|
Comments:
|
|
|
Feb. 8, 2013 2:40 pm
I think it was mostly eaten because it was a cheap protein. Grandma called it something else, but we're Italian Hillbillies from Birmingham Alabama.
|
| |
|
|
Feb. 8, 2013 2:40 pm
I have no idea what fatback is. Is it a southern specialty?
|
| |
|
|
Feb. 8, 2013 2:45 pm
it is what most people today pay good money for to put into a pot of beans-lol- the fat from under where the bacon comes from-- and thick - not like thick bacon -- probably 3 X's that thick-
|
| |
|
|
Feb. 8, 2013 2:48 pm
iray- i grew up in memphis- after coming to the states- we had alot of weird food- iknow it was because in the fall we killed a pig and it took us to spring - when the veggies would come in-- i remember(almost) another name - cannot think of it now-- -d@mn- i will wake a 2am with that answer-lol
|
| |
|
|
Feb. 8, 2013 2:54 pm
Salt pork? If you render it, it becomes lard.
|
| |
|
|
Feb. 8, 2013 2:56 pm
Fry it and get cracklings.
|
| |
|
|
Feb. 8, 2013 2:59 pm
Nope, not that I recall. However, Dad bought a hog one year, and we had souse running out our ears! Awful stuff!
|
| |
|
|
Feb. 8, 2013 3:02 pm
I've never eaten it either, but have had my share of hog jaw(jowl). Mom used to eat souse and head cheese, gag me with a spoon! Hubby eats Szalonna, which is smoked pork back fat with paprika on it. Something he grew up with.
|
| |
|
|
Feb. 8, 2013 3:17 pm
some of the old men would eat souse- i never had it- now that i know what it is i don't want to- guess they neededto eat the "good stuff" to be able to work the fields-lol- yes sassy is right salt pork!!! on the good days they would batter it- like a thin pancake batter- a bit sweet- we thought we had something really special- --thanks all for sharing my stroll tonite- it really means alot-- :-)you are the best bunch of folks around!!
|
| |
|
|
Feb. 8, 2013 4:57 pm
It's probably a case of eating everything, no waste. We've become a much more disposable society.
|
| |
|
|
Feb. 8, 2013 5:54 pm
We called fatback strip o lean (strip of lean). There's very little meat on it. We used it for seasoning greens, green beans, baked beans, etc., and to fill up empty stomachs with something cheap. So we also ate it pan fried with grits, rice, or whatever else was available!
|
| |
|
|
Feb. 8, 2013 7:04 pm
Never knew what it was called,put it in the pot when i made brown beans.Now i know,thank you.
|
| |
|
|
Feb. 9, 2013 1:23 am
We Polish fry it and drip the renderings onto fresh rye bread, delicious! Haven't had it in yrs though
|
| |
|
|
Feb. 9, 2013 4:42 am
is this the same as Side Pork? That is uncured bacon meat, used to fry it up, salt and pepper it good and make a side pork sandwich and have a bowl of home canned tomatoes, sprinkled with a little sugar. MMM we were in heaven with this meal!!
|
