Salt pork is one of those foodstuffs I've read about, but thought was now extinct. I assumed it had gracefully exited the culinary world once tastier and less emergency-ration style foods became the vogue.
In fact, Phil and I had just finished reading a pioneer days sort of book to Max that mentions salt pork frequently. So, imagine my tangible surprise when I discovered it on the shelves of the Grocery Outlet. ( fondly known in my house as Grocery Outhouse or The Used Food Store) On impulse I snatched up 3 packages of the stuff. Now what do I do with it?
Other than it's Paul Bunyan aesthetic, salt pork has real uses and a solid fan following. A Google search turned up recipes for salt pork in the form of gravies, breads and simple fried-goodness. Interesting, to say the least.
Even stranger, this stuff doesn't freeze! Salt Pork comes out of the freezer semi-soft and 'squidgy' to the touch. I thought the freezer was on the fritz and ran back downstairs to see if everything else in it was in a semi-solid state. To the contrary, everything was fine.
Is it good? I don't know.........yet. We'll try it soon just for grins. If your feeling super adventurous, try it first and let me know. In fact, I'll get you started with your very own recipe.
Below, my gift to you:
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GRANDMA LESZCZEWICZ SALT PORK AND DUMPLINGS
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Cut salt pork into square pieces and fry very slowly. Pour off all the grease, make dumplings and pour melted butter over them. Fry chopped onion and add to the dumpling; add the drained salt pork. Mix some sour cream into a container of creamed cottage cheese or 1 package of Farmer's press cheese. Mix all together.
1 comment:
Salt pork is salt cured bacon. No smoke. It comes from the same place as bacon. I use it in soups for that salty prok fat flavor.... Yum Yum! Love ya
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