Salo Salted Pork Fat~300g
Plain salted Eastern-European salo — pork backfat cured in salt. Approximately 300 g.
Salo — Salted Pork Fat, Home-Style
A clean slab of pork backfat, cured in salt the traditional way
EASTERN EUROPE · TRADITIONAL CURE · ~300 g
What it is
Plain salted salo — pork backfat dry-cured in coarse salt for several days until the salt has drawn out moisture and seasoned the fat through. Snow-white, firm, mildly savoury.
Slice paper-thin against the grain. Eat on dark rye with mustard or with raw onion, alongside vodka or strong tea, or chop into a hot borshch for warming depth.
Ingredients
Pork backfat, salt.
Some producers add garlic or bay leaf to the cure. 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. Freezes well at −18°C for up to 3 months.
Net weight: approximately 300 g (variable-weight) · Origin: Eastern Europe
Pork fat and salt. The original recipe is the best one.
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