Salo z Chosnykom (Cured Pork Fat with Garlic and Rye Bread)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Pork back fat, skin on — 1 kg (2 1/4 lb)
Coarse sea salt — 150 g (2/3 cup)
Garlic cloves, crushed — 6
Bay leaves — 3
Black peppercorns, crushed — 1 tbsp
Rye bread, to serve — 1 loaf

Method

Cut the pork fat into pieces roughly 10 x 15 cm (4 x 6 in) for easy handling.
Rub each piece all over generously with coarse salt.
Press crushed garlic, crumbled bay leaf and crushed peppercorns into the surface of the fat.
Wrap tightly in plastic wrap and place in a container in the refrigerator.
Cure for 5 days, turning the pieces once a day.
Scrape off excess salt and seasoning before slicing thinly to serve on rye bread.

Introduction: Salo, cured pork back fat, is a cornerstone of Ukrainian food culture, so iconic that it has its own folklore and even a museum in Lviv.

Cultural Background: Salo, cured pork back fat, is a cornerstone of Ukrainian food culture, so iconic that it has its own folklore and even a museum in Lviv. Thinly sliced and served on dark rye bread with garlic, it is a fixture on the table for everyday snacking as well as festive gatherings.

Tips: Choose fat with the skin still attached for the best texture and traditional presentation. Slice salo very thinly and serve well chilled for the best texture.

Variations: Smoke the cured salo over wood chips for a smoky variation. Rub with paprika and dried herbs for a spiced version. No vegetarian version exists for this dish; it is fundamentally a cured pork product. Not applicable.

Storage: Keeps refrigerated, wrapped tightly, for up to 2 months, or frozen for up to 6 months.

Reheating: Served cold; no reheating required.

FAQs:

Q: Is salo the same as bacon?

A: No, salo is uncooked cured fat rather than a smoked and cooked meat product, and is eaten thinly sliced rather than fried.

Q: Can I eat salo raw?

A: Yes, once properly cured with salt it is safe to eat without cooking, in the same way as other cured meats.