Culture Palate: Dishes from Ukraine
| February 20, 2019
Salo
Salo is cured pork fatback that’s either salted or smoked. It’s a common ingredient in Ukrainian kitchens, where it’s often used as a cooking fat, but also eaten in large, raw chunks. Many chefs will throw it in a pan and use the rendered fat for cooking, then eat the leftover cracklings or incorporate them into the final dish. It’s also common to see it eaten as an appetizer or as part of a meal. In fact, it’s equally delicious sprinkled with salt and pepper or eaten on a slice of black bread with gherkins and sliced garlic.
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