Salo Po-Sibirski — Siberian-Style Cured Pork Fat
Dry-salt-cured pork backfat, generously rubbed with garlic and black pepper
EASTERN EUROPE · TRADITIONAL CURE · ±400 g
What it is
Salo is dry-salt-cured pork fat — a staple of Russian, Ukrainian and Belarusian tables that goes back centuries. A slab of clean pork backfat is buried in coarse salt, slow-cured, then rubbed with seasonings.
The po-sibirski style is defined by a heavy hand with black pepper and chopped garlic, pressed into shallow cuts across the slab. The result is firm, snow-white fat with a deeply savoury, peppery rim — eaten thinly sliced on dark rye, with mustard, with a shot of cold vodka, or alongside a hot borscht.
Ingredients
Pork backfat, salt, garlic, black pepper.
Some producers add bay leaf or coriander seed. Always check the pack for the exact ingredient list of the batch you receive.
Nutrition (per 100 g)
| Energy | 3170 kJ / 770 kcal |
| Fat | 85 g |
| of which saturates | 31 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 1.5 g |
| Salt | 2.5 g |
Indicative values for traditional salted salo — actual values on pack.
Allergens & storage
Allergens: none of the 14 statutory UK allergens. Always check the pack to confirm.
Store refrigerated at 0–6°C. Once opened, keep wrapped and consume within 5–7 days for best flavour and texture. Salo also freezes well at −18°C for up to 3 months — slice thinly and freeze flat for easy portioning.
Net weight: approximately 400 g (variable-weight) · Origin: Eastern Europe
Best sliced thin on dark rye, with mustard and pickles — the way it has been eaten for generations.
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