King of zakuska: British salo + Borodinsky bread (15-20)

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The ultimate festive zakuska (appetizer): melt-in-your-mouth cured salo - made in Wales from free-range pig*s - and aromatic Borodinsky bread, made in East London by Karaway bakery. 

Top tip: toast the bread, put a thin slice of salo with some 'Korean' spicy carrots.

Size: You will need to slice the salo and the bread. the pack of salo is between 150-190 gr or 20-30 slices. The loaf of bread will also yield about 15-20 slices.

How to store: the salo, well wrapped, will keep in the fridge (or freezer) for at least 3 months. The bread is good for 3-4 days, after which will start to dry out.

Allergens: 2 (for allergen description please see our policy).

    * Award-winning charcuterie, made in Wales by our friends at Trealy Charcuterie who pioneered the making of British cured meats in this country. Unlike Russian and Ukrainian salo, this piece is slender, about 1.5-2 cm high. Trealy use a free-range, slow-grown pigs, with a less abundant amount of fat on them compared to the Ukrainian cousins!