Salting Pork Fat with Paprika
Description
A tasty appetizer for any gathering. First, we'll simply salt the salo. Then we'll rub the salo well with paprika and leave it for 24 hours. If desired, you can add a little grated garlic to the paprika. If you prefer thin slices, before serving, place the salo in the freezer and leave it for 30–40 minutes. Salo is delicious served with onion, garlic, and black bread.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Into a bowl, pour in the salt and add the large pieces of lard. Coat the lard thoroughly with salt on all sides.
- 3
Step 3
Transfer the salted fatback to a sheet of parchment paper, wrap it well, and refrigerate for 2 days.
- 4
Step 4
After some time, remove the salt from the pieces of salo. Take good sweet paprika and rub it onto the salo.
- 5
Step 5
Place the salo on a sheet of parchment paper, add bay leaves to taste, and you may add garlic.
- 6
Step 6
Wrap the salo in parchment paper and refrigerate for 24 hours.
- 7
Step 7
The salo is ready!