Salo rinse in cold water, pat dry with paper towel. Cut into pieces.
Spices mix, and thoroughly rub the fat (from all sides).
The bottom of the pan sprinkle with salt, add up to the fat and sprinkle with the remaining salt and spices.
Put in the fridge for 4 days, then wrap each piece in foil or parchment and send in the freezer for a day.
Salo ready. Keep it may be in the freezer.
Author: Olga Baeva
Translated by site: wday.ru