Vinnytsia Salo

Ingredients

• 2 kg pork fat
• 100 g coarse salt
• 2 sprigs of sage
• 2 sprigs of thyme
• 1 tablespoon red pepper flakes
• 1 teaspoon black pepper
• 2 sprigs of rosemary
• 1 teaspoon table salt
• 2 tablespoons red wine vinegar

Method

1. Cut the pork fat into pieces about 2 inches thick.
2. Mix the coarse salt, red pepper flakes, black pepper, table salt, and rosemary together.
3. Immerse the pork fat pieces in the salt and spices for 24 hours.
4. Insert the sage and thyme sprigs into the fat.
5. Add the red wine vinegar and let it age for 2-3 weeks.
6. Remove the herbs and let the fat age for at least 6 months before consumption.
7. Slice the salami thinly and serve it as an appetizer or as a condiment.