Salt pork in an Oak Barrel

On an oak barrel for 5 liters, you need to take 3 kg of pork belly or fatback. 

The most favorable for a pork fat salting process will be a temperature of 2-4 ° C. If the temperature is higher – the product may deteriorate; if it is lower, the fat is salted slowly and unevenly.




  1. Divide pork fat into medium square pieces abundantly rubs salt on all sides. Salt must be coarse (on 10 kg pork fat, not less than 1 kg salt). 
  2. At the bottom of the barrel, covered with a salt layer, put the pieces of fat. The pork skin should be down. The next layer of pork fat is placed upside down. 
  3. Fill empty spaces with fat cuts or cover with salt. 
  4. Do not worry that pork fat can be salted too much – it absorbs only the amount of salt that is needed.
  5. On top of the filled barrel with fat put the oppression and put it in a cool room. After 3-4 weeks, the pork will be salted.


Keywords: Salt pork