salt pork


So named because it is salt-cured, this is a layer of fat (usually with some streaks of lean) that is cut from the pig's belly and sides. Salt pork is often confused with fatback, which is unsalted. It varies in degree of saltiness and often must be blanched to extract excess salt before being used. It's similar to bacon but much fattier and unsmoked. Salt pork can be refrigerated tightly wrapped for up to a month. It's used primarily as a flavoring and is an important ingredient in many dishes throughout New England and the South.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Be Smart About Salt

We've all heard that too much sodium can be harmful to our health, but what does that actually mean?

Pork Belly Ribs and Bacon Guide

Choosing and preparing pork belly, pork ribs and bacon

A Guide to Spanish Sausages and Pork Products

Learn about popular sausages and hams

How to Cook Pork Roast, Chops and Tenderloin

A guide to buying and preparing pork loin roast, pork tenderloin and pork chops