Soak the salt pork overnight in cold water to remove the salt. Keep refrigerated.

The next day, cut the salt pork into small cubes. Set aside.

Wash, peel and cube 4 potatoes. Bring to a boil in a pot of salted water until fork tender.

Drain the potatoes and mash to a fine consistency. Set aside.

Wash and grate 10 potatoes. Leave the skins on, they add flavour.

Extract the water from the grated potatoes by putting them in a cotton bag or cheese cloth and squeezing harshly. You want to extract as much water as you can.

Mix the mashed potatoes with the grated potatoes. Season with salt and pepper to taste.

Roll the potato mixture into balls resembling small snowballs.

Make a hole in the centre of each potato ball and add 1 tablespoon of the salt pork.

Close the hole by folding the potato mixture over the salt pork cubes.

Roll the poutines in flour to coat the potato mixture.

Gently drop the poutines, 2 or 3 at a time, into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil.

Lower the heat and simmer the poutines for 1 1/2 to 2 hours.

These are delicious served hot with melted butter, salt and pepper.

Also very popular served as a dessert with sugar and molasses.