Fatback
Revision as of 06:28, 7 March 2011 by Game widow (talk)
Often confused with salt pork (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is used to make Lard and Cracklings and for cooking — especially in many Southern recipes. Salt-cured fatback is also sometimes available. All fatback should be refrigerated: fresh up to a week, cured up to a month.
