Fat "Bochkovoye" Germes (±300g)
Traditional brine-cured pork fat, slowly steeped with garlic, bay, and peppercorns. Serve thin on dark rye with mustard. Approx. 300 g.
Fat “Bochkovoye” Germes (±300 g)
Pork fat slowly cured in brine the old-fashioned way.
EASTERN EUROPE · GERMES · ±300 G
What it is
Bochkovoye salo is pork back fat cured slowly in a salt brine — the traditional barrel method, no smoke, no shortcuts. Cuts of fat steep with garlic, bay leaf and black peppercorns until the salt and aromatics have worked all the way through.
The result is dense, silky, mildly aromatic, and best eaten cold — thin slices on dark rye, with a smear of mustard or horseradish and a pickled cucumber alongside. Pairs naturally with a glass of cold vodka or a strong black tea.
Ingredients
Pork fat, water, salt, garlic, bay leaf, black pepper, spices.
Typical recipe for barrel-cured salo — please check the pack label for the exact ingredient list, which may vary by batch.
Nutrition (per 100 g, typical)
| Energy | 3380 kJ / 815 kcal |
| Fat | 85 g |
| of which saturates | 32 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 2 g |
| Salt | 2.5 g |
Typical values for salted barrel-cured salo — actual figures on pack.
Allergens & storage
Contains: no statutory allergens declared in a standard bochkovoye recipe. Always check the pack.
Store refrigerated at 0–4°C. Once opened, keep tightly wrapped and use within several days. Best sliced thin straight from the fridge.
Net weight: approx. 300 g · Brand: Germes · Imported from Eastern Europe
Best with dark rye, mustard, and something cold to drink.
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