Salo (food)

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A slab of słonina aged in paprika, popular in Central and East Europe
Salo (Russian and Ukrainian: са́ло, Belarusian: са́ла, Hungarian: szalonna Polish: słonina, Bulgarian: сланина (slanina) or less often сало (salo), Macedonian: сланина (slanina), Romanian slănínă or slánă, Serbo-Croatian, Czech and Slovak: slanina) is a traditional Central and Eastern European food: slabs of pork underskin fat, with or without skin. As a trend, the Eastern European one is salted or brine fermented, hence the names slonina/slana/szalonna (solonına in Ukrainian and solonina in Russian mean any kind of salt-cured meat, such as corned beef). The Central European one is usually treated with paprika or other condiments, while the South European one is often smoked.

It is often mistranslated to English as "bacon" or "lard". Unlike lard, salo is non-rendered pork fat. Unlike bacon, salo has little or no meat (however low-meat high-fat bacon is also commonly referred to as salo).

Preservation

For preservation, salo is salted, sometimes also smoked and aged in a dark and cold place, where it will last for a year or more. For flavouring and better preservation salo may be cured, or covered with a thick layer of paprika, or sometimes black pepper. Usually the underbelly fat is not used for salting. The slabs of fat are cut into manageable pieces, typically 15×20 cm, and smeared with salt. The slabs are placed skin-down into a wooden box or barrel, alternating with one-centimetre layers of salt.

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.

Culinary

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Lašiniai, a Lithuanian type of salo
Salo may be consumed raw, but can also be cooked or fried or finely chopped with garlic as a condiment for borscht (beet soup). Small pieces of salo are added to some types of sausage. Thinly-sliced salo on rye bread rubbed with garlic is a traditional snack to accompany vodka in Russia, or horilka in Ukraine.

Salo is often chopped into small pieces and fried to render the fat for use in cooking, while the remaining cracklings (shkvarky in Ukrainian) are used as condiments for fried potatoes or varenyky.

The thick pork skin that remains after using the salo's fat can also contribute to the stock for soup or borscht. After boiling it is discarded.

Salo in popular culture

In Eastern-European humour, salo is a stereotypical attribute of Ukrainian culture, analogous to vodka in Russian. In jokes salo is often represented as the highest object of desire for the stereotypical Ukrainian.

A Ukrainian tourist is questioned at international customs:
—Are you carrying any weapons or drugs?
—Yes, salo.
—But salo is not a drug.
—When I eat salo, I get high!


Russian writer Vladimir Sorokin wrote a scandalous book, Blue Salo (a pun with the expression "blue blood").

Salo in Chocolate

The expression "chocolate-coated salo" (salo v shokoladi), originating in an ethnic joke about Ukrainians, has become cliché among Eastern Slavs, referring to an eclectic mix of tastes or desires. In the early 1990s, the joke became reality at an unorthodox, art-oriented restaurant "Lyal'ka" in Lviv, which made the dish an exclusive, expensive novelty. The BBC reported it among the World's Most Unhealthy Foods [1], failing to report its humorous irony.

In the 2000s, Odessa Confectionery Factory started production of candies Salo v Shokolade [2], [3], [4]. Popular singer Ruslana is a fan of this treat. The chocolate candies were invented as an April Fool's Day joke (Odessa being the de facto humour capital of the former Soviet Union). They are not actually salo; they contain a regular caramel filling with a small amount of rendered fat added as a salty flavouring.

See also

External links

Salo may refer to:
  • Salò (Salo), a town in Lombardy, Italy
  • Salò Republic (Italian Social Republic, or Repubblica di Salò)
  • Salo, Finland, a town in the province of Western Finland
  • Salo, Gabon, a town in Ogooué-Ivindo, Gabon

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Russian}}} 
Writing system: Cyrillic (Russian variant)  
Official status
Official language of:  Abkhazia (Georgia)
 Belarus
 Commonwealth of Independent States (working)
 Crimea (de facto; Ukraine)
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Ukrainian}}} 
Official status
Official language of:  Ukraine
Transnistria (Moldova)
Regulated by: National Academy of Sciences of Ukraine
Language codes
ISO 639-1: uk
ISO 639-2: ukr
ISO 639-3: ukr  


