Recipe for salo salty with meat layer. How to salute fat at home - Salad recipes in brine, garlic, in the onion husk, etc.

Slavic culinary tradition cannot be imagined without a bass. It can be used as an independent snack or as a component of other dishes. To do this, our ancestors have learned to fry it a few centuries ago, cook, smoke and, of course, saline. Salted fat prepared by a dry way is one of the most popular hatches of the scuff.

Thin, Pink, Young

If you can characterize the "correct" salo for salting with a dry way (that is, without brine) in three words, then the adjectives are suitable "subtle", "pink" and "young." What do you mean? Let's start with the end: the younger pig, the more tastier it turns out. It is a pig, as the product "from the boars" cooks do not solicit, otherwise the fat will be hard and not too gentle. The color of the fat should be either pink or white. A grayish is considered completely unacceptable: it speaks about non-mercy of the product. The yellowness of the scraping indicates that the piece is very greasy, probably from somewhere from the brute. And it is best to take fat from the sides or back, with meat layers. It should be bought pieces of about 3-4 cm thick, because thicker will reach the desired condition for longer, and it is not a fact that he will bespoke evenly. And the last nuance is a skar. Ideally, she should be thin and light.

4 Salad Recipe, Solden by a dry way

Whatever recipe you like, we immediately note that the addition of certain spices is a matter of taste. As for the quantity of seasonings and salt, the spicity has an amazing ability to not absorb more than necessary. So you can not be afraid to overdo it with those or other ingredients. For the rest of the technology, according to which we salty fat at home in a dry way, you need to observe.

In the bank

The basic recipe suggests a saline to a jar.

Ingredients:

1 kg of fresh sala;
250 g salts;
6-7 garlic teeth;
spices (according to your taste).

Cooking:

Salo rinse with running water.
Thoroughly dry a piece with a paper towel and cut into thin lumps.
Garlic grind garlic, mix with spices.
Each shelter rubbing this mixture.
In a clean and dry jar, we fall asleep half of the salt, put the lard so that the pieces are not under the press, we fall asleep the remaining salt.
Tightly close the container with a lid and put in cold for 5-6 days. Finished pieces can be frozen by wrapped in parchment, - so fat will retain its freshness longer.

For the strip, the most suitable spices are the bay leaf, carnation and ground pepper. And so that the product is evenly agreed, it is better to take a cook salt, and not a sea.

In a saucepan

Salt of saline with a dry way with garlic and greens it is better to produce in a saucepan so that the striking has enough space to highlight the juice.

Ingredients:

1 kg of fresh sail;
300 g of salt grinding;
6-7 garlic teeth;
1 bunch of greenery (dill, kinza, parsley);
spices (laurel, carnation, black ground pepper).

Cooking:

We rinse a piece of sala, we dry and cut into small slices.
Finely rub the greens, mix with salt.
Garlic cut thin circles.
We make cuts in the strip and fill in their garlic.
Spices rub in a mortar.
We rub the pieces of salt greenery and spices.
At the bottom of the enamel pan, we smear a couple of tablespoons of salt, laying out the lard, shifting it with garlic.
Top of 4-3 tillage. l. Salts, close the workpiece with a lid and send to the refrigerator for 7 days. Ready fat store in the freezer.

In Parchment

Another way to pickle the spiche by dry way allows not only to save space in the refrigerator, but also to keep the freshness of the product to 2 months.

Ingredients:

1 kg of fresh sala;
50 ml of filtered room water temperature;
350 g of large grinding salts.

Cooking:

We prepare the lard, that is, we rinse, we dry and cut the strokes.
2/3 of the amount of salt mix with water to the consistency of the casher.
We rub the stuck mixture.
Parchment sheet sprinkle with salt, lay out fat and wrap. For greater practicality, this bundle can be wrapped with a food film.
We send a snack to the refrigerator for 2-3 weeks. Store fat follows in the same paper in which it was soles.

In the package

If you really wanted to add fat to borsch or eat an appetizing sandwich under a glass-other, then the question is how much to salt the fat with a dry way for rapid cooking, it becomes particularly relevant. Especially for such situations was invented a recipe that allows you to pickle the spicity literally for 5-6 hours.

Ingredients:

500 g of fresh sala;
4-5 garlic teeth;
300 g salts;
ground pepper (according to your taste).

