Dry-Cured Salo with Garlic and Black Pepper

What you need

• 600 g (1.3 lb) pork fatback with skin, in 2-3 slabs
• 80 g (1/3 cup) coarse salt
• 8 cloves garlic
• 2 tsp black pepper, coarsely ground
• 3 dried bay leaves, crumbled
• 8 slices rye bread, to serve

Method

Restated from the original video

1. 1

   Cut the fatback into 2-3 slabs about 10 cm across. Wipe each with a damp cloth and dry it well.

2. 2

   Grate the garlic finely. Mix it in a small bowl with the pepper and 1 tbsp of the salt.

3. 3

   Rub the garlic mixture over every side of each slab, including the edges.

4. 4

   Spread a thin layer of salt over the bottom of a glass or ceramic dish. Lay the slabs skin side down on top.

5. 5

   Scatter the bay leaves over the fat and cover it with the rest of the salt, packing it into every gap.

6. 6

   Cover the dish and refrigerate for 5 days, turning the slabs once a day.

7. 7

   Brush off the salt and most of the garlic. Wrap the salo in parchment and chill for 1 hour so it is firm enough to slice.

8. 8

   Slice thinly and serve on rye bread. Cured salo is eaten uncooked, so buy the fatback from a trusted butcher; to cook it instead, fry slices until browned and cooked through. Keep wrapped in the fridge for up to 3 weeks.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.