Salo

Method

Cut the pork belly into rectangular pieces approximately 7-8 cm wide and 15 cm long, keeping the skin intact. Mix the sea salt with crushed black peppercorns, minced garlic, and crumbled bay leaves. Rub each piece thoroughly with the salt mixture, ensuring it penetrates the meat and between the skin and fat. Layer the salted salo in a glass or ceramic container, skin-side down, sprinkling juniper berries between the layers. Cover and refrigerate for 5-7 days, turning the pieces occasionally to allow even curing. Once cured, the salo should be firm and can be sliced thinly and served cold with rye bread, mustard, and pickles, or wrapped in paper and stored in the refrigerator for up to three weeks.