salt pork
Also known as: cured pork belly
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Also known as: cured pork belly
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delightful clear broth chowder from the Ocean State, packed with tender clams, potatoes, and savory salt pork. This classic soup is lighter than its creamy New England cousin but just as flavorful and comforting.
A quintessential New England comfort food, these beans are slow-cooked for hours with salt pork, molasses, and brown sugar. The result is a deeply flavorful, sweet, and savory dish with an incredibly tender texture, perfect for any barbecue, potluck, or cozy family dinner.
Salt pork is very high in saturated fat and sodium, so it should be consumed in moderation. While it provides a concentrated energy source and essential B vitamins, its high salt content may be a concern for those with hypertension or heart health issues.
Salt pork is extremely calorie-dense, containing approximately 748 calories and 80.5 grams of fat per 100g. It contains virtually no carbohydrates and a modest 5.05g of protein, making it primarily a fat-based seasoning meat.
Yes, salt pork is highly keto-friendly because it contains 0g of carbohydrates and is very high in fat. It is frequently used in ketogenic diets to add flavor and healthy fats to low-carb vegetables like collard greens or green beans.
While both are often cut from the pork belly, salt pork is salt-cured and unsmoked, whereas bacon is cured and then smoked. Salt pork is much saltier and fattier than bacon and is typically used as a cooking base rather than eaten as a standalone side dish.
Because it is heavily preserved, you should rinse salt pork under cold water or blanch it in boiling water for a few minutes to remove excess salt before use. It is usually diced and rendered in a pan to release its fat for sautéing vegetables or flavoring stews.
Salt pork should be kept tightly wrapped in the refrigerator, where it can last for 4 to 5 weeks due to its high salt content. For longer storage, it can be frozen for up to 6 months; just ensure it is airtight to prevent freezer burn.
In its pure form, salt pork is naturally gluten-free as it consists only of pork and salt. However, always check the label for any spice rubs or additives that might contain gluten if you are purchasing pre-seasoned varieties.
salt pork is a versatile ingredient found in cuisines around the world. With 748 calories per 100g and 5.05 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →No, salt pork should not be eaten raw. Although it is cured with salt, it is not a ready-to-eat product like some dry-cured hams; it must be cooked to an internal temperature of 145°F (63°C) to ensure it is safe from foodborne pathogens.
The best substitute for salt pork is thick-cut bacon, though it will add a smoky flavor to the dish. If you want to avoid the smoke, you can use pancetta or fatback with an extra pinch of salt added to the recipe.
Check for a rancid or sour smell, which indicates the fat has oxidized. If the meat feels excessively slimy or shows any signs of gray, green, or yellowish discoloration, it has spoiled and should be discarded immediately.