Salt pork. Just the mention of this delectable
treat brings
saliva gushing into my mouth and a
tear to my eye.
Typically, salt pork is a Southern treat, usually eaten for
breakfast. My
grandmother would fry up a slab of salt pork in a
cast iron skillet, and then, when it was finished cooking, fry the
eggs in the left over grease.
When cooked, salt pork (at least the stuff we ate
growing up) tends to be tough and very very salty, almost to the point of irritating the roof of the mouth. Salt pork, cooked and then diced, is great in a cream gravy over biscuits or
mashed potatos. Salt pork is, in many circles, interchangable with the term
country ham.