that the medicine is ready in the morning. During the day, you need to drink the juice that has formed and eat the whole onion. The disease will recede. You can repeat this treatment for several days.

Cook in a glass of milk two heads of onions, cut into small pieces. Leave everything for 4 hours to infuse. You need to drink a tablespoon every three to four hours.

Bananas

Porridge based on ripe bananas is effective against cough.

Thoroughly grind two very ripe bananas into a porridge. Put the mass in a saucepan, add some water and sugar. Boil. This sweet treat is good for dry cough.

radish

In the treatment of cough with folk remedies, black radish is widely used. Take a black radish and cut out some of its flesh to make a hollow. Put some honey in it. After a few hours, juice will collect in the hole, and then you should drink it for coughing.

If honey is contraindicated, then on the basis of black radish, you can prepare a cough remedy with sugar. Cut the black radish into very thin slices and sprinkle them with sugar. The resulting juice, take a spoonful every hour.

For children allergic to honey, a black radish remedy with sugar is prepared. To obtain medicinal juice, the radish is cut into cubes, sprinkled with sugar and baked in the oven. The resulting liquid is drunk before each meal.

An adult should be given 2 tablespoons before each meal and in the evening before bedtime, and children should be given 2 teaspoons in the same way.

poppy milk

Poppy milk relieves attacks of nocturnal cough. This remedy should not be given to children and pregnant women. To obtain it, you need to take 3 full tablespoons of poppy seeds, pour a small amount of hot water and grind them thoroughly. The ground seeds are added with a glass of boiling water and insist. Strain, drink a little before going to bed.

Burnt sugar

Delicious children's cough treatment with burnt sugar. To get such a candy, take a spoonful of sugar and hold it over a fire until a dark brown color forms. The mixture can be left in a spoon, or you can pour it into a saucer with milk. Sweet candy is sucked until completely dissolved. Eat up to 5 sweets per day.

Juices

Fresh carrot juice with honey treats well. It is necessary to take such a remedy one spoonful up to 6 times a day. It is very useful to take it to children with severe cough.

Fat and fat against cough

Compress of honey and fat. Take honey and goat fat in equal proportions, mix. The ointment is applied in a thin layer on the skin of the chest, insulated and kept for up to 30 minutes. Adults can put a compress at night.

In the absence of goat fat, you can make an ointment based on pork interior fat. In equal proportions, mix honey, fat and vodka. The resulting ointment is applied to the skin of the chest, back, rubbed on the shins and feet. It is good to put on socks and warm pajamas for the night. The ointment does not need to be washed off.

Can be rubbed with goose fat. Such rubbing makes you sweat, recovery comes faster. But never use compresses and rubbing in patients with fever. This can raise the temperature even higher, fraught with consequences.

Salt for coughs: take goose or pork fat and add a few drops of turpentine, or even better fir oil, to it. Rub this composition on the chest and back, apply plastic wrap and wrap yourself well in a woolen scarf. The bandage can be kept on all night, it warms gently, deeply, and the cough passes quickly. Children like this procedure much more than mustard plasters, and it helps just as well!

mustard plasters

You can put a mustard plaster of mashed potatoes. To prepare it, boil mashed potatoes, add a few drops of iodine, a spoonful of vegetable oil to it, fold it into gauze or a thin cloth, put it on the chest area and wrap it with a scarf or put the patient under the covers. It is necessary to keep such a compress until the mixture cools down.

Like rubbing, compresses should not be used at a temperature.

Aloe

In equal proportions, mix aloe juice, honey and butter. Take one tablespoon 6 times a day. Should not be taken by pregnant women.

Inhalations

It is good to inhale with potato vapors. To do this, boil the potatoes in their uniforms. Put the patient's head under the blanket, put the pan and breathe steam under the blanket. For adults, such inhalations are carried out up to 15 minutes, for children, depending on age, from 3 to 10 minutes.

Honey with onion for cough

Well helps honey with onions for coughing, mix grated onions, apples, honey taken in equal parts. Take one tablespoon three times a day.

Cabbage with cough honey

I want to recommend a very simple and completely painless recipe - cabbage with honey for cough and acute bronchitis. Take two large leaves of white cabbage, dip them in boiling water and, smeared with honey, apply on the chest and back. Wrap yourself in a warm, soft woolen shawl or scarf and go to bed. In the morning you will feel that the cough has become softer and the sputum is coming out well.

