Classic Russian Salo — Salt-Cured Pork Fat

1. Start with a clean, dry slab of pork back fat. Pat it completely dry with kitchen paper. If the skin is on, score it lightly with a knife — this helps the salt penetrate.

2. Using a small sharp knife, make deep slits all over the flesh side of the fat. Tuck a slice of garlic deep into each slit so the flavour can work its way through the fat as it cures.

3. Mix the coarse salt, black pepper, and smoked paprika (if using) together in a small bowl.

4. Coat the fat generously on all sides — flesh, skin, and edges — with the salt and spice mixture. Press it in firmly. You want an even, thorough coating with no bare patches.

5. Place the fat flesh-side down in a clean glass dish, ceramic container, or zip-lock bag. Scatter any remaining salt mixture over the top.

6. Cover tightly with cling film or seal the bag, removing as much air as possible. Leave at room temperature for 12 hours, then transfer to the fridge.

7. Cure in the fridge for a minimum of 3 days, and up to 7 days for a deeper, more intense flavour. The fat will release some liquid — this is normal and expected. No need to drain it.

8. Once cured, scrape off any excess salt from the surface. Wrap the salo tightly in baking paper or foil and store in the fridge for up to 2 weeks, or freeze for up to 3 months.

9. To serve, slice as thinly as possible — ideally with a sharp knife or mandoline — and eat on thick slices of dark rye bread with raw garlic, pickles, or spring onions alongside. It should be tender, yielding, and deeply savoury.