Salt pork is very popular in the south to this day. It’s called Country Ham.
I love country ham. Yes, I’m trying to lower my salt intake but country ham is one of the finer things in life.
Hmmm, I wonder if it had anything to do with the limited food preservation techniques at the time? /s
In the "A Chef's Life" holiday special, Vivian had a guy on that demonstrated how to make corned pork using parts from a freshly killed pig.
Particularly Smithfield hams