Herbal preparations

A decoction of herbs and roots helps in the fight against severe cough. To treat a cough with folk remedies, you need to drink herbal teas and decoctions from thyme, plantain leaves, blackcurrant berries, nettles, marshmallow, needles.

Take teas instead of warm drinks. Children are advised to brew not strong, for adults the concentration of tea may be stronger. In any case, one must be sure that the patient is not allergic to one or another component of tea. Drinking plenty of warm fluids speeds up the healing process. In tea, if desired, add lemon, sugar, honey.

It is good to take decoctions of thyme, marshmallow, nettle, coltsfoot, sage. They help to expel mucus. To obtain them, grass or plant roots are boiled and infused in a thermos or wrapped in a saucepan.

Recipe:

You need to take 80 grams of marshmallow root, 50 grams of licorice root, 40 grams of coltsfoot leaves, 30 grams of fennel seeds. All ingredients are placed in a thermos and pour 2 cups of boiling water. Insist for 12 hours. Take a quarter cup after each meal.

Well helps in the treatment of cough decoction of herbs. 20 grams of coltsfoot leaves, 15 grams of plantain leaves, 15 grams of licorice root are poured with a glass of boiling water and infused for about an hour. Take half a glass before meals.

A decoction of wild rosemary, birch, oregano, nettle herbs. 2 parts of birch leaves, 1 part of crushed oregano, 1 part of a mixture of nettle leaves and birch buds pour a glass of boiling water and boil for 10 minutes. Wrap the pot with the mixture or pour it into a thermos. Leave for about an hour. Drink a decoction of a third cup before meals.

When taking any infusions or teas, consult your doctor about the advisability of taking them. Any treatment should not harm and aggravate the situation. Ignorance of the actions of herbs can lead to a deterioration in the patient's condition. Particular care should be taken when treating infants and toddlers with herbs.

It is good for patients to offer milk porridge, mashed potatoes, grated black radish salad. Be sure to drink plenty of warm water. It can be tea, warm water with honey, grape juice, warm milk, dried fruit compotes. To saturate the body with vitamins, it is useful to take lemon grated with sugar. There are oranges, apples, black currants.

Foods that irritate the throat should be avoided. These include sweet candies, spicy foods, smoked meats, soda and drinks.

Pork fat cough is an old proven cough remedy for colds and bronchitis. The use of pork visceral fat gives quick relief and the cough disappears in a few days. Most importantly, pork fat is a natural remedy and, as a rule, does not give side effects and does not cause addiction and allergies. How to take it correctly for the treatment of cough in children and adults, read this article.

Pig fat is melted lard or lard. For treatment, it is better to use visceral fat, not lard. Interior fat is not only pork, but also other animals and birds. Such fat is located inside the body and is located along the internal organs, for example, the kidneys or intestines.

In its structure, interior differs from lard: it has a grayish-white color and is more loose, due to which it easily crumbles. When this fat is melted, pork fat is obtained, which can be used for treatment, cooking.

Useful properties of interior pork fat

For many years we have been convinced that pork fat, and animal fat in general, is harmful to our body. But recently, the attitude to this issue has changed dramatically, and now many nutritionists and doctors claim, and scientists confirm by research, that animal fat is not at all harmful. On the contrary, it is very helpful.

According to its composition, animal fat is very close to vegetable fats, i.e. vegetable oils, according to the content of essential fatty acids. They also contain oleic, linoleic, linolenic, palmitic acids, which are united under one general concept of vitamin F.

In addition, pork fat contains a unique and very useful archidonic acid for the body. This acid is absent in vegetable oils, and it is an important component of the heart muscle, is involved in metabolic processes, and the hormonal and immune systems need it. It is archidonic acid that prevents the deposition of cholesterol on the walls of blood vessels.

Pig fat cough recipes

In folk medicine, pork fat has been used for many centuries as a remedy for many ailments. They prepared ointments with it, applied it inside, for rubbing. The use of interior pork fat is not limited to the treatment of coughs. It is an excellent remedy for exhaustion of the body, for the treatment of heel spurs, weeping eczema, tuberculosis and many other diseases.

