Salt Pork: Foundation of Flavor
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 For cooks from the southern U.S. to New England and the Mediterranean to Asia, salt pork is a go-to ingredient for the rich, meaty flavor it gives to dishes. It’s added to sauces, soups, stews and beans. (Traditional Boston baked beans always include it as a primary flavoring).
Coming from the pork belly or sides, salt pork is named to reflect the way it’s cured: with a dry salt rub or in a salt brine. It looks a bit like bacon because it has streaks of meat interspersed in layers of fat, but salt pork is fattier and isn’t smoked.
Look for salt pork in the meat department of the supermarket. Salt pork can be stored, covered, in the refrigerator up to 1 month. If you want a less salty flavor, blanch the salt pork in boiling water for a couple of minutes before using. While bacon can be substituted in most recipes that call for salt pork, it provides a smokier flavor.
--Janice Cole
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Monday, October 17, 2011 3:51 PM
I perfer salt pork to fat back when cooling.
Monday, October 17, 2011 4:12 PM
You cannot make decent collard greens without salt pork. But, take out the salt pork before serving or canning. By this time the pork has given all it has and is tough.
Monday, October 17, 2011 5:31 PM
I use salt pork in my cabbage and turnip greens! It gives off a rich taste!!!
Wednesday, October 19, 2011 11:45 PM
A must in Blackeye Peas for New Years!!!!! along with cracklin cornbread.
Friday, October 21, 2011 6:21 AM
An absolute must for pinto beans! Best when cooked in a crock pot. Once the cooking process is complete, you can take the salt por out and pull the meat free from the fat, then add the meat back into the beans for a heartier dish. Goes over very well at pot-lucks!
Friday, October 21, 2011 8:22 PM
I use salt pork in sooo many dishes, I always have some on hand.
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