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The Belarusian or Belorussian language (беларуская мова, BGN/PCGN: byelaruskaya mova, Scientific: bjelaruskaja mova) is the language of the Belarusian people and is spoken in Belarus
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Hungarian (magyar nyelv listen  ) is a Finno-Ugric language (more specifically an Ugric language) unrelated to most other languages in Europe.
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Polish}}} 
Writing system: Latin (Polish variant) 
Official status
Official language of:  European Union
 European Union
Regulated by: Polish Language Council
Language codes
ISO 639-1: pl
ISO 639-2: pol
ISO 639-3:
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Bulgarian}}} 
Official status
Official language of:  Bulgaria
 European Union
Regulated by: Institute of Bulgarian at the Bulgarian Academy of Sciences (Институт за
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Macedonian language (македонски јазик, makedonski jazik) is a language in the Eastern group of South Slavic languages and is the official language of the Republic of Macedonia.
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Romanian}}} 
Official status
Official language of:  Moldova [2]
 Romania
 Vojvodina (Serbia)

 European Union
Regulated by: Academia Română
Language codes
ISO 639-1: ro
ISO 639-2: rum (B)
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Serbo-Croatian }}}
Language codes
ISO 639-1: sh (deprecated)
ISO 639-2: formerly scr, scc
ISO 639-3: hbs  — Serbo-Croat Serbo-Croatian or Croato-Serbian (also Croatian or Serbian
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Czech}}} 
Official status
Official language of:  Czech Republic
 European Union
Regulated by: Czech Language Institute
Language codes
ISO 639-1: cs
ISO 639-2: cze (B)  ces (T)
ISO 639-3: ces
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Slovak}}} 
Official status
Official language of:  European Union
 European Union
Vojvodina (Serbia)
Regulated by: Slovak Academy of Sciences (The Ľudovít Štúr Linguistic Institute)
Language codes
ISO 639-1: sk
ISO 639-2:
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The term "Central and Eastern Europe" came into wide spread use, replacing "Eastern bloc", to describe former Communist countries in Europe, after the collapse of the Iron Curtain in 1989/90.
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Pork is the culinary name for meat from the domestic pig (Sus scrofa), often specifically the fresh meat but can be used as an all-inclusive term. It is one of the most commonly consumed meats worldwide.
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adipose tissue or fat is loose connective tissue composed of adipocytes. Its main role is to store energy in the form of fat, although it also cushions and insulates the body.
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Beef

Beef Cut: Brisket
Steak Type: Corned beef
Corned beef is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it.
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Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as chicken,goat or turkey bacon.
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Lard

Wet-rendered lard, from pork fatback.

Fat composition

Saturated fats 38–43 %:
Palmitic acid: 25–28 %
Stearic acid: 12–14 %
Myristic acid: 1 %
Unsaturated fats 56–62 %
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Rendering is a process that converts waste animal tissue into stable, value-added materials. Rendering can refer generally to any processing of animal byproducts into more useful materials, or more narrowly to the rendering of whole animal fatty tissue into purified fats like lard
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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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Paprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum). In many European countries the name paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add colour and flavour to dishes.
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P. nigrum

Binomial name
Piper nigrum
L.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and
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Mouse Trap is a 1981 arcade game released by Exidy similar to Pac-Man It was ported to three home systems by Coleco; Coleco's ColecoVision, Mattel's Intellivision, and the Atari 2600.
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BORSCHT is an acronym for:

Battery feed
Overvoltage protection
Ringing
Supervision
Codec
Hybrid
Testing
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sausage is a type of food usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing. Sausage making is a very old food preservation technique.
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Rye bread is bread made with flour from rye grain of variable levels. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.
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A. sativum

Binomial name
Allium sativum
L.

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae.
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Vodka is one of the world's most popular distilled beverages. It is a clear liquid containing water, ethanol purified by distillation from a fermented substance such as potatoes, grain or molasses, and an insignificant amount of other substances: impurities and possibly flavorings.
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Horilka (Ukrainian: горілка) is Ukrainian vodka. Horilka is usually distilled from grain or potatoes,[1] or their peelings.
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Pork rind is the skin of a pig.
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