This one is for my friend Katrina, from whom I got the bug to make salo. It is what it looks like: a big thick hunk of fat. Not unlike lardo, but from the Ukraine. This was cured for about 3 weeks. But then I went and tinkered with it. And smoked it. So think raw bacon. And then I think most of it was consumed at a party yesterday. At least I didn't come home with any. Or I would have seriously thought of smuggling a few slices to Oxford to let Katrina taste it. (The Symposium is this week.)
If you want to know more, I suggest checking out her far more authoritative coverage of the topic.
www.gastronomicalme.com/2011/05/24/finally-curing-salo-pork-back-fat/
4 comments:
Taking my hat off, Ken - your salo actually looks damn appetising.
A deal then - I'm bring a piece of my salo to Oxford, you bring yours (if not too late)?! Hope we can find some vodka in the leafy alma mater?
The Vodka we can find, the fat, alas, was all eaten as far as I can tell. Not supposed to bring that stuff into the country anyway.
So HERE is the reason Facebook will soon be governing us. There were 44 comments on facebook, even more on related posts, and one here. Mind you, people came here to look, over 100, but the forum will not be in Rome, rather on line.
People change, things go wrong. Just remember life goes on.Inspiring vid! This should be a once a month thing so it can gain momentum. We are all coming together in peace around the world and that's exciting.Vodka we can find, the fat, alas, was all eaten as far as I can tell. Not supposed to bring that stuff into the country anyway.
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