Tag: Salt pork

According to North Carolina culinary history, fatback has been a staple in Southern cooking since colonial times. The term fat back refers to the firm, white fat from the back of a pig, which is used for flavoring, moisture, and rendering into lard. It is distinct from other fatty pork products like bacon or salt pork, as it contains little to no meat.

Before modern refrigeration, salt-cured pork was a household staple across many cultures for its preservation and rich flavor. This tradition, rooted in resourcefulness, laid the foundation for what is known today as poor man's bacon, referring to affordable and flavorful alternatives to conventional streaky bacon.

Historically used for long-term preservation on long journeys, salt pork was a pre-refrigeration staple. Today, people often wonder what is the difference between salt pork and uncured bacon, a more modern, naturally-cured product.