Cooking:

We rinse fat, wipe dry and cut into pieces with a thickness of about 2-3 cm.
Garlic let go through garlic and mix with salt and pepper.
We rub the stuck with a mixture, lay out on the film or in the package, wrap and leave in the refrigerator for several hours. We try to eat with pleasure.

How many days will shed fat?

Salo needs to be well to arrange so that you can be confident in its safety. This is especially true of that Salo, in which there are small meats lived. Minimum fat salo need 3 days, then it turns out a weak saloon. So you can enroll with pure lard. And if it is with streaks, it is better to leave it for another 2 days. After that, the fat can be removed in the refrigerator. It is possible to salt fat in two ways in brine and dry way.

How much do salts cost? For Salo's ambulance, there are 3 tablespoons on the shelter of a valuable product. You can add a little ground pepper and garlic, but it is possible without them. Who likes how.

It all depends on the thickness of the sled slices that you want to sleep. But if we talk about some kind of average digit, then three days will be enough that the fat would have gotten if you are experiencing that this is not enough, leave fat for 5 days and then it will definitely solve.

Fat - Subcutaneous animal fat.

This is another and very valuable and necessary product for our body.

Fresh fat can be eating. But it is usually solid, so that it remained longer.

We laughing sly on small pieces. These pieces are pulled out in a large salt and fold in the 3-liter bank.

Bank turn over the bottom down and put in a wide bowl. Under the neck, we put a wand to be a clearance to flow juice.

Day after three-five fat becomes completely solid.

Salo is a delicious and nutritious pork product. You can eat unsalted, slightly lit in the freezer, and can be salted. Salo salts in the glass container, usually a three-liter bank. Cut into small pieces, turns into salt and fits tightly. It is already argued after 3-5 days. Salted fat can be stored for a long time even at room temperature.

If you saline the fat with a dry cold way, it salves it for about a week - richly smeared slices with moth slices, a thickness of about 5 cm. Using the seasoning is black or red hot pepper, fragrant pepper, garlic, vassabi, ginger, onions - on the sickness speed does not affect the sump.

If you saline the fat with a hot way (simply boiling it for 2-5 minutes in very salted water), then such a fat can be used immediately after the salting (boiling).

We rub the fat salt, garlic and pepper and keep it at room temperature for 3 days, at such a temperature of the fat is asked quickly. Putting in the refrigerator and the next day it is ready, gentle and fragrant.

From my own experience I can say that Salo prays 2 days, the size of the spiciency is about 3 centimeters and it is with thin layers of meat. Of course, the thicker pieces, for example, from the back of a pig, praying the lard follows more than 2 days. But it is possible to speed up the process, ways to cut along pieces or across the slopes on 1/2 thickness of the piece.

As my grandmother said: Salo will not spoil salt, it will take only the desired amount of salt.. But it solisfts depending on the sliced \u200b\u200bpieces from 2 to 6 days. I also recommend squeezing garlic and putting inside the fat making small cuts.

At least 3 days, if interested, my recipe ... I cut into small pieces and rubbed a mixture (salt, red and black ground pepper) and on top to each piece I put the circles of garlic, sliced \u200b\u200bwith rings, put in the refrigerator, yummy.

if there are not too thick pieces, approximately 5-B centimeters, then the week is quite enough, well, for loyalty you can hold days 9 days. When you try the first piece, cut it in half to finally make sure that the fat is settled.

The sludge fits away from two to seven days and it all depends on the method of the ambassador, from the quality of the sala, from its type and method of salt.

There is such a method - if you cut the fat to the middle pieces and make cuts on them the cross will turn the sharp knife to them, and then you need to fold these pieces into a wide pan and pour salt into it to the bottom, and on top you need to lay out the fat up.

Salt instantly falls into the incisions, which are made on the fat and if it stands at room temperature for a couple of days, the liquid will be separated from it on the third day.

Leave to stand at room temperature for 2 days, on the 3rd day, when the liquid is separated from the sludge, we remove it with a fridge, then pull it out in a couple of days, smoke and fold it in the freezer and you can already eat it.

Salo is asked fast enough, from three to five days, depending on the thickness of your pieces. Salt and squeezed fat love very many. It is also considered a useful product for us, people.

