Salo

Traditional brine-cured pork fat, slowly steeped with garlic, bay, and peppercorns. Serve thin on dark rye with mustard. Approx. 300 g.

Traditional Siberian-style salo — pork backfat dry-cured with garlic and black pepper. Approximately 400 g.

Salted pork fat "Hungarian style" — proper salo dusted with sweet paprika. A slab to slice thinly, cold, with bread and onion. ±400 g.

Classic salted Eastern-European salo — pork backfat cured with salt, nothing else. Approximately 300 g.

Salt-cured pork backfat, cold-smoked over hardwood for an amber, savoury rind. Approximately 300 g.

Cold-smoked salted pork backfat, vacuum-packed for longer freshness. Approximately 300 g.

Cold-smoked salt-cured pork belly with alternating meat and fat layers. Approximately 300 g.

Salt-cured smoked pork belly with alternating meat and fat layers. Approximately 400 g.

Germes Lithuanian-style smoked pork belly — salt-cured, hardwood-smoked. 300 g.

RGK Lithuanian-style chopped smoked pork cracklings (spirgučiai) — pie filling, potato topper, deep smoky flavour. 350 g.

Salt-cured pork backfat finished with a generous black-pepper crust. Approximately 350 g.

Salt-cured pork backfat with fresh garlic in the cuts. Approximately 350 g.

Krekenavos large-calibre natural pork sausage casings, salt-preserved. ±800 g.

Germes 'Nastoyashee' line — salt-cured, cold-smoked Lithuanian-style salo. ±250 g.

Plain salted Eastern-European salo — pork backfat cured in salt. Approximately 300 g.

Biovela 'Gaspadoriu' line Lithuanian salted salo — pork backfat with salt and garlic. ±350 g.

Germes Salo Litovskoe — Lithuanian-style salt-cured cold-smoked salo. ~250 g.

Dry-cured pork belly with fresh garlic in the cuts. 250 g.

ADAZI Hungarian-style salo — Latvian salted pork backfat coated in sweet paprika. ~400 g.

Lackmann hot-smoked pork loin cured with garlic — tender, rosy, sliceable for sandwiches. ~300 g.

RGK Lithuanian spreadable salted lard with garlic — whipped to a savoury butter texture, for dark bread and hot potatoes. 200 g.