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&sq=Qlik&lang=&file=File:Sa%C5%82o.JPG) Salo; often it has thin layers of meat | |
| Alternative names | Slanina |
|---|---|
| Region or state | Europe (Central, Southeastern, Eastern) |
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Salo or slanina[a] is a European food consisting of salt-cured slabs of pork subcutaneous fat[1] with or without skin and with or without layers of meat. It is commonly eaten and known under different names across Central, Eastern and Southeastern Europe. It is usually dry salt or brine cured. The East Slavic, Hungarian and Romanian variety may also be cured with paprika or other seasonings added, whereas the South and West Slavic version is often smoked.
The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon", "lard" or "fatback" in general, depending on context. Unlike bacon, salo contains more fat than lean meat and unlike lard, salo is not rendered. It is similar to Italian lardo, the main difference is that lardo is sliced for curing.
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- ^ Shearlaw, Maeve (6 March 2015). "A foodie's guide to salo: the Ukrainian delicacy made of cured pork fat". The Guardian. ISSN 0261-3077. Retrieved 17 November 2024.