Salt Pork vs. Bacon: Different Uses for Salt Pork and Bacon

Salt pork is a type of cured pork preserved by packing or rubbing the fatty cuts of pork with salt. Alternatively, you can submerge the cuts in salty brine. The salt helps draw moisture from the meat and inhibits the growth of potentially harmful bacteria.

Historically, butchers made salt pork from scraps after butchering, mainly from the shoulder, loin, belly, or back (fatback). Today, most salt pork available in butcher shops and grocery stores is from pork belly. This is one of the fattiest cuts of meat on the pig—mostly lard with a thin strip of protein—and the curing process is simply to add a lot of salt.

Bacon is a popular and versatile form of preserved pork. Also known as American bacon, streaky bacon, or side bacon, bacon is made by curing pork with natural or artificially derived nitrates and nitrites, salt, and, in some cases, smoke. When cooked, bacon is intensely flavorful, with a smoky, savory punch that home cooks can add to a wide variety of foods.

Salt pork and bacon are both often made from pork belly, but there are three key differences:

1. 1. Preservation: The curing process of salt pork involves rubbing the meat with salt or submerging cut pieces in salt brine. Curing bacon requires salt and nitrates, either natural or artificial.
2. 2. Salt: Salt pork has a higher salt content than bacon.
3. 3. Smoke: Bacon is often smoked, and salt pork is not.
4. 4. Texture: Salt pork can add a velvety texture to dishes, particularly soups and stews. Bacon is generally cut thin, giving it a distinct crispy texture after cooking.

You can use salt pork and bacon interchangeably in some recipes. Most of the time, a recipe calling for bacon will require the smokiness and crispy crunch of bacon, which salt pork cannot provide. Similarly, the higher salt content of salt pork can be overpowering if not used carefully, and its texture will more readily blend in with the dishes it is flavoring.

The thick layer of fat on salt pork is integral to some classic dishes. You can also add small amounts of salt pork to other dishes for flavor and texture:

• Baked beans: Another salt pork staple, the traditional New England version of pork and beans, also known as Boston baked beans, uses salt pork to provide a savory, meaty pork flavor and a bit of additional texture to the slow-cooked, faintly sweet beans.
• Soups and stews: Try experimenting with salt pork in stew recipes. One of the benefits of salt pork is that a little will go a long way—both the fat and the saltiness are highly concentrated, and even a small amount can add depth of flavor and richness to a stew. New England clam chowder is an excellent example of salt pork’s ability to elevate a recipe. It adds savoriness, texture, and a slightly sweet balance to the subtle bitterness of the clams.
• Stir-fry dishes: Many Asian dishes use pork belly for fat content, protein, and flavor. Adding salt pork can make a dish more savory. Using small cut pieces of salt pork (lardons) can elevate your stir-fry dish to a new level of flavor.
• Collard greens: A staple of Southern cooking, this dish uses salt pork to add savory depth to the slightly bitter greens.

Using bacon is famously easy and common. The savory richness and crispy texture make it incredibly versatile, from the humble plate of bacon and eggs to the bases of fancy sauces and even ice cream.

• Hamburgers: One of the mainstays of menus across the world, the addition of a few slices of crispy bacon to a hamburger or cheeseburger takes it to the next level.
• Casseroles: Bacon is an excellent addition to various casserole dishes. It compliments dairy products well and can add a smoky, savory flavor to baked casseroles with lots of veggies or pasta.
• Soups: Bacon can make an excellent addition to soups, from creamy seafood bisques to hearty bowls with beans and vegetables. A little can go a long way—a couple of strips, cut into smaller pieces, can elevate the flavor of a stockpot of soup.
• Sauces: Whether making a rich demi-glace or a creamy béchamel, bacon can add an extra layer of smoky, savory depth.
• Dessert: The savoriness of bacon pairs well with sweet desserts. To counterbalance the sweetness, you can add bacon bits to cupcakes, brownies, and even ice cream.

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