Meat and čvarci preserved in lard

In short

• Only meat with a negative Trichinella test (pork, game).
• Salt at 2–2.5 % of the meat weight, 1–3 days in the cold, then cook all the way through: at least 72 °C (162 °F) in the middle (poultry 74 °C, 165 °F), no red juices.
• Meat juice doesn't go into the crock. The meat is drained, and only clear fat goes over it, 2–3 cm (1 in) above the meat.
• Larder below 10 °C (50 °F): meat in lard roughly up to 4 months, čvarci 3–6 months. Once the larder goes above 10 °C: fridge or eat it up.
• No fresh garlic or onion in the container. Meat from lard is heated until piping hot before eating.

What's inside

Chapters

1. What is kept in lard
2. Raw material and salting
3. Cooking all the way through
4. Filling crocks and jars
5. Sausages, ribs and bacon in lard
6. Čvarci in lard
7. Goose and duck leg confit
8. Keeping times by temperature
9. Taking out and preparing for the table
10. When something goes wrong
11. Most common mistakes
12. Printable checklist

Worksheets

• Crock calendar
• Salt and spice calculator
• Crock calculator
• Date calculator
• Batch log
• Removal card
• Labels