As the cut used for salt PORK is almost entirely fat, this piece is seldom used alone for the table. Occasionally, it is broiled to be served with some special food, such as fried apples, but for the most part it is used for larding; that is, slices of it are laid across the surface of meat and FISH that are lacking in fat and that therefore cook better and have a more agreeable flavor when fat in some form is added. PORK of this kind is usually bought by the pound and then sliced by the housewife as it is needed for cooking purposes.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)