How to store smoked and salted lard in the refrigerator or freezer

Salo is a rather controversial product, and many completely deny it. However, moderate consumption of it can only harm people who already have specific health problems. For all the rest, fat is very useful, as it contains valuable, easily digestible fats and a huge amount of nutrients. For example, arachidonic and linoleic acids and beneficial cholesterol. But fat is stored in the refrigerator or freezer for a very long time, and this does not harm the product.

Where to store

Any fat, and especially raw, cannot be kept warm. It requires a temperature of +10 degrees Celsius and below. Therefore, it is allowed to leave the product in the refrigerator, but not in the pantry or cellar.

The surest way to preserve a large amount of salted or smoked fat is to freeze it. It is best to lay the product in small pieces, sprinkled with salt and spices. After all, repeated freezing, as you know, will greatly affect the taste and beneficial properties. But raw fat is more correct to freeze in a large piece.

Tip
purity.bigbadmole.com/en/ magazine recalls that the best option is to use raw lard immediately after purchase.

How much fat is stored

So, salted and smoked lard in the refrigerator can be stored for up to 4 months. And it is best to sprinkle the pieces with salt and spices and wrap them in paper: it does not tolerate high humidity. Glass is the ideal container, although plastic is also suitable.

Raw lard is not recommended to be stored in the refrigerator for longer than 24 hours. If it is not possible to cook it immediately, then the maximum allowable period is 3 days at a temperature of no higher than +5.

In the freezer, raw fat is stored for up to a year, cooked - and even longer.

What fat to buy

Another important aspect that greatly affects the safety of fat is its quality. Here are some useful tips from the resource. purity.bigbadmole.com/en/to choose it correctly:

• externally, the lard should be fresh and not weathered;
• color is white or pinkish, any yellowness is extremely undesirable;
• homogeneous texture without inclusions and spots;
• the skin is thin, can be pierced with a knife;
• pleasant smell, not sharp.

Salo is rather unpretentious and the best and right way to store it is in the freezer. The only exception is smoked, which is preferably not to be frozen without special need. In any case, it is possible and necessary to stock up on bacon for the future.