Supported by

Google Ukraine

Salo is one of the main symbols of Ukrainian cuisine. It is consumed raw, salted or smoked. But the main thing is that with any method of cooking lard remains always delicious.

Archaeological research shows that Ukrainians have been consuming salo since ancient times. At that time, this dish had a symbolic meaning: the boar embodied strength, courage and bravery. Subsequently, lard was highly valued for its long shelf life and the ability to stock up on food for the future. And today, scientists insist on the unique beneficial properties of this product. Regular consumption of small amounts of salo is the prevention of serious diseases, including atherosclerosis.


Here's what you need to prepare salted salo:

  • lard — 1 kilogram;
  • salt — 200 grams;
  • garlic — 2 heads;
  • spices (bay leaves, pepper, marjoram, cumin, hot pepper) — to taste.

The cooking process

The main secret of delicious salo is the quality of the lard. When buying lard, pay attention to its color. A quality product will have a snow-white color, without yellow streaks or spots. It is good if the lard has a thin layer of meat.

  1. Peel the garlic and cut it into thin slices.
  2. Make diamond-shaped incisions up to 1 cm deep on the washed and dried lard. Carefully place the garlic slices in these holes.
  3. Rub the lard with a mixture of chopped spices. Put the lard on parchment paper and generously cover with salt. Now wrap the lard tightly in paper and refrigerate for 7 days.
  4. Free the finished dish from excess salt and spices. Store in the refrigerator or freezer.
  5. Of course, salo tastes best with Ukrainian borscht!

Other dishes

Eggplants in the Kherson style

Area: South of Ukraine


Area: South of Ukraine

Gutsul Varya (Beetrut salad)

Area: West of Ukraine