Smoked Pork Fatback
Description
Smoked pork fatback, or “salo,” is a beloved Ukrainian delicacy made by curing pork fat with salt, garlic, and spices, then smoking it over wood for a rich aroma and deep flavor. Traditionally enjoyed with rye bread, onions, or horilka. Popular in central and western Ukraine.
Ingredients
Instructions
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Prepare fatback. Rinse pork fat and pat dry. Cut into large chunks (≈10×15 cm).
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Season & cure. Rub pieces thoroughly with salt, garlic, and spices. Place in a container, cover, and refrigerate for 3–5 days.
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Prepare smoker. Soak wood chips in water for 30 min. Preheat smoker to 80–90°C.
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Smoke salo. Place cured fat on racks, skin side down. Smoke for 4–6 hours until golden brown, adding wood chips as needed.
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Cool & store. Let cool at room temperature, then refrigerate. Slice thinly before serving.
