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10-12

1 ½ kg fresh boneless pork brisket (3cm); ½ a garlic bulb; 1 tbsp black pepper; 1 tbsp caraway; bay leaf; 2-3 handfuls coarse salt

Salo (Słonina solona)

Scrape the skin with a knife, wipe it and score the skin in several places. Rub the salt all over. Place the pieces of the salo on top of each other, skin upwards and wrap them in a linen napkin. Place them on a tray and refrigerate them for 2-3 days, turning once a day. Grind the pepper with a pestle and mortar together with 1 tsp coarse salt and garlic. Add the caraway and mix well. Wipe the salo clean and dry it off. Rub them with the garlic mixture on all sides and layer them on top of each other with the bay leaves, skin out. Wrap them in waxed paper and store in the fridge. Freeze before serving and slice thinly. Serve with rye bread and spring onions as an accompaniment to vodka.

Сало (Сала, Słonina solona)

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Андрей (talerka).

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