Why can the fighting nation be so tough as to "eat raw" pork? Because in the cold north, you have to rely on high-calorie, high-salt, high-sugar food to provide heat for the body, and "raw pork" is through the high seasoning marinated food!
1: The curing process of raw pork
In the fighting nation of Russia, this unattainable "raw pork" is known as Saro, which was brought to Russia from Ukraine. The process of salting involves curing raw fat pork (also known as salted lard) and sprinkling it with coarse salt, pepper, garlic, and spices. Usually, it is the cured raw pork that is stored in the refrigerator for preservation and eaten directly into thin slices.
2: How to eat raw pork
Despite the fact that in our eyes Salo looks cold and greasy on the outside, it is completely unacceptable. But for Russians, it's an appetizer served with accompanying wine, salami and smoked fish. Salo is a simple dish: slice up a big slice of Lebanon and a glass of vodka, slice up a plate of Salo, and serve it with some fresh vegetables and pickles, and it's a perfect match for all of us. drinking without peanuts!
3: Reasons for the popularity of raw pork
It is well known that meat is the main source of energy intake for Russians. As a result, the price of meat is relatively low, especially Salo, which costs about 200-400 rubles per kilogram (equivalent to about 10-20 yuan) in overtime. In Russia, Salo is the most popular meat, in the supermarket, its sales volume can be almost on a par with other lean meat, sausage, and because it is rich in variety, different degrees of fat and leanness, marinade seasoning, taste is even more different, so widely popular among the Russian people!
Seemingly terrible "raw pork", in the fighting ethnic food chain is almost "soul" like existence, in fact, after the curing of raw pork, the taste will not be as horrible as imagined, and with Russia's unique Pork cured in the marinade is not as horrible as you might think, but it is also served with Russian vodka, which has a very distinctive flavor!