But today, we're deep-diving into two "everyday" cured meats that folks might be overlooking -- salt pork and American bacon -- and unpacking what, exactly, makes these unique cuts different.

Spoon over the cooked bacon and serve. Boil the potatoes in salted water until soft, drain, return to pan to dry out and mash. Place the parsnips in a pan and cover with the milk. Season with salt ...