Salo z Chosnykom (Cured Pork Fat with Garlic and Rye Bread)
The Quirky Foodster Team
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.
- 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
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