Salo is cut into pieces, as long jar. Each is add some in ground spices. Dill should be more because it gave a very specific taste of salo. The pieces are placed close to the jars. Put them in a few
Salo, cured fat
The bottom of a suitable container (tin pot or tub) is covered with a layer of sea salt. Top put a layer of chopped leeks. Insert row salo. Cover with sea salt and leeks etc. Top is packed with salt
Salo is cut into 10x10 cm. Cabbage juice is put to boil. Salo is placed in the juice and boil 10 minutes. Remove, dry and well add some in premixed spices. Wind up in plastic and refrigerate.
Salo cut into pieces. Soak overnight in water. In the morning drained and salted. Ranks in large pot - row salt salo order, etc. Behaves in the cold for 24 hours. Boil the brine is from 1 l of water
Salo cut into rectangular pieces and ranks tightly in a suitable container (tub). The brine is prepared from other products and boil a few minutes. After cooling it is poured salo, which is pressed
Salo cut into slices 1 cm thick. Each slice is dipped in vinegar and add some spices. Slices are pressed to each other with plastic wrap and stored in a freezer.
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