Fatback is, essentially, pure fat taken right from the pig and sold as-is. Salt pork, on the other hand, is fat that's been heavily salt cured and sometimes has a bit of meat streaked in.

Fatback is primarily used to add moisture and flavor to a dish and can be cooked whole, though it's often slipped into pâtés, meatloaf, and hamburgers in sliced or ground form.

Fatback is fat from the back of the pig. It’s usually rendered for its lard and used to cook and season many southern dishes. HominyCorn kernels without their germ and hull.

She uses fatback in her collard greens, primarily, and whenever she makes pinto beans and doesn’t have a ham hock. “Sometimes it’s nice to grill or fry it first, but usually you can just ...

Fatback Soul Shack, just off I-81 on Roanoke Street, is Due South BBQ owner Marie March’s newest establishment. The exterior of the restaurant is unassuming and set back a bit ...