Cold-Smoked Pork Fat (Salo)
For all lovers of fine meat delicacies! Prepare cold-smoked pork fat at home - aromatic and uniquely tasty. The process is labor-intensive and time-consuming but absolutely worth it.
Updated : 20 August, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Fatback
250 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use the belly or part of the carcass with thin, soft fat layers. Fresh pieces that haven’t been frozen are preferable.
Step 2
Rinse the pork fat under cold running water and pat dry with napkins or a kitchen towel. Cut into equal-sized portions for even salting and smoking. Approx. 2 in (5 cm) thick, 2-3 in (5-7 cm) wide, and 8 in (20 cm) long.
Step 3
For dry curing, use medium-grain salt. You can use a mix: Adyghe salt (with spices), regular rock salt, and a small amount of nitrite salt (for color). Typically, 10-13% salt of the fat’s weight is used. Sprinkle a thin layer of salt at the bottom of a pot. Generously rub the rest of the salt on all sides of each piece and layer tightly in the pot.
Step 4
At this stage, add your favorite spices and ground black pepper. Place a weight on top, cover with a lid, and refrigerate for 1-1.5 weeks. Drain any liquid after 2-3 days.
Step 5
Rinse the salted fat in cold water (soak 2-3 hours if preferred).
Step 6
Thoroughly dry all pieces.
Step 7
Optionally, rub each piece with ground red paprika and allspice.
Step 8
Tie each piece with butcher’s twine to make drying and smoking easier. Make a knot on top, leaving one long end of the string.
Step 9
Pull the long end down 1 in (2-3 cm) and hold it in the middle with your index finger.
Step 10
Pass the string behind the piece.
Step 11
Repeat the process along the piece.
Step 12
Turn the piece and hook the long end through the horizontal strings.
Step 13
Repeat until finished. Tie a knot at the bottom.
Step 14
Repeat with all pieces.
Step 15
Hang the pieces in a well-ventilated, shaded area for 10-12 hours.
Step 16
Now comes the main process. Cold-smoking requires a cold smoker, either store-bought or homemade.
Step 17
Hang the pieces in the smoker, leaving some space between them.
Step 18
Light a fire in the stove. Fruitwood, alder, or beech is ideal for smoking.
Step 19
Cold-smoking works by cooling hot smoke as it passes through a long pipe before reaching the smoker. Keep temperature below 104°F (40°C). Smoke continuously for 10-12 hours initially, then pause for a few hours and resume. Smoking usually takes about 3 days with overnight breaks.
Step 20
Remove the fat from the smoker and hang in a ventilated room for several hours (5-10 hours).
Step 21
Cold-smoked pork fat is ready!
Step 22
Wrap each piece in parchment or cheesecloth and store on the bottom shelf of the refrigerator.
Step 23
The first taste can be sampled after three days.