Tocino, aka salt pork. If you cannot find it at your local supermarket, look for it at a Latin market or bodega. I see a much thicker cut of bacon labeled salt pork at my supermarket. Salt porks are part of the bacon-belly area of the pork, but what Puerto Ricans consider salt pork looks like the picture below. Salt pork is the fat just below the skin with the skin still attached. I only use a strip about a quarter-inch thick and score or partly cut it until I reach the skin. This is added to the frying pan and rendered for fat. Cooked long enough, the fat will shrink considerably, but your pan will have the liquid product that could be used to sweat onions, peppers, and garlic.—giving your final product depth in flavor.