Let's talk about salo

[W. R.]

I don't mean Salò or Salo but salo.

Last time I ate it... some ten minutes ago with white bread, but it's more usual to consume it with rye bread. My uncle once stated that it is possible for a person to live on salo with bread for weeks without longing for other food. You can consume it with ketchup, onion, garlic or something like this.

Now it is difficult to buy 'classical' salted salo in a shop, thus it is common food rather for countrymen than for town-dwellers.

How fatback is cooked, preserved, and consumed in your part of Europe (or the world)? Do you eat it often? What with?

I heard once that it is unhealthy food. Don't you think it is a blatant lie and a Jewish plot?

Please discuss.

[The Ripper]

Its the first time I hear of it but it sounds delicious.

[Absinthe]

First time I hear it as well, and I can feel my cholesterol levels skyrocketing just by reading about it

[W. R.]

Its the first time I hear of it but it sounds delicious.

Okay, but can you solve the riddle what Finns do to fatback? If they don't consume it? :mmmm:

First time I hear it as well

Then the same question to you.

[Absinthe]

I am trying to figure out if we even do something with it.

This is the chart I found:



It does not specifically mention fatback, if I am reading it correctly.

[Daos]

We call it "slănină"... Very popular! It's somewhat like bacon.







We usually eat it with mămăligă (polenta) or we put it in sarmale, others eat it with bread and onion, but you can pretty much eat it with anything.

[W. R.]

I am trying to figure out if we even do something with it.

This is the chart I found:



It does not specifically mention fatback, if I am reading it correctly.

If pigs don't have fatback it means that they are bad pigs.

[Amarantine]

Yap, tradition food in Montenergo...in all possible variants also used in combination with garlic as medical (and really successful) treatman against tuberculosis.

Btw I don't like it. Concerning cholesterol, nothing more then other bacons, of fat meats.

[Treffie]

I think the closest we get to this here is crackling - nom, nom



About salo - if you don't want to eat it, it comes in handy for other purposes

When salo has been aged too long, or exposed to light, the fat may become oxidized on the surface and become yellowed and bitter-tasting. Then it can be used as a water-repellent treatment for leather boots or as a bait for mouse traps or simply turned into homemade soap.

[Amarantine]

When salo has been aged too long, or exposed to light, the fat may become oxidized on the surface and become yellowed and bitter-tasting. Then it can be used as a water-repellent treatment for leather boots or as a bait for mouse traps or simply turned into homemade soap.

exactly, in Montenegro we used to use slanina, exactly for all above things.