Back again and I’ve only gotten to post 142. We have local farmer friends who raise their own hogs but don’t use any of the fattier parts except what is suitable for bacon. They gladly give us the rest. Hubby salts down pork and renders the rest for lard and has oceans for pie crust frying doughnuts etc. Green beans cooked with salt pork and a pan of hot biscuits makes a wonderful meal. Also use the salt pork in dried beans baked in our wood stove. Clam chowder made from clams we have dug with salt pork scraps is an economical meal and delicious. We furnish all our friends and neighbors with salt pork. This world woud be a much better place if everybody that could would share.
Got to have salt pork for Older Than Dirt Stew:
Chop salt pork in small chunks and brown. Do not drain. Add a cabbage cut in quarters, 2 to 3 big onions, quartered and simmer on medium heat until cabbage and onions cook down. Add two cans stewed tomatoes (or fresh, if you like), some garlic and a couple of teaspoons cayenne pepper. Simmer it all on low until it looks sort of like sludge. Best tasting stew ever and it only gets better the longer it cooks.
I had to laugh the other day- a lady was asking the Walmart “butcher” if they had salt pork and he didn’t even know what it was...