The use of pork fat for colds and coughs externally

From temperature. At a temperature of pork fat, you need to rub the soles of your feet and put on warm woolen socks made of sheep's wool. This procedure can be done at night or during the day, wearing socks for two, three hours.

For colds with cough. For grinding, mix pork fat with fir oil. To do this, melt two tablespoons of fat in a water bath, remove and cool to 40 degrees. Add three or four drops of fir essential oil. Stir and rub the chest, calves, throat with this composition in a warm form.

With vodka. Melt two tablespoons of fat and, having cooled slightly, add two tablespoons of vodka. Rub the chest and wrap it up, putting a folded terry towel on the chest and put on warm underwear. Better to do at night.

The compress warms well and there is profuse sweating. Therefore, it is imperative to change your nightwear so that it is dry.

Do not use for children and those allergic to alcohol.

With a runny nose. Heat a small piece of unsalted lard in a pan for no more than one minute. then wrap it in a bandage or gauze and attach it to the nose in the sinuses. Hold for a few minutes until the fat cools down. The procedure is best done at night before going to bed.

For ear pain. With a cold, there is often a shooting pain in the ear. To soothe such pain, melt pork fat in a water bath and moisten a cotton swab.

Lay this tampon in the sore ear, without pushing it deep, and tie it with a woolen handkerchief or scarf.

Internal use of pork fat for cough

With a strong cough, you need to eat half a teaspoon of pork fat.

Milk with fat. Heat the cow's milk well, almost to a boil, and add a teaspoon of lard. drink the whole glass at once in small sips. It is better to take natural homemade cow's milk.

Tea with milk and fat. Brew green tea by pouring one teaspoon of tea into a glass of boiling milk. Cover with a lid or saucer and let steep for 4 minutes.

Then add a teaspoon of pork interior fat and leave for another three, four minutes.

After insisting, strain and pour a pinch of ground black pepper into the broth. Drink in small sips before bed.

Tea warms up well, so if you sweat heavily, you will need to change your underwear to dry.

Young children can be given such a remedy without pepper and in the absence of an allergy to milk.

Pork fat for bronchitis. Bronchitis is often a complication of coughing after a cold. For the treatment of protracted bronchitis, prepare an infusion of marshmallow root with internal pork fat.

To do this, pour 0.5 tablespoon of marshmallow root into 400 ml of hot water and put in a water bath for 10 minutes. Then insist and strain.

Add two tablespoons of melted pork fat to the infusion. drink 3 times a day for 0.5 tablespoons. Warm up before taking.

With pneumonia. Prepare tea from raspberry leaves, mint and lemon zest. Mix all ingredients in equal proportions. Brew a tablespoon of the mixture with 300 ml of boiling water and heat on the stove for a minute. Let cool slightly and strain.

Add 70 grams (1 tablespoon - 15 grams) of internal pork fat to the strained broth. take the remedy in a warm form in a teaspoon.

Take a tablespoon of each ingredient: pork fat, butter, sugar, honey and cocoa. Melt butter and fat in a water bath. Add the rest of the ingredients and mix. Transfer to a clean jar and store in the refrigerator.

Before taking, boil a glass of milk and add a tablespoon of the prepared drug.

This mixture is also good for coughs and bronchitis.

With tuberculosis. Mix 70 grams of melted lard with one third of a glass of decoction of linden flowers. Add two tablespoons of honey. Take one tablespoon daily.

For the prevention of colds. Traditional medicine recommends taking pork fat with a decoction of rose hips. To prepare, brew a tablespoon of rose hips in a thermos with 300 ml of boiling water. Let it brew for an hour.

Add a tablespoon of melted fat and half a tablespoon of honey to the broth. Drink hot.

How to melt pork fat

For medicinal purposes, it is better to melt pork fat in a water bath. This process is slower, but less carcinogenic substances are formed.

Before melting, finely chop the fat. The smaller, the faster the process will go.

Put the chopped fat in a bowl, which is placed in another saucepan in which water is poured.

You can melt it on the stove by putting the chopped fat in a saucepan. Render on medium heat so that the fat is melted, not boiled.

Another way to melt fat in the oven. In this case, also put the prepared fat in a fireproof dish and place in the oven at a temperature of about 100 degrees.

