On Wednesday, February 7, 2018 at 5:46:46 PM UTC-10, graham wrote:
> I had confit of pork belly in a French restaurant a few years ago and it
> was superb. The trouble is that most of it in our SMs is salted. I
> bought some that I was assured was not salted to confit and after
> cooking for hours in fat, it was so salty that I had to bin it.

That's a shame you had to dump it. Around here the pork belly is used for making Okinawan shoyu pork or Chinese roast pork. The fresh pork belly is cut up and packaged in the store. The salt pork is made on the mainland and packaged in vac packs.