In the meantime, in Ukraine there now exists pizza with 4 different types of salo:
When I left the country, the restaurant culture was just being born. There was a little restaurant that opened next to my university. It was called Burger King but had nothing whatsoever to do with the well-known chain. The owner must have seen the name on TV and liked it. The place served home-made Soviet-style salads that were actually pretty good. We were just coming out of the USSR era, and going out to eat was a practice that people couldn’t even imagine, let alone embrace.
I was making large sums of money in translation back then and going to school full-time (which in Ukraine really meant full-time, and not 3 hours a day like it does in North America). I had no time to shop for food and cook, which still was a very Soviet process in 1995-98. If you wanted chicken, you had to burn off and pluck the remaining bits of feathers, remove the head and the feet, clean the scaly feet, cut off the nails, and so on.
It’s funny that today in America cooking everything from scratch 95% of the time makes you admirable and, in higher income brackets, cool and countercultural. But in 1996 I was countercultural by going to the Burger King that wasn’t to eat beet salad with walnuts and mayonnaise.
And today, look, they have fancy humorous pizzas and everything in Ukraine. That’s really wonderful.
Clarissa's Blog 
“pizza with 4 different types of salo”
Many questions…. including…
Do they count ‘bekon’ as a type of salo? And what are green, red and black salo (if I’m reading those right)?
Why call it ‘red sauce’ instead of ‘tomato sauce’?
What would posess someone to put dill on pizza?
Finally, would 4 different types of salo tempt you past the marinated onion?
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First of all, if onion wasn’t subjected to any sort of thermal treatment, I’m fine with it. Which sounds nutty but it’s true. And I don’t even know these different kinds of salo. I feel so deprived.
As for dill, it’s great on pizza. You accept basil on pizza, so why not dill?
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“onion wasn’t subjected to any sort of thermal treatment, I’m fine with it”
I had a crazy aunt who insisted that while she had no problems with raw onions, cooked onions would make her horribly ill…. thing is she did eat with us at times and never had any complaints even though……. yeah….
Actually, her cooked onion phobia was one of the least crazy things about her… communicating with her doctor by ESP (she was convinced that was happening) was mid-range.
Dill just doesn’t seem very…. mediterranean. Fennel (called ‘Italian dill’ in Polish) seems okay though, I had some nice dishes with fennel in Malta.
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“I don’t even know these different kinds of salo”
I’m assuming the colors refer to something it’s coated with as it ages
red – paprika maybe…
green – dill? some other green herb
black – black pepper or nigella (чорнушка)
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Is this a bigger trend in Ukraine?
As in: kebab shops are out, pizza shops are in?
So what does Ukraine have a lot of right now? (And where are the guys who would be tending to doner in a kebab shop?)
Four kinds of pork on a pizza sounds like a version of Hell to me: my allergy to pork starts with touching it, and if eaten then starts with my gums bleeding.
Four kinds of beef on a pizza sounds considerably more delightful. :-)
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Right now there’s a huge sushi craze. Every little village has its own sushi place. And it usually delivers.
I hate pork, by the way. But salo isn’t pork. It’s a way of life. :-))
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Бекон used to oink like Porky Pig. :-)
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