Pork speck (salo)

Pork or pork lard speck refers to traditional and highly valued foods not only in countries such as Russia, Ukraine or Belarus, but also in the Czech Republic, Poland, Hungary, Slovakia, the Baltic states and some German-speaking countries. All this, contrary to the rather common belief that this product has exclusively Russian-Ukrainian roots. Interestingly, in the old days for European peasants pork speck was the basis of nutrition. However, for example, according to the religion of Muslims and Jews, the use of any pork product for food is prohibited.

Meanwhile, pork speck (lard) is a dense subcutaneous layer of pork lard, which is used not only in raw form, but also prepared: salted or salted-smoked. Often they are stuffed with meat, added to chopped meat products, and also used to extinguish vegetables, for example, cabbage or potatoes. In addition, pork speck (lard) is remarkably suitable for dressing some types of first courses. Often it is added to minced meat to give greater fat and juiciness. And they just eat it with bread.

If you have purchased fresh pork speck (lard), you can easily salt it, be sure to add some spices and spices to taste in addition to salt. As a rule, these are black pepper, bay leaf and garlic. The pork speck is tasty in Hungarian, which is cooked with the addition of dried paprika, and after salting a little smoke. It is recommended to eat the finished product without skin, cutting it with thin slices and cleaning off excess table salt and spices. And pan-fried pieces of pork speck are called skewers, which are formed during the process of leaking pork fat.

Pork speck (lard) is not only very tasty, but also useful (if consumed within reasonable limits), since in addition to fat, this product contains some types of protein. Most of the fatty acids that are included in speck are unsaturated acids (oleic, linolenic and others). In addition, the limiting fatty acids are present in this product - mainly stearic and palmitic.