2 lb pork fat from a top or side part with a thin skin
1 lb coarse salt
7-10 garlic cloves, pressed
0.5 cup paprika (hot or sweet)
Place the fat in a glass or enameled dish, cover it with a lid, and place in a refrigerator for 4 – 5 days.
Salt the fat with the coarse salt on all sides (press the salt into it).
Place the fat in the same dish as before (cleaned if necessary), skin on top.
Place in the refrigerator for 3 – 4 days.
Then, remove all salt with a knife.
The salt will be wet – this is supposed to happen.
Repeat the salting, then keeping it in refrigerator, then cleaning the salt off procedure 5 – 7 times in the following 2 weeks.
As a result, the fat will become much denser.
There are 2 alternatives for the ensuing preparation:
1.Smoke slightly with a cold smoke (or with liquid smoke), drain, and rub evenly with the pressed garlic and paprika.
2.Rub evenly with the pressed garlic and paprika.
Now the “Schpik a la Hungarian” is ready.
To serve, cut off a few very thin slices from the whole frozen piece.
Keep the leftovers in the refrigerator for up to 2 weeks, covered tightly, or in the freezer for up to 2 months.
This dish was extremely popular in the Soviet Union.