Ingredients: 500 g salo onions skin – to taste 1 beetroot 6 tbsp salt 2 cloves of garlic rocambole (sand leek – perennial wild onion) ground black pepper ground red pepper Cooking Cut salo into middle-sized pieces. Place onions skin in a pan and pour it with water. Bring water to boil and add salo. Boil the ingredients for 2 hours. Salo should become soft and juicy. If the color of salo isn’t enough saturated, then peel and cut beetroot. Add pieces of beetroot to the pan and boil...