Smoked Salo — Vacuum-Packed
Wood-smoked salted pork backfat, sealed in vacuum for longer freshness
EASTERN EUROPE · SMOKED & VACUUM-PACKED · ±300 g
What it is
Salt-cured pork backfat, cold-smoked over hardwood, then sealed in a clear vacuum pack. The vacuum locks in the smoke and keeps the slab firm and aromatic until you cut into it — no rind drying, no flavour leaking into the fridge.
This is the convenience format: pull from the fridge, open the pack, slice paper-thin and serve. Excellent on dark rye, with mustard, with raw onion and vodka, or shaved over hot potatoes.
Ingredients
Pork backfat, salt, natural wood smoke.
Some producers add a small amount of 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 — 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. Unopened vacuum pack keeps to its printed date — the vacuum slows oxidation considerably. Once opened, wrap and use within 7–10 days. Freezes well at −18°C for up to 3 months.
Net weight: approximately 300 g (variable-weight) · Origin: Eastern Europe
Open the pack, slice it thin, serve cold.
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