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The History of Salted Pork in British Cuisine: From Slavery to the Present
When I think about salted pork, I see more than a cut of meat. I see survival, adaptation, and culture—woven through centuries and across oceans.
In the 17th and 18th centuries, enslaved Africans brought across the Atlantic were often supplied with heavily salted pork by plantation owners—a necessity before refrigeration. These were the lowest cuts: tails, ears, trotters—salted to preserve them and stretch their shelf-life.
Meanwhile, British sailors relied on salted pork (often called “salt tack”) as a vital long-term food supply during sea voyages.
Salted pork wasn’t glamorous—but in the hands of Caribbean and African communities, it became something more. It became flavour. It became home-cooked stews, dumplings, and Sunday meals. Over generations, what began as survival food grew into heritage cuisine in both the Caribbean and Britain.
Salted pork, rich in fat and protein, was essential for enslaved communities—paired with simple provisions like cornmeal, yams, or rice. It powered working days and inspired innovation in the kitchen.
Today, salted pork returns to menus as a heritage ingredient—not out of necessity, but pride. From traditional Caribbean stews to modern British nose‑to‑tail cooking, it brings deep umami and texture.
The Black Farmer boneless rolled pork shoulder is perfect for slow cooking and pairing with bold flavours. This cut stands up to dry rubs and marinades, allowing you to explore ...
Salted pork is pork that has been preserved with salt, often in large slabs or fatback cuts. It was essential before refrigeration and used widely in historic diets.
It stored well for long periods and was inexpensive. Plantation owners and ship captains often supplied it as a staple ration.
Enslaved Africans and Caribbean cooks transformed these cuts—once discarded—into dishes like stews, dumplings, and soups. They made flavour and culture from necessity.
Absolutely. It’s savoured in traditional Caribbean dishes and British heritage cooking—particularly in nose-to-tail recipes that value all cuts of the animal.
Salt pork was once used in rural British soups, peas and bean cooking, plus seaside stews—where every flavour-maximising ingredient mattered.
Final Thought from Wilfred
Salted pork tells a story of hardship—and of transformation. From the cruelties of colonial trade to the kitchens that reclaimed flavour, it’s part of a heritage I honour with every recipe we make.
If you’d like to explore authentic British-style salted pork cuts, slower-cooked dishes or modern twists inspired by that legacy, my farmhouse butchery offers those traditions—made with care, respect, and full flavour.
