First of all, we must try to find in the market such shmat Ukrainian "Salo", in which meat will be more and fat less. The meat and skin should be cleaned with a knife. If you find the wishbone, the bone - cut them. Now pickle the meat should be at the rate of 20 g of salt per 1 kg of meat. RUB the meat with salt, place it in a suitable container with a lid, or just in a bag and put into the fridge.

The duration of the salting of the meat depends on what dish you intend to cook from it. If hot, the meat can be used in a couple of hours. But if you decided to make a cold appetizer type of ham, the meat must colitisa three or four days. So it will be tastier.

Take out the meat from the refrigerator, drained it with a tissue and RUB the spices - ground pepper and garlic (powder or fresh crushed). If you plan to make a hot dish, you can use additional spices - oregano, sage - like what. If a piece of meat big - cut it, then fold the resulting pieces in half, skin out and tied tight with rope.

The meat is laid on a baking sheet or large frying pan and put into the oven. Cook the meat in a gentle slow way. So it will better retain its juiciness, softness and taste. The set temperature of the heating air in the oven set to 80 degrees, stabs in the meat probe thermometer, be patient and wait for the temperature of the meat inside reaches 68 - 70 degrees. Will have to wait for a long time, four hours, five or even all six. It all depends on the diameter of the meatloaf. The larger the diameter, the longer you need to warm up the meat.

If the meat is to be served hot, at the end of cooking it can be baked at an elevated temperature. Fifteen or twenty minutes at 200 ° C, even with the grill and fan create a Golden-brown slightly pogrustnevshy a crust on the meat. But the meat cold snacks to bake is not necessary. We just cooled, freed from the rope and enjoy mouth-watering fresh home-ham-pork-Ukrainian "Salo" prepared with their own hands.