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Russian · Snacks
Dry-Cured Salted Pork Fat (Salo)
Fragrant homemade dry-cured salo with black pepper and garlic, which makes a fantastic appetizer for any table.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the salo in half, scrape the skin well, wash, and pat dry.
2
Mix the salt with the black pepper. Generously rub the salo with this mixture on all sides and place it in a bowl.
3
Sprinkle the salo with ground chili pepper. Cover the bowl tightly with plastic wrap and leave it at room temperature for two days.
4
After this time, scrape off the excess salt with a knife and rub the salo with minced garlic.
5
Place the salo in a clean bowl, wrap it in plastic again, and refrigerate for 24 hours.
6
Slice the ready salo and serve as an appetizer. Store wrapped in parchment paper in the refrigerator or freezer.
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