Boiled Salt Pork

• 2½-3 pounds pickled or salted pork
• 2 Spanish onions
• 6 <

Choose a nice piece of pickled or salted pork; wash it, cover it with cold water and soak for 24 hours, changing water several times. When ready to cook, place meat in a saucepan with enough warm water to cover it. Bring slowly to a boil; skim well and then simmer gently until tender, allowing 25 minutes to the pound and 25 minutes over.

After skimming, add onions, carrots, and parsnips