Where to Find Salt Pork in the Grocery Store

Salt pork is an old-fashioned cured meat product that was once a kitchen staple. While not as common today it still has many uses and devoted fans. But where can you find it in the grocery store? Let’s take a look at what exactly salt pork is what it’s used for, and how to track it down on your next shopping trip.

What is Salt Pork?

Salt pork is a cured and salted product made from pork belly or fatback. Similar to bacon, it undergoes a curing process using salt as the main preservative. However, unlike bacon, salt pork is not smoked. It has a very salty, ham-like taste and texture.

Before refrigeration, salt pork was valued for its long shelf life. The heavy salt content prevented bacteria growth. Families would buy slabs of salt pork and render out the fat for cooking, supplementing their larders through long winters. The salty meat also flavored many dishes, especially in New England and the Southern U.S. where it remains popular.

Uses for Salt Pork

While less ubiquitous today, salt pork still has many uses:

Flavoring agent – The salty, fatty taste infuses broths, beans, greens, chowders, and pot likker. Just one or two cubes can impart deep flavor.
Fat for cooking – Rendering the fat from salt pork provides cooking fat without a smoky taste. The leftover crispy bits also make tasty garnishes.
Baking beans – Salt pork gives traditional baked beans their distinctive taste. Recipes often nestle chunks into the beans while they cook.
Adding richness – Salt pork contributes luxurious, silky texture to soups and stews like split pea soup.
Substitute for bacon – In a pinch, salt pork can sub for bacon in recipes, bringing salty porkiness without smokiness.

So while salt pork may sound old-fashioned, it still earns its place in many time-honored recipes. Let’s look at where to find it.

Finding Salt Pork in the Grocery Store

Salt pork can be tricky to locate because it is not as common as bacon. Here are some tips on where to look:

The Meat Counter or Butcher Area

Your best bet is often the meat counter or butcher area. Salt pork may be sitting in the refrigerated meat case alongside fresh sausages and special cuts. It likely won’t be sliced–expect solid hunks or slabs.

Don’t see any in the case? Ask the butcher. Many stores will stock salt pork even if they don’t display it. Tell the butcher how much you need and they can slice it fresh.

The Bacon Section

Carefully check the bacon section. Salt pork sometimes gets shelved alongside sliced bacon or bacon ends. However, it may be unlabeled so look for packaging indicating it’s just pork, not smoked. The slab shape is also a giveaway.

The Freezer Section

Check the freezer case where lunch meats and franks are sold. Salt pork is often frozen into more manageable chunks. This section may also have salt pork ends or pieces like bacon bits.

The Canned Meat Aisle

Some grocers sell pre-cut salt pork in cans near Spam, corned beef hash, and canned hams. Canned is less ideal since the chunks are already pre-cut. But it will do in a pinch.

The Condiment/Soup Aisle

Pre-packed cubes of salt pork are sometimes sold alongside bacon bits, broth concentrates, canned beans, and soup starters. It may be by the croutons. Again, not the best option but handy.

Order from the Butcher Counter

If the store is fresh out, don’t despair. You can ask at the butcher counter if they can order it. Some butchers make their own salt pork in house. Be sure to give them a few days lead time.

Ethnic or Specialty Markets

Hispanic, Asian, and Portuguese markets sometimes have their own versions of cured pork belly. Italian delis may stock pancetta, though this is smoked. Amish grocers or farmers markets also frequently carry salt pork.

Online Mail Order

When all else fails, you can buy salt pork online. Many butcher shops sell it through mail order. Just be mindful of the shipping costs.

What to Look for When Buying Salt Pork

Now that you know where to browse, what should you look for?

Fat to lean ratio – Most salt pork is 75% to 85% fat. Avoid lean pieces which won’t render or add richness.
Firm texture – Salt pork should feel dense and firm, not spongy. Pass on any slimy packages.
Even pink color – Consistent rosy pink color shows proper curing. Watch for brown spots of rancidity.
Low to moderate salt crystals – Light saltiness is fine but large crunchy grains indicate it’s overly cured.
Good marbling – Striations of fat throughout lead to better flavor.
Thick rind – If purchasing skin-on salt pork, make sure the rind is at least 1/8 inch thick.
Tight packaging – Salt pork is perishable. Pick the best sealed package without tears.
Sell by date – Try to cook salt pork within 2 weeks of purchase, sooner is better.

