So I have this very intriguing Russ Parsons recipe that I want to give a whirl but I want to make the stew vegetarian. It past veggie trasitions I have used smoked salt and butter in the place of Bacon and Boca Italian Sausage in place of chirizo. Both subsitiuions work well. But haveing never tasted salt pork I'm not sure what I I am in search of?? Is it fat as well as salt or are there other flavors that are important??
If you have a subsititution suggestion I'd love it! also if you have used Salt Pork and understand what role it plays in your dishes I'd like to know.Thanks