Solo Salo at home or buy it in the market and in the store - it will solve it for myself in my own way, but that it is more profitable to salt at home more and fat at the exit, do not even try to argue! I think most will come out in the right opinion: the house is more tastier and more profitable.

Our task is not to open a discussion, but rather close and translate the topic in the direction: how to salute fat - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the famous joke: "What to try it? Salo like fat! " Salo does not happen bad, but it happens very tasty!

Home Recipe How to Snapely Salo with a dry way

Ingredients:

salo Pork Fresh - 1 kilogram;
salt cooking large - 1 kilogram;
pepper black ground - to taste;
seasonings - preference or special mixtures for salting salts.

Sulfate with a dry way in a home recipe so:

Fresh fat, taking off the skin. Give it to drain and dry up a paper towel. Cut the same size with rectangular portion slices, although it is permissible and the whole plast.
In a bowl, mix dry ingredients with a large salt to uniformity and in this mixture to cut out sled pieces from all sides.
At the bottom of the tank, pour salt with a layer of 0.5 centimeters.
Salad slices to put with small gaps, sprinkled with a crumb of laurel sheet and salt.
If there is a need, then the second layer puts on top and sprinkle its remaining salt. The container with the heap under the lid is in a cold place or in the refrigerator for 5 days.
Further storage of the finished spicity is possible in the refrigerator or in a hermetic packaging separately each piece in the freezer, which repeatedly extends its shelf life.
Home Recipe Salt Sala in Rustle (Tuzluk)

Salo with meat layers - the most delicious way

Ingredients:

drinking water - 800 milliliters;
salo Fresh - 1 kilogram;
salt sea or common large - 1 cup;
garlic - 3 slices;
laurel sheet - 2 pieces;
pepper peas and other seasonings - to taste.

Salo in the brine in the simple home recipe is frozen:

The washed and dry fat is cut into small pieces of 4-5 centimeters.
In the appropriate container, pour water and dissolve in it the specified amount of salt to its complete dissolution. Next - spices, crushed or chopped lobes garlic.
Salad slices tightly put into a glass jar, pour cold brine and under the lid insist in the refrigerator for one day. If the pieces turned out to be larger, then the term of the arrangement is slightly moved.
After the halter is completed, the slice of a sludge can be stored without brine in the refrigerator or in the freezer.
How homely salt fat with garlic and pepper

Soldering fresh sala

Ingredients:

salo Fresh;
salt cooking large;
fresh garlic;
black pepper;
laurel leaf.

Salo with garlic and pepper planting homely so:

Prepared (washed and dried by a paper towel) Fresh pork fat cut out of arbitrary sizes.
Garlic for salting in preferred quantity Clear and cut along 4 parts.
In different places, a piece of Sala is a sharp knife to make a deepening, where to immediately insert a sharp quarter of garlic slickers, drowned it as deeper as possible - this is called the spying of Sala.
The stuffed fat is abundantly rubbed with a mixture of salt and black ground pepper with a crumb of a laurel sheet and put it tightly into a plastic bag, generously speaking salt - the fat is impossible.
Package with Salom Place in the container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such a fat for food is quite a knife from salt or rinse in cold water. The rest of the pieces can be stored, wrapped each separately in the freezer. Here is such a simple home recipe for salted bass.

Original salting salting recipe in the onion husk

We are talking about a hot method of salting of fresh pork sala in a saturated brave of pendulous flashes, at which it becomes soft, beautiful and so fragrant, which can compete with smoked, just not so heavy for the liver.

Ingredients:

fresh fat - 1.5 kilograms;
drinking water - 1 liter;
salt cook - 7 tablespoons;
leek husks - 2 glasses;
garlic and ground pepper - in preference.

According to the prescription Salo in the onion husk salting like this:

Wash through a colander onion husks to put in a saucepan, pour the specified amount of water, put on fire, bring to a boil, put the right amount of salt and dissolve it completely.
By this time, the washed fat to cut into pieces is not wider than 5 centimeters, the length is not limited to, put them in a boiling onion decoction and cook for 15-20 minutes if the slices of sludge is thickening, then cooking a little longer.
The booster to leave cool in the onion brave for 12 hours, by the expiration of which sleds sled, deceive with chopped garlic with pepper, and red ground can be connected, which will give the product an interesting tone and taste accent.
Each piece of bass wrap the food film or foil and those whose use is postponed, stored in the freezer during even months.

