Salo, or salted pork fat, is a traditional and iconic appetizer in Belarus and across Eastern Europe. It consists of thin slices of cured pork fatback, typically served on dark rye bread, often accompanied by fresh garlic. While it may sound unusual, salo is a cherished delicacy known for its rich flavor and satisfying texture. This recipe shows the simple, age-old process of curing your own salo at home.
About This Dish
- Preparation time: 15 minutes
- Curing time: 5-7 days
- Servings: 4
Ingredients
- 2 lbs. pork fatback with skin
- Coarse salt, to taste
- Black pepper, to taste
- Garlic cloves, to taste
Preparation Method
- Rinse the pork fatback thoroughly under cold water and pat it completely dry with paper towels.
- Cut the fatback into manageable pieces, ensuring you keep the skin on each piece.
- Generously rub coarse salt all over every surface of the fat, including the skin. You can also add freshly ground black pepper for extra flavor.
- Optionally, make small incisions in the fat and insert thin slices of garlic cloves.
- Place the salted pieces of fat in a non-reactive container (glass or ceramic works well), skin-side down.
- Cover the container and place it in the refrigerator. Let the fat cure for 5 to 7 days to allow the salt to fully penetrate.
- After the curing period, your salo is ready. Remove it from the refrigerator, slice it very thinly, and serve.
More Topics
- Authentic Belarusian Recipe: Pyzy (Meat Dumplings)
- Authentic Belarusian Recipe: Sukhariki (Garlic Croutons)
- Authentic Belarusian Recipe: Rasstegai (Open-Faced Pastry)
- Authentic Belarusian Recipe: Fried Bread Dough (Pyachysta)
- Authentic Belarusian Recipe: Sauerkraut (Kapusta)
- Authentic Belarusian Recipe: Khrustyky (Crispy Dough Twists)
- Authentic Belarusian Recipe: Kavarma (Stewed Meat and Vegetables)
