Salt pork, on the other hand ... gets its name from the area of the pig where it's cut — the back. Pigs have a lot of fat in general, but this particular portion forms fibrous slabs that ...

salt, pepper and peppercorns and pressed under a weight. Prosciutto: Air-cured ham from pigs grown near Parma. Lardo: Pork back fat cured like prosciutto. Asking Eric: My brother wants to reconnect.

And it wasn’t just back fat that suffered ... I began by tasting the Kroger pork loin. It was juicy (as it should be with the salt brine and added phosphates), and had a familiar flavor enhanced ...

She didn’t think fatback was a big deal until a few years back when ... you want a bit of salt and fat, you can find a way to utilize fatback. We've all seen how trendy pork belly has been ...

By V. Paul Reynolds Frankly, I never gave too much thought to the role of salt pork in cooking, outdoors or indoors.