By Helen Witty and Elizabeth Schneider
Whether you yearn for a New England clam chowder, an authentic coq au vin, or cracklin’ bread, there are times when you will need a piece of salt pork—and your neighborhood market has none. For this reason we suggest making a batch of this easily cured meat when you find a supply of fresh fatback.
We experimented with the traditional dry-cure and found that it did not preserve the pure fat. Instead, we recommend this brining method.