Salted Salo
Cooking time: 45 min
Recipe yield: 20 servings
Salted Salo Recipe
Salted salo is a very simple recipe in Ukrainian cuisine, however, along with Ukrainian borscht, salted salo is the hallmark of Ukrainian cooking. The recipe for salted salo is so simple that it only requires two ingredients – salo and salt. Anyone can cook salted salo, but for this you need to have pork salo of the appropriate quality - it should be a thick, up to 10 cm thick layer of salo without meat and other veins, only in this case you will get real Ukrainian salo, and not variations of bacon. Such breeds of pigs are raised in Ukraine, Poland, Belarus, Lithuania and some other countries; in most cases, it is bacon, not salo, that is available for sale. Salted salo is consumed as a snack and can also be included in recipes for a wide variety of Ukrainian dishes. In addition, salted salo is used to cook such Ukrainian snacks as smoked salo, salo with garlic, salo with hot or black pepper and many other traditional snacks of Ukrainian cuisine. In this case, a basic recipe for salted salo is presented, but usually in its preparation, in addition to salt, various spices are used - black pepper, bay leaf, garlic and much more. There are no fewer recipes for salting salo in Ukraine than there are recipes for Ukrainian borscht, so this recipe for salted salo opens up broad prospects for culinary creativity.
Salted Salo Recipe Ingredients
Salted Salo Cooking Recipe
Salted salo is cooked according to this recipe from Ukrainian cuisine. The salo must be separated from the meat, leaving the pork skin and cut into oblong pieces. Make cuts on pieces of salo every 8-10 cm and rub with salt on all sides. Place the grated pieces of salo in dense rows in an enamel bowl so that there are no voids, and sprinkle with salt so that it completely covers the salo. There is no need to be afraid that the salo will become too salty - it will take as much salt as necessary. Cover the salo with a lid and place a weight on it.
After five days, the bottom layer of salo is swapped with the top layer. This shifting must be done three times. After 20 days, salted salo is ready for use.
Salted salo is perfectly stored in the freezer, so its shelf life is practically unlimited. If you store salted salo at room temperature or in the refrigerator, the salted salo will not spoil, but after some time it will acquire a specific taste that not everyone likes - you will get the so-called old salo.
