📝 About This Recipe
Salo is the soul of the Russian zakuski table, a legendary delicacy of salt-cured pork fatback that melts like butter on the tongue. This version is dry-cured with a fragrant blend of garlic, peppercorns, and bay leaves, creating a silky texture and a deeply savory, aromatic profile. It is a timeless symbol of hospitality, traditionally enjoyed thinly sliced on dark rye bread to provide warmth and energy during long Slavic winters.
🥗 Ingredients
The Pork
- 2 pounds High-quality pork fatback (with skin on, preferably 2-3 inches thick with a thin streak of meat)
The Curing Rub
- 1 cup Coarse sea salt (do not use fine table salt or iodized salt)
- 3 tablespoons Black peppercorns (freshly toasted and coarsely cracked)
- 10-12 pieces Garlic cloves (peeled and thinly sliced or crushed)
- 6-8 pieces Dried bay leaves (crumbled into small bits)
- 1 tablespoon Sweet paprika (for color and a hint of sweetness)
- 1 teaspoon Dried coriander seeds (cracked)
- 1/2 teaspoon Red chili flakes (optional, for a subtle heat)
For Serving
- 1 loaf Borodinsky or Dark Rye Bread (fresh and dense)
- 1/4 cup Russian mustard (extra spicy)
- 2 tablespoons Fresh horseradish (grated)
- 1 bunch Green onions (trimmed)
- 4-5 pieces Pickled cucumbers (fermented 'ogurtsi')
👨🍳 Instructions
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1
Begin by selecting the freshest pork fatback available. Wipe the fat with a clean, damp cloth to remove any impurities; do not wash it under running water. Ensure the skin is clean and free of bristles.
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2
Cut the fatback into manageable rectangular blocks, approximately 3 inches wide and 6 inches long. This size allows the salt to penetrate evenly.
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3
Using a sharp knife, make deep vertical slits in the fat side of the blocks every 1-2 inches, stopping just before you hit the skin. This creates more surface area for the cure.
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4
In a medium bowl, combine the coarse sea salt, cracked black pepper, crumbled bay leaves, paprika, coriander, and chili flakes. Mix thoroughly to create a uniform curing rub.
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5
Take your sliced garlic and press the pieces into the slits you made in the fat. Rub any remaining garlic over the exterior of the pork.
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6
Generously coat every inch of the pork blocks with the salt and spice mixture. Don't be afraid of the salt—the fat will only absorb as much as it needs to cure.
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7
Prepare a glass or ceramic container (avoid metal) by sprinkling a layer of the salt mixture on the bottom.
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8
Place the pork blocks into the container, skin-side down. Pack any remaining salt mixture around and on top of the blocks.
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9
Cover the container loosely with a lid or parchment paper. Leave it at room temperature in a cool, dark place for 24 hours to begin the curing process.
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10
Transfer the container to the refrigerator and let it cure for an additional 3 to 5 days. Every day, flip the blocks and redistribute the salt.
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11
After 5 days, the salo should be firm and aromatic. Remove a block and scrape off the excess salt and spices with the back of a knife.
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12
For the best texture, wrap the cured salo in parchment paper and then foil, and freeze it for at least 24 hours before serving.
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13
To serve, take the frozen salo and use a very sharp knife to cut paper-thin translucent slices. The frozen state allows for the thinnest, most delicate cuts.
💡 Chef's Tips
Always use coarse salt; fine salt will make the salo over-salty and tough rather than curing it gently. Source your fatback from a reputable butcher—the quality of the fat (white, creamy, and firm) is the most important factor. If you prefer a smokier flavor, you can add a teaspoon of liquid smoke to the rub, though traditionalists prefer the clean garlic-pepper profile. Do not be tempted to trim the skin; it provides structural integrity and is traditionally eaten if it is soft enough. Salo keeps in the freezer for up to 6 months, making it the perfect 'emergency' appetizer for unexpected guests.
🍽️ Serving Suggestions
Serve chilled slices on a piece of toasted Borodinsky (Russian rye) bread rubbed with a raw garlic clove. Pair with a shot of ice-cold, high-quality vodka to cut through the richness of the fat. Accompany with spicy Russian mustard or 'Khren' (horseradish sauce) for a sharp, nasal-clearing kick. Provide a side of fermented pickles and fresh green onion stalks to balance the savory flavors with acidity and crunch. Add a few slices to a hot bowl of Ukrainian Borscht; the fat will slightly melt and enrich the soup beautifully.