Salted pork fat
Description
The recipe won't take much time. For dry-curing, besides salt you can use various spices: allspice, bay leaf, garlic, cumin—it depends on your preferences. It's best to store the salo in the freezer, so you can slice it as thinly as possible and serve it at any time. Salo pairs wonderfully with borscht or any hot dish. The recipe is simple and quick. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare salt and a good piece of fresh fatback.
- 2
Step 2
Next, take a suitable container for salting the salo. Pour half the portion of salt into the container and add bay leaves and peppercorns.
- 3
Step 3
Transfer the fatback to a container.
- 4
Step 4
Next, sprinkle the lard with the remaining salt; you can then add garlic, caraway seeds, and more bay leaves. Rub the lard well with salt.
- 5
Step 5
Cover the container with a lid and refrigerate for 2–3 days. After that time, check the salo for readiness.
- 6
Step 6
Serve immediately or slightly chilled.