I've been in this world a long time, we had a store right behind us. And they never ran out of what we call Salt Jowl in those days. Nor did any supermarket!
But then the curing was different and better, only a small piece was needed. You had to boil it at least twice to get the majority of the salt out of it and it still had tremendous flavor.
@exexec that means it's definitely hard to find, salt pork used to have a bit of flavor 20 years ago, but now it's not worth buying you have to use the whole package for the slightest taste.
