Fried Meat and Sausages, Placed in Lard

Complete the appearance, becoming darker in color and with an inviting aroma. This is a traditional recipe that not only combines the delicious flavors of meat with those of sausages but also brings a touch of nostalgia from the grandparents' kitchen.

To start this culinary adventure, make sure you have all the ingredients ready. The meat, whether pork, beef, or lamb, should be fresh and have some internal fat that will help retain the juices and flavors during cooking. Cut the meat into larger pieces, about 4-5 cm, so it cooks evenly and retains its juiciness.

In a deeper pot, such as a cast-iron pot or a clay pot, melt the lard over low heat. It is important to use a deep container to prevent oil splattering and to maintain a constant cooking temperature. Once the lard is well heated, add the pieces of meat, taking care not to overcrowd them to allow for even browning. Sprinkle a little salt on the meat to enhance the flavors and stir occasionally to prevent sticking.

As the meat cooks, it will start to foam, which you should collect with a spoon to achieve a clear and clean lard. Wait for the foam to disappear and the lard to clarify, indicating that it is time to add the sausages. They will add a savory note to the dish, and the aroma of garlic and spices will enrich the lard.

After the sausages are evenly browned, remove them to a plate and reintroduce the meat into the hot lard. Fry the meat until it becomes tender, and a fork easily penetrates it. This is the ideal moment to check if the meat is done. Once you have achieved the desired consistency, remove the meat from the lard and prepare a clean jar, preferably glass.

Place the meat and sausages cut into smaller pieces into the jar, taking care not to leave air pockets. Use a strainer covered with an absorbent napkin to pour the clean lard over the meat. This step is essential to eliminate any residues and ensure that the oil is clear.

If you notice that the lard has a too salty taste or an unpleasant aroma, adding a few halved potatoes during frying will help absorb these flavors. The potatoes will take on the excess salt and contribute to a more balanced taste of the dish.

So, experiment with this recipe and enjoy every step of the process, from choosing the ingredients to savoring the final dish. It is a recipe that speaks of tradition and the joy of cooking with passion.