Salo – Ukrainian Salted Back Fat

Name: Salo – Ukrainisches Gesalzenes Rückenspeck
Total time: 3 d
Ingredients: 50 g Grobes Meersalz; 12 g Knoblauch, in Scheiben; 5 g Schwarzer Pfeffer, grob gemahlen; 2 g Lorbeerblätter, zerkrümelt; 2 g Roter Chili, gemahlen

Curing MixPorkCold SmokingEasy3-7 daysNo core temperatureNo heat (dry curing) or 18-22 °C (cold smoking optional)Alder + Cherry (optional when smoking)

Salo is a Ukrainian national dish – cured back fat that has been rooted in Eastern European cuisine for centuries. It is made exclusively from the thick back or belly fat of the pig and either dry-salted or brined. Garlic, pepper, and bay leaf give it its characteristic hearty flavor.

Ingredients(for 1 kg)

Coarse sea salt50 g

Sliced garlic12 g

Coarsely ground black pepper5 g

Crumbled bay leaves2 g

Ground red chili2 g

Instructions

Preparation

30 minutes

Cut the back fat into portion pieces (approx. 10×15 cm). Cut several deep slits with a knife and insert garlic slices.

Rubbing

15 minutes

Generously rub all sides of the fat with the salt-pepper-chili-bay leaf mixture. Ensure the slits are also filled with spices.

Curing

3–7 days

Place the rubbed pieces in a container or zip bag and store in the refrigerator at 4–6 °C. Turn daily.

Cold Smoking (optional)

1–2 days (4–6 hours each)

For smoked salo (Kopchene Salo), cold-smoke the cured fat at 18–22 °C with alder and cherry wood. Store the finished salo cool or freeze.

Pro Tip

The fat layer should be at least 3–4 cm thick for optimal salo. Push freshly pressed garlic directly into slits cut in the fat to bring the flavor deep inside.

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