Fat, Salted, Smoked ±300g
Salt-cured pork backfat, cold-smoked over hardwood for an amber, savoury rind. Approximately 300 g.
Smoked Salted Salo — Cured Pork Fat with Wood Smoke
Dry-salt-cured pork backfat, then cold-smoked over hardwood for a deep amber rind
EASTERN EUROPE · SALT-CURED & SMOKED · ±300 g
What it is
Smoked salo takes the basic salted slab and finishes it over cool hardwood smoke — usually beech, alder or fruitwood — for a deep amber rind and a savoury, faintly sweet smokiness that runs all the way through.
The interior stays snow-white and firm; only the outer few millimetres take on real colour. Slice it paper-thin against the grain and the smoke flavour fills the mouth. Excellent on dark rye with raw onion, with vodka, or stirred into hot soups for a back-of-the-spoon depth.
Ingredients
Pork backfat, salt, natural wood smoke.
Some producers add garlic or pepper to the rub. Always check the pack for the exact ingredient list of the batch you receive.
Nutrition (per 100 g)
| Energy | 3220 kJ / 780 kcal |
| Fat | 86 g |
| of which saturates | 32 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 2 g |
| Salt | 2.8 g |
Indicative values for traditional smoked salted salo (slightly denser than plain salted due to moisture loss in smoking) — 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 7–10 days — smoked salo keeps slightly longer than plain salted thanks to the smoke's natural antimicrobial effect. Freezes well at −18°C for up to 3 months.
Net weight: approximately 300 g (variable-weight) · Origin: Eastern Europe
Slice it thin. The smoke does the rest.
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