Recipes > Meat > Pork > To Pickle Pork

To Pickle Pork


  • 1/4 pound of saltpetre
  • salt


As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years.

Seasonable: The best time for pickling meat is late in the autumn.


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The Book of Household Management (1861).

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