Cuts of pork were used in old-time pastry and baking recipes for many years, such as the one below using salt pork from 1927. From How to Make Desserts, Pies and Pastries (Little Blue Book No. 1179) by Mrs. Temple.
Old-Fashioned Pork Cake
1/2 pound fat salt pork, 1/4 pound citron shredded, 1 cup boiling water, 1 nutmeg grated, 1 cup molasses, 2 teaspoons cinnamon, 1 cup sugar, 1/2 teaspoon cloves, 2 eggs beaten, 1/2 teaspoon allspice, 1/2 pound raisins, 1 teaspoon soda, 1/2 pound currants, 4 cups flour.
Put pork through meat chopped, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours.
This cake keeps well if stored in a stone crock. It may be reheated in the top of a double boiler, and served hot with pudding sauce. [While the 1927 recipe calls for storing it in a stone crock, it would now be recommended to store it in the refrigerator.]
Renee Shelton, Creator of PastrySampler.com