Vampire-Repellent Salo Spread
Ukrainian villagers had one tried-and-true remedy against upyri, the local vampires: garlic, hung over the door and rubbed on the windows. We went further and minced a whole head into salo, cured pork fat. The result is a punchy spread for borscht, rye bread and garlic buns — and a guarantee that nobody comes calling at night.
- Prep
- 15 min
- Rest
- 24 h
- Total
- 24 h 15 min
- Servings
- 10
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
Makes: 1 jar of about 450 g, 10 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Trim the salo
Scrape off excess salt, cut away the rind and cut the fat into cubes.
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Step 2: Prepare the rest
Peel the garlic. Chop the chilli — whole, or half if you prefer it milder. Roughly chop the dill, stalks and all.
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Step 3: Mince
Pass the salo, garlic, chilli and dill through a meat grinder with a fine plate.
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Step 4: Season
Add the salt and pepper and mix thoroughly until smooth.
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Step 5: Let it rest
Pack into a jar, close and refrigerate for a day so the garlic and dill flavour the fat right through.
Tips & variations
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Tip
Freeze the salo for 20 minutes before mincing so it comes out fluffy instead of smearing.
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Variation
A pinch of smoked paprika gives it a smoky edge.
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Storage
Kept closed in the fridge, it lasts up to a week.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 290 kcal | 2,900 kcal |
| Protein | 3 g | 30 g |
| Fat | 31 g | 310 g |
| Carbohydrates | 1 g | 10 g |
Approximate values calculated from standard ingredient data.
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