Home-cured salo

Ingredients

Quantities for 10 servings.

• 1.5 kg Pork back fat, from the back, skin on
• 300 g Coarse salt
• 2 piece Garlic, heads
• 2 tbsp Black peppercorns
• 6 piece Bay leaves
• 1 tbsp Coriander seeds
• 2 tbsp Paprika, for the coating
• 400 g Rye bread, to serve

Method

1. Rinse the fat, dry it thoroughly and cut it into slabs ten centimetres wide.
2. Cut deep slits every two centimetres in each slab, stopping short of the skin.
3. Push a slice of garlic and a peppercorn into each slit.
4. Crush the remaining peppercorns and coriander and mix them with the salt and crumbled bay.
5. Roll the slabs in the mixture on all sides, pressing it into the slits.
6. Pack them into an enamelled dish skin down, cover and refrigerate for a week.
7. Scrape off the excess salt, roll the slabs in paprika and keep them in the freezer. Slice them thin and serve with rye bread.