Salo (food)

Salo (Ukrainian and Russian: сало, Romanian: slănină, Serbian: сланина, Croatian: Slanina, Hungarian: szalonna, Belarusian: сала, Bulgarian: сланина, Polish: słonina, Latvian: speķis, Lithuanian: lašiniai) is a traditional predominately Slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually salted or brine fermented, hence the names slonina/slana/szalonna (solonýna in Ukrainian means any kind of salt-cured meat, such as corned beef). The Eastern European one is sometimes treated with paprika or other condiments, while the Southeast European one is often smoked. The food is also popular in Serbia, Bulgaria and Macedonia.

The Slavic word "salo" or "slanina" as applied to this type of food (it has other meanings as well) is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered. Unlike bacon, salo is not necessarily bacon-cured. Salo has little or no meat (skeletal muscle), and low-meat high-fat bacon commonly is referred to as salo. It is also identical to Italian lardo, the main possible differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning: East Slavic salo uses salt, garlic, black pepper and, possibly, a bit of coriander in curing process, while lardo is generally seasoned with rosemary and other herbs.

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