Fans of a more acute smoked taste at cooking Sala in the onion husk we advise you to add a couple of tablespoons of liquid smoke, which will strengthen the already delicious smell of the product.

Home Recipe Salt Sala in hot brine

Solving the question: how to salute fat, do not forget this simple and affordable way of hot brine. Especially for such a compartment suits fat with meat layers. The whole process of such salts lasts no more than 4 days, but the product is capable of saving in the freezer months.

Ingredients:

freshly fresh - 800 grams;
salt cook - 7 spoons;
drinking water - 1 liter;
laurel leaf - 4 pieces;
pepper fragrant peas - 5 grains;
carnation - 3 grains;
fresh garlic - to taste.

According to the home recipe in the hot brine Salo sys so:

Salo rinse and dry up a paper towel. The layer shaft cut into 3-4 pieces.
In a suitable saucepan, whereby all the listed ingredients, the number of which, except salt, is variable, cook after boiling for two minutes.
Fire turn off, and in a hot brine, put the prepared fat, cove your suitable flat plate so that it does not pop up, staying outside the brine. Salo remains in this brine until the product is completely cooled.
By cooled, place the entire container with brine and larger in the fridge and keep there for three days under the lid.
After three days, the finished fat from the brine will be removed, give it a drain, dry with a paper towel and, curing a mixture of chopped garlic and spices, wrap each separately in a foil or food film. You can store in the freezer for a long time.

In the mixture to fracture pieces of the finished sludge, you can enable horseradish and any seasonings according to your preference. But there is an option: not to deprive anything - it will still be very tasty!

How to salute fat for smoking on a rustic recipe

Smoked Salo's home recipes is another delicacy! Only a significant proportion of success falls on its proper saline before the smoking process.

Ingredients:

fresh fat - 1.5 kilograms;
salt cook - 200 grams;
ground pepper;
laurel sheet - 2 pieces;
fresh garlic - 3 slices;
mustard-powder - 1 teaspoon.

On the village recipe, Salo for smoking is insulated with this:

Clear and crush garlic.
The washed and dry lard in a mixture of salt, pepper, garlic and loosely put into the container. Sprinkle with salt from above abundantly.
Sprinkle further mustard powder and decompose laurel leaves. Follow the steep boiling water so that all the fat is covered with water.
The bass container comes to natural cooling and placed on 3 days with a closed cap in the refrigerator, after which it can be smoked at least in food.

Tapered Salo

This recipe for the preparation of a combination salary occupies a little time and effort, but the finished product fills the house intense meat fragrance.

Components:

salo with meat layer - 1.8 kilograms;
dill seeds - 2 tablespoons;
black or red ground pepper and rosemary - 1 tablespoon;
large salt - 1 tablespoon + 2 teaspoons of kosher salts;
garlic - three teeth;
olive oil - 2 tablespoons.

Preparation instructions

For the preparation, the blade of the pork carcass, breast and core, which should be with a small meat layer.
Fruit the seeds of dill and pepper in a dry frying pan on medium heat for from 1 to 2 x minutes before the appearance of the aroma. Let it cool, then grind several times in a coffee grinder with rosemary until the texture is finely crushed, but it will not be powdery.
In a small bowl, use the attachment to lose a mixture of spices with salt, garlic and olive oil to a paste-like state. Other seasonings that go according to the recipe can be used as a sprinkle.
A solid piece of pork sepases the meat layer, and the piece of skin turn over the skin up and with the help of a knife to perform a deep notch, so that the finished product is not cracking.
The meat layer is separated from the pulp of the salon, to refuel the taste, and the fat is rudely rubbed the seasoning mixture.
The meat part is crushed into pieces, refuel and put it on the prepared semi-finished product, retreating from the edge to 1/3. All minimize in the roll and send for the night to the fridge for eight hours.
Put in a preheated oven and bake at a temperature of about 200 seconds until full readiness.

Salted fat in jars with branches of parsley and dill

This recipe advised me my good acquaintance, and her mother and grandmother handed her inheritance. Salo turns out very tasty, and instead of traditional spices, fresh greens, garlic and ground pepper are taken.

