1 lb (454 g) very fat salt pork with rind, thinly sliced

Blanch the sliced salt pork in boiling water for about 1 minute. Drain and pat dry with paper towels.

In a cast iron skillet over medium-low heat, fry the slices until the fat is rendered and the rinds are golden brown, about 20 minutes. Drain on paper towels, leaving the fat in the pan. Use the rendered fat for the Country-Style Omelet.

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