Contrary to stereotypes, salo is one of the most important sources of healthy fats. These are essential for the normal functioning of the nervous system, brain, and heart, for our immunity, and for overall longevity. That's why we've found 4 quick and delicious recipes for curing salo at home!
1. Salo with Garlic
A classic and most beneficial recipe, thanks to the undeniable health benefits of garlic!
You will need: 500g salo, 100g salt, a quarter head of garlic, 10g black pepper.
Instructions:
1. Cut the salo into pieces about 5 cm wide, and make transverse cuts halfway through each piece;
2. Pour the salt into a bowl, thoroughly coat the salo in it, and rub it in from all sides. Let it sit for a bit;
3. Sprinkle the salo with pepper or a blend of peppers to your taste. It's best to use freshly ground – it's healthier, more aromatic, and richer;
4. Slice the peeled garlic cloves thinly and insert them into the cuts;
5. Place the salo in the refrigerator in an airtight container for 4 days;
6. For longer storage, we recommend transferring the rinsed and cloth-wrapped piece to the freezer.
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2. Spiced Salo in a Multicooker
It might seem unusual – salo and a multicooker. But if you don't want to wait several days, this recipe is for you!
You will need: 500g salo, 6 bay leaves, 3 cloves of garlic, 1.5 tsp each of salt and sugar, spices.
Instructions:
1. Pour salt, sugar, and all your favorite spices – coriander, paprika, pepper, ready-made blends – into a bowl;
2. Add the crushed bay leaves to the same bowl and mix everything thoroughly;
3. Coat the washed and dried salo in the spices, surround it with sliced garlic, and tightly wrap it in cling film;
4. Cook the salo in steam mode for 45 minutes, then transfer it to the freezer for another 30 minutes and serve.
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3. Salo in Mayonnaise
This unusual recipe makes the salo incredibly tender and aromatic. It's cooked in the oven!
You will need: 500g salo, 125ml mayonnaise, 3 cloves of garlic, 2 bay leaves, 20g dill, 10g paprika, salt and pepper.
Instructions:
1. Mix a sauce from mayonnaise, crushed garlic, and chopped dill;
2. Cut the salo into thin strips up to 10 cm long so they can soak up the flavors well;
3. Rub the pieces with salt, paprika, and other spices to your taste, then place them on foil;
4. Spread the salo with the mayonnaise sauce, sprinkle with crushed bay leaf on top, and refrigerate for half an hour;
5. Remove the salo and bake it in the oven for 45 minutes at 220 degrees Celsius;
6. You can serve it immediately or fry it first for a nice golden crust.
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4. Salo in Brine
This recipe is perfect if you need to cure a large amount of salo for future use!
You will need: 1 kg salo, 2.5 cups water, 100g salt, half a head of garlic, 2 bay leaves, spices.
Instructions:
1. Cut the washed salo into bars that will fit easily into a jar;
3. Boil water with salt, stir well, remove from heat, and let cool;
4. Rub the salo with crushed garlic so it absorbs the aroma;
5. Fill the jar in layers: salo, bay leaves, peppercorns, then more salo. Don't pack it too tightly, as the contents might spoil during storage;
6. Pour in the brine until the salo is completely covered with water;
7. Cover the jar with a lid, but don't seal it tightly, and leave it in a dark place for 3 days;
8. Tightly seal the jar and refrigerate for a week;
9. Remove and dry the salo, generously rub it with spices to your taste, wrap it, and put it in the freezer for another day. Done!