Lard in a jar with garlic in brine

Cooking method

1. Step 1:

   

   Gather everything you need to marinate the salo. Any fresh pork fatback will do — just make sure it's good quality: an even white or pale pink color, a neutral smell, and soft skin with no bristles.

2. Step 2:

   

   Peel and rinse the garlic, then slice each clove crosswise into thin chips. Cut this way, the garlic releases more of its flavor into the salo.

3. Step 3:

   

   Make the brine. Bring the water to a boil in a small saucepan over high heat. Once it boils, lower the heat to medium, add the salt and spices, and stir well until the salt fully dissolves.

4. Step 4:

   

   Take it off the heat, add the vinegar and sliced garlic. Stir well so the brine takes on an even flavor. Let it cool completely.

5. Step 5:

   

   While the brine cools, prep the salo. Wash it well and pat it dry with paper or cotton towels. Using a wide knife, gently scrape the top layer off the whole surface. Pay special attention to the skin if you plan to eat it. Cut the salo into 5 equal portions — that makes it easier to pack into the jar.

6. Step 6:

   

   A 1.5–2 quart jar works well for this; I used a 1.5-quart one. Wash and sterilize the jar. Here's how I do it: carefully pour a thin stream of boiling water into the bottom, filling about a quarter of the jar. Keep the water off the sides so the jar doesn't crack. Then cover it and leave it for 10 minutes. After that, pour the water out and the jar is ready to use.

7. Step 7:

   

   Pack the cut salo into the jar. There's plenty of room, so don't crowd it — leave gaps between the pieces.

8. Step 8:

   

   Pour the cooled brine over the salo. Seal it with a tight lid and leave it in the refrigerator or a cool dark spot for 5 days. Partway through, stir it once so the salo cures evenly, then seal it again and leave it for the rest of the time.

9. Step 9:

   

   After 5 days of marinating, take the salo out of the jar, pat off the brine, and it's ready to taste.