Strain the melted fat through a strainer and store in the refrigerator.

Today, a lot of medicines are sold for coughing. But the old proven products are in no way inferior in their effectiveness to many pharmacy products. After all, fat has long been used in the treatment of coughs and bronchitis. And not just pork. Goose, badger, bear are still used in treatment. But unlike these fats, pork is more affordable and not expensive. And to melt it you need to spend only an hour of your time.

The use of animal fats for the treatment of respiratory diseases began a long time ago. They contain many useful substances necessary for a speedy recovery. In addition, they are very high-calorie - they give energy to fight ailments. The most popular and widely available is cough fat. You can buy it in the markets and shops.

Useful properties of the product

Nutritionists have undeservedly relegated lard to the last place on the menu. Experts say that its use negatively affects the amount of cholesterol in the blood. But in the same butter this substance is many times more. If you use fat correctly, then it will only benefit the body.

The product contains archidonic acid. This is a fairly rare component that cannot be found in other products. It normalizes cholesterol metabolism and is responsible for the production of hormones, as it stimulates the adrenal glands. Salo is also rich in such useful elements:

• vitamins A, K, E and D;
• sodium;
• potassium;
• magnesium;
• phosphorus;
• copper;

Help with cough

First of all, it is worth using pork fat to treat coughs because of its warming properties. The product is able to retain heat for a very long time, it stimulates blood flow, therefore it is useful for both internal and external use. When melted, it does not oxidize and does not lose its qualities, like vegetable analogues. From it you can prepare healing ointments, potions and syrups.

When used orally, pork fat envelops the mucous membranes, relieves irritation from them and promotes the regeneration of damaged tissues. Compresses and rubbing warm up the skin and internal organs well. The remedy stimulates expectoration and helps to quickly cure a dry cough.

High energy value makes the product simply irreplaceable when the body is depleted. There are as many as 900 kilocalories per 100 g of fat. Fat will give strength to recovery, help to fill the lack of nutrients that occurs against the background of loss of appetite.

Product types

There are 4 types of pork fat:

The product must be obtained from the carcass of a healthy animal, so it is best to purchase lard from trusted suppliers. Most of the nutrients contain visceral fat, the one that is cut not from the subcutaneous layer, but from the internal organs. In the finished product, impurities of blood and other foreign components are not allowed.

Recipes for using the product

Melted lard can be used to prepare medicines that are taken orally, or to make warm compresses and rubbing from them. Experts recommend combining both methods to achieve the best results. Consider the popular and effective methods that are used in traditional medicine.

Subtleties of application

Only 50 g of lard or fat per day will help you strengthen your immune system, preserve youth and beauty for many years. It is worth adding this product to the menu for those who want to increase their endurance, which is especially useful for athletes. However, caution should be exercised, since exceeding the dosage in the treatment of cough and the prevention of diseases can lead to undesirable consequences.

All fat-based products should be given to children in a limited amount, 1/4 of the indicated dose. If there are no negative reactions, then the portion can be gradually increased. This applies only to internal use, rubbing and compresses will be useful to all patients from 1 year old, with the exception of ointment with vodka.

Remember that lard has a warming effect. If the patient has an elevated body temperature, then it is better to refuse fat for the treatment of cough. Only when the condition stabilizes, therapy can begin.

With caution, funds are used in such cases:

• personal intolerance to the components of the mixture;
• severe diseases of the gastrointestinal tract;
• disruption of the liver;
• obesity;
• some cardiovascular diseases.

Summing up

Pig fat can be useful in the treatment of colds and infectious diseases accompanied by coughing. Medicines based on it contribute to a quick recovery. However, this does not mean that traditional therapy can be completely replaced by traditional methods. Consultation with a doctor before using fat is required.

Pork fat is melted internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, was criticized by scientists and doctors, it was blamed for increasing the risk of cardiovascular disease, high cholesterol and other troubles. Today, fat has been rehabilitated and is re-entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to melt it yourself at home. How to melt pork fat and will be described in this article.

What is useful pork fat

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was turned to vegetable oils. Now many studies show that they do more harm than good.

