Boiled Homemade Salo

"An appetizer for the soul - nothing can compare to homemade salo with a little red wine or aged brandy."
Preparation20 min.
Cooking45 min.
Тotal65 min.
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  • fatback - enough to fill a 12 1/2 cups (3 L) jar
  • water - 4 1/5 cups (1 L)
  • salt - 2 lb (1 kg) coarse


Clean the fatback and cut it into pieces of your choice.

Put the water and coarse salt in a deep container on the stove. Leave it to heat until the water itself comes to a boil.

Once boiling, place each piece of fatback in the water. Leave it for about 2-3 min. with the skin side facing the water, then flip over. Do this for all of the pieces.

Leave them aside to cool - both the brine and the fatback. Strain the brine through a gauze.

Arrange the fatback pieces in a 12 1/2 cups (3 L) jar and pour on the strained brine.

It'll be ready for consumption after 1 week at the most.


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