Salt pork
Salt Pork
Salt pork (/sɔːlt pɔːrk/) is a type of meat that is preserved through salting. It is a traditional method of preserving pork meat that has been used for centuries.
Etymology
The term "salt pork" is derived from the English words "salt", which refers to the sodium chloride used in the preservation process, and "pork", which is the culinary name for meat from a domestic pig.
Description
Salt pork is made from pork belly, or occasionally from fatback, which is heavily salted. The process of salting helps to preserve the meat and gives it a distinctive flavor. It is often used in cooking, particularly in traditional American and Caribbean dishes.
Related Terms
- Bacon: A type of salt-cured pork, typically made from pork belly or back cuts.
- Ham: A cut of meat from a hog's hind leg, often cured by salting or smoking.
- Corned beef: Beef cured in a brine solution, similar to the process used for salt pork.
- Curing: The process of preserving meats by salting, smoking, or drying.
- Sodium chloride: The chemical name for salt, used in the preservation process.
See Also
External links
- Medical encyclopedia article on Salt pork
- Wikipedia's article - Salt pork
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