Components:

salo - 6 kilograms;
garlic - 2-3 heads;
growstone dill and parsley - 2 beams;
mustard in a dry form (powder) - 1 teaspoon;
salt - 600 grams.

Salted Sala Making Technology in Banks

Salo with a small meat layer cut into pieces, which should enter three liter banks. In a separate dish, pour salt and ground pepper and mix. Next, healthy twigs of greenery from dill and parsley, after washing, dry on a kitchen towel. Clear garlic from husks, separate slices and crushed.

After the bottom of clean three liter cans, sprinkle the mixture of salt and pepper with three tablespoons, then the branches of greenery and garlic. All pieces to dip in the salt seasoning and folded in the dishes, shifting greens and garlic. And so to do before the top.

At the end, the surface of the laid out laid is pulled out mustard and close the caproic lid or to tie the food paper with the cellophane. With prolonged storage of Sala, the mustard slows his damage.

Salo boiled with cherry twigs

The people say: "Salah does not happen much," the fat is not bad, it happens delicious! I want to offer an old way to Salat Salia, then only natural natural additives were used, from which there was only benefits, and the taste of ransom!

Components:

salo - 2.5 kilograms;
water - 2 liters;
cherry branches are at least 250 grams;
onions onions - 5 small bulbs;
garlic - 14 poles;
husk - how much will go;
salt - two glasses;
pepper - in a preferred amount.

Instructions for cooking boiled fat with cherry sprigs

Conduct preparatory work on the primary processing of Sala. After grate with a large salt and ground pepper (you can red or black) from all sides. Large pieces cut into four parts, but not cutting at the base.
Cherry twigs cut off a healthy tree, slightly dry, then break into pieces. After adding the onion and garlic husk, the onions with garlic cut into two parts.
Take two standard plastic bags, put one in another, to the bottom and from the sides to post the proposed combination of spices and flavors - but the laurel
The sheet does not in any case add!
Gentle fragrance from cherry sprigs will be lost immediately. Package tightly tie and cook for 45 minutes. Heating to stop, cool, and then the finished product is removed from the package.

Quick way to salute fat

What ingredients will be needed:

Kilogram of sala;
400 grams of salt;
Garlic - 5-6 teeth;
Some black peppers in the hammer form.

How to pickle fat on the recipe on the ambulance hand:

Salo must be pre-rinsed, clean from dirt and wipe with paper napkins;
Garlic purify from husks, cut into thin plates;
Cut the fat on small slices, pierce in several places;
Then each piece we roll with salt, garlic and pepper, insert garlic in the place of punctors;
All grated pieces lay out in the bank, sprinkle the residues of salt and pepper;
We put the jar into the water container, we put on fire and sterilize in boiling water for 30-45 minutes;
Ready fat recommends eating in a short period, otherwise it will deteriorate.

Secrets and tips How to salute fat

In the case of salts, Sala do not need to be afraid of the overdose of salt and spices: the fat will take only a certain rate of salt, and the spices from its surface can always be removed.
The peritoneum is suitable for hot species of salting salts, and in a dry version it will remain very tough. Salad side layers and back - here is the best material for dry salting.
The smell of garlic with the preliminary use in the salting quickly quickly disappears. For this reason, rubbing them slices better before using them into food.
If the fat is harsh, then it is possible to soften it with soaking in cold water for 10-12 hours, while adding a couple of tea spoons of sugar sand, which will only improve his taste. Read more
Salo Before it is necessary to cut it thin and smoothly, hold in the refrigerator. In the cooled state, it is more elastically and a sharp knife with it easily copes.
At ripe salt, meat strips are darker. If they still remain pink, then you need to give salty time. With a dry saline, the salt can be sprinkled on the dilapidated slices of salla, salt must be at least less than the norm.

There are dozens of recipes, how delicious salting salo at home: a dry way, in a brine, in a can, etc., perhaps, the easiest option is a dry salting, when the pieces generously spend salt, pepper and other spices. As a chief flavoring, garlic is usually used, which rubbish, pinch or simply shift the layers to give the SALU special aroma and spicy taste.

What fat to choose for dry salting?

For salting, we take a thick fat, as they say "in 4 fingers", that is, thick from 5 centimeters. Tonya is not suitable, as it will take much more salt, what is needed, it may turn out too salty and not so tasty, as I would like.

