Salt pork or white bacon[1] is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback.[2][3][4] Depending on the cut, respectively, salt pork may be lean, streaky, or entirely fatty. Made from the same cuts as bacon, salt pork resembles slab bacon but is considerably saltier and neither bacon-cured nor smoked. Long used as a shipboard ration,[5] salt pork now finds some use in traditional American cuisine, particularly Boston baked beans,[6] and to add flavor in the boiling of vegetables. It generally is cut and cooked (blanched or rendered) before use (see Lardon).
History
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Salt pork also finds culinary use as lardons used in meat larding.
Other uses
Salt pork has been shown to control hemorrhaging of the nasal cavities (nosebleeds). In 1940, at a meeting of the American Laryngological, Rhinological and Otological Society, Dr. Alfred Jared Cone, of Washington University School of Medicine in St. Louis reported that in cases of severe nosebleed, whether after operation or from disease, plugs of salt pork in the nose are far more effective than ordinary gauze packs[7]. "In many instances," he said, "salt pork promptly stopped bleeding after other methods had failed. ... It seems to have the property of preventing recurrence. ... I have used it in controlling violent hemorrhage occurring with the onset of measles, rheumatic fever, and typhoid fever, and during the third stage of labor."
"Salt pork," he continued, "is cheap, common, and easily obtained. It keeps well and is handy to use. It is superior to the usual nasal pack in that it is easier to introduce, and it is more comfortable for the patient, whose only complaint is that the salt causes smarting for a few minutes. . . . Salt pork is easily kept in brine and does not disintegrate. Pork fat does not harbor the parasites (trichinae) that might be present in muscle."
Dr. Cone took his cue from the suggestions of the Society's president, Dr. Lee Maidment Kurd of Manhattan; he in turn had written on the subject in 1927 in the Archives of Otolaryngology[8] citing his source as an anecdote of Dr. E. L. Keyes ten years prior. Dr. Keyes himself learned the trick from his mother, who also had suffered from severe bleeding from the nose. Dr. Kurd went on to write: "Larding pork kept in a saturated solution of sodium chloride is practically sterile. Bacterial culture of a piece removed at random from a jar of pork six months old showed only a few colonies of the hay bacillus."
References
- ^ "Bacon cousins"
- ^ Salt pork from Answers.com
- ^ Kitchen Dictionary: Salt Pork from Recipezaar
- ^ Salt pork from recipietips.com
- ^ Invention of Salt Pork from Cyclopædia
- ^ Baked bean recipes using salt pork
- ^ Salt Pork for Nosebleeds from Time Magazine
- ^ [1] Arch Otolaryngol. 1927;6(5):447-449.
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