Cмалец. Как правильно приготовить.

My channel on Yandex Zen https://zen.yandex.ru/media/id/622d12... Lard is a fat rendered from the lard or fat of poultry, domesticated animals, or wild game. The birthplace of pork lard is considered to be Italy, where, as recently as three thousand years ago, white pork fat was used as a cheap but nutritious food for slaves. At that time, lard was called Lardo di Colonnata. The name comes from a small settlement in northern Tuscany. Over time, lardo ceased to be a food for the poor and has today become a culinary landmark of the Italian Colonnata region. Lardo is truly a unique product: just like many centuries ago, it is aged in marble tubs rubbed with garlic and sea salt, at a specific humidity and temperature, and, most importantly, without the use of preservatives. Lardo harvesting begins in September. Today, lard is supplied to Colonnata from Parma, home to the equally famous Parma ham. Before the advent of inexpensive vegetable oil, lard was the primary cooking fat. Butter was always expensive, but lard was always plentiful in peasant households, as they tried to utilize every part of the carcass as much as possible. To preserve the fat longer and avoid taking up unnecessary space in a cool pantry, it was rendered, poured into ceramic pots, and stored in them. Therefore, almost every culture has its own methods of preserving lard and its own names. Russians and Ukrainians call it "salo," Belarusians call it "sala," Germans call it "szpek," Balkan Slavs call it "slanina," and Poles call it "slonin." The Romans called salo "lardo," and we still have the same word today, but it no longer refers to salo, but to what the Slavs once called simply rendered lard, and the Poles called it "smalts." Smalts is well suited for cooking meat and poultry. The fat is an excellent preservative. Dough made with lard is amazingly tasty, crumbly, crispy, and doesn't go stale for a long time: both unleavened dough for meat pates and pies, and yeast dough. Good lard can be simply spread on a slice of homemade bread, sprinkled with paprika or black pepper, or even thinly sliced ​​onion, and eaten as an appetizer. Lard begins to decompose at 210°C (410°F). This means it can be used for frying without the risk of burning. In an animal's body, fat serves as a reserve of nutrients. Since lard consists primarily of fat, its main active ingredients are fatty acids and vitamins, which are soluble in this environment. First of all, it should be noted that heat treatment significantly reduces the amount of nutrients contained in lard. Therefore, comparing the energy value of rendered fat and lard is not entirely accurate. Lard contains four main elements: 1) Choline (vitamin B4) 2) Vitamin E 3) Selenium 4) Vitamin D Choline has a beneficial effect on protein and fat metabolism in the body. Vitamin E slows the aging process and improves blood circulation. Selenium stimulates the immune system, normalizes thyroid function, and restores liver cells. Vitamin D helps normalize calcium and phosphorus levels in the blood, stimulates the immune system, strengthens bones, and improves skin condition. In terms of fat-soluble vitamin D content, this product is second only to cod liver. One tablespoon of lard contains 1,000 IU of this valuable compound. However, this only applies to lard from pigs that have grazed in the open sun. It also contains arachidonic acid, which is essential for our bodies as an essential fatty acid. It boosts the immune system, especially when combined with garlic. In the fall and winter, this snack will help fight colds. Despite its positive properties, lard is high in calories and cholesterol. (Although it has a lower cholesterol content than butter.) Therefore, it is not recommended for people with conditions such as gallbladder inflammation, inflammatory liver disease, pancreatitis, atherosclerosis, duodenal ulcers, bile duct dysfunction, or a tendency toward obesity. Lard has found its use not only in cooking but also in medicine, soap making, and even home cosmetology. Rendered lard perfectly refreshes, tones, and rejuvenates the skin. Homemade masks and creams are made with it. Information taken from open sources. Music in the video is used with the consent of the author. Author: Kirill Bogomilov.