Cured pork fat with garlic on rye bread (Salo)

1. If starting from raw (unsmoked) pork fat, prepare it in advance: rub it with the salt, pepper and half the crushed garlic, wrap in cling film and refrigerate for 4-5 days; with ready-cured fat, skip this step.

2. Scrape the excess salt off the cured fat, then freeze it for 30 minutes until half-firm – this lets you slice it really thinly.

3. Cut it into paper-thin slices with a sharp knife.

4. Slice the rye bread thinly and rub the crust or surface with the remaining garlic clove.

5. Lay salo slices on the bread and sprinkle with a pinch of paprika.

6. Serve with spring onions and pickled cucumbers.

Tip: Salo is the legendary cold dish of Ukrainian cuisine; the ice-cold, almost translucent slices melt in the mouth on garlicky rye bread.