Each piece of salo rub well with a dry salt and ranks in a clean timber vessel, the bottom of which is a bulk layer of 3 mm salt. Salo ranks with the skin down, between the pieces do not leave spaces not close between air, which causes rancidity. Large voids are filled with clippings salo, and small loose salt. Salo takes much salt as necessary for its normal salting, so each row is bombarded with plenty of salt. The amount of salt should not be less than 1 kg per 10 kg salo. Top salo pressed with tablet and weight and cover with a lid. So salo stayed 20 days. Thus prepared salo can be consumed directly or: Smoked: Salo washed and left to dry hanging. Smoked at a temperature of 20-25 C for several days until he gets the lemon yellow color. After smoking can be rubbed with paprika and crushed garlic mash. Store in a cool, well-ventilated place. Varenna: Salo washed and left to dry hanging. Immersed in a vessel of boiling water, which added spice - 2 liters of water 50 g onion 25 g of garlic, beans 3 cloves, 5 peppercorns and 1 bay leaf. Boil for about 1 hour, then allowed to cool to set. Optional can be rubbed with paprika and crushed garlic mash. When cooking durability of salo reduced because it is boiled in a quantity which can be consumed within 10 days. Fried: Salo washed and left to dry hanging. Cut into slices with a thickness of 2 cm and fry on both sides until it becomes translucent. Orders in court, each slice is rubbed with crushed garlic mash and sprinkle with paprika. When frying the durability of salo reduced because it is fried in a quantity which can be consumed for 10-15 days.