I normally make pea soup with a ham bone, but have seen some recipes that suggest using salt pork, for example:
This recipe uses "1/4 pound of salt pork in one piece". I am a novice cook and have never used salt pork before, so my question is why the salt pork would be used in one piece rather than cutting it up. Is the salt pork meant to simply provide flavor and then be discarded? Or from cooking so long would it break up into pieces and fall apart?