: Store smoked salo in the refrigerator for 7–10 days. For longer storage, it can be frozen; it does not lose its flavor and is easier to grate or slice while frozen.
: Add sautéed smoked salo to millet porridge or buckwheat ( grechka ). The fat renders out and seasons every grain, turning a simple side into a standalone meal. recepty s kopchjonym salom
: Many traditional Ukrainian recipes call for mashing salted or smoked fat with garlic and herbs at the very end of the cooking process to add a final "punch" of aroma. : Store smoked salo in the refrigerator for 7–10 days