In the old days before refrigerator and freezers became common, there were four ways one could get meat and fish and keep for a long time. Smoking, drying, curing and salting. When salting, meat and fish were put in strong salt brine in barrels and when used it had to be rinsed in to remove most of the salty taste.
Preparation: About 30 min.
Cooking: About 1 1/2 hour
Can be frozen.
1-1 1/2 kg [2,2 – 3,3 lb] lightly salted pork
Green celery tops
1 kg [2,2 lb] fresh or 1 pack. frozen peas
salt, pepper and parsley
 Put the pork in a saucepan with about 1 liter / 2 pt of water, bring to a boil and foam with a slotted spoon. Then cook under lid for about 1 hour.
 Add sliced onions, leeks, carrots and potatoes, a bouque garni, chopped celery tops and 1/2 bunch of parsley. Cook for about 15 min.
 Add fresh or frozen peas to the saucepan. Pick up the pork and taste of the broth with salt and freshly ground pepper. Cook further until the vegetables are tender. Cut the pork into slices and put it back into the saucepan.
 Sprinkle chopped parsley over the dish and serve with wholemeal bread or flatbread.