Slanina – Cured Pork Fat Slab (Croatian Bacon)

Tips, Troubleshooting & Variations

• Quick notes: Choose a high-quality pork belly with a good layer of fat. The pieces of lean meat are optional but add extra flavor. If you do not have access to smoking equipment, the pork belly can just air-dry; the flavor will be purely cured. There are no gluten or dairy allergens here. If using garlic or paprika, ensure no additives (just spices).
• Serving Suggestions & Pairings: Slanina on its own is often eaten with a raw onion wedge or smears onto bread. It adds depth to a bean soup (grah), cabbage stew (kapusta), or even fish brodetto. Chop it into eggs or omelets for breakfast. Try wrapping slanina around vegetables (like green beans or asparagus) before grilling for a smoky accent. Its rich flavor also complements sharp pickled vegetables (cucumbers or peppers) and robust cheeses. With drinks, slanina stands up to bold red wine or a malty lager.
• Storage & Reheating: Properly cured and smoked slanina will keep for several weeks refrigerated, wrapped in paper. It can also be frozen for months (slice first for convenience). Once cut, use slices within a few days for best texture. If slanina gets soft in the fridge, render it or crisp it up to restore texture. Reheat rendered slanina fat slowly – do not microwave (the fat will spatter).
• Variations & Substitutions: Vegetarian Option: Smoked coconut bacon or eggplant bacon can mimic the smoky-salty profile for a vegan alternative (though of course texture differs). Low-Salt Method: Reduce salt and add more smoke time – you’ll get less cured flavor and more smoke character. Eastern Style: Add a tablespoon of crushed garlic and a teaspoon of hot paprika to the cure. This yields a spicier, Hungarian-style slanina. Lean Cut: For a leaner version, cure pork loin as in the Ombolo recipe. (It won’t be as fatty, but follows similar seasoning.)
• Chef’s Tips: Start cooking slanina from a cold pan. The fat will render slowly, creating better cracklings. Save the rendered fat! Drizzle it over roasted vegetables, use for frying potatoes, or stir it into mash for flavor. If you lack a smoker, oven-roast at 80°C (175°F) with a small pan of wood chips underneath for a faux-smoked effect.
• Equipment Needed: Non-reactive curing container or sealable plastic bag. Kitchen scale or measuring spoons for salt (optional but helpful). Smoker or grill pan with wood chips (optional for smoking). Cold frying pan (for rendering and crisping) Sharp knife and cutting board.