Student-style lard
6 servings
240 minutes
Student-style salo is a simple and delicious dish perfect for those who appreciate rich and aromatic snacks. This salo, infused with salt and spices, has a soft texture and a spicy flavor, and its preparation doesn't require complex techniques. The history of this recipe dates back to student times when budget-friendly and hearty meals were particularly popular. Cooking in bags helps retain the juiciness of the salo and the richness of flavor notes. It can be enjoyed as an independent snack or as a great complement to sandwiches and home gatherings. It can be served with bread, mustard, or fresh vegetables, creating a contrast between the delicate consistency and spicy seasonings. When chilled in the freezer, it becomes even denser, allowing it to be sliced thinly for enhanced gastronomic pleasure.
1
We wash the lard and dry it with paper towels.
- Pork fatback: 500 g
2
In a separate bowl, mix salt and spices.
- Salt: 4 tablespoons
- Ground black pepper: 1 teaspoon
- Ground paprika: 1 teaspoon
- Dried parsley: 1 teaspoon
- Ground red pepper: 1 teaspoon
3
We rub the lard with the resulting mixture.
- Pork fatback: 500 g
4
If desired, roll the lard into a roll and wrap it with twine.
- Pork fatback: 500 g
5
Pack the lard in a bag, but leave some space as it will release juice during cooking.
- Pork fatback: 500 g
6
Then wrap in 2-3 more bags. Wrap the bags very tightly to prevent liquid from getting inside!
7
We put the 'kulik' in a pot of water and boil for at least 4 hours.
- Pork fatback: 500 g
8
After the time is up, we open the packages and pour out the resulting liquid. We cool the fat, transfer it to a clean bag, and put it in the freezer. The next day it can be tasted.
- Pork fatback: 500 g
