This method uses foil to keep the meat juicy while ensuring it "melts" by the end of the cooking process.
To get that melt-in-your-mouth texture with a golden crust, look for the following characteristics at the butcher or shop: grudinka zapechenaja recept
Запеченная свиная грудинка в духовке в фольге - Гастроном This method uses foil to keep the meat
Choose a piece with clearly visible, even layers of meat and fat. A good ratio is roughly 50% fat and 50% meat . If it’s too lean, the meat will be dry; if it's over 80% fat, it may be too greasy. If it’s too lean, the meat will be
Select a rectangular slab of uniform thickness, at least 3.25 cm (1.3 inches) thick. This ensures every part of the meat cooks at the same rate.
Look for dry, smooth skin. Avoid "wet" vacuum-packed pieces if you want crispy crackling, as moisture prevents the skin from puffing up. Simple Roasted Grudinka Recipe