Salt-Watering

As the name implies, salt-watering is curing in salt and spice for a number of hours, or even days, depending on the size of the cut of meat. The meat is then boiled and pressed when cold. The result is clean flavours and a surprisingly balanced-tasting meat that isn’t overwhelmingly salty. The texture is fine and firm. Once you’ve tasted Saltwater Pork with Relish I’m sure it will be your favourite cold cut. The process also works well with duck, and with pickled summer fruits such as cherries or peaches.