Hungarian Salo

1 . Stage

Boil water, add salt, bay leaf and allspice. Pour the brew, bring to the boil. Cut bacon into small pieces and put into brine. Boil for 20 minutes at the slowest boil.

2 . Stage

In a mortar mix ground coriander, cumin, hot and black pepper.

3 . Stage

Place the garlic in a mortar and grind with the spices. Add the ajika. Stir to mix.

4 . Stage

Take the cooked bacon out of the brine, let it cool a little and dry out.

5 . Stage

While still warm, rub the lard with the spicy mixture.

6 . Stage

Wrap each piece in parchment.

7 . Stage

Wrap the grated lard in a towel, tightly wrapped. Leave for 6 hours at room temperature. Then in a towel put in the refrigerator, for 10 hours.

8 . Stage

After the specified time, you can slice the flavorful lard.