At your discretion, you can pick up a piece with meat layers or clean, without a slot (as in my recipe with a photo). But there is one important point. Both types are sprayed great, but the lad without residences can be stored in the refrigerator much longer, up to 1 month. But if there are layers of meat in the piece, then after singing it will have to eat much faster, somewhere in 5-7 days. Or it is possible to increase the storage time, if you send the salt fat to the freezer - there a strategic reserve will be able to quietly be kept "to demand", up to 1 year.

Salted Spice-Garlic

So, a simple salted salting recipe includes salt, spices and several cloves of garlic. If you do not like some of the spices, boldly strike it out of the list. As for garlic, with the hauling method, which is described below, his taste will not be very felt, only light fragrance will remain.

I do not accidentally offer it to shift with garlic slices of layers in a container (and not to rub the fat or to keep it with garlic). And all because it can be kept to store longer, because in the freezer it will not turn around, the taste of spices will remain, without an unpleasant "heavy" fragrance.

BUT. If you still love the garlic playing the first violin, you can strengthen its presence - crushing through the press (no matter how paradoxically, but for a brighter flavor of garlic, you need to take it twice as smaller, that is, a total of 2-3 teeth!) And grasp the pieces from all sides to the roller in spices. Then really fat will get more spicy, but I do not recommend it for a long time, it is better to prepare a small portion and eat in the coming deadlines.

Ingredients for recipe

salo raw 500-700 g
needodynated salt 4 tbsp. l.
pepper black ground 1 tbsp. l.
pepper red 0.5 h.
hammer paprika 1 h. l.
cumin 1 h. l.
rosemary 0.5 h.
garlic 5-6 tooth.
leaf laurel 2 pcs.

How to saline fat with a dry way with garlic

The finished salt fat remains to cut into thin slices and you can take a sample! Before cutting, I recommend neatly scraping the salt from the surface, and the garlic can be left. Here such an appetizing snack turned out - the fat with spices is spicy and very fragrant, perfectly to black bread and salt cucumbers. Store it follows the paper, in the refrigerator or in the freezer.

So without it) there is a lot and, of course, I want to try them all. So I wondered to reveal the most (for myself and my family, of course) "delicious" of all. Clean fat is somehow not quoted, because most often I use the fleshy pork layer, both for insolence and for the preparation of some hot tacities. And they, it should be noted, it turns out much more tastier and better than any meat delicacy from the supermarket. After all, the pork layer is the most suitable part of the pig, prepare from which can be sea of \u200b\u200bdelicious things. So today I decided to pickle pork layers in a well-made way. And they did not regret the "deed". I got pretty gentle, fragrant and delicious layer. Her at least on the festive table can be submitted, at least every day to indulge himself with such a delicacy.

To salting the layer, I used the most affordable ingredients:

Pork layer weighing near a kilogram;
garlic - 3 slices;
a little less cup of salt of large grinding;
peppers in peas (black and fragrant);
teaspoon hammer paprika;
Bay leaf.

The cooking time of the salt layer is 3 days.

The method of cooking a salty layer of pork according to the recipe with a photo by steps is simple for 3 days:

In boiling water, I throw a rough tablespoon of salt and follows the well-fledged layer.

I will cook not more than five minutes, I take off the plate from the stove and put on the window (table) of the clock on 5 (I started the survival process in the morning, but continued in the late afternoon). Weathered in salt water, a slightly edged layer, we take out a pan, wipe dry and cut in half (it seemed to me uncomfortable to salt her entirely, especially since she was deformed in a saucepant).

While the meat "is not good" in the air, grinding two types of peas in the coffee grinder in a coffee grinder. I, as a rule, I use the same mixture of spices, therefore I do it immediately in a decent quantity (for a couple of downloads to the coffee grinder).

In a small bowl, mix the salt, paprika and an incomplete teaspoon of the mixture.

Follow the chopped garlic and everything is carefully larched.

I pour the resulting mixture of spices to a more spacious bowl and, having placed a layer in it, I stiff with it both pieces.

Shooting a beautiful and fragrant smelling pork meat into a small pan (skin at the bottom of the tank), I close and clean it in the refrigerator for two-three days.

After the planned time expires, we take a layer from the pan, thoroughly wipe with paper napkins, and cut thin pieces.

What is not meat delicacy?

Bon Appetit!