Cut from the belly and sides of a pig, salt pork is a salt-cured cut of fatty meat. It is packed in salt for months, to draw out the water content in the meat, then used to add flavor to dishes.
Unlike bacon, salt pork is not smoked, and contains more salt than fatback. It's traditionally cut into lardons to stir into beef Bourguignon, used in New England dishes like Boston baked beans, or employed to infuse flavor into vegetable sides such as green beans.
Buffalo London
Diesel
Temperley London
Isn't salt pork what pioneers used to eat because it lasts so long? I remember when reading the Little House on the Prairie books that they mention salt pork a lot.
1Lilybeth84, yes, that is exactly the same salt pork! It is less common these days since bacon has a lower salt and fat content, but it is still used.
2I've had it in veg dishes where its just tiny little lardons and so yummy in dishes.
3I wish I could find it in my area...it makes my slow-cooked beans extra delicious!
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