Salt Pork

Salt pork is often used to add flavor to soups, stews, beans, and vegetables. It can also be rendered to produce fat, which is then used as a cooking medium or as a base for sauces and gravies.

A 1-ounce serving (about 28g) of salt pork contains approximately 115 calories.

Each 1-ounce serving of salt pork offers about 7 grams of protein.

Salt pork is high in fat, with around 10 grams per 1-ounce serving, most of which is saturated.

As a pure animal product, salt pork contains no carbohydrates.

It contains trace amounts of vitamins, particularly B-vitamins like niacin and B12.

Salt pork is a source of minerals such as selenium and phosphorus but is also very high in sodium.

While salt pork is not typically consumed for its health benefits, it does provide protein and some B-vitamins necessary for maintaining health.

Due to its high sodium and saturated fat content, excessive consumption of salt pork can lead to increased blood pressure and a higher risk of heart disease. It should be consumed in moderation, particularly by individuals with hypertension or cardiovascular concerns.

Salt pork is commonly used in traditional recipes such as Boston baked beans, clam chowder, and greens like collard or mustard greens.

The ingredient can be diced and rendered, braised, or used to season other dishes while cooking.

It pairs well with legumes, potatoes, and hearty greens. In many recipes, it can be replaced with bacon for a similar flavor profile.

Salt pork is a versatile, flavor-packed ingredient that has deep historical roots and continues to be a beloved part of many culinary traditions. It must be used thoughtfully due to its high sodium content, but when applied sparingly, it can elevate the taste of a wide range of dishes. Whether you're cooking with American cups and tablespoons or European grams and milliliters, salt pork is an international staple that can be adapted to suit any recipe around the world.