moderately salty and flavorful

salting fat

Salo is most often cooked in brine, but it is faster and easier to make it with dry salting. In this version, the lard will turn out moderately salty and very fragrant.


  • garlic – 1 head;
  • fresh fat – 1 kg;
  • coarse salt – 250 g;
  • ground black pepper – 1 tbsp. l.

Step-by-step recipe for making bacon with dry salting:

  1. Cut the garlic cloves into small pieces.
  2. Be sure to rinse the salo under running water.
  3. Dry it with paper towels.
  4. Now we make small holes in the fat all over the surface. Put in the garlic cloves.
  5. We cut the fat into two or three large parts.
  6. Rub each with salt and pepper.
  7. Sprinkle a small layer of salt on the bottom of the glass dish. We put fat in it.
  8. Sprinkle each piece with salt.
  9. We cover the form with a lid and leave at room temperature for a day.
  10. Then we put it in the refrigerator for four days.
  11. We take out the fat and shake off the excess salt. We send it to the freezer for storage.

Dry salted lard will be delicious served with homemade bread – such, for example, can be done with brine.

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