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2 ingredients from New Orleans I have never heard. Any experience with

w
Westy Dec 25, 2013 08:38 AM

Port salut cheese and pickled pork.

What does port salut taste like, and are there substitutes?

Do you make pickled pork, or is it something you buy?

  1. greygarious Dec 25, 2013 09:54 AM

    Port salut is a stinky cheese, along the lines of limburger. It's not of Louisiana origin.

    3 Replies
    1. re: greygarious
      chicgail Dec 25, 2013 10:24 AM

      Port salut is not stinky at all. In fact it is a sweet, mild soft cheese. I don't think its origin is New Orleans, however.

      Never heard of pickled pork but maybe that's because I am a Yankee.

      1. re: greygarious
        C. Hamster Dec 27, 2013 06:12 AM

        Port Salut isn't stinky, it's very mild.

        I don't think it has anything to do with New Orleans, though.

        1. re: C. Hamster
          w
          Westy Dec 27, 2013 06:43 AM

          Sorry for thinking it was a New Orleans thing. I had never heard of it and it is in a bunch of recipes from a NOLA cookbook.

          I should have looked it up.

      2. linguafood Dec 25, 2013 10:18 AM

        Port salut is actually fairly mild in flavor and has a pretty creamy texture. I wouldn't ever compare it to limburger. Not even to chaume. It's quite good with crusty bread.

        Why do you think these foods are from NOLA?

        6 Replies
        1. re: linguafood
          d
          DDaruba Dec 25, 2013 10:23 AM

          Two different cheeses actually. I believe greygarious is referring to Danish Port Salut aka Esrom. It is stinky and yummy! It has lots of little holes and looks a bit like a tilsit cheese.

          You are referring to a French Port Salut soft and creamy with orange rind looks a bit like an Italian fontina. (IMHO)
          Debbie

          1. re: DDaruba
            linguafood Dec 25, 2013 10:32 AM

            That's fascinating. I've never ever heard esrom being referred to as Danish port salut. I've had both cheeses (and prefer esrom, hands down) before and they aren't similar to each other at all.

            I wonder who ever came up with the idea of calling esrom anything else but esrom.

            1. re: linguafood
              d
              DDaruba Dec 25, 2013 10:37 AM

              So good on dark rye with onion rings and a cold beer!
              I worked part-time in a cheese shop when I was MUCH younger and random facts come back once and a while. ;-)

              1. re: linguafood
                greygarious Dec 25, 2013 03:50 PM

                That makes sense. My German immigrant mother loved both limburger and port salut, neither of which I've ever tasted. When I was little, if I did not get up in the morning, she'd feed our little dog a piece of whichever stinky cheese she had on hand, then send her onto my bed to lick me awake.

            2. re: linguafood
              w
              Westy Dec 25, 2013 02:47 PM

              I just got a cookbook from New Orleans - palace cafe.

              1. re: Westy
                linguafood Dec 25, 2013 02:49 PM

                As someone stated above, you may well be able to sub the port salut with fontina. The pickled pork might be trickier.

            3. r
              Rach5138 Dec 25, 2013 10:29 AM

              I don't know anything about pickled pork but have seen it used as an ingredient in jambalaya, if that helps

              1 Reply
              1. re: Rach5138
                d
                DDaruba Dec 25, 2013 10:40 AM

                I have seen pickled pig hocks (and feet) in small jars at my grocery store near the Spam and Vienna Sausages. I have tried-reminded me of headcheese.

              2. t
                travelerjjm Dec 25, 2013 12:08 PM

                Here is Alton Brown's recipe for pickled pork http://www.foodnetwork.com/recipes/al... Some other recipes call for Instacure. Pickled pork was used in the parts of the southern USA when refridgeration was not yet common. I doubt one would need the Instacure today.

                Port Salud can be quite tasty. It is somewhat common in NOLA, probably due to its French country origins.

                1. t
                  tardigrade Dec 25, 2013 12:12 PM

                  Pickled pork was a way to preserve the meat back before refrigeration: it's often used in that New Orleans staple, red beans and rice.

                  You can make it easily by immersing pork butt in a vinegar/spice solution for a few days. There are several recipes on line: Alton Brown's is simple and straight-forward.

                  1. d
                    DBinNOLA Dec 25, 2013 03:49 PM

                    Don't know about the cheese, but my mother and grand-mother cooked with pickled pork all the time. Used as the meat ingredient to season red beans, also used in cooking snap beans, and smothered cabbage. I see it in local grocery stores in Cryovac packages. I do believe the pickled pork needs to be rinsed with fresh water, same as a corned beef, before adding to the cooking pot. I find it easier to use ham for similar results.

                    1. i
                      italianyc84 Dec 25, 2013 04:15 PM

                      is pickled pork the same as salt pork? I could have sworn I ordered pickled pork from cajungrocer.com one time, and when it arrived the package said salt pork. Worked fine in red beans and rice.

                      1 Reply
                      1. re: italianyc84
                        d
                        DBinNOLA Dec 25, 2013 05:54 PM

                        I think the pickled pork and the salt pork are used in the same way. Pickled pork may be a slight bit less salty? My mother and grand-mother did not use salt pork.

                      2. Cheese Boy Dec 26, 2013 10:44 AM

                        Pickled pork --> http://catholicfoodie.com/using-pickl...

                        1 Reply
                        1. re: Cheese Boy
                          k
                          kariin Dec 27, 2013 06:25 AM

                          Yes - this is it. Good recipe, I've got some pork for curing right now. we never put salt pork in red beans, just pickle meat (or ham hocks, cooked first, fat removed and put back in the beans). Nobody from NOLA in the immediate family but somebody learned something from somewhere and thats how we did it. Used pickle meat w/cabbage or other greens too.

                          Just please, no tomato in red beans and rice.

                        2. a
                          acgold7 Dec 26, 2013 01:05 PM

                          All the Port Salut I've ever seen is very soft, very creamy, and has the orange rind, as mentioned above. The closest other cheese to it is Muenster. Very mild and buttery and not stinky in the least.

                          1. Monch Dec 26, 2013 01:26 PM

                            Pickled pork/pickle meat:

                            http://www.gumbopages.com/food/pickle...

                            1. chefj Dec 26, 2013 03:30 PM

                              Port Salut as many have already stated is not a particularly NOLA thing
                              http://en.wikipedia.org/wiki/Port_Salut
                              Pickled Pork is very much like Corned Pork/Beef. It is often used in Red Beans and Rice
                              Here is a Recipe from A.B.
                              http://www.foodnetwork.com/recipes/al...

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