Salt Pork 101

What, exactly, is salt pork?

Many stew, soup, chowder, and baked bean recipes call for salt pork, which is made from the same cuts as bacon: the sides and belly of the pig. Salt pork is salt cured (in either dry salt or a salt brine), but it’s not smoked, while bacon is. Another difference? It’s fattier than bacon. We like salt pork in several of our stews and frequently use its plentiful rendered fat to brown and flavor the meat and vegetables. If you can’t find salt pork, use bacon, but remember that it will add a smoky undertone. Don’t confuse salt pork with fat back, which is unsalted and uncured and comes from the layer of fat running along the pig’s back. Looking for a project? Use fat back to make your own lard and cracklings (and please invite us over to snack on the latter). You can find both salt pork and fat back in the meat section of the supermarket, usually next to packaged hot dogs.