fatback
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.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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