1,115 salt pork recipes

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Loukanika, traditional Greek pork sausage with orange zest, allspice, marjoram, garlic, and red wine, stuffed into natural casings. Homemade sausage with authentic Mediterranean flavor.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Homemade German bratwurst made from ground pork shoulder, veal and pork fat, seasoned with white pepper, caraway, marjoram and allspice, then stuffed into natural casings for pan-frying or grilling.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Pennsylvania Dutch oatmeal scrapple: simmered pork and bone broth thickened with oats, chilled into a loaf, then sliced and fried crisp. Old-school farmhouse breakfast meat.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

Homemade Sicilian pork sausage with fennel seeds, coarse black pepper, and garlic, stuffed into natural casings. Make it hot or sweet with just 6 ingredients.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.