Soft lard in brine

First prepare the brine, for which put the water to boil, add salt and stir until it completely dissolves. When the water boils, remove the pan from the heat and set to cool.

While the brine is cooling, prepare the lard: cut it into large pieces, which you put in pre-prepared jars. It is necessary to lay loosely, it is better to take more cans. I usually use 2-3 liter cans.

Put the lavrushka, peppercorns and peeled garlic cloves between the pieces of lard. Fill everything with brine and leave for 6-7 days at room temperature.

Time has passed - the fat is ready. Also, the fat prepared in this way is stored for a long time and does not lose its taste qualities. It should be stored in the cold.

Bon appetit!