To Preserve Unmelted Lard for Many Months


  • Inner fat of pig, 6 lbs.
  • fine salt, ½ to ¾ lb.: 2 days.
  • Brine
  • to each quart of water, 6 oz. salt.


For the particular uses to which the leaf-fat, or fleed, can be advantageously applied, see fleed-crust. It may be kept well during the summer months by rubbing fine salt rather plentifully upon it when it is first taken from the pig, and letting it lie for a couple of days; it should then be well drained, and covered with a strong brine; this in warmer weather should be changed occasionally. When wanted for use, lay it into cold water for two or three hours, then wipe it dry, and it will have quite the effect of the fresh fleed when made into paste.