How to make sauce, gravy, lard, cream paste and sandwich spread from lard

Spread around the fat

And so, lard! Today we are sharing with you the sauce, gravy and various spreads made from this product. All recipes are step-by-step and suitable for DIY preparation.

Gravy with a layer

Not a complicated, but tasty recipe for gravy made from ordinary products that you almost always have at home.


  • salty layer – 200 g;
  • onion – 1 head;
  • carrots – 1 pc.;
  • garlic – 2 cloves;
  • “Krasnodar” sauce – 300 ml;
  • vegetable oil – 1 tbsp. l.;
  • salt, pepper to taste.

How to prepare the gravy:

  1. Cut the layer into strips (about the size of French fries) and fry in oil over medium heat.
  2. Chop the onion into small pieces and grate the carrots on a coarse grater.
  3. When the lard begins to brown, add the onions and carrots, stir-fry until a crust appears.
  4. Then pour in “Krasnodar” sauce and add chopped garlic, let the gravy boil, add pepper, salt and you’re done!

The gravy is suitable for pasta,  for rice, for buckwheat and simply with boiled potatoes and mashed potatoes.

Lard sauce

Another option for a simple, quick, and most importantly satisfying lard dish, which is perfect for students or when you need a quick snack.


  • salted lard – 200 gr.;
  • onion – 1 head;
  • garlic – 2 cloves;
  • tomato paste – 1 tbsp. l,;
  • greens optional;
  • salt, pepper to taste.

Step by step recipe:

  1. Cut the lard into cubes slightly smaller than a centimeter and fry over low heat until cracklings form.
  2. Then add diced onion and cook until crispy.
  3. Add chopped garlic and tomato paste, stir and let the paste warm through.
  4. Season with pepper, add salt, and sprinkle with herbs if desired.

This deep sauce can be served with French fries or peasant-style potatoes. And if you need a thinner consistency, then add a little water, but then be sure to let it boil.

Lard cream paste for sandwiches

Spread from the fat

A thick lard and garlic sauce spread on bread is an excellent addition to borscht and other first courses. Pork lard, garlic and herbs are a win-win combination with a bright taste and attractive aroma.


  • fat – 300 g;
  • garlic – 3 cloves (more is possible);
  • walnuts (kernels) – 30 g;
  • dill – 5 sprigs;
  • parsley – 5 sprigs;
  • ground black pepper – 1 pinch;
  • salt


  1. Clean the fat from the skin. Chop into small pieces, convenient for processing in a meat grinder. For convenience, also cut the garlic cloves in half.
  2. Peel the walnut kernels (if they are fresh and thin, you can leave them).
  3. Finely chop the dill and parsley leaves. It is better to discard the cuttings so that the texture of the spread is creamy and tender.
  4. Mix all ingredients. Pass through a meat grinder.
  5. Add salt and pepper to taste. Mix well to ensure even salting.

The finished spread can be placed in a jar and put in the refrigerator. It will be stored for quite a long time. For a beautiful color, you can add paprikaor turmeric.

Spread around the fat more Ukrainian

This lard spread for croutons is a traditional dish of Ukrainian cuisine. The ingredients used in it give a universal taste. It can be spread on bread and served with almost anything.


  • unsalted lard (preferably with streaks) – 500 g;
  • garlic – 5 cloves;
  • green onions – 1 bunch;
  • dill – 1 bunch;
  • allspice – 4 pcs.;
  • change – 1 h. l.;
  • coriander – 1 pinch.


  1. Remove pork skin. Cut into small pieces.
  2. Pass through a meat grinder. An important difference from the previous recipe is that here you only need to roll lard, without adding other components.
  3. Crush the garlic with a press. Add to the chopped lard.
  4. Grind allspice (it’s easiest to grind it in a mortar). Add to the future spread along with salt and mix.
  5. Chop the onion and dill finer. Pour into the dish and stir again.

It is better not to consume the prepared Ukrainian lard spread right away, but to close it tightly with a lid and put it in the refrigerator for at least 2-3 hours. Then the taste will be more rich and vibrant.



The well-known lard is a dish originating from Poland. In different regions of this country it is prepared in different ways, including recipes with lard and milk, with apple and others that seem exotic to us.

Most recipes result in a snack that can be spread on bread. But there are also cooking methods where lard becomes a full-fledged dish.

From salted lard (through a meat grinder)

A simple recipe for lard and garlic turns out to be an excellent appetizer. For this recipe you need salted lard, because an ordinary raw product will produce a less rich taste.


  • lard (salted) – 500 g;
  • water – 40 ml;
  • garlic – 1 head;
  • dill – 1 bunch.


  1. Peel the lard and pass through a meat grinder.
  2. Place on the bottom of a thick-bottomed pan. Add water – it will help the fat melt out.
  3. Place on low (but not minimal) heat. Stirring frequently to prevent burning, render out all the fat. The procedure takes approximately 2 hours.
  4. Chop the dill and garlic as finely as possible. Add to lard and mix everything thoroughly.

The prepared lard can only be cooled to room temperature. In the process it will become white and oily. Then you can eat it or put it in the refrigerator.

It is worth saying that pickled cucumbers go well with salted lard – you can add one cucumber along with garlic and herbs to make it more piquant.

