Since it was asked here >>131
some update on the outdoor cooking.
The weather was too shite for it, first it was too hot and I didn't have any intention to fry myself at the flames, then it was rainy which doesn't really helps either. Nevertheless we managed to roast some salo with the homies, however I took no photos I don't think it's that interesting.
So what's roasting (or should be called grilling really) salo is?Szalonna
as the Slavs call it and more known on the chans is a piece of salted and smoked fatback (usually fatback) which differs from bacon that it contains no or almost no meat, only fat. We call all similar meat products szalonna
even with the ones with meat, I'm not sure about the Slavs.
So this piece of delight is roasted on a stick similar to marshmallows. The secondary purpose is melting the fat in the salo and drip the grease onto slices of bread. We eat the bread and the fried salo with onions, paprikas and tomatos. Many stabs an onion onto the stick after the salo and roast that too but I always eat it raw, sometimes biting it as an apple.
One main rule of salo roasting: it needs to be done over the coals, the grease should be melted out of the salo. This rule is crossed by many and fry the thing over flames, usually out of impatience. The result is that the salo gets all sooty and the grease will paint the bread black. It has some additional flavour but not sure if it's worth it. I always roast on coals. Well for over a decade now for sure.
This activity is very typically done by a group of people, almost never done alone.
I think that's sums it up.