📝 About This Recipe
A cornerstone of Ukrainian hospitality, Salo is a silky, melt-in-your-mouth cured pork fatback that embodies the soul of Eastern European comfort food. This recipe uses the 'dry cure' method, infusing the fat with pungent garlic, black pepper, and fragrant bay leaves to create a rich, savory delicacy. When sliced paper-thin, it offers a buttery texture and a complex saltiness that is truly incomparable.
🥗 Ingredients
The Fatback
- 2 pounds Fresh Pork Fatback (High quality, at least 2 inches thick with skin on; no meat streaks for traditional style)
The Dry Cure Rub
- 1.5 cups Coarse Sea Salt (Non-iodized is essential for proper curing)
- 3 tablespoons Black Peppercorns (Freshly cracked or coarsely ground)
- 10-12 pieces Garlic Cloves (Finely minced or pressed into a paste)
- 6-8 pieces Dried Bay Leaves (Crumbled into small bits)
- 1 tablespoon Smoked Paprika (Optional, for a 'Hungarian style' color and depth)
- 1 teaspoon Dried Coriander Seeds (Crushed)
- 1/2 teaspoon Red Chili Flakes (For a subtle hint of warmth)
For Serving
- 1 loaf Dark Rye Bread (Fresh or lightly toasted)
- 4 pieces Raw Garlic Cloves (For rubbing on the bread)
- 1 bunch Green Onions (Trimmed)
👨🍳 Instructions
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1
Begin by selecting the freshest pork fatback possible. Rinse the fat under cold water and pat it extremely dry with paper towels. Any moisture left on the surface can interfere with the curing process.
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2
Using a sharp knife, score the fat side (not the skin side) in a crosshatch pattern, cutting about 1/2 inch deep. This increases the surface area for the salt and aromatics to penetrate.
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3
In a medium mixing bowl, combine the coarse sea salt, cracked black pepper, crumbled bay leaves, coriander, and chili flakes. Mix thoroughly until the spices are evenly distributed.
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4
Add the minced garlic paste to the salt mixture. Use your fingers to rub the garlic into the salt until the mixture feels like damp sand and smells intensely fragrant.
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5
Prepare a glass or ceramic container that is just large enough to hold the pieces of fat. Avoid metal containers as the salt can react with the material over time.
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6
Sprinkle a thick layer of the salt mixture (about 1/4 inch) onto the bottom of the container.
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7
Take each piece of fatback and vigorously rub the salt and garlic mixture into all sides, ensuring you push plenty of the cure into the scored slits you made earlier.
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8
Place the fatback into the container, skin-side down. If stacking pieces, ensure there is a generous layer of salt between them.
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9
Pour the remaining salt mixture over the top, ensuring the fat is completely buried. No part of the fat should be exposed to the air.
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10
Cover the container with a lid or plastic wrap and place it in the refrigerator. Let it cure for at least 3 days, though 5-7 days is ideal for maximum flavor development.
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11
After the curing period, remove the salo from the container. Shake off the excess salt. You can gently scrape off the heavy garlic bits if you prefer a milder exterior, but many enthusiasts leave them on.
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12
Wrap the cured salo tightly in parchment paper or foil and place it in the freezer for at least 2-4 hours before serving. Freezing makes it much easier to achieve the signature paper-thin slices.
💡 Chef's Tips
Always use non-iodized salt; table salt will make the fat taste chemical and overly metallic. Look for fatback from the back of the pig rather than the belly if you want the purest, whitest salo. If your salo has a yellow tint or a sour smell, the fat was not fresh or the temperature was too high—discard it and start over. For a variation, rub the finished product with extra smoked paprika for 'Kozak style' salo. Don't be afraid of the salt amount; the fat will only absorb as much as it needs to preserve itself.
🍽️ Serving Suggestions
Serve paper-thin slices atop a piece of dense, dark rye bread rubbed with a raw garlic clove. Pair with a cold glass of premium vodka or a bowl of piping hot Ukrainian Red Borscht. Accompany with fermented pickles (ogirky) and a side of spicy brown mustard or horseradish. Enjoy with fresh green onion stalks and a pinch of flaky salt on the side. Dice any leftovers and fry them into 'shkvarky' (cracklings) to top mashed potatoes or pierogi.