Spoke Po-Hungarian

Method

1. 01

   Prepare lard, salt, red peppers to taste (paprika, pink, chili, red or even a mixture of "adjik").

2. 02

   Cover the salo with a layer of salt and place for 3 days in a cool place.

3. 03

   Then remove the salt, cover with a new layer of salt and again leave for 3 days in a cool place. This procedure for replacing salt should be repeated 3-4 times, so excess moisture is removed from the fat and it acquires its special structure specific for this recipe.

4. 04

   After 2 weeks, remove the salt again and pan the lard in red peppers.

5. 05

   After a day in a cool place, the spike is Hungarian ready to use.

6. 06

   Cut the spike in slices thick to taste ;

7. 07

   Serve the spike in Hungarian with black bread, etc.