Salted Lard with Black Pepper ± 350g
Salt-cured pork backfat finished with a generous black-pepper crust. Approximately 350 g.
Salted Salo with Black Pepper
Pork backfat dry-cured in salt and finished with a generous black-pepper rub
EASTERN EUROPE · SALT & PEPPER CURE · ±350 g
What it is
A clean slab of pork backfat dry-salt-cured for several days, then rubbed generously on the outside with cracked black pepper. The pepper sits on the rind as a dark, fragrant crust; the interior stays snow-white and mildly salted.
Slice paper-thin against the grain so each cut carries a band of pepper crust. Excellent on dark rye with mustard, with raw onion and pickles, or chopped into hot borshch for warming depth.
Ingredients
Pork backfat, salt, black pepper.
Some producers add garlic, bay leaf or coriander. 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 — slice flat for easy portioning.
Net weight: approximately 350 g (variable-weight) · Origin: Eastern Europe
A slice of salo, a strip of pepper crust on the edge — that's the whole point.
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