Garlic and Black Pepper Cured Pork Fatback

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A traditional Eastern European cured pork fat preparation, this simple salt-cured fatback is layered with crushed garlic, black pepper, and warm spices. Served paper-thin with rye bread, fresh garlic, and a shot of vodka, it has been a beloved appetizer in Russian households for centuries.

Nutrition Facts

Per serving (estimated)

• 760 kcalCalories
• 85 gFat
• 32 gSaturated Fat
• 1 gCarbs
• 0 gFiber
• 0 gSugar
• 2 gProtein
• 1820 mgSodium
• 18 mgPotassium
• 6 mgCalcium
• 0.4 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the cure

• 1 lb pork fatback with skin on, about 1 inch thick
• 3 tbsp coarse kosher salt
• 1 tbsp fine sea salt
• 2 tsp freshly cracked black pepper
• 1 tsp sweet paprika
• 1 tsp crushed coriander seeds
• 5 garlic cloves, finely minced
• 2 dried bay leaves, crumbled

For serving

• Fresh rye or dark bread, sliced
• Extra raw garlic cloves for spreading
• Thinly sliced raw onion rings
• Dill pickles or sauerkraut

Directions

1. Pat the fatback dry with paper towels. Using a sharp knife, score the skin side in a shallow crosshatch pattern, just deep enough to allow the cure to penetrate, taking care not to cut all the way through to the flesh.
2. In a small bowl, combine the coarse salt, fine salt, black pepper, paprika, coriander, and crumbled bay leaves. Stir in the minced garlic until a thick, fragrant paste forms.
3. Place the fatback skin-side down on a large piece of plastic wrap. Rub the spice-garlic paste generously over the entire flesh side, pressing it firmly into the scored surface and the sides.
4. Wrap the fatback tightly in plastic wrap, then place it in a zip-top bag or covered container. Refrigerate for 5 to 7 days, turning the block over once each day so the cure distributes evenly.
5. After curing, unwrap the fatback and rinse it briefly under cold water to remove excess salt and spice. Pat it completely dry with paper towels.
6. Taste a thin slice from the edge. If it is too salty for your liking, soak the whole block in cold water for 30 to 60 minutes, then pat dry again.
7. Wrap the cured fatback loosely in parchment paper (not plastic) and refrigerate for another 12 to 24 hours to let the flavors settle and the surface dry slightly.
8. Using a long sharp knife warmed in hot water and wiped dry, slice the fatback paper-thin, keeping the skin on. Arrange the slices on a chilled plate and serve with dark bread, fresh garlic, onion rings, and pickles.
9. Store any remaining cured fatback in the refrigerator wrapped in parchment; it keeps well for up to 3 weeks.

Cook’s Notes

• Choose a fresh, firm fatback with a clean white color and no yellowing; ask your butcher for fatback with at least one thin layer of meat (streaks) for the best flavor and texture.
• The curing time can be adjusted: 3 days produces a milder flavor, while 7 to 10 days gives a deeply savory, almost nutty taste with firmer texture.
• For a smoked variation, hang the cured and dried fatback in a cold smoker for 4 to 6 hours after the salt cure.
• Always slice very thinly with a long knife warmed in hot water and wiped dry between cuts; this keeps the fat pliable and makes it easier to spread on bread.
• Do not discard the rendered juices that collect in the wrap during curing; they can be used to flavor soups or roasted potatoes.

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