Facts About Salo
Salo is a traditional, predominantly Slavic food consisting of cured slabs of fatback, with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually dry salt or brine cured. The East Slavic variety is sometimes treated with paprika or other seasonings, while the South Slavic version is often smoked.
The Slavic word "salo" or "slanina" as applied to this type of food (it has other meanings as well) is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered. Unlike bacon, salo 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.
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