Salo or slanina[a] is a European food consisting of salt-cured slabs of pork subcutaneous fat[1] with or without skin and with or without layers of meat.The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon", "lard" or "fatback" in general, depending on context.Salo is often chopped into small pieces and fried to render fat for cooking, while the remaining cracklings (shkvarky in Ukrainian, shkvarki in Russian, spirgai in Lithuanian, skwarki in Polish, čvarci in Serbo-Croatian, ocvirki in Slovene, škvarky in Czech, (o)škvarky in Slovak, jumări in Romanian, kõrned in Estonian, töpörtyű in Hungarian, пръжки or джумерки in Bulgarian) are used as condiments for fried potatoes or varenyky or spread on bread as a snack.For these reasons, it is often used as a food supply by shepherds, hunters, backpackers, and other travellers, and was issued to German and Hungarian soldiers as part of their rations during World War II.Though no longer fit for culinary use, the spoiled fat can be used as a water-repellent treatment for leather boots or bait for mouse traps, or it can be used to prepare homemade soap.