Home-cured salo
Pork back fat dry-cured with garlic and spices, matured in the cold for a week.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the fat, dry it thoroughly and cut it into slabs ten centimetres wide.
Cut deep slits every two centimetres in each slab, stopping short of the skin.
Push a slice of garlic and a peppercorn into each slit.
Crush the remaining peppercorns and coriander and mix them with the salt and crumbled bay.
Roll the slabs in the mixture on all sides, pressing it into the slits.
Pack them into an enamelled dish skin down, cover and refrigerate for a week.
Scrape off the excess salt, roll the slabs in paprika and keep them in the freezer. Slice them thin and serve with rye bread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.