Dry-cured salo
1
Dry-cured salo is a traditional Ukrainian appetizer that retains its properties and taste for a long time. The key feature of the process is the even coloring of food-grade salt, which gives the salo unparalleled tenderness and reveals its aromas. The choice of quality salo is the foundation for the best result. It should be white, without yellowing, with meat veins and thin skin. The distinctive taste depends on proper preparation and spices, which penetrate inside with the help of cuts. A good piece of salo can be salted in many ways: with cumin, with paprika, or even using hot brine for accelerated curing. This opens up many variations for experiments. Do not be afraid to overdo it with salt — it absorbs moisture and makes the salo soft and juicy. The right choice of spices and adherence to storage technology will allow you to enjoy the taste for a long time.
Variations
- Volyn method - with cumin, basil, and coriander for a special taste
- With paprika - a simpler version with a distinct paprika note
- With hot brine - an alternative to dry-curing for faster salting
Secrets of tenderness and taste
- Make cross-cuts up to 1 cm deep - this allows the spices to penetrate deeper
- Choose salo 5-7 cm thick, preferably from the back section - it will be soft and tender
- Rub a mixture of garlic and bay leaf directly into the cuts for even flavor distribution
Tips for ingredients
- Use coarse ground stone salt - it absorbs moisture from the salo better
- Slice garlic thinly or grate it on a fine grater
- Crush pepper, paprika, and spices - so they express taste more vividly
Small culinary nuances
- Store the salo in an enamel pot, glass jar, or plastic container with a lid
- Do not skimp on salt when layering - each piece should be generously sprinkled
- The finished salo can then be placed in the freezer for long-term storage
Ingredients
General Chilled Lard
1 kg
Aro Kitchen Stone Salt 1kg
5 tbsp
Garlic
6 cloves
Mriya Smoked and Ground Paprika 20g
to taste
Lyubystok Ground Black Pepper 20g
to taste
Prypravka Laurel Leaves
10 g
Preparation steps
01
Selection and preparation of lard — Choose white lard 5–7 cm thick without yellowing. Rinse and pat dry. Time: 5 min. Guide: The lard is dry and ready for cutting.
02
Нарезка — Нарежьте сало на куски шириной около 5 см, длина произвольная. Время: 5 мин. Ориентир: Куски одинакового размера.
03
Scoring — Make crosswise cuts on each piece up to 1 cm deep with 4–6 cm spacing, without cutting through the skin. Time: 5 min. Guide: A grid of cuts is visible on the surface.
04
Garlic preparation — Peel the garlic, slice thinly or grate finely. Time: 3 min. Guide: Garlic is finely prepared and ready to rub in.
05
Mixing spices — In a bowl combine garlic, ground bay leaf, paprika, black pepper, coriander, and cumin. Time: 2 min. Guide: A uniform spice mixture.
06
Rubbing with spices — Rub the mixture into the cuts of each piece. Coat with salt on all sides. Time: 7 min. Guide: Pieces are fully covered with salt and spices.
Where to order ingredients
Select the required ingredients in one of the stores
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