1,134 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.

Make your own Italian sausage from scratch: coarse-ground pork seasoned simply with fennel, pepper and dry red wine, stuffed into casings and cured two days. The plain, classic base sausage.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Let the aroma of a succulent pork roast fill your kitchen with this simple recipe that's easy to understand.

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.

Klops is a traditional Polish meatloaf made with ground beef, pork, salt pork, and kidney fat, finished with a cream pan gravy. Rich, old-world flavor in every slice.

Homemade Italian pepper sausage with coarse ground pork, salt pork, fennel, paprika, red pepper flakes, and red wine stuffed into natural hog casings.

Slow cooker pinto beans with cubed beef chuck and salt pork simmer for 10 hours into tender, smoky cowboy-style beans perfect for feeding ranch hands.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

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.

Warm up your winter with this savory dish that will have you licking your lips after every bite.

Bring a Southwestern atmosphere to your crockpot with this simple and savory dish you will love.

A simple and savory dish that can be made in the convenience of your home, courtesy of your crockpot.

Homemade hot Italian sausage made from scratch: pork and fat ground with fennel seeds, paprika and a fiery hit of red pepper flakes. Control the heat and salt yourself, then stuff into links.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.