Salo (сало) Recipe

Without a doubt, this Ukrainian salor (lard) recipe will win over those who appreciate rich, flavorful dishes. This is arguably the simplest path to a profoundly delicious meal.

5 from 2 votes

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Course: Appetizer

Cuisine: Ukrainian

Keyword: Cало, Salo

Level of Difficulty: Medium

Dietary Preference: Dairy-Free, Gluten-free, Keto, Paleo

Prep Time: 25

Cook Time: 3

Total Time: 3 25

Servings: Servings

Calories: 170kcal

Equipment

Sharp knife
Cutting Board
Pot or saucepan
Bowl
Paper Towels
Measuring Cup (optional)

Ingredients

US Customary - Metric

Instructions

Grab a saucepan and throw in water, salt, bay leaves, coriander, and black peppercorns. Crank up the heat and let it boil for a few minutes, then set it aside to cool down a bit.
Rinse your Salo and cut it into bite-sized pieces, about 3.5 ounces each. Place your sliced garlic cloves in a bowl and arrange the Salo pieces on them. Pile more garlic on top of the Salo.
Next, cover your Salo with the brine you've just prepared. Put a plate on top to press down on the Salo pieces. This setup goes into the fridge for three days to let the flavors fully meld.
After three days, pull out your Salo from the fridge. Extract the fat pieces from the brine and pat them dry with paper towels.
For the finishing touch, rub the pieces with a mix of paprika and salt. Now, your Salo is ready to enjoy or can be stored in the fridge/freezer for future use.

Video

Notes

The total time is estimated based on 10 servings of Salo.
Always go for the freshest lard you can find; it doesn't get cooked, so quality really matters. Any lard that's not perfectly fresh could spoil during the salting process.
Opt for lard from a young pig, ideally from a local farm if possible, to ensure the best flavor and quality.
The size of your lard pieces matters. Aim for pieces between 3.5 to 5.3 ounces. Anything larger might not absorb the flavors as well.
For easier slicing, let your lard freeze just a bit before cutting it into thin slices.
Apply a little pressure on the lard to keep it submerged in the brine—floating bits won't salt evenly.
Give your salting lard a good stir at least once a day to ensure it's seasoning uniformly. This is especially important if you're salting a large quantity.
Even though this dish is incredibly delicious, remember that lard is very high in calories and fat. If you're new to it, start small and avoid overeating.
Want a bit of a kick? Add in some paprika or hot chili powder. Not only will this give your dish a reddish hue, but it'll also add an extra punch of flavor.

Nutrition