With onion

Lard with onions

Onions feel very good in lard snacks. The combination of tastes and aromas becomes even more pleasant. Therefore, many people use this recipe when preparing lard.


  • lard (raw) – 1 kg;
  • onions – 3 pcs.;
  • Provençal herbs (or other mixture of spices) – 1 pinch;
  • ground white pepper – 0.5 tsp;
  • salt

How to do:

  1. Place the peeled and chopped lard in a thick-walled pan.
  2. Place over medium heat and render the fat until the pieces turn light brown.
  3. Chop the onion into small cubes. Add to the pan and cook for another 30 minutes, stirring frequently to ensure nothing burns.
  4. Add salt to taste, pepper and spices. Mix thoroughly and immediately turn off the heat.

Then everything is standard – cool and put in the refrigerator. It is better to close it with an airtight lid, then the lard will be stored much longer.

From cracklings

Another recipe for making lard with pork lard is based on cracklings. This variety goes well with rye and Borodino bread.


  • lard (raw) – 500 g;
  • garlic – 4 cloves;
  • hot red pepper – 0.5 pcs.;
  • salt;
  • ground black pepper.

How to cook:

  1. Cut the lard into fairly thin slices. Place in a saucepan with a thick bottom.
  2. Turn on low heat. Heat the fat for 2 hours without stirring the contents of the pan or covering it.
  3. Cool. While the future lard is cooling, chop the garlic and capsicum.
  4. Pour the fat along with the pieces into the blender bowl. Add salt to taste, garlic and both types of pepper.
  5. Puree in a blender until pureed.

Immediately after processing with a blender, the lard will be quite liquid. But after several hours in the refrigerator, it will take on its final form.

From interior lard

The simplest recipe with lard, according to which this lard is prepared, is widely used both in home cooking and in industry. Its key feature is that the fat is filtered out, and no pieces of lard remain in the finished product.


  • lard (gastrointestinal) – 500 g;
  • onions – 1 pc.;
  • water – 2 tbsp. L.;
  • salt – 1 tsp. (more is possible).

How to do:

  1. Soak a whole piece of “nutryanka” in cold water. Leave for about 2 hours. Then rinse under the tap.
  2. Cut into small pieces. Place in a thick-walled container and place on low heat. Add water and simmer for 1 hour, stirring regularly.
  3. Cut the onion into small cubes. Add to container and stir.
  4. Keep on fire for another 40 minutes.
  5. Turn off the fire. Cool the dish slightly.
  6. Strain through a sieve or cheesecloth. Pieces of lard along with onions are no longer needed.
  7. Add salt to the liquid fat and mix well.

In just a couple of hours in the refrigerator, this lard will take on its final form. Delicate in taste and aromatic due to the onions, it is well suited as an appetizer to first courses.


A very aromatic lard recipe that includes several different dried spices. In addition to spreading on bread, it is great for seasoning main courses – potatoes, buckwheat, pasta, dumplings with savory filling.


  • lard (raw) – 1 kg;
  • garlic – 1 head;
  • apple (preferably sour) – 1 pc.;
  • marjoram – 3 tbsp. L.;
  • rosemary – 1 tbsp;
  • thyme – 1 tbsp. l.;
  • salt;
  • ground black pepper.


  1. Chop the lard into smaller pieces. Place in a saucepan and place on low heat.
  2. Heat until the lard reaches a light brown color.
  3. Finely chop the garlic. Then grind it in a mortar with a couple of pinches of salt. Add to the pan and stir.
  4. Grate the apple on a medium grater. Add along with the spices to the pan 5 minutes after the garlic.
  5. Cook for another 5 minutes, stirring frequently. Turn off the fire.
  6. Cool to room temperature. Stir thoroughly so that the small pieces are distributed evenly throughout the lard.

All that remains is to put the dish in the refrigerator (preferably under an airtight lid). Instead of dried spices, you can use fresh ones, but then the lard will not be stored for so long.

From smoked bacon

Lard, which has an unusual taste, is obtained by adding raw smoked bacon to regular lard. Even those who are not delighted with the usual lard recipes will like this snack.


  • bacon (smoked) – 1 kg;
  • lard (preferably smoked) – 500 g;
  • onions – 3 pcs.;
  • apple (sour) – 2 pcs.;
  • prunes (smoked) – 10 pcs.;
  • mixture of dried herbs – 1 tsp;
  • change – 1 h. l.;
  • ground black pepper – 0.5 tsp.


  1. Pass the bacon and lard through a fine-hole meat grinder. Transfer to a thick-bottomed saucepan.
  2. Place over medium heat and render the fat until golden brown. Stir frequently to prevent burning.
  3. Chop the onions and apples into small cubes. Chop the prunes in the same way (you don’t have to use them if you don’t like the taste).
  4. Add apples and prunes to the pan. Mix.
  5. After 3-4 minutes, add onion, salt and spices. Stir again. Immediately reduce heat to low.
  6. Heat the dish, stirring until the onion pieces become transparent. Then turn off the fire.

It is worth noting that this recipe is common in Polish cuisine. Local chefs immediately after turning off the heat add another 50 ml of Zubrovka tincture.


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