> > > >

Salt Meat



Salt Meat is salt-cured pork.

It will be a cut from the front leg or shoulder, and is often a salt cured picnic ham.

It is sold raw, and must be cooked.

You can buy it already sliced up, or buy a large piece, slice it up and freeze what you don't need right away.

It is used as a flavouring in bean, vegetable and cooked "greens" dishes, and soups.

Not the same as "salt pork", which is salted fat.



Storage Hints

It used to be really and truly salted to preserve it without refrigeration. Now, it is much more lightly salted, so it must be refrigerated or frozen.


Language Notes

Some feel that the word "zydeco" owes its origin to salt meat. Bean dishes were salted by adding salt meat to them. In French, there was a proverb for hard times which was "les haricots sont pas salés" ("the beans aren't salted"), meaning in effect that there wasn't even enough money to buy salt meat to flavour the beans.


The first words of the proverb, "les haricots", according to this theory, were shortened down in pronounciation to "zydeco."

See also:

Pork

Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

Please share this information with your friends. They may love it.


Citation

Oulton, Randal. "Salt Meat." CooksInfo.com. Published 24 July 2006; revised 17 September 2007. Web. Accessed 11/22/2017. <http://www.cooksinfo.com/salt-meat>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments