Salo (Ukrainian cured pork fat)

Preparation

1. 1

   Choose a nice piece of pork fatback, white with a thin layer of skin, rinse and dry it thoroughly.

2. 2

   Crush the garlic with the coarse salt, pepper, paprika and crumbled bay leaves to make a fragrant paste.

3. 3

   Rub the fatback all over with this paste, pressing well in, then wrap it tightly in a cloth or parchment paper.

4. 4

   Refrigerate for at least 3 days (ideally 5): this salt rest is what firms up the fat and develops all its flavour, with no cooking involved.

5. 5

   When ready to serve, scrape off the excess spices, slice the salo very thinly with a sharp, chilled knife.

6. 6

   Serve on dark rye bread with mustard or raw onion, as a traditional Ukrainian appetizer.