Classic Salo Recipe

2022-11-01

By Ukrainian Foodie

Ukrainian Cuisine

Appetizer

Savor the flavor of Salo. This easy recipe is perfect as a snack or appetizer. 

food

A traditional Ukrainian dish made with cured pork fatback, It is believed to have originated in the central and eastern regions of Ukraine, where pork has long been a staple ingredient in traditional cuisine. 

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Pork is one of the most widely consumed meats in these regions, and salo is a popular way of preserving and consuming pork fat. 

How long does salo need to be cured before eating?

To make salo, pork fat is cut into thick slabs, rubbed with salt and spices, and then cured for several weeks in a cool, dry place. 

What are some common side dishes to serve with salo?

The cured fat is then sliced thinly and served as a snack or appetizer, often accompanied by bread, pickles, and other traditional Ukrainian sides. It is often served on special occasions, such as weddings and festivals, and is a beloved part of Ukrainian culture and tradition.

Pitfalls on Salo

 Choosing the right cut: Salo is a type of cured pork fat that is typically made using the fatback or belly. It's important to choose a cut with enough fat, but not too much connective tissue or muscle, as this can cause the salo to be tough or chewy.

 Curing the salo: Curing the salo is an important step in the process, as it helps to preserve the fat and develop flavor. The salo can be cured using salt, spices, and herbs, and then hung or placed in a cool, dry place for several weeks.

 Slicing the salo: Slicing the salo can be a challenge, as it needs to be cut thin and evenly to create a pleasant texture and mouthfeel. Use a sharp knife and try to remove any uneven pieces or connective tissue from the fat.

 Pairing with other flavors: Salo is often served with other flavors to balance out its richness. It's important to pair it with acidic or sour flavors, such as pickles, sauerkraut, or mustard, to cut through the richness of the salo.

 Storing the salo: Salo is a perishable food, so it's important to store it properly to prevent spoilage. Keep it in an airtight container in the fridge or freezer for up to several months.

Ingredients

• 1 lb salo

• 1 garlic bulb

• 1 tsp ground black pepper

• 1 tsp paprika

• 1 tsp salt

• 2 bay leaves

• 2 tbsp vodka

Instructions

1. Preheat the oven to 375°F.

2. Cut the salo into thin slices and place them on a baking sheet.

3. Crush the garlic cloves and sprinkle them over the salo.

4. Season the salo with black pepper, paprika, and salt. Add bay leaves on top.

5. Pour vodka over the salo.

6. Bake in the oven for 20-30 minutes until the salo is golden and crispy.

7. Allow to cool before serving.

8. Serve on bread or with vegetables as a snack or appetizer.

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 340

Fat: 30 g

Saturated Fat: 10 g

Carbohydrates: 0 g

Fiber: 0 g

Sugar: 0 g

Protein: 20 g

Regional Ingredients Variations of Salo

Kyiv-style Salo: Called "Kyivska Salo", this version is made with thinly sliced pig fat, seasoned with black pepper and garlic, and served with pickles and fresh bread. It is a common snack in bars and restaurants throughout Kyiv.

Carpathian-style Salo: known as "Karpaty Salo", this version is made with smoked pig fat, seasoned with paprika, onions, and garlic, and served with rye bread and horseradish. It is a popular appetizer in the western region of Ukraine.

Odessa-style Salo: Called "Odeskyy Salo", this version is made with cured pig fat, seasoned with coriander and chili flakes, and served alongside vodka and pickled vegetables. It is a staple of the Odessa food scene.

Poltava-style Salo: Known as "Poltavsky Salo", this version is made with air-dried pig fat, seasoned with black pepper and bay leaves, and served with dark bread and honey. It is a traditional Ukrainian snack that is often enjoyed with cold beer.

Chernihiv-style Salo: Called "Chernihivsky Salo", this version is made with pickled pig fat, seasoned with garlic, dill, and bay leaves, and served with boiled potatoes and sour cream. It is a specialty of the northern region of Ukraine.

Transcarpathian-style Salo: Known as "Zakarpatsky Salo", this version is made with smoked pig fat, marinated in red wine, and seasoned with juniper berries and thyme. It is served with pickled vegetables and fresh bread in the mountainous region of Ukraine.

Lviv-style Salo: Called "Lwowski Salo", this version is made with cured pig fat, seasoned with smoked paprika and oregano, and served with cheese and hot pepper on a toasted baguette. It is a popular street food snack in the city of Lviv.

Try this easy recipe for Salo and savor the flavor of traditional Ukrainian cuisine! Share your lovely dish on your socials with the following hashtags #salo #ukrainianfood #traditional #curedporkfatback #appetizer #snack #ukrainiancuisine