Fat, Salted "Salo S Percem I Chesnokom",±300g
Salt-cured pork backfat with garlic and pepper — a traditional Eastern European charcuterie staple. ±300 g.
Salo with Pepper & Garlic
Salt-cured pork backfat seasoned with garlic and black pepper — a cornerstone of Eastern European charcuterie
EASTERN EUROPE · TRADITIONAL · ±300 G
What it is
Salo is cured pork backfat that has been a staple of Eastern European food culture for centuries. This version is generously seasoned with aromatic garlic and black pepper, giving it a bold, savoury depth alongside the clean richness of well-cured fat. Slice it thin and serve on dark rye bread alongside pickles, or enjoy it as a standalone charcuterie piece straight from the fridge.
Ingredients
Pork fat (backfat), nitrite salt (table salt, preservative E250 ), garlic, spices.
Check the pack for declared ingredients.
Nutrition (per 100 g)
| Energy | see packaging |
| Fat | see packaging |
| of which saturates | — |
| Carbohydrate | see packaging |
| of which sugars | — |
| Protein | see packaging |
| Salt | see packaging |
Typical values for this product — check the pack for the exact figures.
Allergens & storage
Contains: traces of: egg, lactose, celery, mustard, soy, peanuts.
Store in a cool, dry place. Once opened, refrigerate and consume within a few weeks.
Net weight: — · Brand: Traditional · Eastern Europe
Best served thin-sliced on dark rye with a crunchy pickled cucumber on the side.
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