Animal fats are made up of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, the acid found in olive oil. It is for the high content of oleic acid that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, there will be no benefit in it, since saturated fat is needed for its absorption. And if it is not enough, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that this fat is slowly oxidized, it does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of release of carcinogens. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Which fat to choose

Pork fat is not the same in quality. For different needs, you need to take different fat for rendering fat.

Firstly, the quality of fat depends on what and how the pig was fed.

Secondly, from what part of the pig carcass will you melt fat.

To make it easier to figure out which fat is better, for which culinary needs to melt fat from which part, take note of these tips.

Salo or bacon. This is subcutaneous fat, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This fat is great for frying and stewing.

Fat from the abdomen or undercuts. Soft layered fat with meat. Mostly bacon is made from this part. This fat is suitable for frying.

Internal fat or internal fat. This is fat that is located on the internal organs of the pig. It is cut off in layers, soft. This is the purest fat. After melting, the fat will have a white color, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough, pies are greased to get a fragrant beautiful crust. It always stays soft.

How to melt pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you will melt it from.

You can melt fat on the stove, in the oven, in a slow cooker. There are two different ways to get fat.

wet way. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce so that the water boils a little and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and fat.

Dry way. In this way, you can melt fat on the stove, oven, slow cooker, pan. Heat the dish in which you will melt the fat, and place the chopped fat in it. In this way, you can render both interior fat and lard. During the melting of fat by this method on the stove or in a slow cooker, periodically stir it with a wooden spatula.

How to melt lard into fat

First you need to cut into small cubes, no larger than 1x1cm in size. like this

The finer the fat is cut, the faster it will melt and you will get more finished fat. You can twist it in a meat grinder.

Transfer the chopped bacon to a bowl. Add water. For 1.5-2.0 kg of fat, about 200-300 grams of water.

Cover with a lid and put on the stove. As soon as the pan warms up well and the first bubbles appear on top, reduce the heat. Fat must be melted at the lowest possible temperature. When rendered at a high temperature, the fat is melted faster, but it turns out darker in color, and may even be brown.

About once every half an hour, the fat should be gently mixed with a wooden spatula. The whole process of rendering such an amount of fat can take from 4 to 5 hours.

Strain the melted fat through a sieve to separate the cracklings, and pour into clean, dry jars. Once cooled to room temperature, put in the refrigerator.

How to render pork fat in the oven

What is good to melt fat in the oven is to prepare it, put it in a pan and you can go about your business while the fat is melted.

Preparation of fat is the same as for rendering on the stove. First you need to finely chop pieces of bacon or visceral fat. The smaller the better. Can be twisted in a meat grinder.

Put everything in a pan that can be put in the oven. It is good to melt in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Put the pot in the oven. The melting time depends on the amount of fat. The more fat, the longer the fat is rendered. You can carefully remove the pan and mix. Just be very careful not to burn your hands with grease.

Separate the melted fat from the cracklings and pour into glass jars.

How to drown internal pork fat

The internal fat is soft and layered. Almost all of it melts.

Cut fat into small pieces. Place in a saucepan.

Add about 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out a softer consistency compared to fat from rendering lard.

Put on the stove on a small fire. After about an hour, check the pan and stir. It is very important at the very beginning not to let the fat burn.

When melted, it will form cracklings, which will gradually settle to the bottom.

Strain the melted fat through a sieve or gauze and pour into jars.

Regardless of what you are rendering fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the heating of the plate is strong, then the fat may burn.

Until the first melted fat appears, you need to monitor this process and mix the fat in time.

As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.

It needs to be stirred periodically. This will ensure that all pieces of fat are melted more evenly.

It is not necessary to melt the fat until the cracklings are crispy. They should remain soft and light. They can then be sautéed separately to make them brown and crispy. They can be used to stew potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat in a glass jar should be pale yellow in color. When it freezes it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Keep fat in a cool place. You can freeze.

Pork fat can be stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. It can fry meat, vegetables, stew. Make the dough on pork fat. Only for baking it is better to take only internal fat and preferably in the kidney area.

Interior rendered pork fat

Homemade lard.

How to melt lard.

The benefits and uses of pork interior fat.

Lard, recipe with photo.

Melted lard can be prepared from subcutaneous fat and from interior fat. Interior is fat that is attached to the internal organs of the animal.

