Soolaliha

Soolaliha is a traditional Estonian dish consisting of salted pork belly. It is prepared by curing pork belly in a salt and often sugar mixture, sometimes with added spices like black pepper, juniper berries, or garlic. The curing process draws out moisture and preserves the meat, while also imparting a distinct salty flavor.

Historically, soolaliha was a vital method of preserving meat for long winters in Estonia. Pork was a readily available and fatty meat that lent itself well to salting. The cured pork belly could be stored for extended periods and then cooked in various ways.

To prepare soolaliha for consumption, it is typically boiled or simmered in water, sometimes with vegetables like potatoes, carrots, and onions, or with grains such as barley or peas. The cooking process softens the meat and reduces some of the intense saltiness. The rendered fat from the pork is often used to flavor the accompanying broth or vegetables.

Soolaliha can be served hot as a main course, often accompanied by boiled potatoes and sauerkraut, or it can be cooled and sliced to be eaten cold as a part of a charcuterie board or sandwich filling. It is a hearty and flavorful dish, representative of traditional Estonian cuisine.