Salted lard

Thoroughly wash the fresh lard (400 g), scrape the skin, and dry it with paper towels.

Make shallow crosswise cuts on the surface of the lard (about 1 cm) and rub it with coarse salt (4–5 tbsp) and a mixture of freshly ground peppers (2 tsp) on all sides.

Slice the garlic (2–3 cloves) into thin pieces and insert them into the cuts. If desired, add some fresh herbs.

Transfer the lard to a parchment paper, sprinkle the remaining salt and pepper on top. Wrap it tightly in paper, place it in a bowl, and leave it at room temperature for 2 days.

After brining, store the lard in the refrigerator or freezer. Slice it thinly, preferably when slightly frozen — this way, the cuts are neater.