Salo z Chasnakom

Beloved across Ukrainian tables, Salo z Chasnakom is a simple country cure centered on fragrant garlic massaged into rich, skin-on pork fatback, then seasoned with mineral-crisp salt, warm black pepper, and woodsy bay leaves. Some cooks also add a dab of ruby-red paprika for color and sweetness. The method is minimal, the flavor maximal: a patient cure transforms humble pork fatback into a silky, sliceable delicacy with a gentle bite of garlic and the calm spice of black pepper. Enjoyed with rye bread, pickles, and good company, it is a festive staple and a comforting everyday snack.

Ingredients

• 1 kilogram skin-on pork fatback
• 8 large cloves garlic, finely grated or crushed
• 60 grams coarse salt (plus extra if needed)
• 1 teaspoon freshly ground black pepper
• 2 to 3 bay leaves, crumbled
• 1 teaspoon sweet or smoked paprika (optional for color and aroma)

Before you begin

Choose firm, thick pieces of pork fatback with clean skin and a creamy, white interior. The better the base, the more elegant the final slices. Keep all tools and surfaces clean, and handle the pork fatback cold for easy trimming and neat scoring. The cure is powered by salt and aromatic paste, so do not skimp on the contact between meat and seasonings: every face and crevice should receive garlic, salt, black pepper, and crumbled bay leaves. A whisper of paprika lends a familiar blush.

Preparation

1. Trim and dry: Chill the pork fatback so it is firm, then trim ragged edges or sinew if present. Pat the surface very dry; a dry surface helps the salt and garlic paste cling.
2. Make the aromatic paste: In a mortar or bowl, combine the crushed garlic with the measured salt. Work them into a coarse paste; the abrasive grains of salt help break down the garlic. Stir in the black pepper and the paprika. Crumble the bay leaves with your fingers and mix them through. This step takes about 10 minutes.
3. Score and season: Lightly score the flesh side of the pork fatback in a shallow crosshatch, taking care not to cut through the skin. Massage the aromatic paste into every score and over all exposed surfaces. Ensure visible flecks of garlic, salt, black pepper, and bay leaves remain on the exterior; sprinkle on a pinch more salt if any area looks bare.
4. Wrap for the cure: Place the seasoned pork fatback in a snug, nonreactive container or wrap tightly. For extra aroma, scatter a few more crumbs of bay leaves and a dusting of paprika over the top before sealing.
5. Cure under refrigeration: Refrigerate until firm and fragrant, typically around 3 days, turning once midway so the salt and aromatics redistribute evenly. The longer it rests, the more pronounced the savor of garlic and the deeper the seasoning from black pepper and bay leaves.
6. Finish and slice: Unwrap, brush away excess salt and surface aromatics to your taste, and pat dry. For ultra-thin slices, chill the cured pork fatback briefly until quite firm, then slice across the grain into translucent sheets. A final sprinkle of paprika can add color at the table.

How to tell it is ready

When properly cured, the pork fatback feels dense and sliceable, the skin is pliant but not rubbery, and the aroma is balanced—first a savory bloom of garlic, then the gentle heat of black pepper, and a background whisper of bay leaves. Taste a thin edge; if it needs a pinch more brightness, dust with a touch of paprika or an extra grain of salt just before serving.

Serving and enjoyment

Serve Salo z Chasnakom in paper-thin slices. Its clean richness sings alongside rye bread, sharp pickles, tomatoes, and a dab of mustard or horseradish. The perfume of garlic is present but not aggressive, especially when balanced by the earthiness of black pepper and the herbaceous lift of bay leaves. If you favor a brighter hue, veil the platter with a light snowfall of paprika; season the rim with a few crystals of salt only if needed.

Tips and variations

• For a milder profile, reduce the amount of garlic in the paste; for a bolder style, add an extra clove of garlic and a pinch more black pepper.
• Color and aroma: A half-teaspoon of smoked paprika adds a gentle smoky note without actual smoking.
• Leafy depth: Lightly toast whole bay leaves in a dry pan, then crumble into the paste to coax out their resinous sweetness.
• Seasoning check: Always taste a sliver; add a finishing grain of salt or a tiny grind of black pepper only at the table so the cure remains balanced.

Storage

Keep the cured pork fatback wrapped and refrigerated. Slicing as needed preserves moisture and keeps the aromas of garlic, black pepper, and bay leaves vivid. If the exterior seems too assertive after several days, simply wipe lightly again to remove surface salt and any excess paprika.