Salo (food)
Slavic traditional cured pork / From Wikipedia, the free encyclopedia
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Salo or slanina[lower-alpha 1] is a European food consisting of cured slabs of pork subcutaneous fat with or without skin and with or without layers of meat. It is commonly eaten and known under different names across Eastern and Southeastern Europe and is traditional to multiple national cuisines in the region. It is usually dry salt or brine cured. The East Slavic, Hungarian and Romanian variety is sometimes treated with paprika or other seasonings, whereas the South and West Slavic version is often smoked.
Alternative names | Slanina |
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Region or state | Europe (Central, Southeastern, Eastern) |
The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon", "lard" or "fatback" in general, depending on context. Unlike bacon, salo contains more fat than lean meat and unlike lard, salo is not rendered. It is similar to Italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. East Slavic salo uses salt, garlic, black pepper, and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs, which is also common in parts of Croatia and Slovenia.