Salo Toast

Salo on Rye Toast with herbs and spices
Salo on Rye Toast

If you’ve never had Salo before, it is definitely something you should give a shot. The definition of what it is may put some people off, but trust me it is delicious. Salo is just cured pork fat (lard), and can be eaten smoked, marinated, fried, or minced with herbs and spices. Outside of Borscht it may be Ukraine’s most famous food. I like to mince it up with some herbs and spices and eat it atop some freshly toasted Rye Bread.

Salo usually comes from the belly of the pig. If you’ve ever eaten bacon or pork belly, you’ve eaten salo. It can be used for baking to give pies an extra flaky crust, or rendered down into a liquid to make some of the best fried food you’ve ever had. The best salo is known as Leaf Lard, which is the fatty layer covering a pigs kidneys and around the loin of the animal. It is extremely soft and spreadable and can be used in place of butter in tons of recipes.

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If you’ve read my article about PÂTÉ you know I’m a huge fan of meat spreads and pastes, and salo on toast is no different. Allow yourself this rich and savory delicacy as an appetizer, dip, spread on toast, or just marinated served with a little garlic and brown bread.

Salo On Toast Ingredients:

100 g High Quality Salo (Lard), can buy on Amazon here (only use the fat)

2 cloves Garlic; minced

2 tbsp Green Onion; chopped

1 tbsp Cilantro; chopped

1 tsp Salt

1 tsp Cracked Black Pepper

Garlic Powder; to taste

Paprika; to taste

Rye Bread

Salo on Toast Instructions:

1. This can be made in a blender or a food processor to save time. In that case just add all the salo, garlic, green onion, cilantro, and black pepper to the processor and let is run until well combined. Spread it on freshly toasted rye bread and sprinkle with salt, garlic powder, and paprika to taste.

2. If you want to do it by hand, finely mince the salo with a knife along with the garlic, green onion, cilantro, and freshly cracked black pepper. Once minced you can mash and combine it using two forks similar to mashing avocado for guacamole. When well mixed spread on freshly toasted rye bread and sprinkle with salt, garlic powder, and paprika to taste.

Notes:

If you think this is quite an unhealthy meal, you would be a bit wrong. It has less saturated fat than butter, more mono-saturated fat than butter and more than twice as much Omega-3 fatty acids. Sure you should not make this the only part of your diet, but if you normally have buttered toast, try substituting that butter for lard. (Not that butter isn’t one of the greatest ingredients known to mankind.

Salo

Salo Toast

A lard spread perfect on freshly toasted rye bread. Give butter a substitute for once!
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Course: Appetizer, Bread, Side Dish
Cuisine: Ukrainian
Keyword: Salo
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup

Ingredients

  • 100 grams Salo
  • 2 cloves Garlic minced
  • 2 tbsp Green Onion chopped
  • 1 tbsp Cilantro chopped
  • 1 tsp Salt
  • 1 tsp Cracked Black Pepper
  • Garlic Powder to taste
  • Paprika to taste
  • Rye Bread

Instructions

  • This can be made in a blender or a food processor to save time. In that case just add all the salo, garlic, green onion, cilantro, and black pepper to the processor and let is run until well combined. Spread it on freshly toasted rye bread and sprinkle with salt, garlic powder, and paprika to taste.
  • If you want to do it by hand, finely mince the salo with a knife along with the garlic, green onion, cilantro, and freshly cracked black pepper. Once minced you can mash and combine it using two forks similar to mashing avocado for guacamole. When well mixed spread on freshly toasted rye bread and sprinkle with salt, garlic powder, and paprika to taste.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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