Lard, baked in foil | UA2DAY


A spicy snack goes well with boiled potatoes, grilled vegetables, and is also used in making sandwiches. Lard baked in foil you can make a reserve and store in the refrigerator for the appropriate occasion. For example, you have unexpected guests, you don’t have time to prepare dinner, or you just want to have a snack – take out a piece of appetizer, cut it and serve it on the table. What could be simpler? But even the pickiest gourmets will like this delicacy.

Ingredients for cooking lard baked in foil:

  1. Fat – 1 kg.
  2. Garlic – 2 heads
  3. Mustard – 150 gr.
  4. Salt – 50 gr.
  5. Seasonings – to taste
  6. Parsley greens – several sprigs


  1. A kitchen knife
  2. Cutting board
  3. Bowl
  4. Foil
  5. Deco or form
  6. Plate

Cooking lard baked in foil.

Step 1: Preparation of lard.

Fresh lard must be thoroughly washed, dried and cleaned with a knife. To do this, use a blade to scrape off a piece of fat from all sides. After that, cut the piece into several parts (about 300 grams each).

Step 2: Marinate the lard.

Peel the garlic, mince the cloves and cut each into 4 parts. The first thing to do is to stuff the lard with garlic. To do this, with the help of a knife, we make holes of different depths in the pulp and insert pieces into them. Next, rub the pieces well with salt and whatever seasoning you like. It can be a mixture of peppers, or a special seasoning for pork or for grilling. Next, we smear the lard with mustard and put the pieces in a bowl, which we cover and put in the refrigerator. It should be marinated for at least 12 hours. It is best to prepare it in the evening, so that it gets wet overnight, and in the morning you can start baking an appetizing snack.

Step 3: Bake the dish.

Using a knife, remove the garlic from the lard, and wrap pieces of it in foil. We put them on a baking sheet and send them to the oven, preheated to a temperature of 180 degrees. Keeping the same heat, bake the dish for 40 minutes. If you are a fan of a crispy crust, then 10 minutes before turning off, you can open the foil on top. If your oven has a “grill” function, you can turn it on during the same period (for 10 minutes). Then the snack will be browned and will be complemented by a pleasant aroma.

Step 4: Serve lard baked in foil.

Remove the finished lard from the oven. After that, cool and remove the foil from the pieces. Cut the lard into thin slices, garnish with parsley and serve. The rest should be transferred to a tightly closed container or jar and put in the refrigerator. Lard, baked in foil, can be safely stored for a week at sub-zero temperatures without spoiling. But, most often, it does not linger for a long time, but is woven “behind both cheeks”.

Have fun and always be “fully armed”!


— In order for the appetizer to turn out to be even tastier, it is best when choosing lard to give preference to the one with a layer of meat. But it should be taken into account that if the lard is chosen exactly like this, then its baking time increases to 60 minutes.
— The dish can be aesthetically decorated by sprinkling pieces of lard with ground red paprika. And you can also put circles of sweet pepper on the dish, which will also make the snack more beautiful and bright.
If you are not a fan of spicy food, then instead of mustard, you can coat the pieces with tomato paste, slightly seasoned with ground black pepper and lemon juice.

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