Sort ingredients
braveness23
QR Code
Listen
Pdf
Cut fresh fat into pieces.
Cover the fat with dry salt and minced garlic.
Preserve the fat in clean wooden boxes, skin side down, layer by layer with salt and garlic.
Leave the boxes in a cool, dark place for up to six months to a year.
To serve, slice the salo thinly and eat with rye bread and garlic.
Use the skin for borshch and soup stock.
Fry sliced salo to make crispy pork rinds (Shkvarky).