Homemade meat spread: A delicious and budget-friendly choice

Although the shelves are stocked with various types of cold cuts and hams, the ingredient lists can be off-putting. Flavour enhancers, preservatives, and nitrates are common, and better quality items often come with a higher price tag. The solution is straightforward - make your own meat spread at home. It will be cheaper, tastier, and healthier.

This spread will delight all meat enthusiasts. It works wonderfully on sandwiches and rolls, replacing cold cuts and pâtés. The ingredients are simple and readily available, allowing you to prepare a generous batch of jars at a low cost. Try this classic meat spread in a jar recipe and savour its unique taste for a long time.

The foundation of this spread is quality pork shoulder. It should have visible fat, which enhances the flavour. With the addition of spices, lard, and a bit of effort, you can later enjoy this tasty spread.

Ingredients:

• 1.4 kg of pork shoulder,
• 450 g of lard.

Spices:

• 1 tablespoon of salt,
• 1.5 teaspoons of black pepper,
• 1 teaspoon of dried garlic,
• 1 teaspoon of marjoram,
• half a teaspoon of ground allspice,
• 2 teaspoons of dried bear's garlic,
• 150 mL of water.

Method of preparation:

1. Cut the meat into smaller pieces and grind it using a mincer with 6 mm holes. Grind the lard, removing the skin first.
2. Add all the spices and water to the ground meat, mixing thoroughly.
3. Transfer the mixture into a jar. A funnel can help prevent spills on the jar rims. Compress the meat with your hands, leaving about 2 cm of space at the top.
4. Clean the jar's edge and screw on the lid tightly.
5. Place the jars on a deep baking tray. Pour about 300 mL of water into the tray.
6. Place the tray in a cold oven and set the temperature to 100 degrees Celsius.
7. Once the oven reaches the set temperature, process the jars for 3 hours.

Jars prepared this way can last in the refrigerator for up to 2 months, though they usually disappear much faster. For longer storage, consider Tyndallization. On the second day, put the jars back in the oven at 100 degrees Celsius for 1 hour. Repeat the process on the third day, then store the spread in the pantry. With this method, the spread can last on the shelf for several years. Enjoy!