Any lard from pork fat can be cooked simply in a frying pan. Cut into pieces and fry over low heat, periodically draining the melted heat. No problem.

But it is believed that only pork interior fat has healing properties.

In folk medicine, it is used to treat cough. It is taken both inside with tea or milk, and for rubbing. There are different recipes with honey, cocoa, propolis.

Interior lard is used as the basis for homemade ointments for skin diseases, varicose veins, etc.

Nowadays, home craftsmen themselves make environmentally friendly cosmetic creams based on suet.

From my own experience. I remember how, as a child, milk with lard saved me from a wild cough. I remember that it was not tasty, but I quickly recovered.

And I also had to make an ointment from a series of interior lard, it did help when pharmacy ointments only caused deterioration.

Interior lard is widely used in cooking. In Soviet cookbooks, it is often found, for example, in cutlets or dough for chebureks. If you read the composition of today's factory dumplings, interior fat is almost always indicated there.

Many people are used to frying potatoes in lard. You can mix interior lard and vegetable oil when frying potatoes, it turns out with a beautiful reddish crust and is tastier.

And in the old days it was widely used in baking. As you know, with lard they do not get stale for a long time. And shortbread cookies are more tender.

However, today we have lost the habit of baking with natural animal fat. Therefore, its taste bothers many, and me too. I tried to bake according to the original recipe, it is on a mixture of pork fat and butter. Did not like. Perhaps more spices should have been added.

And now I use it mainly for the preparation of non-stick grease for baking. A wonderful thing. I very rarely use baking paper. The grease recipe is very simple, in the bread recipe.

Therefore, once a year I buy interior fat in the market and prepare very pure lard from it, without the smell and without the taste of fried lard.

Interior fat is sold in the markets in the meat rows. Usually it is rolled like this white roll without pork skin. By the way, it is quite inexpensive.

Important: when rendered, pork fat always smells. This odor can be mild or very strong and unpleasant. Therefore, when buying nutritive fat, be sure to pay attention to its appearance and smell. Choose beautiful fat with a minimum of red blotches, fresh: white and without a sharp unpleasant odor.

Due to the possible strong smell, it is better to cook lard in the warm season with the window open, then the smell is very weak, only next to the stove.

There are different ways to get cleaner rendered visceral fat. The process always consists of two stages: long soaking and rendering.

I use a water bath for melting. This is relatively long. It usually takes me 3-4 hours to render 1 kg of lard, but the result is worth it.

Lard from pork interior fat

Ingredients:

1. Interior fat - 860 g

Result: 700 ml of lard and 130 g of cracklings.

That is, a liter jar of lard needs 1200-1300 grams of interior fat.

Cooking:

1. Expand the lard and cut out, if any, large blotches of blood. Cut into pieces, the smaller the better. I have them about 3 cm.

2. Arrange the pieces of fat in liter jars. No need to hit hard. To fill with water. Add vinegar 6-9% for the first time, 1 tablespoon per jar. Close jars with lids. Put for soaking in the interior of the refrigerator.

3. Change the water in the jars twice a day. Soaking time 3-4 days.

4. Drain the water. Pour the fat into a thick bowl. I have a cauldron. Put in a water bath, that is, in a pot of hot water, so that the bottom touches the water.

Bring the water in the bath to a boil. Reduce to a minimum and boil, periodically adding water to the bath.

Collect the melted fat with a ladle in a bowl or ladle. Fat is hot, so enameled or stainless steel dishes are better.

5. After 3 hours, I was left with cracklings and very little fat. Cracklings can be stored in the freezer and used in cutlets or minced meat for stuffing dumplings or pastries.

6. Ready lard hardens slowly at room temperature. When the process is over, it is still liquid, because all the time we add hot. Strain the lard through a colander lined with gauze (wide bandage) in several layers.

7. Cool at room temperature. Store in refrigerator compartment. Pure lard in the refrigerator is perfectly stored for a whole year.

There are additional methods for deodorizing already prepared pork fat. I tried to add 100 grams of milk per liter of finished lard, then mix and bring to a boil. Didn't notice the difference. Perhaps the milk should be market.

By the way, adding milk shortens the shelf life of lard.

© Taisiya Fevronina, 2016.