Salo is a traditional Slavic food made of pork fatback.
This lightly salted salo is cured following a traditional recipe and can be compared to bacon.
Salted pork fat ... Tender, cool, fragrant, homemade, with garlic and pepper, melts in the mouth.
Scientists have been interested in the phenomenon of lard for a long time. It would seem almost 100% fat! An there is no same, harm from him no, one the benefits (under moderate consumption).
The secret was arachidonic acid. It is actively involved in cholesterol metabolism, cellular and hormonal activity.
And it is contained only in fat.
And cholesterol in fat is "good", it is not deposited on the walls of blood vessels.
The first mention of the use of fat in food is recorded in ancient Italy, where it was eaten by workers working in quarries.
Fat is a very high-calorie product, so if you eat a few pieces on an empty stomach, you can quickly subdue your appetite.
In addition, in salted form, it is much easier to store than meat.
Italians took lard of the lardo variety with them, eating it along with bread, tomatoes and olives.