Cured Salo Rye

Name: Cured Salo Rye
Total time: 72 h 20 min
Yield: 2 servings
Cuisine: ukrainian
Ingredients: 400 g Pork Back Fat; 25 g Kosher Salt; 6 pcs Garlic; 2 pcs Bay Leaves; 1.3 tsp Black Pepper; 4 pcs Black Rye Bread

Silky chilled pork fat on black rye with raw garlic and a sharp, peppery finish.

Ingredients

400 g Pork Back Fat
25 g Kosher Salt
6 pcs Garlic
2 pcs Bay Leaves
1.25 tsp Black Pepper
4 pcs Black Rye Bread

Method

Rub {pork_back_fat} all over with {kosher_salt}, crushed {garlic}, crumbled {bay_leaves}, and {black_pepper} in a nonreactive container, pressing the cure firmly onto every side so the seasoning adheres evenly and the fat keeps its clean garlic aroma as it cures cold.
Cover and refrigerate the cured {pork_back_fat} until firm, aromatic, and lightly translucent; keeping it fully chilled is critical so it slices paper-thin instead of smearing.
Slice {black_rye_bread} for serving and lightly crush a little of the cured {garlic} from the container so its sharpness is ready for the table.
With a very sharp knife, cut the chilled {pork_back_fat} into paper-thin slices just before serving so it stays silky, cold, and clean on the palate.
Arrange the sliced {pork_back_fat} over {black_rye_bread}, rub with the cured {garlic}, and finish with a light pinch of {black_pepper} for a bright, pungent bite.