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The layer of fat (usually with some streaks of lean) that is cut from the pig's belly and sides. Salt pork is so named because it is salt-cured. Salt pork is often confused with fatback, which is unsalted. Salt pork varies in degree of saltiness and often must be blanched to remove the excess salt before use. It is similar to bacon, but much fattier and unsmoked.
Refrigerate tightly wrapped up to 1 month.
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