Salted Lard with Garlic ± 350g
Salt-cured pork backfat with fresh garlic in the cuts. Approximately 350 g.
Salted Salo with Garlic
Pork backfat dry-cured in salt, stuffed and rubbed with fresh garlic
EASTERN EUROPE · SALT & GARLIC CURE · ±350 g
What it is
A slab of pork backfat, scored with deep cuts that hold fresh garlic, then dry-salt-cured for several days. The garlic perfumes the fat all the way through; the salt firms the texture and seasons it through the slab.
Slice paper-thin against the grain. The traditional way: a piece on dark rye, raw onion and a dab of mustard, glass of strong tea or vodka on the side. Also melts beautifully into hot borshch or stewed cabbage.
Ingredients
Pork backfat, salt, garlic.
Some producers add black pepper or bay leaf. 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 350 g (variable-weight) · Origin: Eastern Europe
Salt, fat, garlic. The simplest cure, and the most beloved.
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