Seasoning for Salo

Seasoning for Salo – Traditional Carpathian Flavor!
A natural blend of spices, perfect for marinating, salting, and coating salo, giving it tenderness and a rich taste.

Usage:
Cut the salo into pieces, salt it, and leave it in a cool place for 2 days for curing. Then rub the salo with the seasoning on all sides, place it in an enamel or glass container, and refrigerate for 24 hours. The dish is ready to eat. One package is designed for 2 kg of salo. Also suitable for marinating boiled and smoked salo (shponderka), roasting pork knuckle, and pork belly.

Ingredients:
Turmeric, chopped red paprika, red chili pepper, garlic, coriander, chopped green paprika, cumin, mustard, sesame, Svan salt.

Origin: Carpathians