Salo ... In foreigners, this product causes horror and disgust - how can one eat fat ???
So what is bacon ??? This is the subcutaneous fat of the animal, in particular the pig. The first mention of this product dates back to the 7th century AD. when describing the feast of the Khazar Khan. Travelers across the territory of Russia noted in their diaries that the residents are very skillfully preparing this product and that it is the subject of export to other states. So we will not deny that the Sami historical fact that bacon is loved not only by the Eastern Slavs.
Salo is in the form of fat in pure form and with streaks of meat. It is eaten in raw, fried, boiled and even cheese:
- Salo with layers of meat from the British "bacon".
- Fried lard - Ukrainians have cracklings.
- Smalets - baked fat, used as culinary fat, the basis for sandwiches.
But, this is something about pork fat. There is also badger fat - it is used as a medicinal fat. Beef and goat fat is more dense than pork, so it is used only in the preparation of dishes, and not as an independent product.
It so happened that bacon became a favorite and popular product for all segments of the population. It is well kept. It can be either an independent dish or an addition. This is far from such a primitive product as it seems and should not be classified as a consumption category among the poorest segments of the population. There is a huge amount of all sorts of complex, interesting dishes: from baked baked in light beer to onion stuffed with bacon, porridge and meat. A dish, where bacon is not the main ingredient is not found.
And what about dessert - "Fat in chocolate". It is prepared from crushed meat in a blender or meat grinder, which is cooled in a refrigerator, then it is formed from it portions of the desired shape and small size, covered with melted chocolate and again cooled. Interesting, really ??
Salo is delicious, but to what extent is it useful ??? Well, I would like to note that pork fat is absorbed better than creamy fat. It contains vitamins such as A, D, E, C, PP; minerals - iron, zinc, selenium, magnesium, sodium, arachidonic acids. The latter are extremely necessary for our body - they actively participate in metabolic processes, are necessary for the normalization of the liver, adrenal glands, in addition - cleans vessels, activates the work of the brain.
Energy value of lard: 720 kcal per 100 grams. Therefore, you should not abuse it - 50 grams per day will be enough. Well, and of course it's right to eat it with vegetables or black bread. Brewed coffee, a sandwich with black bread and bacon - great !!
You will be surprised, but .. there is a diet in which for 10 days for breakfast 30 grams of fat. After a break of two weeks - the course can be repeated. The extra pounds really go away.
It turns out bacon - harmless, almost a magic product ?? Is it so?? No matter how it is .. It's very sour in fried form is not even useful .. In it, as in any other fat, there is a large content of carcinogen, harmful to health. Salo in its raw form can cause a number of infectious diseases. In addition, do not forget about the high calorie content of this product. Therefore, do not abuse them. Well, those who have diseases of the liver and gall bladder should better not use this product.
Salo has found its application in folk medicine. A mixture of table salt and fat rubs the joints in order to restore their previous mobility. It is applied to the cheek with toothache. Used in cooking Well, and of course I would like to pay special attention to the question - how to choose the right fat. - This is primarily a visual inspection of the product. Salo should be white or slightly yellowish. But, in no case with redneck. If there is an admixture of blood - this means that the pig could not be stabbed for a long time or it had a mating season. Such a product will not please you with its taste qualities.
- The smell is the same as fresh meat. If the smell of smoke - it should alert you - so the seller can mask the stale product.
- Tactile examination. The skins of fat should be rather dense, not bulletproof. It is necessary to try to pierce the fat, well at least a toothpick. It should be moderately elastic. If there is no such possibility - just touch it with your hand. Fat should be fat, but not sticky.
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Well, and what part of the carcass you prefer (neck, sides, etc.). This is everyone's business. In any case, when you buy lard, then pay attention to its quality, then it will bring you pleasure and will be beneficial to your body.
