Super appetizer of thin cheap lard and any minced meat

Step-by-step cooking

1. Step 1:

   

   NECESSARY PRODUCTS: the thinnest and cheapest bacon with skin; minced meat can be used any to taste, in this recipe minced pork will be used; one medium carrot; four cloves of garlic; greens can be used any you like, but it's best to take fragrant dill with parsley about 100 grams; a teaspoon of seasoning for barbecue; pepper and salt to taste. In addition, you will need a baking sleeve and a strong thread.

2. Step 2:

   

   MINCED MEAT: add salt, pepper and barbecue seasoning to the finished pork mince, mix everything well and set aside.

3. Step 3:

   

   LARD: wash one kilogram of thin lard under running water, dry the lard with paper towels, thoroughly peel the skin of the lard, you can use a knife to scrape well, cut the prepared lard in half, then make shallow incisions crosswise on the lard, then sprinkle the lard with salt and pepper, spread the lard with garlic passed through a garlic press, then rub the lard well with these seasonings.

4. Step 4:

   

   Sprinkle the lard with finely chopped herbs, which also need to be rubbed well into the lard. Next, spread the pre-prepared minced meat on the fat with a thin layer.

5. Step 5:

   

   Put carrots cut into thin cubes on top of the minced meat. Lightly press it to the minced meat.

7. Step 6:

   

   Next, connect two pieces of fat so that the whole filling is inside and the skin is outside.

8. Step 7:

   

   The resulting "sandwich" is very good, tightly and tightly rewound with a strong thread from all sides several times.

9. Step 8:

   

   Put such fat in a baking bag and wrap it very well. Also, but already in the package, rewind the fat with threads very tightly and tightly so that during cooking water does not get into the package. Leave the fat to marinate for one hour. Then put the fat in a saucepan with water and cook for two hours from the moment of boiling, periodically turning it over several times, since the fat does not sink and so that it is cooked on both sides and boiled evenly.

10. Step 9:

    

    After two hours of cooking, remove the fat from the pan, put it on a plate and put pressure on it. Now put the fat in a cool place overnight. After removing the fat from the bag, cut off all the threads, and thinly slice. You can serve it with French mustard. Beautiful and delicious holidays to you!