1. Cut fat salt pork into slices 1/4 inch (6 mm) thick. Score each slice with cuts 1/3 inch (8 mm) apart, cutting nearly through to the rind but not severing it.
2. Place the scored pork slices in a cold cast-iron skillet. Set over medium-high heat and render (slowly melt out the fat) until the slices are brown and crisp, 12-18 minutes, turning occasionally and pouring off excess rendered fat as it accumulates. Doneness cues: slices should be deep golden brown, firm to the touch, and the fat portions translucent and crisp.
3. While the pork renders, place dried salt codfish in a pan of lukewarm water. Allow it to soak on the back of the stove (or over the lowest possible heat, approximately 100-110°F / 38-43°C) until the fish is fully softened and rehydrated, 30-60 minutes depending on thickness. Doneness cues: fish should flake easily when pressed and no longer feel stiff or woody at the center.
4. Arrange the soaked codfish strips on a serving platter. Surround with the crisp pork slices. Serve immediately with Drawn Butter Sauce, boiled potatoes, and beets.
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