Curing a Pork Roll
Description
A tasty appetizer for any gathering. Preparing and making such a roll takes about 24 hours. For it to turn out tender and without excess gristle, the fatback must be thoroughly washed and scraped. For flavor variety, you can add chopped herbs and various seasonings. Such a roll must be served cold.
Instructions
- 1
Step 1
1. To prepare the dish, take a large piece of fatback large enough to wrap. Rinse the fatback thoroughly and clean the skin. Mix all the seasonings, generously rub them over the slab, and salt generously (the fat won't absorb the excess). Peel the garlic, make slits in the fatback, and insert the garlic into them (lardoon).
- 2
Step 2
2. Roll the fatback into a roll and tie it tightly with strong twine.
- 3
Step 3
3. Place the salo in a bag and tie it very loosely so there is room left inside. Put it in another bag, tie that one too, and place it in a pot of water. Put everything on the heat and simmer for about three hours.
- 4
Step 4
4. Remove the bag, let the salo cool, unwrap it, and cool at room temperature, then refrigerate.
- 5
Step 5
5. Slice the finished roll into pieces and serve.