Salo
Pork fat cured with salt and garlic
Think of it as: Like Ukraine's answer to Italian lardo
Pure pork fat. And it's glorious.
What does it taste like?
Sweet, melting fat with salt and garlic. On dark bread, you can't stop.
SweetSpicySourSaltyFunkSmellTextureMelting and silky
What is it?
Pork fat cured with salt and garlic. It's sliced thin and eaten on dark bread with a bite of garlic. Slicing it frozen makes it easier.Source: Wikipedia
How locals eat it
Sliced thin on dark bread with garlic on the side. The classic snack with vodka.
Watch it
EnglishTap to play (YouTube)Where is it from?
🇺🇦Ukraine
CapitalKyiv
Populationabout 39.5 millionUN estimate for 2026
IndustriesWheat and corn, Sunflower oil, Steel
Famous peopleAndriy ShevchenkoStriker who won soccer's Ballon d'Or
HelloDobryi den
CurrencyHryvnia
Fun factIts national flower is the sunflower, and it's one of the world's top sunflower oil producers
The flag🇺🇦 The blue on top is the sky, and the yellow below is fields of wheat.
From Tokyoabout 8,200 kmstraight line, Tokyo to Kyiv
Also tryBorschtVarenykyChicken Kyiv
🇺🇦 Sounds & life in Ukraine
ПривітHello（Dobryi den）
Cyrillic
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Right now…
Anthem"Ukraine Has Not Yet Perished" (Shche ne vmerla Ukrainy)
MusicFolk rap Rap mixed with the sounds of folk instruments
SportSoccer
Yaroslava Mahuchikh (high jump; world record holder) World HeritageSaint Sophia Cathedral, Kyiv and more FestivalIvan Kupala Night (July, a midsummer festival)
MusicFolk rap Rap mixed with the sounds of folk instruments
SportSoccer
Yaroslava Mahuchikh (high jump; world record holder) World HeritageSaint Sophia Cathedral, Kyiv and more FestivalIvan Kupala Night (July, a midsummer festival)
Ingredients
- Pork back fat, 500 g block
- Coarse salt, plenty
- Garlic 5 cloves
- Black pepper and bay leaves
Can't find it? You can make it by curing pork back fat with salt and garlic.
How to make it (one way)
- Cut slits in the fat and push in thin slices of garlic
- Rub all over with coarse salt, pepper and bay leaves
- Wrap in plastic and cure in the fridge for 1 week
- Brush off the salt, freeze, and slice thin while half-frozen
- Serve on dark bread
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