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Baked lard

Author
Cookinero 1 Oct 2025
1950
Baked lard

Pork lard is a famous delicacy of Ukrainian cuisine. This unusual snack can be eaten cold or hot, combined with borsch or black bread. Bake lard with spices according to our recipe. To prepare, take a piece with more lard and less meat. You can use any spices you like.

How to cook Baked lard

Step 1

Baked lard

Sprinkle the lard with breadcrumbs, seasonings and salt. Rub in Dijon mustard generously and leave the lard to marinate in a cool place for 1 hour.

Step 2

Baked lard

Wrap the lard in several layers of foil and place in a baking dish. Bake in an oven preheated to 180 degrees for 45 minutes.

Step 3

Baked lard

Remove the pan from the oven, carefully unfold the foil and let the lard cool down a bit. Then cut it into slices, garnish with fresh herbs and serve. Enjoy!

Baked lard - FAQ About Ingredients, Baking Time and Storage

Absolutely! While Dijon provides a sharp, tangy flavor, you can use whole grain mustard for texture or a milder yellow mustard. Avoid overly sweet mustards like honey mustard, as they can burn and alter the intended savory flavor profile.
Allow the baked lard to cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 5 days. For the best texture, let it sit at room temperature for 15-20 minutes before serving again.
Yes, this recipe is naturally low in carbohydrates. To make it fully keto-friendly, simply omit the breadcrumbs or replace them with a keto-approved alternative like crushed pork rinds or a mixture of grated parmesan cheese and almond flour for a similar crispy coating.
Wrapping it in foil is crucial. It creates a sealed environment that steams the lard, rendering the fat and making it incredibly tender. Baking it uncovered will likely cause it to dry out, splatter excessively, and not cook as evenly.
Beyond slicing, try crumbling the cooled baked lard over a salad for a bacon-like crunch, chopping it finely to mix into scrambled eggs or mashed potatoes, or even using it as a rich, flavorful fat for roasting vegetables.
Yes, you can freeze it. Slice the cooled lard first, then place the slices in a single layer on a parchment-lined baking sheet to freeze solid. Once frozen, transfer the slices to a freezer bag. It will keep for up to 3 months. Thaw in the refrigerator overnight.

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