Fat, Salted "Salo", ±300g
Classic salted Eastern-European salo — pork backfat cured with salt, nothing else. Approximately 300 g.
Salted Salo — Classic Cured Pork Fat
The simplest, oldest Eastern-European salo: pork backfat and salt, nothing else
EASTERN EUROPE · TRADITIONAL CURE · ±300 g
What it is
Salo is dry-salt-cured pork fat — the oldest and simplest preparation in the Slavic kitchen. A clean slab of pork backfat is buried in coarse salt and left to cure until the salt has drawn out moisture and seasoned the fat through.
This is the plain version: just pork fat and salt, no garlic, no pepper, no smoke. Snow-white, firm, mildly savoury. The blank canvas of cured pork — eaten thinly sliced on dark rye with mustard, or chopped into borshch and stews for richness and depth.
Ingredients
Pork backfat, salt.
Some producers also add a small amount of garlic or bay leaf. 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 300 g (variable-weight) · Origin: Eastern Europe
A slice on dark rye, a smear of mustard, a spring onion — that is the entire recipe.
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