Salting the belly in brine

1. Wash the belly (podcherevok).
2. Peel one head of garlic, cut each clove into plates.
3. Pour water into a saucepan, add salt to it, stir until it dissolves. Put the garlic in the same place and lower the belly.
4. Cover the lard in the brine with a lid, put a load on it. Put it in the refrigerator for three days.
5. Time has passed - remove the lard from the brine, blot it with a paper towel.
6. Spread the food wrap on the table, sprinkle it with spices. Peel the garlic and squeeze it out through a press, spread evenly over the surface of the film.
7. Put the salted belly on a film with spices and garlic, wrap it and put it in the freezer for an hour. After that, it can be cut into portions and served to the table.

Store the belly in the freezer. Bon appetit!