Salo or Slanina (Russian and Ukrainian: сало, Belarusian: сала, Hungarian: szalonna, Polish: słonina, Romanian: slănină, Czech and Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, Lithuanian: lašiniai, Bulgarian and Serbo-Croatian: сланина/slanina) is an Eastern European food consisting of cured slabs of fatback with or without skin. 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 brinecured. The East Slavic, Hungarian and Romanian variety is sometimes treated with paprika or other seasonings, while the South and West Slavic version is often smoked.
Salo
Salo, sliced small and sprinkled with black pepper, usually it has a layer of meat
Alternative names
Slanina
Region or state
Eastern Europe
A slab of slanina aged in paprika, popular in Eastern Europe
The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered, and unlike bacon, salo also has little or no lean meat. 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.
For preservation, salo is salted and sometimes also smoked and aged in a dark and cold place, where it will last for a year or more. The slabs of fat are first cut into manageable pieces, typically 15×20 cm. Then layers of fat slabs (skin side down) topped with one-centimetre layers of salt go into a wooden box or barrel for curing. For added flavouring and better preservation, the salo may be covered with a thick layer of paprika (usually in the more Western lands; in Russian salo with paprika is called "Hungarian"), minced garlic, or sometimes black pepper.[citation needed]
When salo has been aged too long or exposed to light, the fat may oxidize on the surface and become rancid, yellow and bitter-tasting. Though no longer fit for culinary use, the spoiled fat can be used as a water-repellent treatment for leather boots or bait for mouse traps, or it can simply be turned into homemade soap.[citation needed]
Salo is consumed both raw and cooked. It is often fried or finely chopped with garlic as a condiment for borscht (beet soup). Small pieces of salo are added to some types of sausage. Thinly sliced salo on rye bread rubbed with garlic is a traditional snack to accompany vodka in Russia and horilka in Ukraine, where it is a particular favorite.
Salo is often chopped into small pieces and fried to render fat for cooking, while the remaining cracklings (shkvarky in Ukrainian, shkvarki in Russian, spirgai in Lithuanian, skwarki in Polish, škvarky in Czech, (o)škvarky in Slovak, jumări in Romanian, kõrned in Estonian, töpörtyű in Hungarian, пръжки or джумерки in Bulgarian) are used as condiments for fried potatoes or varenyky or spread on bread as a snack.
The thick pork skin that remains after the fat has been consumed is often used to make stock for soup or borscht. After boiling, the rind is often discarded. If soft enough, however, it is sometimes chopped or ground with salo, herbs, and spices and then spread on bread.
Salo in chocolate
The expression "chocolate-coated salo" (Сало в шоколаді, salo v shokoladi), originating in an ethnic joke about Ukrainians, has become cliché among Eastern Slavs, referring to an eclectic mix of tastes or desires, such as bacon ice cream.[citation needed]
In the 2000s, Odesa Confectionery Factory started production of candies Salo v Shokoladi.[1][2][3] The chocolate candies were invented as an April Fool's Day joke. They are not actually salo; they contain a regular caramel filling with a small amount of rendered fat added as a salty flavouring.[citation needed]
^К 1 апреля украинцы сметают с полок магазинов "сало в шоколаде"
January 10, 2023
salo, food, other, uses, salo, disambiguation, salo, slanina, russian, ukrainian, сало, belarusian, сала, hungarian, szalonna, polish, słonina, romanian, slănină, czech, slovak, slanina, carpatho, rusyn, солонина, solonyna, lithuanian, lašiniai, bulgarian, ser. For other uses see Salo disambiguation Salo or Slanina Russian and Ukrainian salo Belarusian sala Hungarian szalonna Polish slonina Romanian slănină Czech and Slovak slanina Carpatho Rusyn solonina solonyna Lithuanian lasiniai Bulgarian and Serbo Croatian slanina slanina is an Eastern European food consisting of cured slabs of fatback with or without skin 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 while the South and West Slavic version is often smoked SaloSalo sliced small and sprinkled with black pepper usually it has a layer of meatAlternative namesSlaninaRegion or stateEastern EuropeA slab of slanina aged in paprika popular in Eastern Europe The Slavic word salo or slanina as applied to this type of food is often translated to English as bacon or lard Unlike lard salo is not rendered and unlike bacon salo also has little or no lean meat 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 Contents 1 Preservation 2 Culinary 3 Salo in chocolate 4 See also 5 ReferencesPreservation EditFor preservation salo is salted and sometimes also smoked and aged in a dark and cold place where it will last for a year or more The slabs of fat are first cut into manageable pieces typically 15 20 cm Then layers of fat slabs skin side down topped with one centimetre layers of salt go into a wooden box or barrel for curing For added flavouring and better preservation the salo may be covered with a thick layer of paprika usually in the more Western lands in Russian salo with paprika is called Hungarian minced garlic or sometimes black pepper citation needed When salo has been aged too long or exposed to light the fat may oxidize on the surface and become rancid yellow and bitter tasting Though no longer fit for culinary use the spoiled fat can be used as a water repellent treatment for leather boots or bait for mouse traps or it can simply be turned into homemade soap citation needed Culinary Edit Lasiniai a Lithuanian type of salo This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed August 2021 Learn how and when to remove this template message Salo is consumed both raw and cooked It is often fried or finely chopped with garlic as a condiment for borscht beet soup Small pieces of salo are added to some types of sausage Thinly sliced salo on rye bread rubbed with garlic is a traditional snack to accompany vodka in Russia and horilka in Ukraine where it is a particular favorite Salo is often chopped into small pieces and fried to render fat for cooking while the remaining cracklings shkvarky in Ukrainian shkvarki in Russian spirgai in Lithuanian skwarki in Polish skvarky in Czech o skvarky in Slovak jumări in Romanian korned in Estonian toportyu in Hungarian przhki or dzhumerki in Bulgarian are used as condiments for fried potatoes or varenyky or spread on bread as a snack The thick pork skin that remains after the fat has been consumed is often used to make stock for soup or borscht After boiling the rind is often discarded If soft enough however it is sometimes chopped or ground with salo herbs and spices and then spread on bread Salo in chocolate EditThe expression chocolate coated salo Salo v shokoladi salo v shokoladi originating in an ethnic joke about Ukrainians has become cliche among Eastern Slavs referring to an eclectic mix of tastes or desires such as bacon ice cream citation needed In the 2000s Odesa Confectionery Factory started production of candies Salo v Shokoladi 1 2 3 The chocolate candies were invented as an April Fool s Day joke They are not actually salo they contain a regular caramel filling with a small amount of rendered fat added as a salty flavouring citation needed See also Edit Food portalSzalonna Lardo Salt pork Charcuterie List of smoked foodsReferences Edit Wikimedia Commons has media related to Salo food BBC News Pork choc on the menu in Ukraine 21 June 2004 Itar Tass Archived 18 February 2006 at the Wayback Machine K 1 aprelya ukraincy smetayut s polok magazinov salo v shokolade Retrieved from https en wikipedia org w index php title Salo food amp oldid 1128786674, wikipedia, wiki, book, books, library,
