Salt Pork

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

salt pork which is simply raw pork preserved either with dry salt or in brine, is sometimes called pickled pork. It was formerly an important staple of European and N. American kitchens.

Canning, freezing, and chilling have made brine unnecessary for preserving pork; when it is now prepared, it is because people have acquired a taste for it. This is not surprising, as salt meat has been prepared in Europe for at least 2,000 years and was known to both the civilized Romans and the supposedly barbarian Celts (see also corned beef).