200 g salted salo (maybe smoked)
1 head of garlic
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Salo is cut into small pieces the size of croutons. Head garlic peel and grind in a blender. For that amount salo need a small jar with a capacity of 300 ml - I do it in a small jar of mushrooms. Queuing up order salo, a little garlic, salo, garlic - until filled jar. Pour vinegar full, close the jar and shake well a few seconds. Leave in the refrigerator for 2 days, giving at least 2-3 times during this period (with the cap down, and vice versa). After 2 days is ready for consumption. Great appetizer for cold winter days.