The traditional salo recipe is the Ukrainian/Slavic version of cured pork fat. It’s a slab of creamy white pork fat that consists of little to no meat and is 3-5 fingers thick.
Salted Herring 1 piece
A traditional way of preserving the raw herring is to let it undergo an enzymatic ripening process, a method developed by the Dutch in the 14th century. In the process, the freshly caught herring is nobbed or gutted and cured in salt brine for several months, packed in large barrels.
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SALTED HERRING
A traditional way of preserving the raw herring is to let it undergo an enzymatic ripening process, a method developed by the Dutch in the 14th century. In the process, the freshly caught herring is nobbed or gutted and cured in salt brine for several months, packed in large barrels.
PRODUCT # SHP033
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