Salty bacon "Belarusian style"

The popular love for Belarusian cuisine has long been known, because it is simple, satisfying and understandable, without unnecessary details and difficulties with finding a product for recipes. It is these dishes that I want to cook every day in order to feed everyone deliciously. A wide variety of meat dishes combine fragrant, but not spicy spices - cumin, coriander, dill. Today we suggest you to salt the lard in the Belarusian national traditions, it will be very tasty and fragrant to disgrace!


  • - fresh bacon - 0.5 kg;

  • - rock salt - 1 cup;

  • - garlic - 1 head;

  • - caraway seeds - 1 tsp;

  • - coriander - 1 tsp;

  • - nutmeg - 0.5 tsp;

  • - ground black pepper - 1-2 tsp

  • Cooking time: 1 day.

  • Servings: 20.


1. Rinse a piece of fresh bacon without meat veins, and if there is a skin, thoroughly peel it with a knife before whitening. Cut the fat into slices (randomly from 5 by 5 cm to 8 by 8 cubes or by rectangles approximately in size), since it will be more effective and faster to pickle the pieces.

2. Pour a little salt into the salting dishes at the bottom, leave the rest of the salt to sprinkle on top.

3. Compactly lay the pieces of bacon, pour plentifully on top and between the pieces so that salt gets everywhere. Leave for a day at a temperature not exceeding 20 degrees or in the refrigerator. If you have large pieces of bacon, leave the bacon in salt for 2 days.

4. A day later, remove the salt crust from the pieces of bacon, and thoroughly clean the remaining salt with a knife or a thick cloth.

5. Cook the pulp of garlic - pass the peeled teeth through the press.

6. Prepare spices and spices: everything that you have in the grains to grind in a mortar (coriander and cumin) or you can use a coffee grinder if you do not want to come across large pieces of spices, and all the flavorful sprinkles for lard were in the form of powder.

7. Grate the lard with garlic sticky gruel, and then roll in a mixture of aromatic spices from chopped caraway seeds and coriander, with the addition of nutmeg and black pepper.

8. Now pieces of the finished fat can be wrapped with cooking paper or cling film and placed in a refrigerator / freezer for storage.

Belarusian fat is ready! Bon Appetit!