Following these tips will help you pick the best salt pork for your recipes.

How Much Salt Pork to Buy

Wondering how much to purchase? Salt pork freezes well if wrapped tightly, so don’t be afraid to buy a larger chunk. Here are some general guidelines per recipe:

Beans – 1/4 to 1/2 lb is needed for a big pot of baked beans. Get at least 1/2 lb.
Greens – Around 4 oz can flavor a pot of cooked greens.
Soups – 2 to 3 oz is enough to enrich a large soup pot.
Chowders – 1/4 lb is sufficient for chowders – a little goes far.
Stews – For a stew that serves 6 to 8, 4 to 6 oz provides good richness.

For general cooking, a 1 lb package can last for months in the freezer. Smaller 8 oz portions are also available. Just be sure to double wrap the salt pork in plastic wrap before freezing.

How to Store Salt Pork

Properly stored, salt pork keeps for 2 weeks in the fridge or up to 2 months in the freezer. Follow these storage guidelines:

Keep salt pork refrigerated at all times until ready to use. It’s perishable.
Wrap tightly in plastic wrap, butcher paper, or foil. Make it air tight.
Place in a sealed plastic bag once wrapped to prevent drying out.
Freeze any unused portions. Divide into meal-size portions before freezing if needed.
Salt pork may develop ice crystals in the freezer. This is normal, just rinse before using.
Use frozen salt pork within 2 months for best quality.

Follow these simple steps and your salt pork will stay fresh until you need it.

Time to Cook with Salt Pork!

Now that you know where to find salt pork and how to select it, it’s time to start cooking! Salt pork shines in classics like baked beans, hearty stews, creamy chowders, and Southern greens. Keep your eyes peeled in the meat case and try some of these tasty salt pork recipes:

With some detective work in the grocery store, salt pork can add heritage flavor to all kinds of comforting dishes. Grab some on your next trip and enjoy this old-timey specialty.

Sailor, Soldier, & Explorer Rations: Food for the Commoner – Salt Pork

FAQ

What is salt pork in grocery store?

Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked.

Where is salt pork?

Louis Jordan dubbed Bluefield, West Virginia, “Salt Pork” in a song he recorded in 1946. At the end of the song, Jordan lists towns, called out like bus or train stops, hinting that Salt Pork is actually Bluefield.

What is a substitute for salt pork?

Salt Pork Substitute Since salt pork is pork belly that hasn’t been smoked like bacon and pancetta is pork belly that has been cured but not smoked, we think pancetta is the best substitute flavor wise. Pancetta doesn’t have as much fat as salt pork, so you can add lard to the mix.

What is salted pig meat called?

The correct answer is Bacon. Bacon is a meat product made from cured pork.

What is salt pork?

Salt pork refers to heavily salted slabs of pork belly and pork sides. Dry or wet brine is used to cure and preserve the fat and small amount of meat in these cuts of pork. Salt pork shouldn’t be confused with fatback: fatback is from the back of a hog, and it isn’t salted — most often it’s rendered into lard.

Where did salt pork come from?

And while pork consumption is often associated with the American South these days, salt pork’s history and uses span the entire globe. Pigs originated in Eurasia, and as such, salted pork belly first appeared on tables in China thousands of years ago, according to The Spruce Eats.

What does salt pork taste like?

Fraya is a chef and a contributing writer at Food Network. Salt pork can deliver deep pork flavor and provide the perfect fat for sweating vegetables for soups and stews without the distinct smokiness of bacon. What Is Salt Pork? Popular in the South and New England, salt pork is typically used to flavor dishes like baked beans and chowders.

Is salt pork easy to make?

Never fear! Salt pork is easy to make on your own at home, as long as you have a cut of pork belly, bay leaves, sugar, and, of course, salt. Find the recipe here. Although many assume any dish made with this ingredient has to be hearty and heavy, the slab of meat can add considerable seasoning to myriad vegetable dishes.