Salt Pork or Bacon: Which Savory Cut Tastes Better

Salt pork and bacon represent two beloved cured meat varieties in kitchens worldwide.

This salty, fatty cut has been a culinary staple for centuries, adding rich flavor to countless traditional dishes.

Home cooks often reach for these pork products when seeking to enhance soups, beans, or vegetable dishes with distinctive savory notes.

The main difference lies in their preparation methods and typical culinary applications.

Salt pork typically contains more fat and undergoes a simpler curing process than its streaky counterpart.

Many classic recipes from Southern American and European traditions call specifically for one or the other based on desired flavor profiles.

The characteristic taste of each brings something unique to the table, making them non-interchangeable in certain dishes.

Whether for breakfast or as a flavor foundation, understanding these tasty options will elevate your cooking repertoire.

The Complete Guide to Salt Pork

Salt pork is a traditional cured pork product known for its rich flavor and long shelf life. Typically made from the fatty parts of the pig, such as the belly or back fat, salt pork undergoes a preservation process involving heavy salting and sometimes curing with additional seasonings.

This method draws out moisture from the meat, preventing bacterial growth and allowing it to be stored for extended periods without refrigeration.

Characteristics

Visually, bacon consists of strips with alternating layers of meat and fat, usually showing a pinkish-red color with white marbling. Its texture can vary from chewy to crispy, depending on how it’s cooked, with fat rendering out during cooking to create those crisp edges people love.

Flavor-wise, bacon is rich, salty, and often smoky, thanks to the curing process that involves rubbing the meat with salt or soaking it in a brine solution; sometimes sugar, spices, or smoke are added to enhance its taste.

Types Of Salt Pork

Salt pork comes in numerous varieties across the globe. Each regional version showcases how local tastes and traditions have shaped this versatile preservation method.

Jerky

Jerky is dried meat cut into strips. It’s usually lean meat without fat so it can dry well. Salt is used to keep bacteria away and add flavor. Jerky is chewy and makes a tasty, addictive snack.

Lardon

Lardon is salted pork fat, often cut into small strips or cubes. It’s great for adding savory flavor to dishes. People often cook with the fat from lardon to sauté vegetables or enrich recipes.

Petit Salé

Petit Salé is a French dish made by soaking pork in salty water (brine) for a couple of days. It’s usually cooked with lentils and vegetables, creating a hearty, tasty meal.

Salo

Salo is a traditional Slavic salted pork fat, especially popular in Ukraine. The fatback is cured with salt or brine, sometimes with paprika, then stored in barrels. It can last a long time when kept in a cold, dark place.

Everything You Need to Know About Bacon

Bacon refers to pork that has been cured, which means it’s treated with salt, nitrates, or nitrites to preserve it and add flavor.

The curing process also inhibits bacterial growth, making bacon safe to store and consume.

After curing, bacon can be smoked or left unsmoked, depending on regional preferences.

Types Of Bacon

Bacon comes in many types, each with its own unique flavor and texture, so it’s good to know the basics.

Side Bacon

Most American bacon is made from side bacon, which comes from the pork belly. It has a high fat content, making it perfect for curing. When fried, it releases lots of oil and becomes wonderfully crispy. Side bacon is usually smoked, giving it that classic smoky flavor everyone loves.

Pancetta

Pancetta is an Italian version of bacon made from pork belly too, but it’s cured with salt and not smoked. This means it keeps more of the pork’s natural flavor and tastes richer and deeper. While it can be eaten raw, it’s often cooked for the best taste.

Back Bacon

Back bacon comes from the pig’s back and has less fat than side bacon, making it leaner. It’s usually cut thick to keep its firm texture. This type of bacon is common in Canada and the UK, where bacon often refers to meat from the pig’s back or other parts, not just pork belly.

Middle Bacon

Middle bacon is from the area where the back meets the pork belly. It has a good balance of fat and meat, often described as streaky and flavorful. In England, it’s called middle rashers and offers a texture similar to steak.

Cottage Bacon

Cottage bacon comes from the shoulder or sometimes the butt of the pig. It’s leaner and meatier than traditional belly bacon and is cured and smoked just like regular bacon. It’s also called buckboard bacon and offers a heartier bite.

Slab Bacon

Slab bacon is a whole piece of cured pork belly, kept intact for better preservation. It’s cut into thick slices when served and has plenty of fat like side bacon.

Jowl Bacon

Jowl bacon is made from the pig’s cheek, which is often overlooked but makes for a tasty treat. It has a unique texture and can be fried up as a main dish.

Salt Pork vs Bacon: What Sets Them Apart

Salt pork and bacon have notable differences worth understanding. Give below table a check for a brief comparison.

