Living in Texas means that there a lot of Mexican people (seeing as Texas was once part of Mexico, until the USA nicked it). Many Mexicans mean much pork is eaten. In England we eat loads of ham and bacon and sausage, but we’re not very exciting when it comes to other ways of eating it. Indeed this is reflected in English Food: there are just 8 pork recipes in the Meat chapter, yet there are loads of pork in the cured meat section. This is one of them of course – there is a whole variety of pork cuts that are familiar and unfamiliar to me. I saw a small leg and though it would be great to make my own salt pork seeing as I have the brine tub on the go at the moment. I have already done similar things from the book, like the Bradenham ham and the hot salt pork.
You can use leg or loin for this. I have already gone through how to prepare and boil the salt pork or ham in a previous post. When it is cooked remove from the stock and allow it to drain and cool down enough for you to remove the skin without scolding yourself. If the meat has been deboned, then it needs to be wrapped in cling-film and pressed overnight (as I did). Toast some breadcrumbs and press them into the meat. This will be easier if the meat is still warm, though if you had to press it, there is no open than to do it when it is cold. Keep the whole thing wrapped up in clingfilm or greaseproof paper in the fridge and slice it up thinly for salads and sandwiches.
It’s important to remember that when you make these hams, you get a delicious ham stock. Use it to make some pea and ham soup (recipe here).