Cut the salt pork into lardons, place in cold water and bring to the boil. Simmer for a few minutes, skimming off any scum that rises to the surface. Drain and dry the lardons then brown them in 1 tablespoon of the goose fat. If you are using pancetta or speck omit the blanching.
Place the sauerkraut in a sieve and wash under cold running water for a minute or two then press the extra m