Many housewives and home-made lovers often confuse these two concepts, considering them absolute synonyms. Indeed, both products are subcutaneous fat layer of pigs, but there are significant differences between them, affecting the taste and method of cooking. Understanding this difference will help you choose the perfect raw material for salting, smoking or frying.
In the culinary world spearhead Traditionally, it is considered a more delicacy product, characterized by a special texture. It has specific characteristics that make it preferable for certain types of processing. If you want to get a delicate, melting product in your mouth, you need to understand the nuances of the raw materials.
On the other hand, the usual fat This is a more versatile and affordable material that is found on the shelves most often. It has its own characteristics of structure and chemical composition. In this article, we will discuss in detail how they differ, how to choose them correctly and why sometimes one cannot be replaced by another.
Biological and anatomical differences
From the point of view of biology, both lard and spike are the same organ, namely, subcutaneous fatty tissue. However, in the meat industry there is a clear separation by place of occurrence of fat on the carcass of the animal. Spike. It is commonly called fat taken from the back of a pig, as well as from the upper part of the sides. It is here that the fat layer is the most dense and has a homogeneous structure.
Regular lard is often obtained from other parts of the carcass: the peritoneum, the lower part of the sides, or even from the head. The fatty tissue in these places is looser, often contains more blood vessels, and can be permeated with muscle fibers. Anatomical location It directly affects how the product behaves when salting and how much spices it can absorb.
It is important to note that the spike is almost devoid of meat streaks, it is a pure white layer. This makes it ideal for those who appreciate the fat base. While fat from the peritoneum can contain a significant amount of meat, which brings it closer in properties to the brisket.
- 🐷 Spick is a clean fat layer from the back of the animal, which has no meat layers.
- 🥩 The peritoneal loaf often contains meat streaks and has a looser structure.
- 🔪 The density of the spike is higher, which allows you to cut it with the thinnest transparent slices.
⚠️ Attention: When buying, pay attention to the color of the fat. If the white layer has a yellowish hue, this may indicate the age of the animal or improper storage. This product will be tough and may have an unpleasant taste.
Visual and tactile characteristics
To determine what is in front of you - spike or ordinary lard, you can even before buying, just carefully examining the piece. The Spokesman usually has snow-white Or a slightly creamy color. It is characterized by high density and elasticity. If you press your finger on a quality spike, the hole will quickly recover, and the piece itself will not spread.
Visually, the spike looks more "monolithic." It lacks visible blood vessels, lymph nodes or reddish inclusions, which are sometimes found in ordinary lard. The surface of it is smooth, and when cutting the knife passes easily, without encountering resistance from the connective tissues.
Tactile sensations also play an important role. A good spike to the touch is dry and cool. It should not stick to the hands or leave greasy marks immediately after touching. Texture such fat is homogeneous, without loose areas that are characteristic of the lower part of the carcass.
- 👀 The color of a quality spike is even white, without gray or yellow spots.
- ✋ To the touch, the product must be elastic, dry and not sticky.
- 🔍 The absence of visible blood vessels is a sure sign of spinal fat.
Taste and culinary application
The main difference between spik and lard lies in the taste and sensations when consumed. Spokesman appreciated for his ability meltIt almost doesn’t require chewing. It does not grind on the teeth, which often happens with hard fat. This makes it an ideal choice for slicing in thin slices to bread and garlic.
In cooking, spike is often used to prepare delicacy dishes. It makes a famous Italian. lardoIt matures in marble barrels of herbs. Also, spike is indispensable for the preparation of some types of sausages, which require pure fat without meat impurities, for example, in saltisons or potions.
Regular lard, especially with meat layers, is more often used for frying (sweeting babe) or adding to the first dishes for navariness. It gives a more pronounced meat taste, but can be tougher. For salting "five-minute" or express methods, the spike is best suited because of its ability to quickly and evenly salt.
⚠️ Attention: Do not use a spike for long frying at high temperatures if you want to keep its structure. With strong heat, it can quickly melt, since it does not contain connective tissues that hold the shape, as it happens in meat pieces.
Many chefs note that spike better absorbs the aromas of spices, garlic and herbs. Its dense but gentle structure works like a sponge for marinades. This allows you to create complex taste profiles using a minimal set of ingredients.
Technology salting: nuances for spike and lard
The process of salting spike has its own characteristics that distinguish it from working with ordinary fat. Since the spike is denser and has no loose areas, salt penetrates into it more slowly, but evenly. This requires a more careful approach to preparing brine or dry mixture.
