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.