Homemade Salo

Description

It works both for special occasions and for everyday meals. When preparing it, choose fatback with a meat streak—the thickness of the streak will affect the flavor. You can roast the fatback in an oven bag or in the oven, boil it whole or in pieces, or salt or marinate it with spices. Serve the appetizer only when chilled; it goes well with borscht or soup, as well as with sandwiches and vegetables. The appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   Wash the fatback, scrape the skin, and pat it dry with paper towels. Cut the fatback into 2 pieces and make shallow cuts on both pieces.

2. 2

   Step 2

   Peel the garlic clove and slice each one into thin slices, crumble the bay leaf, and rub everything into the soft surface of the fatback.

3. 3

   Step 3

   In a mortar, grind black peppercorns, 2 tablespoons of salt, and caraway seeds; sprinkle 1 piece of salo with the prepared mixture.

4. 4

   Step 4

   Mix the paprika and chili, sprinkle this mixture on the second piece.

5. 5

   Step 5

   Wrap both pieces in foil and refrigerate for 14 days.

6. 6

   Step 6

   After 2 weeks, unwrap the foil and enjoy delicious, spicy homemade salo.