Entree: Ukraine – Eastern Ukraine – Сало з часником ➤ Salo z chasnykom (Salt-cured pork fatback flavored with garlic, served thinly sliced or pan-fried)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 72 hrs

Total 72 hrs 15 min

Ingredients

- 1.5 lb (680 g) pork fatback (salo), skin-on or skinless, trimmed of excess meat
- 2 tbsp (30 g) coarse kosher salt
- 1 tsp (5 g) black pepper, freshly ground
- 2 tsp (4 g) smoked paprika or sweet paprika (optional)
- 6 cloves garlic, minced
- 8 garlic cloves, sliced into thin slivers for inserting into the fat
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil or lard for rubbing before serving (optional)
- Fresh black peppercorns for garnish (optional)
- Rye bread and pickles to serve (no measurement required)

Instructions

1. Prepare and cure: Pat the pork fatback dry. In a small bowl mix the kosher salt, ground black pepper, and smoked paprika if using. Rub the salt-spice mixture evenly over all surfaces of the fatback. Make several shallow slits across the fat and press a garlic sliver into each slit. Lay the two bay leaves on the fat.
2. Wrap and chill: Wrap the seasoned fatback tightly in cheesecloth or plastic wrap and place it in a shallow dish on a plate to catch any liquid. Refrigerate and press with a weight (a small baking pan with cans on top works) for 3–7 days, turning the piece once per day so the cure distributes evenly.
3. Rinse and dry: After curing, unwrap and quickly rinse under cold water to remove excess salt, then pat thoroughly dry with paper towels. If desired, air-dry on a rack in the refrigerator for 12–24 hours to firm the texture.
4. Optional smoking: For a smoky note, cold-smoke the cured fatback for 1–3 hours using apple or beech wood, or lightly pan-smoke before slicing.
5. Slice and season: Slice the salo very thinly against the grain. If you like, rub sliced pieces briefly with a little vegetable oil or lard and press with freshly ground black pepper. Serve chilled or briefly fry slices in a dry skillet until edges curl.
6. To serve: Arrange slices with minced garlic, rye bread, pickles, or boiled potatoes. Store refrigerated, well-wrapped, up to 2 weeks or freeze for longer storage.