Salo (Dry Cured)

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Step 1

Cut the giant fat block into manageable bricks (about 2–3 inches wide and 5–6 inches long). Pat them completely dry with a paper towel.

Step 2

Cut deep slits halfway through the top of the fat bricks every inch. Do not cut all the way through the block.

Step 3

Crush the garlic cloves and mix thoroughly with the black pepper. Rub this spice mixture aggressively into all the cuts and over the outside of the bricks.

Step 4

Pour a thick layer of coarse salt into the bottom of a glass container. Place the fat bricks on top, then pour more salt over them until they are 100% buried.

Step 5

Cover the container and refrigerate for 5 to 7 days.

Step 6

Remove the bricks from the salt. Scrape off the excess salt crust with the back of a knife. Wrap tightly in plastic wrap and store in the freezer. Slice paper-thin straight out of the freezer and serve on dark rye bread.