Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Dec 25, 2013 08:38 AM

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

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. Click to Upload a photo (10 MB limit)
  1. Port salut is a stinky cheese, along the lines of limburger. It's not of Louisiana origin.

    3 Replies
    1. re: greygarious

      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

        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

          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. 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

          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)

          1. re: DDaruba

            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

              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

                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

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

              1. re: Westy

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

            3. 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

                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. Here is Alton Brown's recipe for pickled pork 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. 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.