Salo isn’t just tasty, it wards off disease (or so they say). Here’s how to do it.
A hundred years ago, “salo” (dried pork fat) was considered the best medicine for many diseases. It strengthens the immune system and eliminates toxins. But it is important not to overdo it, that is, to consume no more than 50 grams per day.
For a long time, salon was the main way to preserve the edible parts of a pig carcass over winter. There are three main methods of curing: dry (dusted with spices and salt), wet (in brine, then smoked) and hot (the salon is boiled). Everyone has their own variations, which can vary by region, family traditions, and culinary preferences.
For salting, it is better to choose salon with the skin – it is believed that the healthiest substances are found just below. the salon should be snow-white, elastic and homogeneous, with a thickness of 3-15 cm. There should be no secondary aromas. Before salting, salon can be soaked in water for 12 hours to soften it. Salo with veins of meat takes longer to make.
1. Fragrant salon with garlic
Salo goes well with hot boiled potatoes. And a piece of salon on black bread makes a classic vodka snack.
Preperation: Rinse and dry a piece of salon (2 kg), put in a saucepan, sprinkle plenty of salt on all sides, cover with the lid and refrigerate for five days. Then shake off the excess salt, rub the salon minced garlic (4-5 cloves) and sprinkle with dill seeds, pepper, coriander and chopped bay leaves. Wrap the plastic salon and place in the refrigerator for two days. the salon is now ready to go. Can be stored in the refrigerator for about a month.
2. Quick recipe: of the day salon
If you want to taste homemade salon a little faster, try doing “daily salon.” The method is almost the same as above, except that it is important to cut the salon into pieces and remove the skin. For this recipe, salon without meat veins is recommended.
Preperation: Remove the skin from the fresh salon (1 kg), cut into 5×5 cm cubes, roll in coarse salt and ground black pepper, season to taste and put in a jar or saucepan, adding finely chopped garlic (3 cloves). Sprinkle salt on it and cover with the lid. Put the container in a warm place for a day, after which the salon will be ready. Shake off excess salt before consuming. Store in the refrigerator for no more than a month.
3. Ural way salon
For this recipe, salon with a layer of meat is best.
Preperation: Make cuts along the piece of salon (1 kg), insert the garlic clove halves (3 cloves) into the indentations. Sprinkle the salon on all sides with coarse salt (100 g) and wrap in a cotton towel. Let sit for two days in a warm place, then refrigerate for three days. the salon is ready. For long-term storage, wrap in parchment paper and freeze.
4. pickled salon
This is a more laborious method of salting, but the ready product can be stored for up to a year in the freezer. Salo with meat veins is suitable. It is usually served with pickles, rye bread and mustard. This method is popular in southern Russia.
Preperation: Add salt (50-70 g) and a peeled onion to water (1 L). Add a clove of garlic, black pepper and a bay leaf. Boil water and let cool to room temperature. Place pieces of salon (1 kg) in the brine and the garlic clove halves (3 cloves) so that the salon is covered with brine on top, and refrigerate for a week. Turn the pieces of salon more every day. After that, take it out salon, dry it, sprinkle it with spices (pepper, bay leaf), wrap it in parchment paper and put it back in the refrigerator for another five days. the salon is now ready. Can be smoked if desired.
5. Boiled salon
This recipe is good because it ensures that there are no pests in the finished product, which can then be stored in the refrigerator for a long time.
Preperation: Pour water (2 L) into a saucepan, add a large peeled and washed onion, and bring to the boil. Add salt (5 tablespoons) and spices (2-3 bay leaves, 2-3 sugar peas, pepper) and boil for another 30 minutes until the brine darkens. Filter the brine. To cut salon (1 kg) into pieces small enough for the pan, pour over with the brine, bring to a boil and simmer thoroughly for 20 minutes. Remove the pan from the heat, let cool to room temperature and leave in the brine for 8 to 10 hours in the refrigerator. Then remove the salon brine and dry. Chop the garlic (4-5 cloves), grate on it salon, place the salon in a container and put in the freezer for 5-6 hours. Take out five minutes before serving and cut into thin strips.
READ MORE: What is ‘salo’ and why do Russians love it?
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