It's perfect for a spike. dry-messenger using a large stone salt. Large crystals slowly pull moisture, creating a favorable environment for preservation inside the piece. The pickling time of the spike is usually 3 to 5 days depending on the thickness of the piece, whereas loose bacon can salt faster but unevenly.
If you use a wet ambassador (in a tuslook), it is important not to overstretch the spike in the brine, otherwise it may become too soft and lose its elastic texture. The optimal salt concentration for spik is slightly lower than for meat, so as not to interrupt the delicate taste of fat.
☑️ Checklist of the perfect pickle
Interestingly, spikes often do not require the addition of large amounts of pepper or garlic during the pickling stage. Its natural taste is so good that an excess of spices can only harm. Enough black pepper peas and bay leaf to create a basic aroma.
Storage and shelf life
Proper storage is a guarantee that your spike will remain tasty and safe to eat. Unlike meat, fat is oxidized when it comes into contact with air, which can lead to a rancid taste. Therefore tightness Packaging is a key factor.
In the cold chamber at a temperature of 0 to +5 degrees Celsius, the salted spike can be stored for up to 1 month. If you plan to store the product longer, it should be frozen. In the freezer at a temperature of -18 degrees, the spike retains its properties for up to 12 months.
Some housewives prefer to store the spike in parchment paper, wrapping it in several layers. This method allows the product to “breathe” to prevent mold from appearing, but requires regular checks. However, for long-term storage, it is better to use vacuum bags.
| Storage method | Temperature regime | Storage period | Recommendations |
|---|---|---|---|
| Refrigerator | 0...+5 °C | 30 days | Wrap in parchment or foil |
| Freezer | -18°C and below | 12 months | Use of vacuum packaging |
| Warehouse (salty) | +10...+15 °C | 7 days | Only in a saturated salt solution |
| Smoked produce | 0...+5 °C | 3 months | In limbo in gauze |
⚠️ Attention: Never store a spike in plastic containers without air at room temperature. This creates a greenhouse effect that contributes to the rapid reproduction of bacteria and spoilage of the product.
How to Choose a Quality Product in the Market
Buying a spike is a lottery if you don’t know what to look at. First of all, ask the seller for documents on veterinary control. Presence stigma The skin or the appropriate certificate ensures that the animal was healthy and the meat was tested.
Make sure to smell the piece. Fresh spike has a light, pleasant smell of milk or a neutral aroma. Having the smell of urea, rot or chemistry is a direct signal to refuse to buy. Also pay attention to the condition of the skin: it should be scorched evenly, without bristles and damage.
Feel free to ask the seller to make a small incision to check the texture in the depth of the piece. Often the surface may look perfect, but inside the product can be flabby. A high-quality spike should be solid throughout the thickness.
The secret to checking for freshness
Puncture a piece of spike with a hot needle or knife. If you smell good meat, the product is fresh. If you smell rot or sour, the fat is spoiled. This method was used by our grandmothers in the markets.
The color of the skin also matters. For the spike, a thin, yellowish or white skin is preferred. The thick, dark and rough skin suggests that the animal was old, and lard can be tough, no matter how much it is soaked.
Try to press your nail slightly on the skin. If it springs and returns to shape - the skin is soft and the product will be tender. If the skin is hard as a shell, the lard will be hard.
Frequently Asked Questions (FAQ)
Can I freeze the spike before the salting?
Yes, freezing the spike before pickling is even recommended. When frozen, some cellular structures are destroyed, making fat more susceptible to salt and spices. In addition, freezing at -18°C for 3 days kills parasite larvae if they were suddenly present, making the product safe.
Why does the spike turn yellow when stored?
Yellowing of the spike is the process of oxidation of fats under the influence of oxygen and light. This product acquires a rancid taste and smell. You can cut the yellow edges if the process has not gone deep, but it is better to use the spike fresh or properly package it to prevent contact with air.
What is the difference between a spike and a lardon?
Lardon (or simply Lard) is essentially the same spike, but often implies a product of the highest quality, which has undergone special processing, aging or smoking. In cooking, lardon is often cut in small cubes to add to dishes, whereas spike is more often associated with a layer for slicing in slices.
How many calories in 100 grams of spike?
The energy value of spike is very high and is about 800-850 kcal per 100 grams of product. This is almost pure fat, so it is worth using it moderately, especially for people who are watching weight or have problems with the gastrointestinal tract.
Main conclusion: Spick is an elite part of the fat from the back, characterized by density and lack of meat streaks, which makes it ideal for delicacy salting and fine cutting.