Regarding your inquiry into 'salo,' it is indeed primarily cured pork fat, often sourced from the back or belly of the pig. However, to refer to it as 'just raw pork fat' may be a slight mischaracterization, as it typically undergoes a curing process involving salt, and sometimes spices, which fundamentally differentiates it from merely uncooked adipose tissue. This curing process is crucial for both preservation and flavor development. Yes, it is consumed by various cultures, most notably in Eastern European countries, where it is frequently sliced thinly and served with bread, garlic, or other accompaniments. For your home cooking endeavors, understanding these nuanced distinctions is paramount to achieving an authentic and safe culinary experience. Proper sourcing and curing are critical considerations when attempting such preparations.
