Salted Lard in a Bag
Description
The recipe won't take much time. Delicious chilled salted salo is perfect served at the table as an appetizer with a shot of vodka or a glass of wine. You can take it with you on a camping trip, a journey, or a picnic. You don't even need to spend your time salting it—just wait a few days. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Thoroughly mix salt, ground black pepper, and bay leaves and crush them in a deep container.
- 3
Step 3
Rinse the salo in water and pat dry with paper towels. Use salo that is not too thick so it can salt properly. Coat it with the prepared spices and rub them in on all sides.
- 4
Step 4
Place the coated pieces of fatback in a plastic bag and tie it tightly. Refrigerate for 2–3 days. Turn the fatback over every day for even curing.
- 5
Step 5
Salted lard will release liquid and take on the aroma of the spices.
- 6
Step 6
After the specified time, remove the salo from the package, cut it into portion-sized pieces, and place on a plate. Serve chilled.