Mangalitsa Salo 330g - Slanina Bacon

Mangalitsa salo is salt-cured, cold-smoked pork fatback with a creamy texture and mellow smoky flavour, ready to slice thinly for bread and sharing boards.

What Is Salo?

Salo is cured pork fatback, enjoyed in fine slices for its rich flavour and soft, buttery texture. A familiar part of Eastern European food traditions, it is often served simply with dark bread, onion and something sharp or pickled to balance its richness.

Our smoked salo is prepared from Mangalitsa pork fatback, cured with salt and cold-smoked over hardwood in small batches. Its pale, creamy centre contrasts with the golden smoked exterior. Expect a gently salty, deeply savoury flavour with a mellow smoky finish.

Customers looking for slanina or Romanian slănină will recognise this style of cured pork fat. Regional preparations vary; this version is a predominantly white fatback cut, selected for thin slicing and adding smoky richness to home cooking.

How to Serve Salo and Slanina

A little salo goes a long way. Slice it finely for a cold platter, let it soften over warm bread or cut small pieces to render gently in a pan.

• Layer thin slices on rye bread with red onion, sliced gherkins and a little mustard for a simple open sandwich.
• Arrange on a sharing board with sourdough, radishes, pickled vegetables and fresh garlic for guests to add to taste.
• Dice a small amount and cook gently to release its fat, then add cooked potatoes and onions and fry until golden.
• Scatter small crisp slanina pieces over mashed potatoes, savoury dumplings or a bowl of beans.
• Stir a little finely diced smoked salo into cabbage dishes, lentils or a hearty bean stew for extra savoury depth.
• For a Romanian-inspired serving reminiscent of slănină cu boia, lightly dust thin slices with Hungarian sweet paprika and add a little crushed garlic. Serve on bread with red onion and pickles.

Explore our pickled vegetables for sharp, crunchy accompaniments that balance the creamy fat.

If you prefer a meatier, belly-style cured bacon for frying until crisp, try our Mangalitsa bacon.

Cook’s Tip

Slice while the salo is chilled, then allow the slices to stand for 10–15 minutes before serving so they soften. For cooking, start with small pieces in a cool pan and warm gently, allowing the fat to render before adding the other ingredients. Taste before adding more salt.

Where Does It Come From?

Our Mangalitsa salo comes from Szomor Farm, a family-owned producer established in 1989 in Hungary’s Kiskunság National Park. The farm sits on the former Danube floodplain, where its Mangalitsa pigs are raised slowly and roam outdoors.

Monika selected Szomor Farm for its traditional curing methods and distinctive pork specialities. Careful salt curing and gentle hardwood smoke keep the rich character of the fatback at the centre of the finished product.

Ingredients & Product Information

Ingredients: Mangalitsa pork fatback, salt.

Dietary information: No added nitrates, nitrites, artificial additives or artificial preservatives.

Country of Origin: Hungary.

Storage: Keep refrigerated. Once opened, consume within the period stated on the pack.