Small Bowl of Salo Spread
(click to enlarge)

Salo Spread


Ukraine   -   salo namazky
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
**
40 min
Yes		 Ukrainians are totally addicted to Salo. This spread is used as butter would be elsewhere, or as a first sandwich layer as mayonnaise would be. It's not as deadly as you've been told, see Health

8
7
2
1
ar
oz
cl
T
t

Salo (1)  
Garlic
Parsley
Pepper, blk
Salt
Make   -   (40 min)
  1. Remove skin from Salo and run it through a meat grinder (or chop very fine).
  2. Crush GARLIC in a Garlic Press, and chop fine.
  3. Remove PARSLEY leaves from stems and chop them fine. Measure is after chopping moderately packed.
  4. Mix all together. Add Salt to taste. This will depend on the saltiness of the Salo - you may not need any. You can give the whole product another pass through the meat grinder for extra smooth.
NOTES:

  1. Salo:

      This is a block of skin-on Pork Back Fat, cured in Salt. In some regions it may be smoked, but this recipe is for unsmoked. For details see our Salo page.

  2. Health:

      Salo has a better health profile than Butter, much less saturated fat and more monounsaturated. The American Heart Association vilified relatively safe Pork Fat in favor of deadly Trans Fats for most of the 20th century. Demographic data favor Pork fat. For a lot more detail see our Lard page.

  3. Comments:

      The meat grinder is quick, quiet, and does an excellent job, but adds 10 minutes to your clean-up time.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
pjm_salosp1 260311 inet var   -   www.clovegarden.com
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