that's what i was asking above..........It is more like prosciutto or salami in method of preparation. It is basically a cured, smoked & air dried piece of pork belly ............. rather as a cold cut type of meat served when company came to visit, along with cheese, cured ham, and lots of beverages...It's similar to Italian pancetta except that it's smoked.
It's basically smoked salo then.Bear, Todd,
Perhaps this will help explain.
This isn't the typical bacon that we are used to in North America. It is more like prosciutto or salami in method of preparation. It is basically a cured, smoked & air dried piece of pork belly that at least in myCroatian heritage was designed to be eaten as is. It's quite common in parts of Europe. Where I'm from originally bacon was not something that was eaten at breakfast, rather as a cold cut type of meat served when company came to visit, along with cheese, cured ham, and lots of beverages...
It's similar to Italian pancetta except that it's smoked.
I would say yes & no. Salo is cured fatback, not belly. Preparation is similar, but the end result is different.It's basically smoked salo then.
Salo is basically raw pork belly and nearly all fat. It makes me gag just watching my friends slurp it down. Add the smoke though and you got the best thing to chase a shot of vodka, you ever tasted, except for maybe the homemade dill pickles.
A friend of mine's Papa smokes his own salo (meaty, btw) and sausages and every now and then I get lucky and drop in when he has just returned from a visit with a freezer load.
New batch on the way!
My BIL called and said he's going to drop off my second batch.
It's done a bit different. It wasn't soaked and dried after curing, and it was in smoke for 2 weeks.
Pics & tasting report to come.
I don't think I did. I still have some left from that batch. I'll try and get some pics and post.Did you ever post the pics and report?