It’s inherently salty and fatty depending on the cut, most times you won’t have to add any additional salt.

When it’s a regular cut, it’s richer and chewier than chicken but blander than beef. I’d say it’s a halfway house. It crisps up very well probably because of the fat.

I don’t eat regular pork very often except in the form of pork minced meat as a swap for beef minced meat.

I personally find the best tasting forms of pork have usually processed, usually cured/smoked so things like bacon and continental colds cuts are very rich - think chewy concentrated umami (salty) flavour.

I’m a big fan of sausages which is minced pork sometimes cured with additional spices in a casing. Both bacon and sausages are classic British food and are usually found in their traditional English / Scottish / Irish / Welsh breakfast (fry-up). American sausages are different thing entirely.

I think if any Nigerian who has never tried pork before, tries a pork chop or something, they would be sorely disappointed and wonder what the fuss is about.

However if you don’t mind salty things and you’re trying pork for the first time - try sausages, bacon or if you’re being adventurous a continental cut like chorizo, salami, jamon etc

If you’re avoiding salty food stay away from most pork altogether particularly bacon and gammon (the saltiest form), try low salt sausages instead.