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Salo with Garlic and Rye Bread

Thinly sliced cured pork fatback served over garlic rubbed dark rye bread with fresh dill. A traditional cold appetizer with rich flavors and a sharp aromatic kick.

15 minEasyServes 4380 cal/serving

RussianAppetizerNo-CookStandardNut-FreeDairy-FreeEgg-FreeShellfish-FreeSoy-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 oz cured pork fatback, thinly sliced
  • 4 garlic cloves, peeled
  • 4 slices dark rye bread, sliced
  • 1/4 tsp black pepper, cracked
  • 2 tbsp fresh dill, chopped

Instructions

  1. 1

    Rub each slice of 4 slices sliced dark rye bread thoroughly with 4 peeled garlic cloves.

  2. 2

    Layer 4 oz thinly sliced cured pork fatback over the garlic-rubbed bread slices.

  3. 3

    Sprinkle with 1/4 tsp cracked black pepper and 2 tbsp chopped fresh dill before serving.

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Questions

Can I make Salo with Garlic and Rye Bread gluten-free?

Yes. The gluten in Salo with Garlic and Rye Bread is 4 slices dark rye bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Salo with Garlic and Rye Bread?

One serving (the recipe makes 4) is about 380 calories, with 6 g protein, 22 g carbohydrate and 30 g fat, plus 3 g fiber and 650 mg sodium. The figures are estimates computed from the ingredient list.

How long does Salo with Garlic and Rye Bread keep?

Refrigerate what is left of Salo with Garlic and Rye Bread within two hours and eat it within three days. It is served cold; there is nothing to reheat.

Can I halve or double Salo with Garlic and Rye Bread?

Yes. As written it serves 4. Halved, the salo drops from 4 oz to 2 oz; doubled, it is 8 oz. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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