Ingredients

Method

Rub the pork fatback all over with the crushed garlic.

In a bowl, combine the coarse salt and black peppercorns. Press this mixture into the fatback, ensuring it's well covered.

Place the fatback in a glass dish and cover it with fresh dill.

Cover the dish and refrigerate for at least 1 week to cure. Flip the fatback daily to ensure even curing.

Slice the cured salo thinly and serve with rye bread, raw garlic, and pickles.