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Hormel Salt Pork Cured

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Clark R Chef Assistant likes it


This item is essential for making all kinds of chowder. We often make corn or clam chowder and salt pork is a must for garnish and for sauteing vegetables. After peeling the rind, salt pork is rendered as you would bacon, reserving the pieces for garnish/topping, and 2-3 TBL of the fat for sauteing onions and other starter vegetables for your chowder. This sometimes difficult to find item is a must for any kind of chowder.