Origin

Salt pork and bacon both trace their roots back to early methods of preserving meat using salt. Salt pork’s origins date back to ancient China around 1500 B.C., where curing meat with salt was developed as a preservation technique.

Over time, salt pork became a staple, especially for military and naval use during the 17th century, valued for its long shelf life and ability to add flavor to meals.

Bacon, on the other hand, has a rich history in Europe, particularly England, where it became popular between the 11th and 14th centuries as a cured pork product.

Commercial bacon production began in the 18th century, with factories like John Harris’s in Wiltshire leading the way.

Bacon quickly became a staple in many European and later American cuisines.

Texture

The texture of salt pork and bacon differs significantly due to their typical uses and preparation methods. Salt pork generally has a velvety, tender texture and is often cut into small cubes or thin strips.

It is mainly used to impart richness and saltiness to soups and stews, where its soft texture blends into the dish.

Bacon, by contrast, is typically sliced thin and cooked until crisp, creating a crunchy texture that is enjoyed on its own or added to dishes for both flavor and texture.

The smoking process that bacon undergoes also influences its final texture, giving it a satisfying snap when fried.

The Curing Process

Both salt pork and bacon use salt in their curing processes, but the steps diverge afterward. Salt pork is relatively simple to make: pork belly is coated thoroughly in salt or submerged in a brine solution and cured for a couple of days in a refrigerator.

There’s no smoking involved, which preserves the pure salty flavor of the meat. Bacon production is more complex.

The pork is cured with salt and often nitrates to speed the process, then smoked over wood to infuse it with the distinctive smoky aroma and flavor.

This smoking step is what sets bacon apart from salt pork in both taste and aroma.

Fat Contents

Salt pork is made primarily from the fattiest part of the pork belly, making it richer in fat than most types of bacon. This high fat content is one reason it’s favored as a flavor booster in slow-cooked dishes.

Bacon, depending on the cut and style, can vary in fat content but generally contains less fat than salt pork, especially in leaner cuts like back bacon. However, many American bacon varieties still have a substantial fat layer that crisps up beautifully when cooked.

Flavor

While both salt pork and bacon share a salty taste because of the curing salt, their flavor profiles differ due to the smoking process bacon undergoes. Salt pork tends to have a clean, salty flavor reminiscent of pancetta, lacking the smoky notes that define bacon.

Bacon’s characteristic flavor is heavily influenced by the wood smoke used during curing, often imparting hints of hickory, applewood, or other woods, giving it a deep, savory aroma and taste that’s hard to replicate.

Cooking Process

Salt pork can be consumed raw safely, though it is often soaked in water to reduce its intense saltiness before cooking. This makes it easy to prepare and incorporate into dishes without long cooking times.

Bacon usually requires thorough cooking to eliminate any harmful bacteria, with the exception of some cured or boiled varieties that can be eaten without additional cooking.

The usual practice is frying or baking bacon until it reaches the desired crispness, unlocking its full flavor and texture.

Uses In Cooking

Salt pork is mostly used as a flavor enhancer in soups, stews, and braised dishes, where its fat and salt enrich the overall taste and mouthfeel. It’s especially popular in traditional cuisines that rely on slow-cooking to extract maximum flavor.

Bacon is incredibly versatile - enjoyed crisp as a breakfast item, added to sandwiches, salads, soups, and even desserts. Its crunchy texture and smoky flavor allow it to complement a wide range of dishes, from savory to sweet.

Shelf life

Salt pork has a long shelf life due to its heavy salt content and low moisture; it can last up to two weeks without refrigeration and 4 to 5 months when stored in the fridge or freezer.

Bacon’s shelf life depends on packaging and storage conditions.

Unopened bacon typically remains good for about a week past the sell-by date in the fridge, while freezing can extend its usability up to 4 to 6 months, although the flavor can deteriorate after about 3 months frozen.

Once opened, bacon should be used within about a week for best quality.

Bacon and Salt Pork: The Similarities

Salted pork and bacon also share some common traits; that's why they confused some people about their characteristics. Here are two main ideas showcasing their similarities.

Pork Product

Bacon and salt pork come from pigs, specifically the belly area, though some producers now make alternatives using lamb, chicken, beef, or turkey instead.

Many still consider real bacon and salt pork to be pork-based products only.

The two items share similar origins but have distinct differences in preparation and use.

Salt pork tends to be fattier and more heavily preserved than regular bacon, giving it a longer shelf life but also a much saltier taste.

The Curing Procedure

Meat curing plays a vital role in making salt pork and bacon by removing elements that cause spoilage. Salt-rubbing directly onto the meat marks the beginning of dry curing, followed by refrigeration for two days to initiate the process.

