Salo (Ukrainian Garlic-Cured Pork Fat)
Local name: Сало
In short: Pork back fat cured with coarse salt, garlic, black pepper and bay, then sliced thin and eaten cold on dark bread. It takes about 30 min in total and makes 30 servings.
- Prep
- 30 min
- Cook
- 0 min
- Resting
- 72 h
- Total
- 30 min
- Servings
- 30
- Difficulty
- Easy
- Calories
- 240 kcal
Salo is cured pork fat, a staple snack on Ukrainian tables. A thick slab of back fat is dry-salted for about a week in the fridge, then rubbed with garlic, paprika and pepper. It is sliced very thin and eaten cold with dark rye bread, raw garlic and pickles, often alongside a shot of horilka. Plan on about 9 days from salting to slicing: it takes patience but little skill, and it keeps for weeks.
Instructions
- Cut the fat into pieces about 15 x 10 cm (6 x 4 in). Rub the salt thoroughly into all sides, including the skin, and add the crushed peppercorns and bay leaves.
- Pack the pieces skin-side down into a glass or plastic container, with the rest of the salt and bay leaves between layers. Cover with a plate, weigh it down with a jar and refrigerate for 7 days, turning the pieces over once on day 4.
- Lift the pieces out and brush off the salt and any liquid. Pat them dry with paper towels. Do not rinse them unless they feel very salty, and then rinse briefly and dry completely.
- Mix the garlic, paprika, pepper and coriander and rub it firmly into the meat side of each piece. Wrap tightly in parchment, then in a bag.
- Refrigerate for at least 2 more days so the flavors settle. Freeze for 1 hour before slicing for easier cutting.
- Slice very thin and serve cold on dark rye bread with raw garlic and pickles.
Tips
- Ask a butcher for fresh, firm, thick back fat with the skin on. Thin or soft fat cures unevenly. Keep it in the fridge the whole time.
- Freeze the finished salo for an hour before slicing. It cuts into thin, even slices when it is firm.
Questions and answers
Is salo safe to eat raw?
It is eaten uncooked, so use very fresh fat from a trusted source, keep it cold the whole time and follow the salt amount. People who are pregnant or have a weakened immune system should skip it.
How long does salo keep?
Wrapped in parchment in the fridge it keeps for 3 weeks, and it freezes for up to 6 months.
How do you serve salo?
In thin slices on dark rye bread with raw garlic, mustard or horseradish and pickles. Some people also fry slices or add them to potatoes.
How long does it take to make Salo (Ukrainian Garlic-Cured Pork Fat)?
About 30 min in total: 30 min of preparation and 0 min of cooking.
How many calories are in Salo (Ukrainian Garlic-Cured Pork Fat)?
About 240 kcal per serving, with 1 g of protein, 0 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 0 g |
| Fat | 26 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
