Dry salted lard for winter

Kill the boar, choose the pieces you like and start salting. For blanks on an industrial scale, the dishes should be of the appropriate size, but if you have not raised your piglet, but just bought a couple of kilograms on the market, an enameled pan is enough. Do you remember the joke about the Ukrainian who agreed to sell a boar in a week, and told my mother: "Mamo, you don't feed the boar, he's not ours anymore." No Ukrainians are greedy, just domestic (in the very third part from the Ukrainians), and if it comes to the national treasure - fat, then I understand them perfectly. Pink streaks of meat on a creamy background, a wonderful smell of garlic and pepper. A dream for those who understand. Of all the snack food, lard is the most worthy representative. It's very good to eat it just with bread, and someone else likes to appease the fat with mustard or horseradish - the taste and color, as they say, are all different. I have always considered the perfect combination of salted bacon, potatoes baked on a fire or boiled in uniforms, boiled eggs and ordinary onions, or green. The best snack from the simplest ingredients. I recommend this method of cooking to all lovers of salty lard.