In contrast, wet curing requires the pork to soak completely in salted water for several weeks until properly preserved. The entire procedure isn't complicated once you understand the basics of meat preservation at home.

Swapping Bacon for Salt Pork and Vice Versa

Swapping bacon for salt pork, and vice versa, is possible, but there are some important differences to keep in mind to get the best results in your dishes.

When Using Bacon Instead of Salt Pork

Bacon usually has a smokier, stronger flavor because it’s often smoked after curing. It also tends to be thinner and crunchier when cooked.

If your recipe calls for salt pork’s mild, fatty richness (like in soups or stews), bacon can add an extra smoky note that might change the flavor profile. To reduce saltiness or smokiness, you can rinse bacon before using or cook it gently to mellow the flavor.

Keep in mind that bacon has less fat than salt pork, so you might need to add a bit of extra fat or oil to maintain richness.

When Using Salt Pork Instead of Bacon

Salt pork has a higher fat content and is usually unsmoked, giving it a more subtle, pure pork flavor. When substituting salt pork for bacon, you’ll miss the smoky aroma and crispy texture bacon provides.

Salt pork works best when you want to add richness and saltiness without overpowering the dish. Because salt pork is often thicker and fattier, you may need to adjust cooking times to render the fat properly.

Mouthwatering Recipes with Smoky Bacon and Rich Salt Pork

Ready to add some flavor with salt pork or bacon in your next meal? Trying different cuts and brands might help you discover your perfect match for various recipes.

Southern Collard Green

Collard greens become amazingly tender when simmered with onions, salt pork, and a hint of red pepper flakes. Fat drippings from the salt pork add depth when used to cook the onions, building a rich foundation for this classic dish.

The long cooking process allows all these tastes to meld perfectly, creating a satisfying side that pairs well with cornbread or any southern main course.

New England Clam Chowder

Salt pork adds classic flavor to clam chowder broth, but bacon works as a substitute if needed. For best results, grab non-smoked bacon when making this switch.

Regular smoked bacon has a strong flavor that can take over your chowder and change its traditional taste profile.

Baked Beans With Salt Pork

Salt pork makes ordinary baked beans incredibly rich by adding deep flavor and silky texture to the sauce. High-quality canned beans work perfectly as a time-saving option for this dish.

Though the beans need to bubble away slowly, your patience pays off with an irresistible, thick mixture that tastes homemade. The slow cooking allows all flavors to meld together, creating something much more special than what comes straight from the can.

Bacon Mac And Cheese

Bacon lovers rejoice - this simple dish takes mac and cheese to new heights with minimal effort. Just cook your macaroni until tender, drain thoroughly, and sprinkle generous amounts of cheese on top.

A quick trip to the microwave melts everything into gooey perfection. The magic happens when you add those crispy bacon pieces as the final touch, creating that irresistible salty-savory combination that makes your taste buds dance.

Bacon And Egg Hash

Hash gets a major upgrade with this mouthwatering twist on a classic breakfast favorite. Bacon, eggs, potatoes, and cheese come together to create something much more special than your standard morning meal.

The savory bacon adds crunch, while melted cheese brings everything together in perfect harmony.

Peanut Butter And Bacon Burger

Peanut butter has moved beyond breakfast sandwiches to become a game-changing burger sauce that everyone's talking about. When smooth, nutty peanut butter meets savory beef patties, magic happens on your plate.

The sweet and salty notes perfectly complement the smokiness of crispy bacon, creating flavor combinations that dance across your taste buds. Most burger fans are surprised by how well these ingredients work together - the peanut butter melts slightly, forming a creamy layer that ties all components together.

Got Questions? We’ve Got Solutions

1. Can I substitute salt pork for bacon in recipes?

Yes, you can substitute salt pork for bacon, but expect a different flavor since salt pork is saltier and fattier with no smoke flavor. You'll need to adjust the salt in your recipe and possibly cook it longer to crisp up.

2. Why is salt pork so much fattier than bacon?

Salt pork comes from the pig's belly and fatback areas, specifically chosen for their high fat content for preservation purposes. Bacon is also from the belly but is typically trimmed to have a better meat-to-fat ratio for consumer preference.

3. Does salt pork need to be refrigerated?

Yes, modern salt pork should be refrigerated. While traditional salt pork was cured specifically to be shelf-stable without refrigeration, today's commercially available versions aren't cured as intensely and require refrigeration to prevent spoilage.

4. How do I reduce the saltiness of salt pork before cooking?

Soak salt pork in cold water for at least 2 hours before cooking, changing the water every 30 minutes. This draws out excess salt. For extremely salty pieces, you might need to boil it briefly in fresh water before using in your recipe.