In Chennai or Kolkata, where the mercury pushes 40°C (104°F), your beautiful slab of Salo will turn into a greasy, rancid puddle in hours.
Indian cuisine is an expert at adoption. The tomato (from the New World), the chili (also New World), and the potato are now "Indian." Salo won't become a national dish. But it has found its niche. salo in indian
Raw pork fat in a tropical climate? That is the first hurdle. In Russia or Ukraine, Salo is stored in a cold cellar or a balcony during -20°C winters. The fat hardens into a waxy, translucent slab. In Chennai or Kolkata, where the mercury pushes