Where to buy and how to choose the right fat for pickling


A piece of bacon you can buy already ready, at any store, but unfortunately, not every manufacturer you can trust to be confident in the quality of the product and its freshness. Fat can be quite bland and tasteless, and is not the worst than can afflict store-bought product.
Traditionally, for salting bacon uses only coarse salt and ground pepper, and sometimes other spices. Do not be afraid to overdo a piece of meat, but the spices and pepper should be careful not to kill the delicate flavor of the fat.
If, however, a little effort, patience, then a few days you can get salted bacon, cooked at home.
Traditionally, for salting bacon uses only coarse salt and ground pepper, and sometimes other spices. Do not be afraid to overdo a piece of meat, but the spices and pepper should be careful not to kill the delicate flavor of the fat.


Choosing any piece of fresh fat, you should be very careful. After all, this kind of product will not undergo heat treatment. To buy meat only in the shops and markets and did not hesitate to ask the seller a certificate of veterinary inspection of the carcass. Special attention should be paid to the date of issuance of this certificate. It would be even better if the selected piece will be special stamp certifying that the meat passed inspection.

How should look fat for pickling?


Salted Salo with streaks of meat will be much tastier, the veins of the meat should be from 0.5 cm.
The optimum thickness of the selected slice of bacon for pickling - more than three centimeters, with one or two meat layers.
Salted Salo with streaks of meat will be much tastier, the veins of the meat should be from 0.5 cm.
The piece should be soft, pliable in his hands, this will guarantee tenderness and juiciness of the finished product. The skin of the fat must be clean, free of hair and other contaminants. The color of the skin can vary from light yellow to almost white.

If the skin of the selected piece of dark, then the purchase should be abandoned. The color of the fat should be white, pale cream or pink. It is not necessary to buy fat, if it is yellow, uneven layer of meat or none.

Make a small test for your piece and click on it with your finger. If the fat is fresh, and the pig was young, the dent from your finger remains, but if the deepening immediately disappeared, which means that a piece of tough, old meat. As such no casaliva, it will still be tasteless. If you are sure that the selected piece of fat meets all the requirements, you can safely buy.