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Amazing recommendation. Yes I take pork meat. I will definitely try this out.

Then, I advise you to experiment with spices for salting lard in addition to salt, it will be ready in 4-5 days after salting :)

Ok, taking notes to try these tips out.

This has already been tried by a thousand years of culture of eating garlic with lard and black bread :)

Tested and trusted then

Also, I don’t know if you can buy black rye zhleb in your country, but it goes perfectly with garlic and lard :)