According to the ranking prepared by the BBC Future, Smalec has been recognized as one of the healthiest products in the world. In the list of 100 products, this animal fat jumped, among others, lettuce or tomatoes.
Smalec is a rich source of fatsuch as, among others, monounsaturated fatty acids (oleic acid) or polyunsaturated fatty acids (linoleic acid). It also contains some amounts vitamins A, D, E and K. What’s more, lard is characterized by a higher smoking temperature than, for example, rapeseed oil or olive oil. Therefore, it can be a healthier alternative if we want to fry something.
However, it should be noted that The positive impact of lard occurs only at moderate consumption. Excessive product consumption results in the absorption of a large dose of saturated fatty acids, which results in, among others, an increase in the level of bad LDL cholesterol. In addition, the quality of the lard itself counts. It is worth paying attention to the composition – Some products are heavily processed and contain large amounts of salt, the excess of which in the diet is harmful.
In most cases, sporadic lard food is recommended, for example once a week, maximum 1-2 tablespoons (e.g. as a lubricant for a sandwich or frying fat). Due to the fact that it is a fairly caloric product, its excessive consumption can result in weight gain. It should certainly be avoided by people who try to lose unnecessary kilograms.
It turns out that lard should not be consumed by people suffering from Cardiovascular diseases. The product must also give up those who have elevated cholesterol. This is due to the aforementioned high content of saturated fatty acids.
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Lard This product is available in most stores. However, nothing prevents this specialty to do alone at home. The following ingredients will be needed for its preparation:
- 1.5 kg of fresh bacon,
- a kilo of smoked curability,
- 2 onions,
- 4 cloves of garlic,
- Salt, pepper and marjoram for seasoning.
Preparation method:
First, cut the bacon and cubes. Place the bacon in a pot, and the core in the pan. Melt the sun, and fry the cuts until it becomes greaves. Then we transfer them from the pan to melted bacon.
Now we get to cut the onion into small cubes. We place it in a pan and fry in a small amount of previously melted bacon. The whole is completed with garlic cloves squeezed through the press. Fry until the onion is not fracturing. We add a bit of marjoram, then throw the whole into a pot with bacon and a curse.
Mix the pot content thoroughly and season everything with salt and pepper as desired. We leave to cool for a few hours. After this time, the lard is ready to eat.
Homemade lard with greaves It tastes great on the spider of fresh bread with the addition of pickled cucumber. It can also be used for frying ground or pork chops or seal dishes.
Sources: Terazpoczy.pl, SMERER.PL
