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The Hirshon Trans-Carpathian Salo - Сало

The Hirshon Transcarpathian Salo – Сало

  • Total Time: 0 hours


  • 1 kg top-quality pork back fat, preferably from a Mangalitsa pig, or a Gloucestershire Old Spot, Berkshire, or other fatty heirloom pig breed
  • 10 peeled garlic cloves, ground to a paste
  • 5 bay leaves, ground to a fine powder in a spice grinder
  • 4 Tbsp. Kosher salt
  • 1 1/2 tsp. whole black peppercorns, ground to a fine powder in a spice grinder
  • 2 Tbsp. Hungarian hot paprika
  • 2 Tbsp. smoked chili flakes from Daphnis & Chloe, ground to a fine powder in a spice grinder
  • 2 tsp. nigella sativa seeds, sometimes called onion seeds or kalonji, ground to a fine powder
  • ***
  • For garnish:
  • Russian-style black bread (recipe is on the blog)
  • Russian-style pickled fruits and vegetables (recipes are on the blog)
  • Honey Pepper Vodka or your favorite style


  1. Rinse the pork fat under the water, dry it with paper napkins. Wrap in parchment paper and leave in the fridge to ‘cure’ for 1 week. If the paper becomes too moist, replace it as needed.
  2. Dry the salo thoroughly after one week with paper towels, re-wrap it in new parchment paper and let it sit one more day in the fridge.
  3. Remove, unwrap and place the fat on a cutting board. Then, make 2-3 mm cuts using a knife on the top side of the fat.
  4. Combine the garlic and bay leaf, rub into the pork fat and press into the cuts. Combine all other seasonings, rub into all surfaces of the pork fat.
  5. Re-wrap salo in a new piece of parchment paper and put into the fridge for two more days. It is then ready to eat, but must be consumed within a month. Or, you can put it in the freezer – frozen lard is actually much easier to cut into thin slices. Serve with garnishes and booze.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes